Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Jul 22, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Jul 22, 2010 | 100 |
|
Followup Inspection | Sep 15, 2010 | 90 |
No violation noted during this evaluation. | Inspection Other | Sep 15, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Feb 4, 2011 | 100 |
|
Standard Inspection | Feb 4, 2011 | 84 |
No violation noted during this evaluation. | Followup Inspection | Feb 28, 2011 | 100 |
|
Standard Inspection | Jun 22, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Jun 22, 2011 | 100 |
|
Standard Inspection | Nov 4, 2011 | 86 |
No violation noted during this evaluation. | Critical Control Point | Nov 4, 2011 | 100 |
|
Standard Inspection | Nov 7, 2011 | 95 |
No violation noted during this evaluation. | Critical Control Point | Nov 7, 2011 | 100 |
|
Standard Inspection | Jul 26, 2012 | 75 |
No violation noted during this evaluation. | Critical Control Point | Jul 26, 2012 | 100 |
|
Followup Inspection | Aug 27, 2012 | 97 |
STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.
rice cloth,ricevtime,
CRITICAL CONTROL INSPECTION
Discussed hand washing and glove usage.
The PIC was provided with information regarding the CPH web site.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose
do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
Reinspection.
Sep 15, 2010Deliver inspection and consulted with PIC.
Feb 4, 2011Update sign
Feb 4, 2011Update sign
Feb 28, 2011Abate violations
Jun 22, 2011Update sign
Jun 22, 2011Good food temps. and good storage
Reviewed employee illness program requirements.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
Update sign
Nov 4, 2011Update sign
Nov 7, 2011Update sign
Nov 7, 2011Coments ; Elements of critical control inspection.
Temps good except for sushi rice
PIC: Kim
Reviewed report with PIC, Kim
Updated green 'Inspected' sign at time of inspection.
Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Observed several hand washing sinks without an appropriate hand washing sign.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC: Kim; answered questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
V. Food from an Approved Source (+) Written documentation of parasite destruction for sushi fish available.
All foods are from an approved source (including but no limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days.
VI. Thawing (+) Discussed proper thawing procedures; facility is thawing frozen food under refrigeration.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed
PIC: Kim
Reviewed report with PIC, Kim
All previous critical violations corrected
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Distance |
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