Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Oct 20, 2010 | 95 |
No violation noted during this evaluation. | Critical Control Point | Oct 20, 2010 | 100 |
|
Standard Inspection | Jan 18, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Jan 18, 2011 | 100 |
|
Standard Inspection | Aug 18, 2011 | 79 |
No violation noted during this evaluation. | Critical Control Point | Aug 18, 2011 | 100 |
|
Standard Inspection | Dec 13, 2011 | 58 |
No violation noted during this evaluation. | Critical Control Point | Dec 13, 2011 | 100 |
|
Followup Inspection | Jan 9, 2012 | 90 |
|
Standard Inspection | Aug 10, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | Aug 10, 2012 | 100 |
Pi: June
Updated green sign.
Note: Facility using time as a public health control for pasta Salads, etc... have a written policy to verify
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 (-) see standard report
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
PIC June
Updated green sign
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 (+)
PIC - June
Aug 18, 2011-Discussed critical control points with the person-in-charge.
-A list of the critical control points is listed on the back of this report.
-TCS = time/temperature controlled for safety foods.
VII – (-) Observed TCS foods held in the temperature danger zone and observed refrigerated TCS foods held longer than 7-days. To prevent bacterial growth on food, expired food and cold held food above 41 F shall be discarded. All expired food that was expired or out of temperature was discarded during the inspection. CDC Risk Factor 1 – Improper holding temperatures.
PIC - June
- Updated green "INSPECTED" sign.
- Discussed inspection report with the PIC during the inspection.
- TCS foods = time/temperature controlled for safety foods.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
IV. Person in Charge/Demonstration of Knowledge (-)
The operator was unable to describe what temperature raw hamburger must be cooked at to minimize/destroy bacteria. Raw hamburger shall be cooked to a minimal internal temperature of 155 F for at least 15 seconds to destroy harmful bacteria. Cooking temperatures were discussed with the person-in-charge during the inspection. A cooking temperature handout was given to the operator during the inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed cheese held in the temperature danger zone (50.7-54.1 F). TCS foods shall be held out of the temperature danger zone to prevent rapid bacterial growth and potential consumer illness. Cheese held in the temperature danger zone was discarded during the inspection.
VIII. Date Marking/Time as a Public Health Control (-)
Observed refrigerated, ready-to-eat, TCS foods that were either not labeled with a 7-day discard date or were past their 7 day expiration date. The previously listed food items shall be used or discarded within 7-days so that foods potentially contaminated with bacteria (Listeria species) are not sold or consumed. All unlabeled and expired foods were discarded during the inspection. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health
Management is aware and
PIC - June
- All violations listed on the previous inspection report have been corrected. Thank You!
pIC-KIM-UPDATED GREEN SIGN
Aug 10, 2012PIC CLASS HAS BEEN RECOMMENDED TO PIC-TEMPERATURES WERE ABOVE 134 AND BELOW 42F- COOLING IS DONE IN AN ICE BATH-THERMOMETERS ARE PROVIDED-CHEMICALS ARE LABELED AND STORED CORRECTLY--
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Name |
Address |
Distance |
---|---|---|
DOMA INTERNATIONAL | 40 W Long St, Columbus | 0.11 miles |
COURTYARD BY MARRIOTT | 35 W Spring St, Columbus | 0.13 miles |
SODEXO AEP LEVEL 2 CAFETERIA | 1 Riverside Plz, Columbus | 0.13 miles |
SODEXO AEP 31ST FLOOR | 1 Riverside Plz, Columbus | 0.13 miles |
WALL STREET | 144 N Wall St, Columbus | 0.13 miles |
THE DISTRICT DELI | 215 N Front St, Columbus | 0.14 miles |
SUBWAY #1525 | 14 N Front St, Columbus | 0.17 miles |
SUBWAY #40738 | 163 N High St, Columbus | 0.18 miles |
ELEVATOR BREWERY & DRAUGHT HAUS | 161 N High St 199, Columbus | 0.18 miles |
BARRIO | 185 N High St, Columbus | 0.18 miles |
Restaurant representatives - add corrected or new information about JORDAN'S DELI, 120 Marconi Blvd, Columbus, OH 43215 »