Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | May 14, 2010 | 87 |
No violation noted during this evaluation. | Critical Control Point | May 14, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jun 28, 2010 | 100 |
|
Standard Inspection | Oct 22, 2010 | 92 |
No violation noted during this evaluation. | Critical Control Point | Oct 22, 2010 | 100 |
|
Standard Inspection | May 18, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | May 18, 2011 | 100 |
|
Standard Inspection | Sep 13, 2011 | 92 |
No violation noted during this evaluation. | Critical Control Point | Sep 13, 2011 | 100 |
|
Standard Inspection | Jun 13, 2012 | 74 |
No violation noted during this evaluation. | Critical Control Point | Jun 13, 2012 | 100 |
|
Followup Inspection | Jun 27, 2012 | 93 |
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.
CRITICAL CONTROL INSPECTION
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
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,
Update sign
May 18, 2011Good cold storage temps.
Good serving line temps.
Update sign
Sep 13, 2011CALIBRATED THEROMETER-OK.
Jun 13, 2012PIC: Bowen
NOTE: Observed presence of mouse droppings in cabinetry under serving counters in dining room. Facility has active pest control service through ORKIN, but ORKIN is not currently treating for mice. Ensure action is taken to begin treating for mice.
Updated green 'Inspected' sign at time of inspection.
Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Handwashing sinks are properly stocked.
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.
VI. Thawing (+) Thawing completed in cooler.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed beef stew holding at 57F. Discarded at time of inspection.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (-) Observed not all food is being properly date marked when being held for over 24 hours.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4
PIC: Bowen
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---|---|---|
PEKING DYNASTY | Columbus, OH | |
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COLUMBUS ARTS & TECHNOLOGY ACADEMY | Columbus, OH | |
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SPAGHETTI WAREHOUSE | Columbus, OH | |
94TH AERO SQUADRON | Columbus, OH | |
STAR BOX LEARNING CENTER | Columbus, OH | |
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Name |
Address |
Distance |
---|---|---|
POCHI | 2060 N High St Ste a, Columbus | 0.00 miles |
CRAZY CORKY'S CAFE | 2060 N High St., Unit B, Columbus | 0.00 miles |
KELLY'S | 15 E Frambes Ave, Columbus | 0.03 miles |
SICILIA INC | 22 E Frambes Ave, Columbus | 0.04 miles |
PANDA EXPRESS #1523 | 2044 N High St, Columbus | 0.04 miles |
BIG R | 2036 N High St, Columbus | 0.05 miles |
OUT R INN | 20 E Frambes Av, Columbus | 0.05 miles |
SLOPPY DONKEY SPORTS SALOON | 2038-40 N High St, Columbus | 0.05 miles |
WENDY'S #103 | 2020 N High St, Columbus | 0.07 miles |
DIASPORA | 2118 N High St, Columbus | 0.09 miles |
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