Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Mar 12, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Mar 12, 2010 | 100 |
|
Standard Inspection | Oct 13, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Oct 13, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Mar 22, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Mar 22, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 13, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Sep 13, 2011 | 100 |
|
Standard Inspection | Jul 6, 2012 | 99 |
No violation noted during this evaluation. | Critical Control Point | Jul 6, 2012 | 100 |
Updated Green food Safety Placard
Talked to Manager Riley
200 ppm santizer quat
No violations at time of inspection
Discussed Major Food allergens
All staff are Person in charge trained July 72009 last date
Riley is ServSafe CERTIFIED
I: Discussed with Person in charge policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Provided documentations to have as reference
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves.
IV: Observed the person in charge was knowledgeable of food safety ad code compliance based on his responses to food safety questions.
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.
XII: Chemicals were separated from food and food equipment.
Talked to Riley. Riley is PIC
updated Green Food Safety Placard
Observed dato marking or foods
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 (+)
TALKED TO JOANNE
NO VIOLATIONS AT TIME OF INSPECTION
UPDATED GREEN FOOD SAFETY PLACARD
III OBSERVED BARRIERS USED TO HANDLE READY TO EAT FOODS
VI THAWING WAS DONE IN COOLERS
VIII OBSERVED CONTAINERS WITH DATES IN COOLERS
XI OBSERVED FOOD RAW FROM READY TO EAT CLEARLY SEPARATED IN COOLERS
XV TEMPERATURE MEASURING DEVISED WERE AVAILABLE THROUGHTOUT
Talked to Brittany
No violations at time of inspection
Updated Green Food Safety Placard
I: Discussed with Person in charge policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Brittany
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
XI: Raw animal products were segregated according
PIC - JEFF
UPDATED GREEN SIGN.
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated
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SUBWAY #11301 | Columbus, OH | |
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COLUMBUS ARTS & TECHNOLOGY ACADEMY | Columbus, OH | |
MCDONALD'S #17738 | Columbus, OH | |
SPAGHETTI WAREHOUSE | Columbus, OH | |
94TH AERO SQUADRON | Columbus, OH | |
STAR BOX LEARNING CENTER | Columbus, OH | |
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Name |
Address |
Distance |
---|---|---|
BANANA LEAF | 816 Bethel Rd, Columbus | 0.01 miles |
JOHNNY BUCCELLI'S | 830 Bethel Rd, Columbus | 0.03 miles |
MINGA RESTAURANT | 800 Bethel Rd, Columbus | 0.03 miles |
SUBWAY | 794 Bethel Rd, Columbus | 0.04 miles |
LA SHISH | 788 Bethel Rd, Columbus | 0.04 miles |
FITNESS AND NUTRITION CENTER | 803 Bethel Rd, Columbus | 0.05 miles |
JIU THAI ASIAN CAFE | 787 Bethel Rd, Columbus | 0.05 miles |
PENNSTATION | 775 Bethel Rd, Columbus | 0.05 miles |
CHIPOTLE MEXICAN GRILL 1398 | 771 Bethel Rd, Columbus | 0.05 miles |
FIVE GUYS BURGERS AND FRIES | 763 Bethel Rd, Columbus | 0.05 miles |
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