Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | May 17, 2010 | 79 |
No violation noted during this evaluation. | Critical Control Point | May 17, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jun 2, 2010 | 100 |
|
Standard Inspection | Nov 16, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Nov 16, 2010 | 100 |
No violation noted during this evaluation. | Inspection Other | Nov 17, 2010 | 100 |
|
Standard Inspection | Jul 20, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Jul 20, 2011 | 100 |
|
Standard Inspection | Oct 5, 2011 | 97 |
No violation noted during this evaluation. | Critical Control Point | Oct 5, 2011 | 100 |
|
Standard Inspection | Apr 13, 2012 | 97 |
No violation noted during this evaluation. | Critical Control Point | Apr 13, 2012 | 100 |
|
Standard Inspection | Nov 20, 2012 | 97 |
No violation noted during this evaluation. | Critical Control Point | Nov 20, 2012 | 100 |
Updated green sign.
handed out refrigeration safety posters.
PIC was Nikki
Discussed
Provided information
II. Personnel Cleanliness
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
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Nikki demonstrated knowledge through compliance with the food code
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All tcs foods were held properly
(+)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required
(+)
XI. Protection from contamination
Raw animal foods were not separated from each other during storage.
(+)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated
(+)
All Critical violating have been corrected.
Devin was PIC
Nikki was the PIC
Updated green sign
II. Personnel Cleanliness
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
All employees washed hands (+)
IV. Person in Charge/Demonstration of Knowledge
Nikki has outstanding food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
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
All food is being held properly (+)
VIII. Date Marking/Time as a Public Health Control
Date marking and time is lieu of temperatures were correct (+)
XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display. (+)
XV. Temperature Measuring Devices
Delivered a new green sign to the facility.
The original sign was ripped.
Nikki was the PIC
PIC: NIKKI
Nikki is certified ServSafe.
Updated green sign.
PIC: Nikki
PIC: is knowledgeable for food safety
-Personnel cleanliness is good
-Food items thawing is incompliance
-All food items in the cooler are date marked
-Cookoing/reheating are all in the required limits.
-Familiar with the food contamination causes.
-Handwashing is located in a convenient location.
PIC: Nikki
Nikki is certified ServSafe
No other violations were found.
Updated green sign.
PIC: Nikki
* Personnel cleanliness was good
* Handwash sinks are located in a convenient locations.
* cooking, reheating, cooling hot and cold food items are within the range of required temperatures.
* All the food items in the walk-in-cooler are peoperly date marked.
* Person in charge is familiar and have the knowledge of food safety code.
* All the measurement devices were available.
* All the food items were received from approved sources.
No violations were found.
*
PIC Nikki
Updated green sign
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
PIC/Reviewed- Melvin
Updated green sign
**Dining room closed for contruction, drive though open. Construction finished on Friday November 23rd
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
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Address |
Distance |
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TINA'S TINY TOONS CHILD CARE | 422 Holtzman Ave, Columbus | 0.12 miles |
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