Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Mar 16, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Mar 16, 2010 | 100 |
|
Standard Inspection | Jan 12, 2011 | 99 |
No violation noted during this evaluation. | Critical Control Point | Jan 12, 2011 | 100 |
|
Standard Inspection | Jun 7, 2011 | 99 |
No violation noted during this evaluation. | Critical Control Point | Jun 7, 2011 | 100 |
|
Standard Inspection | Dec 20, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Dec 20, 2011 | 100 |
|
Standard Inspection | Jun 19, 2012 | 99 |
|
Standard Inspection | Nov 5, 2012 | 95 |
PIC: Miyasha
Changed date on placard.
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 (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
0
V. Thawing (+)
Foods are thawed in accordance with OAC .
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
VIII. Date Marking/Time as a Public Health Control (+)
Ready to eat potentially hazardous foods are date
THE PIC WAS SHAVOCA.
THE GREEN PLACARD WAS UPDATED.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH SINKS SUPPLIED/NO BARE HAND CONTACT WITH RTE FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) ALL MANAGERS ARE SERVSAFE CERTIFIED.
V. Thawing (+) OBSERVED CHICKEN THAWING IN THE WALK-IN COOLER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OBSERVED PROPER COLD AND HOT HOLDING TEMPERATURES.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) FOOD TEMPERATURES CHECKED AND LOGGED DAILY; DISPLAYED IN COOLERS.
PIC Miyasha. Green sign updated.
Jun 7, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Hazs Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+) Done in cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Miyasha. Green sign updated.
Dec 20, 2011I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
Pic Miyaska
updated green sign
PIC- Miyasha
Inspection report discussed and reviewed with PIC.
Updated green sign.
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Address |
Distance |
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WENDYS #111447 | 666 E 5th Av, Columbus | 0.04 miles |
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Restaurant representatives - add corrected or new information about KFC #Y335042, 688 E 5th Ave, Columbus, OH 43201 »