Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | Feb 27, 2012 | 100 |
|
Standard Inspection | Apr 2, 2012 | 86 |
No violation noted during this evaluation. | Critical Control Point | Apr 2, 2012 | 100 |
|
Standard Inspection | Nov 15, 2012 | 53 |
No violation noted during this evaluation. | Critical Control Point | Nov 15, 2012 | 100 |
|
Followup Inspection | Nov 30, 2012 | 80 |
No violation noted during this evaluation. | - | Dec 3, 2012 | 100 |
PIC: Ken
Issued and updated green 'Inspected' sign at time of inspection.
Discussed:
I. Employee Health (+) Has policy.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
III. Handwashing, Prevention of Contamination from Hands (-) Hand washing sinks behind both bars have no hand washing sign posted.
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.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively; ServSafe certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods within proper temperatures. Discussed proper cooling and reheating procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and
PIC - Johnny Zela
- The inspection was conducted with Kelli Dodd.
- The green sign was updated.
- 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.
VIII. Date Marking/Time as a Public Health Control (-) Observed crab salad that was past its 7-day discard date. Refrigerated, ready-to-eat, TCS foods shall be used or discarded within 7-days to prevent potential foodborne illnesses. All unsafe food was voluntarily discarded by the operator during the inspection. CDC Risk Factor 4 – Unsafe Source
XV. Temperature Measuring Devices (-) The operator does not have an accurate stem thermometer to monitor food temperatures. Thermometers shall be accurate so that food employees can monitor food temperatures. The operator stated that he would calibrate his current thermometers and would purchase new ones.
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.
PIC: James
**continue working on open non-critical violations as well.
consult on site with Rob Acquista to drop off yellow sign and prehearing letter
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Address |
Distance |
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UGLY TUNA SALOONA | 1546 N High St, Columbus | 0.01 miles |
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MAD MEX | 1542 N High St, Columbus | 0.02 miles |
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