Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	Standard Inspection	Jun 3, 2010	100
Food on display was not protected from contamination by consumers. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided Outer openings of a food facility were not protected against the entry of insects and rodents.	Standard Inspection	Aug 31, 2010	97
No violation noted during this evaluation.	Critical Control Point	Aug 31, 2010	100
Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination. Equipment and/or components were not maintained in good working order. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.	Standard Inspection	Jan 11, 2011	96
No violation noted during this evaluation.	Critical Control Point	Jan 11, 2011	100
No violation noted during this evaluation.	Standard Inspection	Aug 12, 2011	100
No violation noted during this evaluation.	Critical Control Point	Aug 12, 2011	100
Outer openings of a food facility were not protected against the entry of insects and rodents. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Working containers of food are not properly labeled.	Standard Inspection	Nov 4, 2011	88
No violation noted during this evaluation.	Critical Control Point	Nov 4, 2011	100
Food employee(s) did not wash hands in situations that specifically require them to do so. Plumbing system is not maintained in good repair.	-	Feb 28, 2012	90
No violation noted during this evaluation.	Followup Inspection	Feb 28, 2012	100
The windows or doors were not protected against the entry of insects and rodents.	Standard Inspection	Aug 21, 2012	99
No violation noted during this evaluation.	Critical Control Point	Aug 21, 2012	100

Violation descriptions and comments

ATTEMPTED STANDARD INSPECTION AT FACILITY. SCHOOL CLOSED FOR SCHOOL YEAR - REATTEMPT IN FALL.

PERSON IN CHARGE: ANDREA, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, 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
Facility shall remove handwashing supplies from prep sink area.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled using shallow pans and cooled

PERSON IN CHARGE: ANDREA
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
Observed employees with proper hair restraints and using single-use gloves.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility uses ice baths to cool TCS food products. Reviewed cooling process for rice with Manager.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded

PERSON IN CHARGE: JULIE, MANAGER
- ISSUED NEW GREEN PASSED INSPECTION PLACARD. INITIAL ISSUED GREEN SIGNAGE IS LOCKED IN DISPLAY CABINET AND UNABLE TO UPDATE STICKER DATE.

PERSON IN CHARGE: JULIE, MANAGER
XI. PROTECTION FROM CONTAMINATION
At time of inspection, observed carton of raw shell eggs at kitchen walk in cooler stored above onions. Educated and discussed with Manager, raw foods shall be separated from each other during storage, preparation, holding, & display. Raw shell eggs were properly moved to bottom shelving at time of inspection and abated.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
AT TIME OF INSPECTION, OBSERVED BUTTER PACKET(S) IN DINING ROOM STORED AT ROOM TEMPERATURE. LABEL STATES TO KEEP REFRIGERATED. MANAGER ABATED DURING INSPECTION BY STORING BUTTER PACKETS ON ICE TO COLD HOLD AT 41 F OR BELOW. THE CDC LISTS IMPROPER HOLDING TEMPERATURE OF TCS FOODS A TOP RISK FACTOR FOR FOODBORNE ILLNESS. ABATED DURING INSPECTION. NO FURTHER FOLLOW-UP.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility uses ice baths to cool TCS foods rapidly.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
Foods are protected from physical contamination during storage, preparation, & display.

PERSON IN CHARGE: JULIE, MANAGER
- FOLLOW-UP AT SCHOOL FOR VERIFICATION OF REPAIRED WATER SUPPLY AT SCHOOL.
- RECEIVED TELEPHONE CALL FROM MANAGER, STATING WATER WAS BACK ON.
- OBSERVED BOTH HOT AND COLD SUPPLY OF WATER AT ALL HANDSINKS, 3-COMP SINK, ETC.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: JULIE, MANAGER
- ON SITE CONSULTATION AT FACILITY FOR FOLLOW-UP ON CALL TO CPH REGARDING NO WATER AT FACILITY.
- ARRIVED TO FACILITY AND SPOKE WITH MANAGER, JULIE, WHO CONFIRMED NO WATER AT THE SCHOOL SINCE 6 AM. CREWS WERE REPLACING FIRE HYDRANTS AND WATER TURNED OFF UNTIL 1:00 PM.
- OBSERVED FULL HOT / COLD LUNCH HAD BEEN PREPARED AND SERVED.
- EDUCATED AND DISCUSSED WITH MANAGER - WITH NO WATER FOR HANDWASHING, FACILITY SHALL HAVE ONLY SERVED PRE-PACKAGED FOOD ITEMS SINCE NO HOT WATER AVAILABLE FOR HANDWASHING. TEMPORARY HOT WATER HANDWASHING STATIONS SHOULD HAVE BEEN SET-UP IF WATER ISSUE RESOLVED QUICKLY; OR VOLUNTARILY CLOSED FACILITY UNTIL WATER ISSUE RESOLVED.
- AT TIME OF CONSULATION, LUNCH SERVICE WAS COMPLETED.

I. Employee Health
Policy set for schoo,l employees for call offs. any symptoms of foodbourne ilnesses requires a doctors note to return.
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
under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
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
all items were properly date marked
no time in lieu used
IX. Consumer Advisory
Animal foods are not served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from

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OHIO SCHOOL FOR THE DEAF, 500 Morse Rd, Columbus, OH 43214 - Restaurant inspection findings and violations

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