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Business Info

Restaurant: OSU CHILD CARE CENTER
Address: 725 Ackerman Rd, Columbus, OH 43202
Total inspections: 12
Last inspection: Nov 19, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

.PIC Joe
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe Certified
V. Thawing (+) Cold running water/refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Make sure all food contact surfaces are being sanitized after use.
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+)

PIC Zak
Updated Green Sign
Notes: Must wash, rinse & sanitize large cooker in place to effectively clean it. Make sure to test chlorine sanitizer using test strips to achieve proper concentration.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Wash hands at hand sink between loading dirty and unloading clean dishes.
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe Certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-)Clean top of dish machine/ re-attach light shield
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+)

PIC Joe
Updated Green Sign

XI. Protection from contamination
Observed can opener/ blade on table top can opener creating metal fragments. If can opener is creating metal fragments in must be replaced due to the possibility of becoming a physical contaminant. PIC cleaned/ removed metal fragments and will replace the blade if it continues.
XIV. Transporting food off premise
Foods are prepared and then delivered to another child care facility. Food is maintained either hot of cold using hot boxes. Foods are dropped off and immediately served. No food is brought back to the facility after being delivered.

PIC Joe
Updated Green Sign
Purchase/ provide max reading thermometer or other testing device to routinely measure plate temperature in high temperature dish machine.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC was knowledgeable and able to answer all basic food safety questions.
V. Thawing
PIC stated some foods are thawed under cold running water. Other frozen foods are cooked/ thawed as part of the cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are maintained above 135 degrees F and cold foods are maintained below 41 degrees F.
X. Highly Susceptible Populations
Foods are pasteurized and/or processed. Raw foods such as ground turkey is cooked to a minimum of 165 degrees F.
XI. Protection from contamination
Observed non-food contact surfaces of equipment and floors not cleaned frequently enough. Must clean frequently and throughly to prevent contamination.
XIV. Transporting Food off Premise
Foods are transported to Buckeye Village. Hot and cold foods are maintained at proper temperature during transport with the use of hot and cold boxes.

Updated Green Sign
PIC- Joe

I. Employee Health (+)
II. Personal Cleanliness (+)
IV. Person In Charge Knowledge (+)
VI. Thawing (+)
III. Hand Washing (+)
XI. Protection From Contamination (+)
XII. Chemical (+)

No Violations at time of Standard Inspection
Good Job
Updated Green Sign
Report reviewed with Joe.

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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants