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Business Info

Restaurant: SHERWOOD MIDDLE SCHOOL
Address: 1400 Shady Lane Rd, Columbus, OH 43227
Total inspections: 12
Last inspection: Nov 28, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

final Rinse 100 PPM quAits
PicBarbara Wolz

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
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 question regarding the operation
V. Thawing
Foods shall be 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,

Pic Barb
gave green sign
no violations

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
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 question regarding the operation
V. Thawing
Foods shall be 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,

Pic Barbara
updated green sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+ Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ok
VIII. Date Marking/Time as a Public Health Control (+) The lunch med. in walk. in was not dated but was dated while here
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) O \ k
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Pic Barb
updated green sign

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) Serve safe
V. Thawing (+) Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOOD WAS Above 134 Lunchmeat was 45 and Was Removed and must be kept below 42
VIII. Date Marking/Time as a Public Health Control (+) TIME WAS USED FOR SOME SALADS AND DELI SANDWICHES-Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Updated green sign.

I. Employee Health (+)
Management is aware of symptoms and diagnoses when individuals should be restricted from working in the kitchen.
II. Hand washing (+)
Hand washing sinks are properly stocked.
III. Personnel Cleanliness (+)
All employees were in clean uniforms. No employees exhibited (visible) symptoms of illness.
IV. Person in Charge Demonstration of Knowledge (+)
Persons in charge were able to answer basic food safety questions.
VII. Cooking, Reheating, Cooling, Hot/Col Holdingg (+)
Observed proper hot/cold holidng temperatures. Employee was able to explain how leftovers are stored and cooled. Observed an employee taking temperatures of cooked products after removal from he oven.
XV. Temperature Measuring Devices (+)
Observed temperature measuring devices readily available. Person in charge was able to clearly state how to calibrate a thermometer.

Person In Charge- Ms. Wolz. This report was reviewed with Ms. Wolz.

COLD/ HOT HOLDING
Observed all temperatures were in the proper ranges.
TEMPERATURE MEASURING DEVICES
Observed employees taking temperatures with a thermometer of the food as they prepared to serve it. Observed thermometers in all of the coolers/ freezers.
PROTECTION FROM CONTAMINATION
All food was properly covered/ stored at the time of the inspection. Observed employees properly wash, rinsing, and sanitizing dishes. All employees were wearing proper hair restraints.
HAND WASHING
All hand washing sinks were appropriately stocked and used when necessary.
DEMONSTRATION OF KNOWLEDGE
The person in charge is Serv Safe certified.

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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