Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Mar 12, 2010 | 95 |
No violation noted during this evaluation. | Critical Control Point | Mar 12, 2010 | 100 |
|
Standard Inspection | Sep 16, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Sep 16, 2010 | 100 |
|
Standard Inspection | Mar 8, 2011 | 97 |
No violation noted during this evaluation. | Critical Control Point | Mar 8, 2011 | 100 |
|
Standard Inspection | Jan 30, 2012 | 91 |
No violation noted during this evaluation. | Critical Control Point | Jan 30, 2012 | 100 |
|
Standard Inspection | Aug 6, 2012 | 87 |
|
Critical Control Point | Aug 6, 2012 | 87 |
No violation noted during this evaluation. | - | Aug 31, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Aug 31, 2012 | 100 |
PIC: CHAD
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Updated green sign.
I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.
PIC: Chad
Sep 16, 2010Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
PIC: Josh
Mar 8, 2011I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures (+)
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
Person In Charge - Shad
Updated green inspection sign.
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
Please always have hand wash sinks accessible at all times.
Hand washing facilities are not adequately supplied
Please always keep soap and paper towels at all hand wash stations.
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)
Update sign
Aug 6, 2012Disscussed requirment for handsinks at the front bar,which were installed but not set up .
Aug 31, 2012inspection with Bob Gyke
Aug 31, 2012Reinspection with Mike Theil.
Violations corrected.
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Name |
Address |
Distance |
---|---|---|
LANE BRYANT - FULTON ST CAFE | 3344 Morse Crossing Rd, Columbus | 0.00 miles |
ON THE BORDER | 4175 Morse Crossing Rd, Columbus | 0.00 miles |
JIMMY JOHNS GOURMET SANDWICHES | 4018 Morse Crossing Rd, Columbus | 0.00 miles |
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Restaurant representatives - add corrected or new information about SMOKEY BONES BAR & FIRE GRILL #7563, 3939 Morse Crossing Rd, Columbus, OH 43219 »