Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 17, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Aug 17, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Jan 6, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Jan 6, 2011 | 100 |
|
Standard Inspection | Jun 14, 2011 | 94 |
No violation noted during this evaluation. | Critical Control Point | Jun 14, 2011 | 100 |
|
Standard Inspection | Nov 9, 2011 | 87 |
No violation noted during this evaluation. | Critical Control Point | Nov 9, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Nov 23, 2011 | 100 |
|
Standard Inspection | May 30, 2012 | 92 |
No violation noted during this evaluation. | Critical Control Point | May 30, 2012 | 100 |
|
Standard Inspection | Sep 12, 2012 | 92 |
No violation noted during this evaluation. | Critical Control Point | Sep 12, 2012 | 100 |
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: Kathy
At time of inspection observed no violations. Thanks.
I 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 +
PIC: Carol
Jun 14, 2011Discussed
Provided information
I. Employee Health (+) Has Policy
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 (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations (+) HAS ALL ELEMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS
XI. Protection from contamination (+)
Raw animal foods are
PIC- Paul
Updated green 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 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
All potnetially hazardous foods are maintaining a temperature of 41 degrees or below.
No repeat violations at time of follow up.
In compliance.
PIC- Carlos
Update sign
May 30, 2012Good food temperatures.
Sep 12, 2012Update sign.
Sep 12, 2012Good food temperatures and products in storage were covered, dated products.
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MCDONALD'S #6037-0340221 | Columbus, OH | |
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94TH AERO SQUADRON | Columbus, OH | |
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Name |
Address |
Distance |
---|---|---|
OHIO DOMINICAN CATERING / STAGING | 1191 Sunbury Rd, Columbus | 0.23 miles |
OHIO DOMINICAN PANTHER GRILL | 1191 Sunbury Rd, Columbus | 0.23 miles |
OHIO DOMINICAN SUB SHOP | 1191 Sunbury Rd, Columbus | 0.23 miles |
WENDYS #1101448 | 2335 E 5th Av, Columbus | 0.26 miles |
LET THE CHILDREN COME | 2264 Margaret Ave, Columbus | 0.30 miles |
MOTHER'S HELPER CHILD CARE | 2140 E 5th Ave, Columbus | 0.31 miles |
OHIO DOMINICAN UNIVERSITY | 1216 Sunbury Rd, Columbus | 0.33 miles |
PANTHER PLAZA | 1216 Sunbury Rd, Columbus | 0.33 miles |
SUMMIT'S TRACE | 935 N Cassady Ave, Columbus | 0.36 miles |
ROSEDALE INTERNATIONAL CENTER | 2120 E 5th Ave, Columbus | 0.37 miles |
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