Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Apr 29, 2010 | 86 |
|
Standard Inspection | Oct 21, 2010 | 81 |
No violation noted during this evaluation. | Followup Inspection | Nov 5, 2010 | 100 |
|
Standard Inspection | Mar 11, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Mar 11, 2011 | 100 |
|
Standard Inspection | Aug 23, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Aug 23, 2011 | 100 |
|
Standard Inspection | Apr 3, 2012 | 99 |
No violation noted during this evaluation. | Critical Control Point | Apr 3, 2012 | 100 |
|
Standard Inspection | Oct 18, 2012 | 91 |
No violation noted during this evaluation. | Critical Control Point | Oct 18, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Oct 31, 2012 | 100 |
PIC Shannon
Green sign updated
The facility is cooling and reheating chilli, the risk class of the license needs to be changed to a risk class 4
PIC
Green sign updated
PIC JUSTIN
All violations from previous inspection corrected
PIC Justin
Green sign updated
Provided information
I. Employee Health (+) Haz Policy discussed with manager
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 and cold foods are being held at 41 F, cooling in ice baths in prep sink, recommend using metal pans instead of plastic pans to cool chili
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
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 NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other
PIC: Melissa
Updated green sign.
PIC: Melissa.
No violations were found.
* Personnel cleanliness was good
* Handwash sink is located in a convenient location.
* All food are from approved source.
* Date marking was in compliance.
* Food were protected from contamination.
* Person-in charge is knowledgeable food safety.
* Temperature devices were available.
Pic Cory
updated green sign
Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)without paper towels Hands are not Being dried properly
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)Walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)food Above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+)are date marked
IX. Consumer Advisory (+)Yes
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered
XII. Chemical (+)labeled
XIV. Transporting Food off Premise (+)NO
XV. Temperature Measuring Devices (+)provided
Pic Todd updated grew sign
chlorine 50 PPM
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 (+) temp Above I 34 and below 42 Some items were at 50 F and were discarded
VIII. Date Marking/Time as a Public Health Control (+)when needed
IX. Consumer Advisory (+)provide
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)covered, Stored properly
XII. Chemical (+)labeled and Stored properly
XIV. Transporting Food off Premise (+)OK
XV. Temperature Measuring Devices (+)provided
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Name |
Address |
Distance |
---|---|---|
BOB EVANS FARMS INC #148 | 1660 Georgesville Sq, Columbus | 0.10 miles |
REGAL CINEMA | 1800 Georgesville Sq, Columbus | 0.14 miles |
O'CHARLEY'S #309 | 1650 Georgesville Sq, Columbus | 0.15 miles |
MEAN BEAN | 1693 Holt Rd, Columbus | 0.21 miles |
APPLEBEE'S NEIGHBORHOOD #411 | 1590 Georgesville Sq, Columbus | 0.29 miles |
FIESTA MARIACHI | 1560 Georgesville Sq, Columbus | 0.32 miles |
WENDY'S #112440 | 1600 Georgesville Sq, Columbus | 0.32 miles |
LEE'S ASIAN GRILL & NOODLES | 1587 Holt Rd, Columbus | 0.33 miles |
WHITE CASTLE #33 | 1617 Holt Rd, Columbus | 0.33 miles |
LILY TERYAKI | 1385 Georgesville Rd, Columbus | 0.34 miles |
Restaurant representatives - add corrected or new information about STEAK N SHAKE #397, 1700 Georgesville Sq, Columbus, OH 43228 »