Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Apr 6, 2010 | 76 |
No violation noted during this evaluation. | Critical Control Point | Apr 6, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Apr 21, 2010 | 100 |
|
Standard Inspection | Nov 1, 2010 | 87 |
No violation noted during this evaluation. | Critical Control Point | Nov 1, 2010 | 100 |
|
Standard Inspection | Apr 7, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Apr 7, 2011 | 100 |
|
Standard Inspection | Dec 9, 2011 | 75 |
No violation noted during this evaluation. | Critical Control Point | Dec 9, 2011 | 100 |
No violation noted during this evaluation. | - | Dec 9, 2011 | 100 |
No violation noted during this evaluation. | - | Dec 27, 2011 | 100 |
|
Followup Inspection | Dec 27, 2011 | 82 |
No violation noted during this evaluation. | Followup Inspection | Feb 23, 2012 | 100 |
No violation noted during this evaluation. | - | Mar 26, 2012 | 100 |
|
Standard Inspection | Aug 7, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | Aug 7, 2012 | 100 |
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, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated shall be heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods shall be held at 135 F and cold foods are to be held at 41 F
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
XII. Chemical
Toxic materials shall be properly identified and stored
XV. Temperature Measuring Devices
Temperature measuring devices shall be provided and readily accessible that are properly designed and calibrated
Critical items corrected.
Nov 1, 2010Please read and understand the following requirements;
IV. Person in Charge/Demonstration of Knowledge
Review dish washing and hot holding with all employees.
Provided warewash sign.
From the prior inspection the facility is properly sanitizing in the 3 compartment sink.
Hot holding was 135F or above.
In-use utensils were in water over 135F
Elements of the Critical Control Point Inspection
Discussed
I. Employee Health
Management shall have a policy regarding employee health situations
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, Reheating, Cooling, Hot and Cold Holding
PIC: Pam and Tony
Both are not certified servsafe.
Issued the training scheduled dates.
Updated green sign.
PIC: Pam and Tony
* PIC have the knowledge of food safety code
* All the food items in the walk-in cooler was date mark. Except the chicken that has been discarded.
* Cooking, reheating, cooling, hot and cold food items were within the range of required temperatures.
* Handwash sink not properly installed/ Mop sink is next to prep-sink
* Personnel cleanliness was good.
inspection with Abdul Abdi
Feb 23, 2012The handwash sink has been installed.
All the other violations has been corrected.
No violations were found.
consulted with the owner,stated mailed it on 3/19/12. consulted with office manager Jamie.has not recieved payment yet.
See the carbon cpoy of the mailed check #3913.
PERSON IN CHARGE: TONY, OWNER REVIEWED REPORT WITH TONY.
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: TONY
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has attended CPH Level One Training.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from
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