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Business Info

Restaurant: WORLD HARVEST CHURCH
Address: 4595 Gender Rd, Canal Winchester, OH 43110-9149
Total inspections: 16
Last inspection: Nov 29, 2012

Score
(the higher the better)
96

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Violation descriptions and comments

Spoke with Kim Winbush regarding non-payment of food service license. She was unable to verify if the facility had purchased a food service license.
*I spoke with the principal who

Updated Green Placard
PIC: Kim

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is located on employee board.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees did not properly use single use gloves (* See standard inspection report for violation and corrective text).
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Kim, was knowledgeable of food safety and code compliance based on her responses to food safety questions.
VI: Thawing - Discussed foods being thawed under refrigeration or as part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using an ice bath. All foods are reheated to at least 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Protection from Contamination - Raw animal

THE PIC WAS KIM, FOOD MANAGER.
THE GREEN PLACARD WAS UPDATED.
NOTE- A WORK ORDER HAS BEEN REQUESTED BY THE MANAGER TO REPAIR THE CLOGGED SINK IN THE FOOD PREP AREA.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER SERV SAFE CERTIFIED.
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+) FOODS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+) CHEMICALS STORED IN SEPARATE ROOM.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) PROVIDED AND CONSPICUOUS.

Delivered and reviewed inspection report.

Pic Kim
updated green sign
No violations

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 (+) OK
V. Thawing (+) Walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) all temperature above 135 on 42
VIII. Date Marking/Time as a Public Health Control (+) 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

PIC- Kim
Critical violations noted and corrected at time of inspection.
No further action required.
Updated Green Sign.

PIC- Kim
Discussed
Provided information
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Person in Charge/Demonstration of Knowledge (+) Serv Safe Certified
Thawing (+)
Uses cold running water, then puts into smaller containers and the walk in cooler to thaw
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
To cool they use ice baths and separate into smaller portions and put the food in the walk in cooler. Use hot holding at 135 or above
Date Marking/Time as a Public Health Control (+)
All dates are acceptable
Protection from contamination (-) Observed a light bulb in the walk in cooler does not have shielding. Ensure to replace the shield on the light to prevent physical contamination.
Chemical (+) labeled and stored appropriately
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available
Personnel Cleanliness (+) Acceptable

PIC Kim
Updated Green Sign

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
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Kim
Updated green sign
All prior violations corrected
no new violations noted

PIC Kim
Updated Green sign

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
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during

PIC Kim
All critical violations corrected.
Continue to work on non critical violations

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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:

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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