Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Oct 8, 2010 | 87 |
No violation noted during this evaluation. | Critical Control Point | Oct 8, 2010 | 100 |
|
Followup Inspection | Nov 2, 2010 | 85 |
No violation noted during this evaluation. | Followup Inspection | Nov 15, 2010 | 100 |
|
Standard Inspection | Jan 25, 2011 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jan 25, 2011 | 100 |
|
Standard Inspection | Apr 20, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Apr 20, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | May 4, 2011 | 100 |
|
Standard Inspection | Oct 6, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Oct 6, 2011 | 100 |
|
Standard Inspection | Apr 26, 2012 | 80 |
No violation noted during this evaluation. | Critical Control Point | Apr 26, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | May 10, 2012 | 100 |
|
Standard Inspection | Oct 22, 2012 | 97 |
No violation noted during this evaluation. | Critical Control Point | Oct 22, 2012 | 100 |
PIC Katie
Green sign updated
Follow up inspection required
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items in kitchen properly date marked and time in lieu used properly
with wings
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Kelly
Repeat critical violations
PIC Stephanie
all violations from previous inspection corrected
PIC Greg
Green sign updated
Discussed
Provided information
I. Employee Health (+) Haz 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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) see violations on standard report
VIII. Date Marking/Time as a Public Health Control (-) see violations on standard report
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
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 storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Greg
Follow up inspection required
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
PIC Greg
No violations at time of inspection
Critical violation from previous inspection corrected
PIC Greg. Green sign updated.
Oct 6, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) serveafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) Observed raw eggs stored over ready to eat food. Corrected.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Greg
Updated green sign
Discussed
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 (-)
Observed employee putting on a new pair of gloves without first washing his hands. Bar sink was also out of paper towels.
CDC Risk Factor: Poor personal Hygiene
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 (-)
Observed numerous undated TCS foods in the reach in cooler.
CDC Risk Facor: Improper Holding Temperatures
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 NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical
PIC Greg
All critical violations corrected at time of follow-up inspection
-No hand washing violations observed
-All TCS foods date marked and holding at appropriate temperatures
PIC Greg
Updated green sign
**Think about replacing cutting boards soon, showing wear.
Discussed
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 NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
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DAIRY MART #5472 | Deer Park, OH | |
The Store | Seven Hills, OH | |
PEKING DYNASTY | Columbus, OH | |
TRINITY CHILDCARE INC | Mount Healthy, OH | |
Pep Prentiss | Fairview Park, OH | |
BROTHER CAFE | Silverton, OH | |
FLIK INTERNATIONAL | New Albany, OH |
Name |
Address |
Distance |
---|---|---|
WHIT'S FROZEN CUSTARD | 5877 Karric Sq, Columbus | 0.00 miles |
TACO BELL #16183 | 4915 Tuttle Crossing Blvd, Dublin | 0.13 miles |
DIBELLA'S OLD FASHIONED SUBMARINES | 4949 Tuttle Crossing Blvd, Dublin | 0.15 miles |
TWEETERS CHICKEN CRIB | 5927 Karric Square Dr, Dublin | 0.16 miles |
BJ'S RESTAURANT OPERATIONS | 5141 Tuttle Crossing Blvd, Dublin | 0.22 miles |
BARLEY BIN OF DUBLIN | 5931 Karric Square Dr, Dublin | 0.23 miles |
ON THE ROCKS | 5815 Karric Sq, Dublin | 0.23 miles |
AZN GOURMET | 5891 Karric Square Dr, Columbus | 0.24 miles |
JERSEY MIKE'S SUBS & SALADS | 5799 Karric Square Dr, Dublin | 0.25 miles |
BOSTON MARKET #409 | 5150 Tuttle Crossing Blvd, Dublin | 0.27 miles |
Restaurant representatives - add corrected or new information about YOGI'S BAR & GRILL, 5857 Karric Sq, Dublin, OH 43016 »