Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 12, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Aug 12, 2010 | 100 |
No violation noted during this evaluation. | - | Nov 23, 2010 | 100 |
|
Standard Inspection | Nov 29, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Nov 29, 2010 | 100 |
|
Standard Inspection | Aug 5, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Aug 5, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Feb 9, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Feb 9, 2012 | 100 |
|
Standard Inspection | Jul 24, 2012 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jul 24, 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.
All food from prep line was discarded. All surfaces were washed and sanitized. ICE thrown away. Facility had a fire yesterday 11/22/2010. Facility has taken measure to be reopened today.
PIC: Darren
PIC: Darren
Nov 29, 2010I Employee Health +
II Personnel Cleanliness +
III Handwashing, Prevention of Contamination from Hands +
IV Person in Charge/ Demonstration of Knowledge + ser safe
V Food from an Approved Source +
VI Thawing +
VII Cooking, Reheating, Cooling, Hot and Cold Holding +
VIII Date Marking/ Time as a Public Health Control +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC: Miro
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 (+)
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
PIC- Miro
No violations at time of inspection.
No further action is required.
Updated Green Sign.
PIC- Miro
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
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.
Consumer Advisory (+) Printed on menu.
Update sign
Jul 24, 2012GOOD FOOD TEMPS.
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Restaurant representatives - add corrected or new information about ABUELO'S MEXICAN FOOD EMBASSY, 2575 South Loop 289, Lubbock, OH 79423 »