Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | Apr 19, 2012 | 100 |
|
Inspection 30 day | May 17, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | May 17, 2012 | 100 |
|
Standard Inspection | Aug 22, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | Aug 22, 2012 | 100 |
ownership and business name change inspection.
prior to 14 days, please remove black stains from the floor in the entire facility.
provide atest strip to measure sanitizer concentration during manual wash.
Inspected and approved to operate as risk level 4 food service operation.
Recived payment for 2012 license $688.00 check #2616, payable to Columbus city traesurer. Application, profile inspection sheet, payment and check list completed.
CONSULTED WITH THE OWNER LORI AMES AT TIME OF INSPECTION,
DISCUSSED FOOD ALLERGENS AND RECALL.
SIGNAGE WAS UPDATED.
Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
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 (+)
Using proper cooking
CONSULTED WITH THE OWNER, DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.
Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner Kevin Ames
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
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
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