Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 3, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Aug 3, 2010 | 100 |
No violation noted during this evaluation. | - | Nov 23, 2010 | 100 |
|
Standard Inspection | Jan 26, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Jan 26, 2011 | 100 |
|
Standard Inspection | Jun 8, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Jun 8, 2011 | 100 |
|
Standard Inspection | Feb 8, 2012 | 74 |
No violation noted during this evaluation. | Critical Control Point | Feb 8, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Feb 23, 2012 | 100 |
|
Standard Inspection | Aug 21, 2012 | 80 |
No violation noted during this evaluation. | Critical Control Point | Aug 21, 2012 | 100 |
PIC Kyle
Aug 3, 2010I. 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 (-) see standard report.
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.
PIC: Kyle
Power Outage cannot open until power is restored. Make sure all food is 41F or below. If it is too warm. Please discard.
Smelled gas. May want to investigate.
PIC: Kyle
Jan 26, 2011I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC: Michael
updated green sign.
Discussed
Provided information
I. Employee Health (+) Has Policy every time they clock in.
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
All managers are Serv Safe Certified.
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 (+) -
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods on the menu
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
PIC - Mike
Updated green sign.
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
Observed exposed ready-to-eat foods are touched by bare hands. Bartender must wear gloves to cut lemons.
Hands are properly washed when required
VIII. Date Marking/Time as a Public Health Control
When time is used as a public health control the procedure is approved by the Columbus Health Department and the food is cooked and served within 6 hours as long as internal temperatures do not exceed 70 deg F.
Observed pasta, butter, asparagus, various meats, and batter all useing time in lieu of temperature wihtout any time stamps. PIC corrected and will continue to time stamp all fo these food items.
XV. Temperature Measuring Devices
Temperature measuring devices are not provided and readily accessible that can measure maximum temperatures in the rinse cycle of the high temp dish machine. PIC will obtain.
All previous violations corrected at time of inspection. PIC Mike
Aug 21, 2012Update sign
Aug 21, 2012DICUSSION ABOUT COLD HOLD ON THE SERVING LINE.
Name | City | Users' Rating |
---|---|---|
PEKING DYNASTY | Columbus, OH | |
SUBWAY #11301 | Columbus, OH | |
MCDONALD'S #6037-0340221 | Columbus, OH | |
COLUMBUS ARTS & TECHNOLOGY ACADEMY | Columbus, OH | |
MCDONALD'S #17738 | Columbus, OH | |
SPAGHETTI WAREHOUSE | Columbus, OH | |
94TH AERO SQUADRON | Columbus, OH | |
STAR BOX LEARNING CENTER | Columbus, OH | |
NEW HARVEST CAFE' | Columbus, OH | |
JAY'S SPORTS LOUNGE | Columbus, OH |
Name |
Address |
Distance |
---|---|---|
COSI #72 | 4074 The Strand W, Columbus | 0.02 miles |
COSMIC KETTLE CORN | 4101 The Strand, Columbus | 0.04 miles |
SMITH & WOLLENSKY | 4145 The Strand, Columbus | 0.04 miles |
CELEBRATE LOCAL | 4030 The Strand East, Columbus | 0.04 miles |
STARBUCK'S #2350 | 4015 Regent St, Columbus | 0.07 miles |
YAGOOT | 3998 Grammercy Rd, Columbus | 0.08 miles |
COOPER'S HAWK | 4230 The Strand, Columbus | 0.11 miles |
CAFE ISTANBUL | 3983 Worth Ave, Columbus | 0.12 miles |
MONGOLIAN GRILL EASTON | 3977 Worth Ave, Columbus | 0.12 miles |
MCCORMICK & SCHMICK'S SEAFOOD REST | 3965 New Bond St, Columbus | 0.12 miles |
Restaurant representatives - add corrected or new information about BON VIE, 4089 The Strand East, Columbus, OH 43219 »