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Business Info

Restaurant: BUCKEYE MIDDLE SCHOOL
Address: 2950 Parsons Av, Columbus, OH 43207
Total inspections: 12
Last inspection: Oct 18, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

pic - Belinda
update green sign
no Violations

Elements of the Critical Control Point Inspection
Discussed
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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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,

Pie Belinda
updated green sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) all
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
XI. Protection from contamination (+) Ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Ok

Pic Melinda
updated green Sign

thermometers OK
fruit not being washed
Salads buy half above temperature and discarded after lunch

Pic Belinda
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 (+) has had serve Safe
V. Thawing (+) in Walkin
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) below 42 on Above 134
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) All food covered and stored properly
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) provided

Person in charge- Ms. Boyd. Updated green sign. Observed no violations at the time of the inspection.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees are using gloves to prevent bare hand contact with food. In addition tongs and gloves were observed readily.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (+)
Note: Present .

Person in charge- Belinda Boyd. Best practices: observed the person in charge properly taking temperatures.
Discussed cleaning procedure sof various equipment. Discussed employe illnesses/ illness outbreaks in the school. Observed food handling, checked dumpsters, mop sink, restrooms. Observed no violations at time of the inspection.

I. Employee Health (+)
Person in charge was knowledgeable about when employees should be restricted. Discussed dealing with norovirus, cleaning up throw up.
II. Personnel Cleanliness (+)
All employees present did not exhibit symptoms of being ill (i.e. sneezing/ coughing that is persistent).
III. Person in Charge Demonstration of Knowledge (+)
The person in charge is Serv Safe certified and was able to answer questions related to the operation of the facility/ safe food handling.
VI. Thawing (+)
Food is usually thawed in the refrigerator.
VII. Cooking, Reheating, Cooling, Hot/ Cold Holding (+)
Observed proper hot/ cold holding temperatures. The person in charge was knowledgeable about temperature limits/ danger zone.
VIII. Date Marking/ Time As A Public Health Control (+)
Observed items requiring date marking properly date marked.
XIV. Transporting Food Off Premise (+)
Observed equipment to keep food at or below 41 f. The person in charge stated that if there was not enough transport equipment, staff would be made aware that they must consume w/in 4 hours.
XV. Temperature Measuring Devices (+)
Readily accessible/ calibrated.

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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:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

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