Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | May 26, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | May 26, 2010 | 100 |
|
Standard Inspection | Dec 15, 2010 | 88 |
No violation noted during this evaluation. | Critical Control Point | Dec 15, 2010 | 100 |
|
Standard Inspection | Apr 4, 2011 | 94 |
No violation noted during this evaluation. | Critical Control Point | Apr 4, 2011 | 100 |
|
Standard Inspection | Dec 13, 2011 | 91 |
No violation noted during this evaluation. | Critical Control Point | Dec 13, 2011 | 100 |
|
Standard Inspection | Jul 18, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | Jul 18, 2012 | 100 |
PIC: Roger Hitte
temperature m
paper towels
utensils
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.
PIC: Aubrey
Dec 15, 2010I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures (-) see standard report
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: Aubrey
Apr 4, 2011Discussed
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
Person In Charge- James
Updated Green Inspection Sign.
Employee Health
Management is aware and has policy regarding employee health situations.
Hand Washing
Hand washing facilities are accessible and conveniently located. Please keep supplied at all times.
Thawing
Foods are thawed under refrigeration, as a part of the cooking process, or under cool running water.
Hot/Cold Holding
Hot foods are held at or above 135 degrees.
Cold foods are held at or below 41 degrees.
Protection from contamination
Foods are protected from environmental and physical contamination.
Update sign.
Jul 18, 2012Good labling and good cold food temps in storage.
DO NOT DOUBLE PAN FOOD PRODUCTS ON THE SERVING LINE.
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