Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Apr 21, 2010 | 91 |
No violation noted during this evaluation. | Critical Control Point | Apr 21, 2010 | 100 |
|
Standard Inspection | Sep 28, 2010 | 92 |
No violation noted during this evaluation. | Critical Control Point | Sep 28, 2010 | 100 |
|
Standard Inspection | May 18, 2011 | 91 |
No violation noted during this evaluation. | Critical Control Point | May 18, 2011 | 100 |
No violation noted during this evaluation. | - | Aug 22, 2011 | 100 |
|
Standard Inspection | Feb 8, 2012 | 86 |
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 | Jun 7, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | Jun 7, 2012 | 100 |
|
Standard Inspection | Nov 28, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | Nov 28, 2012 | 100 |
PIC: Dennis
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- yes
Updated green sign.
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 (-) see standard report.
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: Dennis
Sep 28, 2010Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. 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 (-) see standard report.
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
PIC: Dwight
May 18, 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 (-) The air gap was not sufficient enough to prevent backflow. Backflow needs to be prevented to protect food
Did a quick walk thru to sign off on the dance hall permit.
Feb 8, 2012PIC Randi
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 (-)
Observed the hand sink next to the 3 compartment sink was without a supply of paper towels..
CDC Risk Factor: Poor Personal Hygiene
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 (-)
Observed numerous packages of lunch meat and cheese that were not date marked. Food items that are prepared in a food processing facility and opened in a food service operation must be marked with a date, which is a maximum of 7 days, by which a product must be sold, consumed, or discarded.
CDC Risk Facotor: Improper Holding Temperature
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
PIC Dwight
All violations corrected at time of inspection.
-All TCS items in walk-in cooler now properly date marked
-Blade of meat slicer is now cleaned and sanitized
Update sign
Nov 28, 2012Update sign.
Nov 28, 2012Good food temperatures ,coverage in storage.
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Name |
Address |
Distance |
---|---|---|
3850 CLUB | 3850 Stelzer Rd, Columbus | 0.00 miles |
STARBUCK'S COFFEE #2630 | 4141 Easton Loop East, Columbus | 0.19 miles |
SMOKEY BONES BAR & FIRE GRILL #7563 | 3939 Morse Crossing Rd, Columbus | 0.20 miles |
LANE BRYANT - FULTON ST CAFE | 3344 Morse Crossing Rd, Columbus | 0.20 miles |
ON THE BORDER | 4175 Morse Crossing Rd, Columbus | 0.20 miles |
JIMMY JOHNS GOURMET SANDWICHES | 4018 Morse Crossing Rd, Columbus | 0.20 miles |
HILTON COLUMBUS BANQUET | 3900 Chagrin Dr, Columbus | 0.28 miles |
HILTON COLUMBUS- DINING ROOM | 3900 Chagrin Dr, Columbus | 0.28 miles |
EBAR | 4000 Worth Ave, Columbus | 0.31 miles |
CAFE BISTRO | 4000 Worth Ave, Columbus | 0.31 miles |
Restaurant representatives - add corrected or new information about CATERING BY DESIGN/ ALADDIN TEMPLE, 3850 Stelzer Rd, Columbus, OH 43219 »