Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Mar 15, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Mar 15, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 9, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Sep 9, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Apr 27, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Apr 27, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 20, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Sep 20, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | May 30, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | May 30, 2012 | 100 |
No violation noted during this evaluation. | - | Aug 22, 2012 | 100 |
upgraded green Sign
Pic Beverly Bruce
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,
Pic Beverly
name change Columbus PreparaTory School for Boys
updated 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,
Pic Monica
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 (+) Ok
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+ OK)
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) oil
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK
Pic Bev
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 (+) OK
V. Thawing (+) in walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All TTC food Above 134 or below 42
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK
Person in charge- Beverly. Updated green sign. Checked restrooms, storage, facility cleanliness. Observed no violations at the time of the inspection.
May 30, 2012I. Employee Health (+)
Discussed employee health/illness policy. Person in charge was aware of the need to restrict employees from working in the kitchen until symptoms have gone away.
II. Personnel cleanliness (+)
III. Hand washing/ Prevention of Contamination of Hands (+)
Observed employee properly washing hands. Hand washing sinks are properly stocked.
IV. Person in charge/ Demonstration of Knowledge (+)
Serv Safe certified (manager) and an additional person has taken person in charge course.
V. Food from an Approved Source (+)
Sysco is the main supplier. Discussed how the facility is notified of food recalls and how they are handled.
VI. Thawing (+)
Person in charge stated that food is placed in the refrigerator to thaw.
VII. Cooking, Reheating, Cooling, Hot/cold temperatures (+)
Leftovers are discarded (if and when there are any). Person in charge was able to explain however how to properly cool any leftovers, if there were any. Discussed hot/cold holding temperatures, reheating temperatures. Person in charge was knowledgeable about cooking temperatures.
XV. Temperature Measuring Devices (+)
Discussed thermometer calibration method.
Observed facility does have hot water and is able to prepare hot meals for the students. The gas leak has been repaired.
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 |
---|---|---|
BLOCKS BAGELS | 3415 E Broad St, Columbus | 0.10 miles |
FRESH START LEARNING ACADEMY II | 3500 E Broad St, Columbus | 0.13 miles |
POPEYE'S CHICKEN & BISCUITS | 3559 E Broad St, Columbus | 0.15 miles |
MCDONALDS | 3550 E Broad St, Columbus | 0.18 miles |
KROGER CO N-897 | 3675 E Broad St, Whitehall | 0.28 miles |
MATT'S BAKERY | 3675 E Broad St, Whitehall | 0.28 miles |
A+ARTS ACADEMY | 270 S Napoleon Ave, Columbus | 0.31 miles |
BENNY'S GOURMET LUNCHES | 33 S James Rd, Columbus | 0.31 miles |
EASTMOOR HIGH SCHOOL | 417 S Weyant Av, Columbus | 0.34 miles |
RALLY'S #4053 | 3260 E Broad St, Columbus | 0.34 miles |
Restaurant representatives - add corrected or new information about CCS PREP FOR BOYS, 3450 Medway Av, Columbus, OH 43213 »