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Business Info

Restaurant: CENTENNIAL HIGH SCHOOL
Address: 1441 Bethel Rd, Columbus, OH 43220
Total inspections: 14
Last inspection: Dec 4, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

I: Discussed with Person in charge handling sick employees with foodborne illness and the symptoms that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves.
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions.
VI: Observed food being thawed under refrigeration. Food seen was taco meat
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XII: Chemicals were separated from food and food equipment.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

TALKED TO MANAGER DONNA AND COOK UPDATED GREEN FOOD SAFETY PLACARD

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to
VI: Observed food being thawed under refrigeration.
V!!:Keep eye on equipment that maybe failing to hold correct temp of foods so you reduce or eliminate lost of foods that are persihable
V: Foods are from approved source
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

ABATE

Talked to Kathy
No violations at time of inspection
Updated Green Food Safety Sign
Coolers were 41 and below

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions.
Talked to Kathy .ServSafe certified kitchen staff
VI: Observed food being thawed under refrigeration
V: Foods are from approved source

VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Make sure datemarkings goes on all foods necessary

Talked to to Ms. Kathy
No violations at time of inspection
Updated Green Food Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands gloves and utensils were used
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Ms Kathy
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.

PIC - Kathy and Donna
Updated green sign.

I. Employee Health (+) Haz 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 and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC - Kathy
Observed all criticla violation have been corrected.

PIC KATHY
UPDATED GREEN SIGN.
WENT OVER REPORT WITH DONNA

TIME AS A PUBLIC HEALTH CONCERN:
OBSERVED TIME IN LIEU IS BEING USED FOR SLICED CHEESE, TOMATOES AND LETTUCE. TIME THAT FOOD WAS REMOVED FROM HOT HOLDING WAS NOT INDICATED. PLEASE USEE THE PROGRAM THAT WAS GIVEN TO THEM AT THE TIME OF INSPECTION. START TO DOCUMENT.
cdc risk factor: imporper holding temp
DATE MARKING:DISCUSSED DATE MARKING WITH PIC. ALL ITEMS WERE PROPERLY DATE MARKED AT THE TIME OF INSPECTION
COOKING,COOLING,REHEATING:
FACILITY MAY COOL AND REHEAT AT CERTAIN TIMES. FACILITY COOLS LARGE PORTIONS OF LEFTOVERS IE PIZZA IN THIN SHEET PANS IN THE WALK IN COOLER. FACILITY MONITORS TEMP TO ENSURE IT IS COOLING PROPERLY. FACILITY REHEATS TO AT MINIMUM 165 DEG .

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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