Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Apr 7, 2010 | 89 |
No violation noted during this evaluation. | Critical Control Point | Apr 7, 2010 | 100 |
|
Standard Inspection | Nov 16, 2010 | 90 |
No violation noted during this evaluation. | Critical Control Point | Nov 16, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Apr 15, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Apr 15, 2011 | 100 |
|
Standard Inspection | Aug 25, 2011 | 99 |
No violation noted during this evaluation. | Complaint Inspection | Aug 25, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 25, 2011 | 100 |
No violation noted during this evaluation. | - | Mar 16, 2012 | 100 |
No violation noted during this evaluation. | Complaint Inspection | Mar 26, 2012 | 100 |
|
Standard Inspection | Aug 21, 2012 | 99 |
No violation noted during this evaluation. | Critical Control Point | Aug 21, 2012 | 100 |
PIC: CHIP
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- recomend one
Test strips- yes
Inspection of dish machine- NA
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: Chip Smith
Nov 16, 2010I Employee Health +
II Personnel Cleanliness +
III Handwashing, Prevention of Contamination from Hands +
IV Person in Charge/ Demonstration of Knowledge +
V Food from an Approved Source +
VI 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 +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC: Dave Snyder
At time of inspection observed no violations.
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 (+)
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
PIC: CHIP
Updated Green Sign.
PIC: Chip
Spoke to the PIC Chip Smith about the complaint. Conducted a standard inspection on 8/25/2011. Made sure to take a look at the salad ingredients used in salad and no evidence of pests...at the time of isnpection. No critical critical violations.
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 (+)
Hand washing facilities are not adequate and conveniently located and accessible for employees. Observed one handsink which was blocked. Facility abated a the time of inspection. Please keep open so that that handwashing is available to prevent foodborn disease transmission. CDC RISK FACTOR: Poor public 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 (+) 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
Cease orders.
Mar 26, 2012NCFA Cheesecake
Aug 21, 2012Update sign
Aug 21, 2012Good food temps
.Food temp logs maintained.
Reviewed employee illness program.
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Restaurant representatives - add corrected or new information about CHEESECAKE FACTORY, 3975 Townsfair Wy, Columbus, OH 43219 »