Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jun 1, 2010 | 97 |
No violation noted during this evaluation. | Critical Control Point | Jun 1, 2010 | 100 |
|
Standard Inspection | Oct 29, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | Oct 29, 2010 | 100 |
No violation noted during this evaluation. | - | Feb 3, 2011 | 100 |
|
Standard Inspection | May 20, 2011 | 99 |
No violation noted during this evaluation. | Critical Control Point | May 20, 2011 | 100 |
|
Standard Inspection | Oct 18, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Oct 18, 2011 | 100 |
|
Standard Inspection | Apr 27, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | Apr 27, 2012 | 100 |
|
Standard Inspection | Oct 17, 2012 | 97 |
No violation noted during this evaluation. | Critical Control Point | Oct 17, 2012 | 100 |
PERSON IN CHARGE: SUSIE
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: SUSIE
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair restraints and clean aprons.
HANDWASHING, 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
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled using shallow pans and cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Observed hot foods are
PERSON IN CHARGE: CATHY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: CATHY, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair nets and using single-use gloves.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during
CONFIRMED DOMINION MIDDLE SCHOOL CLOSED DUE TO NO POWER.
CONDUCTED PLAIN VIEW INSPECTION OF RESTAURANT FACILITIES IN AREA TO CONFIRM CLOSED DUE TO NO POWER. FIRST WATCH, CHIPOTLE, WUNDERDAUG, CRIMSON CUP, JOHN EAGLE CANDY - ALL VOLUNTARILY CLOSED DUE TO NO POWER IN BEECHWOLD AREA.
FOLLOWED-UP WITH SUPERVISOR.
PERSON IN CHARGE: CATHY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: CATHY, MANAGER
I. EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed 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
Ready-to-eat TCS foods are date marked and discarded when required.
PERSON IN CHARGE: MRS. JONES, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: MRS JONES, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed 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
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation,
PIC- Cathy
Comments:
-To ensure the cheese and salsa remain at 41 F or below, use ice baths, ice trays or reach in coolers. To see which method works best, keep temperature logs for when the food is in cold holding. Shallow, small, metal pans will work best when cold holding.
-When date marking, always make sure you date the cheese after it has been opened and only keep for the maximum of seven (7) days.
Critical violation noted and corrected
No further action required
Updated Green sign
PIC- Cathy
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated. Temperature devices were available.
PIC: Cathy - signed and reviewed report
Updated green sign
Flu information:
Discussed with PIC
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately. No bare hand contact with ready to eat food
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+) No foods served undercooked or raw. All milk and juice is pasteurized
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
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Name |
Address |
Distance |
---|---|---|
COLERAIN ELEMENTARY SCHOOL | 499 E Weisheimer Rd, Columbus | 0.22 miles |
BISHOP WATTERSON HIGH SCHOOL | 99 E Cooke Rd, Columbus | 0.44 miles |
INDIAN SPRINGS ELEMENTARY SCHOOL | 50 E Henderson Rd, Columbus | 0.45 miles |
OUR LADY OF PEACE ELEMENTARY | 40 E Dominion Blvd, Columbus | 0.46 miles |
COOLIE YO'S | 4511 N High St, Columbus | 0.52 miles |
CHIPOTLE MEXICAN GRILL #626 | 4489 N High St, Columbus | 0.52 miles |
PANERA BREAD #4765 | 4519 N High St, Columbus | 0.53 miles |
CRIMSON CUP | 4541 N High St, Columbus | 0.53 miles |
BEECHWOLD DINER | 4408 Indianola Ave, Columbus | 0.53 miles |
BUCKEYE ASIAN EXPRESS | 4402 Indianola Ave, Columbus | 0.54 miles |
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