Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 31, 2010 | 84 |
|
Standard Inspection | Jan 27, 2011 | 84 |
No violation noted during this evaluation. | Critical Control Point | Jan 27, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Feb 23, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 8, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Sep 8, 2011 | 100 |
|
Standard Inspection | Feb 3, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | Feb 3, 2012 | 100 |
No violation noted during this evaluation. | - | Mar 26, 2012 | 100 |
|
Standard Inspection | Aug 23, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | Aug 23, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Sep 5, 2012 | 100 |
PIC Casey
Updated Green sign
Facility is operating as a Risk Class 4 due to cooking, cooling & then reheating foods. A profile form to increase the Risk Class is going to be submitted. Contact the Health Department if facility is planning to change operating procedures.
PIC Rosalia
Green sign updated
Follow up inspection required
Discussed
Provided information
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Andrea
Critical items from previous inspection corrected, thanks!
No violations at time of inspection. PIC Andrea. Green sign updated.
Sep 8, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC: Andrea
Updated green 'Inspected' sign at time of inspection.
Discussed:
II. Personnel Cleanliness (+) Observed separate areas for personal belongings.
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
III. Handwashing, Prevention of Contamination from Hands (+) Hand washing sinks are appropriately stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
VI. Thawing (+) Discussed proper thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
collected a check #5803109 and #5802969 for $853. facility applied and paid for 2012 license
Aug 23, 2012PIC/Reviewed with Allison
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 (+)
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 Megan
All critical violations corrected
-Ice machine has been cleaned and sanitized
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 |
---|---|---|
HYATT PLACE COLUMBUS DUBLIN | 6161 Park Center Circle, Dublin | 0.05 miles |
HOUSE OF JAPAN | 6153 Parkcenter Cir, Columbus | 0.07 miles |
CASA PATRON | 6094 Parkcenter Cir, Dublin | 0.07 miles |
RONIN SUSHI BAR | 6100 Parkcenter Cir, Dublin | 0.09 miles |
LA QUINTA INN #1030 | 6145 Parkcenter Cir, Dublin | 0.09 miles |
PF CHANG'S CHINA BISTRO #9933 | 6135 Parkcenter Cir, Dublin | 0.12 miles |
NOODLES & CO #763 | 6104 Park Center Cir, Columbus | 0.12 miles |
ROMANO'S MACARONI GRILL | 6115 Park Center Cir, Dublin | 0.12 miles |
NATIONWIDE-TUTTLE | 5525 Parkcenter Cir, Dublin | 0.16 miles |
CHIPOTLE MEXICAN GRILL #628 | 6079 Park Center Cir, Columbus | 0.17 miles |
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