Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | - | Mar 5, 2010 | 100 |
|
Standard Inspection | May 18, 2010 | 95 |
No violation noted during this evaluation. | Critical Control Point | May 18, 2010 | 100 |
|
Standard Inspection | Dec 18, 2010 | 89 |
No violation noted during this evaluation. | Critical Control Point | Dec 18, 2010 | 100 |
No violation noted during this evaluation. | - | Dec 18, 2010 | 100 |
|
Standard Inspection | Apr 1, 2011 | 73 |
No violation noted during this evaluation. | Critical Control Point | Apr 1, 2011 | 100 |
No violation noted during this evaluation. | - | Apr 1, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Apr 27, 2011 | 100 |
|
Standard Inspection | Sep 15, 2011 | 99 |
No violation noted during this evaluation. | Critical Control Point | Sep 15, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Jul 13, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Jul 13, 2012 | 100 |
On site consultation...
Facility manager Marlon took a picture of air gap...
Needed a picture to provide Dominc Restaurant with clarification regarding the air gap issue.
Observed all opened/ prepared foods date marked.
No cross contamination observed at time of inspection.
PIC explained that foods are cooled by being placed into smaller pans, placed into freezer and then into cooler.
PIC: Vinell H.
Changed date on placard.
II. Personnel Cleanliness (+)
Food employees experiencing persistent sneezing, coughing, or runny nose do 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 are adequate and conveniently located and accessible for employees
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 question regarding the operation
V. Thawing (+)
Foods are thawed in accordance with OAC .
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
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 potentially hazardous foods are date
PIC @ time of inspection was Marlon Hayles .
Green sign was updated and posted.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) see standard inspection report.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (-) See standard inspection report.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XV. Temperature Measuring Devices (+)
Consulted with employee regarding future menu change.
Apr 1, 2011PIC Vinell. Green sign updated. Inspection completed with Mike Thiel.
Apr 1, 2011training Merideth Lawyer
Apr 27, 2011All violations from previous inspection corrected. Facility is using cooling log to monitor cooling. PIC Vinell
Sep 15, 2011PIC Green sign updated.
Sep 15, 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 (+)
V. Thawing (+) In cooler
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 Ena updated green Sign no violation
Jul 13, 2012Discussed
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 (+)yes
V. Thawing (+reach in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp above 134 and below 42 reheat Soup to 165
VIII. Date Marking/Time as a Public Health Control (+)food date marked
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered
XII. Chemical (+)labeled I stored properly
XIV. Transporting Food off Premise (+)yes-supp lies hot boxes
XV. Temperature Measuring Devices (+)provided
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BOUJHETTO'S | 2458 Cleveland Ave, Columbus | 0.02 miles |
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