Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jul 27, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | Jul 27, 2010 | 100 |
|
Standard Inspection | Jan 31, 2011 | 96 |
No violation noted during this evaluation. | Critical Control Point | Jan 31, 2011 | 100 |
|
Standard Inspection | Jul 28, 2011 | 92 |
No violation noted during this evaluation. | Critical Control Point | Jul 28, 2011 | 100 |
No violation noted during this evaluation. | Inspection Preoperation | Sep 14, 2011 | 100 |
|
Inspection 30 day | Sep 30, 2011 | 90 |
No violation noted during this evaluation. | Followup Inspection | Oct 12, 2011 | 100 |
|
Standard Inspection | Jan 9, 2012 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jan 9, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jan 25, 2012 | 100 |
|
Standard Inspection | Aug 28, 2012 | 90 |
No violation noted during this evaluation. | Critical Control Point | Aug 28, 2012 | 100 |
PIC: Doug
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- NA
Test strips- yes
Inspection of dish machine- yes
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 +
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: Josh
Jan 31, 2011I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC: Doug Brown
Jul 28, 2011Discussed
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
REMODELED THE SERVING AREA NOT THE KITCHEN.
SALAD BAR WILL BE INSTALLED IN A FEW WEEKS OPENING WITHOUT IT.
WITHIN 14 DAYS NEED TO FIX THE AIR GAP ON THE POP MACHINE AND SEAL THE HANDSINKS. SOUP AREA OF THE CAFETERIA NEEDS TO HAVE A SNEEZE GUARD INSTALLED BEFORE THAT SECTION OPENS.
PIC Doug
Issued Green Sign
All critical violations corrected at time of follow-up inspection. NCFA
-Salad bar now holding at 41F
-Ice machine clean and mold free
PIC Doug
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 (-)
Observed coffee creamers being left out at room temperature. These creamers stated to keep refrigerated. All TCS foods must be kept at or below 41F or at or above 135F to inhibit harmful pathogen growth.
CDC Risk Factor: Improper Holding Temperature
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
All violations corrected at time of inspection
Aug 28, 2012Update sign
Aug 28, 2012Do temp checks on foods on serving line.
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 |
---|---|---|
EXPRESS COFFEE BAR | 1 Limited Pkwy, Columbus | 0.00 miles |
LIMITED 2 CAFE ENTERPRISE GRILL | 2 Limited Pkwy, Columbus | 0.19 miles |
CAFE LIMITED | 3 Limited Pkwy, Columbus | 0.20 miles |
LIMITED BRANDS STARBUCKS | 3 Limited Pkwy, Columbus | 0.20 miles |
3850 CLUB | 3850 Stelzer Rd, Columbus | 0.48 miles |
CATERING BY DESIGN/ ALADDIN TEMPLE | 3850 Stelzer Rd, Columbus | 0.48 miles |
JORDAN DELI @ EASTON | 2 Easton Oval, Columbus | 0.62 miles |
HAMPTON INN & SUITES EASTON | 4150 Stelzer Rd, Columbus | 0.62 miles |
KINDER CARE 1550 | 1341 Cherry Way Dr, Gahanna | 0.64 miles |
SUBWAY | 3970 Morse Rd, Columbus | 0.65 miles |
Restaurant representatives - add corrected or new information about EXPRESS CAFE #1, 1 Limited Pkwy, Columbus, OH 43230 »