Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jul 12, 2010 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jul 12, 2010 | 100 |
|
Standard Inspection | Oct 29, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Oct 29, 2010 | 100 |
|
Standard Inspection | Jul 8, 2011 | 94 |
No violation noted during this evaluation. | Critical Control Point | Jul 8, 2011 | 100 |
|
Standard Inspection | Jan 20, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | Jan 20, 2012 | 100 |
|
Standard Inspection | Apr 9, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | Apr 9, 2012 | 100 |
|
Standard Inspection | Sep 10, 2012 | 89 |
No violation noted during this evaluation. | Critical Control Point | Sep 10, 2012 | 100 |
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 (-) see standard report.
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical (-) see standard report.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.
PIC: Durand
Oct 29, 2010Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) see standard report
IV. Person in Charge/Demonstration of Knowledge (+)
V. 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 (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
PIC: Chef Jason
Jul 8, 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
Person In Charge- Dimitri
Updated Green Inspection Sign.
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
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
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
Update sign
Apr 9, 2012Temperature control of leafy lettuce as a prevention control measure.
Sep 10, 2012Update sign
Sep 10, 2012Reviewed elements :Good temps and storage with all foods covered.
FOR INFORMATION 614-645-8191.
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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 |
---|---|---|
JIMMY JOHN'S GOURMET SANDWICHES | 1544 N. Cassady Ave, Columbus | 0.12 miles |
WENDY'S | 1490 N Cassady Ave, Columbus | 0.17 miles |
BEST WESTERN | 1450 Airpointe Dr, Columbus | 0.19 miles |
MCDONALD'S | 1455 Cassady Ave, Columbus | 0.25 miles |
STAYBRIDGE SUITES | 2892 Airport Dr, Columbus | 0.27 miles |
COURTYARD BY MARRIOTT | 2901 Airport Dr, Columbus | 0.29 miles |
COUNTRY INN & SUITES | 2900 Airport Dr, Columbus | 0.31 miles |
WAFFLE HOUSE #1584 | 1405 N Cassady Ave, Columbus | 0.34 miles |
HOMEWOOD SUITES BY HILTON | 2880 Airport Dr, Columbus | 0.40 miles |
EMBASSY SUITES - BANQUET KITCHEN | 2886 Airport Dr, Columbus | 0.41 miles |
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