Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 25, 2010 | 80 |
No violation noted during this evaluation. | Critical Control Point | Aug 25, 2010 | 100 |
|
Standard Inspection | Feb 17, 2011 | 89 |
No violation noted during this evaluation. | Critical Control Point | Feb 17, 2011 | 100 |
|
Standard Inspection | Aug 25, 2011 | 84 |
No violation noted during this evaluation. | Critical Control Point | Aug 25, 2011 | 100 |
|
Standard Inspection | Feb 1, 2012 | 97 |
No violation noted during this evaluation. | Critical Control Point | Feb 1, 2012 | 100 |
|
Standard Inspection | Aug 21, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | Aug 21, 2012 | 100 |
|
Standard Inspection | Nov 15, 2012 | 88 |
No violation noted during this evaluation. | Critical Control Point | Nov 15, 2012 | 100 |
PERSON IN CHARGE: HEATHER / MARQUELLE
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.
PERSON IN CHARGE: HEATHER / MARQUELLE
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees
Hand washing facilities shall be adequately supplied
Hands shall be properly washed when required
THAWING
Foods shall be 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
Hot foods shall be held at 135 F and observed cold foods are being held at 41 F
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready to eat time temperature control for safety (TCS) foods are date marked and discarded when required
CONSUMER ADVISORY
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods via the consumer advisory located on the facility menu. Facility to update menu and asterisk selected menu items to link to advisory.
PROTECTION FROM
PERSON IN CHARGE: IGNACIO, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- STORAGE, REACH IN COOLER: DRESSINGS, 42 F; SOUR CREAM, 43 F
- SCHEDULED INSPECTION AT FACILITY. FACILITY NOT CURRENTLY OPEN AT TIME OF INSPECTION.
- OWNER / EMPLOYEES HAVE ATTENDED CPH LEVEL ONE TRAINING.
PERSON IN CHARGE: IGNACIO, OWNER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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
Owner and employees have attended CPH Level One Training.
THAWING
Foods are thawed under refrigeration.
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. Owner uses ice baths to cool foods rapidly.
Hot foods shall be held at 135 F. Observed 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.
CONSUMER ADVISORY
Consumers are informed about the increased risk of eating raw/undercooked foods via the consumer advisory located on the facility menu.
PROTECTION FROM CONTAMINATION
PERSON IN CHARGE: IGGY, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: IGGY, OWNER
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
Owner has attended CPH Level One Training.
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.
Hot foods shall be held at 135 F. Observed cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods shall be date marked and discarded when required.
IX. CONSUMER ADVISORY
Consumers are informed about the increased risk of
PERSON IN CHARGE: IGGY, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: IGGY
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. Please provide supply of single-use paper towels at all times.
Clean and maintain kitchen handsink on a regular basis.
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. Facility uses ice wands to cool rapidly.
Hot foods shall be held at 135 F. Observed 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.
IX. CONSUMER ADVISORY
Consumers are informed about the increased risk of eating raw/undercooked foods via the consumer
PIC Marquell
Updated green sign
Ensure is signed up for a PIC class ASAP
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
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and
PIC- Ignacio
Critical violations noted and corrected at time of inspection.
No further action is required.
Updated green sign.
PIC- Ignacio
Discussed Provided information:
Employee Health (+) Has Policy.
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 (+) Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
Chemical (+)Toxic materials are properly identified and stored.
Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible that are properly designed and calibrated.
Consumer Advisory (+) Consumers are informed about the increased risk of eating these foods.
Name | City | Users' Rating |
---|---|---|
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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 |
---|---|---|
DIRTY DUNGAREES | 2586 N High St, Columbus | 0.01 miles |
KOBO | 2590 N High St, Columbus | 0.02 miles |
JACK & BENNY'S INC | 2563 N High St, Columbus | 0.02 miles |
CAFE BELLA | 2593 N High St, Columbus | 0.02 miles |
LEDO'S LOUNGE | 2606-08 N High St, Columbus | 0.04 miles |
RALLY'S #4041 | 2556 N High St, Columbus | 0.04 miles |
TACO BELL #3348 | 2553 N High St, Columbus | 0.05 miles |
BUCKEYE SHISHA AND CAFE LLC | 19-21 E Duncan St, Columbus | 0.06 miles |
LAWSHEA'S SOUTHERN FISH & RIBS | 2620 N High St, Columbus | 0.06 miles |
SZECHUAN COTTAGE | 2628 N High St, Columbus | 0.07 miles |
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