Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Nov 8, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Nov 8, 2010 | 100 |
|
Standard Inspection | Jan 25, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Jan 25, 2011 | 100 |
|
Standard Inspection | Aug 17, 2011 | 85 |
No violation noted during this evaluation. | Critical Control Point | Aug 17, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Sep 1, 2011 | 100 |
|
Standard Inspection | Jan 31, 2012 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jan 31, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Feb 17, 2012 | 100 |
|
Standard Inspection | Aug 14, 2012 | 99 |
No violation noted during this evaluation. | Critical Control Point | Aug 14, 2012 | 100 |
PIC Mahinder
Green sign updated
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe 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 Singh
Green sign updated
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 (+) Servsafe certified
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 (+) 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 (+) all items were properly date marked
IX. 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
X. Highly Susceptible Populations NA
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
PIC Green sign updated at time of inspection.
Aug 17, 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 (+) servesafe certified
V. Thawing (+) Done under cool running water
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 (-) Observed raw eggs stored over ready to eat food. Ensure raw meat and eggs are always stored below ready to eat food. Corrected at time of inspection
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
All previous violations corrected. No violations at time of inspection. PIC Tejinder.
Jan 31, 2012PIC Tejinder. Green sign updated.
Jan 31, 2012I. 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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed rice holding at 110 F. Ensure rice is held at 135 F or above. Rice was discarded at time of inspection.
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
All previous violations corrected at time of inspection. PIC Tejinder.
Aug 14, 2012PIC Tej
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
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Name |
Address |
Distance |
---|---|---|
BONEFISH GRILL #9602 | 5712 Frantz Rd, Dublin | 0.00 miles |
SUBWAY | 5740 Frantz Rd, Dublin | 0.00 miles |
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