Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Apr 6, 2010 | 90 |
No violation noted during this evaluation. | Critical Control Point | Apr 6, 2010 | 100 |
|
Standard Inspection | Nov 9, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | Nov 9, 2010 | 100 |
|
Standard Inspection | Jun 6, 2011 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jun 6, 2011 | 100 |
|
Standard Inspection | Dec 28, 2011 | 97 |
No violation noted during this evaluation. | Critical Control Point | Dec 28, 2011 | 100 |
No violation noted during this evaluation. | - | Mar 26, 2012 | 100 |
|
Standard Inspection | Jul 31, 2012 | 93 |
No violation noted during this evaluation. | Critical Control Point | Jul 31, 2012 | 100 |
The PIC was Zoila.
The green placard was updated.
ELEMENTS OF THE CCP INSPECTION OBSERVED/DISCUSSED:
VII. Hot Holding
Pork and Rice observed holding at 132F on steam line. The PIC removed and reheated to 165F.
XI. Protection From Contamination.
Food observed uncovered inside the walk-in cooler. Discussed with PIC- Corrected at time of discussion.
THE PIC WAS ZOILA.
THE GREEN PLACARD WAS UPDATED.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) PROPER USE OF SINGLE USE GLOVES/SINKS SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) FOOD THAWING IN WALK-IN COOLER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+) FOODS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) FOOD UNCOVERED IN FREEZER. DISCUSSED AND CORRECTED.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) PROVIDED AND CALIBRATED.
THE PIC WAS PUDENTE.
THE GREEN PLACARD WAS UPDATED.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH STATIONS SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (NA) NOT OBSERVED.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) DISCUSSED REHEATING FOOD TO 165F WITH OWNER. CORRECTED.
VIII. Date Marking/Time as a Public Health Control (+) FOODS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) DISCUSSED COVERING FOOD DURING STORAGE WITH OWNER. CORRECTED.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A) NO FOODT TRANSPORTED OFF PREMISES.
XV. Temperature Measuring Devices (+)
THE PIF WAS PUDENTE.
THE GREEN PLACARD WAS UPDATED.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) DISCUSSED AND CORRECTED- SUPPLIES AT EACH HAND WASH SINK.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) OBSERVED M2ATS THAWING IN WALK-IN COOLER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS WERE HOLDING ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+) FOOD DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOOD SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) DISCUSSED- COVERING FOOD DURING STORAGE.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
PIC/Owner showed receipt that she paid at the health department on 2/13/12 for $688.00 in cash. On the receipt it was checked in by D D CPH, assuming it was Debbie Davis. Receipt # 029991.
Will stay in contact with the PIC about what needs to be done next.
Kyle: 614-645-6563
Zoila:614-327-4192 (owner)
PIC- Coila
Critical violation noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.
PIC- Zoila
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
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 (+) Acceptable
Chemical (-) Observed an unlabeled working container. PIC corrected at time of inspection.
Temperature Measuring Devices (+) Present and calibrated. Temperature devices were available.
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Address |
Distance |
---|---|---|
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