Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Apr 15, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Apr 15, 2010 | 100 |
|
Standard Inspection | Jun 15, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Jun 15, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | May 12, 2011 | 100 |
|
Standard Inspection | May 12, 2011 | 92 |
No violation noted during this evaluation. | - | May 12, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 2, 2011 | 100 |
|
Standard Inspection | Aug 2, 2011 | 88 |
|
Standard Inspection | Apr 5, 2012 | 99 |
No violation noted during this evaluation. | Critical Control Point | Apr 5, 2012 | 100 |
|
Standard Inspection | Jul 19, 2012 | 98 |
No violation noted during this evaluation. | Critical Control Point | Jul 19, 2012 | 100 |
THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The Pic@ time of inspection was Andrae Cotton.
Noted no critical violation @ time of inspection.
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
V. 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
THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The pic at time of inspection was Andre Cotton.
* Note, the sanitizer (Quat ammonium in use was reading 400 ppm.must not exceed 200 ppm)
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
V. 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
The PIC was very knowledgeable in food protection practices; Discussed improving hygienic procedures/practices.
(-)*see violations on standard report
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed a food employee grab a cooler handle then grab cheese with the same hand. To prevent the contamination of ready-to-eat food only grab products with clean utensils or gloves. CDC Risk-factor 5- Poor Hygiene
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable 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.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Present and calibrated
PIC - Molly; Updated Green Sign.
Aug 2, 2011II – (-) Observed a food employee change gloved without washing his hands. Food employees shall properly wash their hands before putting on clean gloves to prevent food contamination. Discussed proper hand washing with the food employee who committed the violation. CDC Risk Factor IV – Poor Hygiene.
VIII – (-) Observed refrigerated, ready-to-eat, TCS food that was either not labeled with a 7-day discard date or was labeled with a discard date that exceeds 7 days. All refrigerated, ready-to-eat TCS food shall be properly labeled with a 7-day discard date, so foods potentially contaminated with pathogens are not being used in a food service operation. Discussed proper date marking with the person-in-charge. CDC Risk Factor 4 – Unsafe Source.
PIC - Molly
*=Critical Violation
Updated green "INSPECTED" sign
Updated green 'Inspected' sign.
Apr 5, 2012Discussed:
II. Personnel Cleanliness (+) Observed separate area for employee belongings. All employee drinks have lid and straw.
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All food within proper temperatures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Observed proper date marking practices.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours.
XI. Protection from Contamination (+) Coolers properly stocked.
PIC Andre
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 |
---|---|---|
BOB EVANS FAMILY STAND 297-2 | 330 Huntington Park Ln, Columbus | 0.00 miles |
DONATOS DUGOUT 200-1 | 330 Huntington Park Ln, Columbus | 0.00 miles |
HIGH HEAT GRILL #1 | 330 Huntington Park Ln, Columbus | 0.00 miles |
HIGH HEAT GRILL #2 | 330 Huntington Park Ln, Columbus | 0.00 miles |
VENDING COMMISSARY 226-1 | 330 Huntington Park Ln, Columbus | 0.00 miles |
GRAND SLAM STATION #2 | 330 Huntington Park Ln, Columbus | 0.00 miles |
GRAND SLAM STATION #1 | 330 Huntington Park Ln, Columbus | 0.00 miles |
SANDWICHES ON DECK 244-7 | 330 Huntington Park Ln, Columbus | 0.00 miles |
MAIN COMM KITCHEN & STORAGE 249-1 | 330 Huntington Park Ln, Columbus | 0.00 miles |
CURVEBALL CARVINGS & PANTRY 326-1 | 330 Huntington Park Ln, Columbus | 0.00 miles |
Restaurant representatives - add corrected or new information about LF 2ND FLOOR KITCHEN 392-1, 330 Huntington Park Ln, Columbus, OH 43215 »