Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jun 4, 2010 | 88 |
No violation noted during this evaluation. | Critical Control Point | Jun 4, 2010 | 100 |
|
Standard Inspection | Nov 2, 2010 | 90 |
No violation noted during this evaluation. | Critical Control Point | Nov 2, 2010 | 100 |
|
Standard Inspection | May 4, 2011 | 99 |
No violation noted during this evaluation. | Critical Control Point | May 4, 2011 | 100 |
|
Standard Inspection | Oct 25, 2011 | 97 |
No violation noted during this evaluation. | Critical Control Point | Oct 25, 2011 | 100 |
|
Standard Inspection | May 11, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | May 11, 2012 | 100 |
|
Standard Inspection | Oct 16, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | Oct 16, 2012 | 100 |
PERSON IN CHARGE: ANN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: ANN
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
HANDWASHING, 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
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled using ice baths and cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Sliced / diced tomatoes must be held cold at 41 F or
PERSON IN CHARGE: ANN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: ANN, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
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. Observed employees with proper hair restraints; wearing single-use gloves.
Facility shall post handwashing signage at all kitchen handsinks.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Director is Serv Safe Certified in Food Safety.
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 using ice baths and cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Observed posted refrigerator and cooler logs.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded
PERSON IN CHARGE: ANN
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: ANN
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed all employees with proper hair restraints (hair nets).
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. Observed employees wearing single-use gloves while handling ready-to-eat food products (i.e. lettuce, chicken sandwiches).
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.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Observed posted freezer cooler and freezer logs.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PERSON IN CHARGE: ANN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: ANN, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers at employee break table.
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
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.
Observed 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
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during
PIC- Anne
Critical violation noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.
PIC- Anne
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 (-) Observed the ice machine plumbing is not properly air gapped. Corrected
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.
PIC: Amy - signed and reviewed report
Updated green sign
Flu information:
Discussed with PIC, Amy.
Report signed and reviewed by Amy.
Provided information
I. Employee Health (+) Has Policy. Observed no employees displaying symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Demonstrated knowledge in food safety practices.
V. Thawing (+) under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. Discussed cooling and reheating procedures.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+) no raw menu items or products served undercooked to order.
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
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Name |
Address |
Distance |
---|---|---|
MCCORD MIDDLE SCHOOL | 1500 Hard Rd, Columbus | 0.27 miles |
HARD ROAD CAFE | 1880 Hard Rd, Columbus | 0.61 miles |
HONG KONG CHINESE REST | 1884 Hard Rd, Columbus | 0.61 miles |
BLUFFSVIEW ELEMENTARY SCHOOL | 7111 Linworth Rd, Columbus | 0.62 miles |
SUTTER PARK ELEMENTARY SCHOOL | 1850 Sutter Pkwy, Powell | 0.63 miles |
GRANBY ELEMENTARY SCHOOL | 1490 Hard Rd, Columbus | 0.63 miles |
SUBWAY #31014 | 1860 Hard Rd, Columbus | 0.64 miles |
WORTHINGTON HILLS ELEMENTARY | 1221 Candlewood Dr, Columbus | 0.68 miles |
W.G. GRINDERS | 1925 Hard Rd, Columbus | 0.68 miles |
OLD BAG OF NAILS | 1985-93 Hard Rd, Columbus | 0.73 miles |
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