Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Mar 3, 2010 | 86 |
No violation noted during this evaluation. | Critical Control Point | Mar 3, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Mar 31, 2010 | 100 |
|
Standard Inspection | Aug 31, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | Aug 31, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Mar 14, 2011 | 100 |
|
Standard Inspection | Mar 14, 2011 | 99 |
No violation noted during this evaluation. | - | Aug 31, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 13, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Sep 13, 2011 | 100 |
No violation noted during this evaluation. | - | Feb 10, 2012 | 100 |
|
Standard Inspection | May 30, 2012 | 98 |
No violation noted during this evaluation. | Critical Control Point | May 30, 2012 | 100 |
|
Standard Inspection | Oct 16, 2012 | 85 |
No violation noted during this evaluation. | Critical Control Point | Oct 16, 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 Winfield O'neal.
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 shall demonstrated knowledge through compliance with the food code
Manager shall demonstrate 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
Follow up inspection.Abate, has complied.
Green Sign updated.
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 person in charge at time of inspection was Oneal Winfield.
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
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
PIC @ time of Inspection was Winfield O'Neal.
Discussed food allergens.
Green 5m was updated and posted on the door.
CONSULTED WITH MR WINFIELD REGARDING EQUIPMENTS/MENUS.
Sep 13, 2011PIC AT INSPECTION WAS WINFIELD
DISCUSSED FOOD SAFETY ISSUES,MENUS AND FOOD ALLERGENS.
FOOD THERMOMETER + TEST STRIP WERE PROVIDED.
SOAP + PAPERTOWEL.
FACILITY DOES CATERING(FOOD PREPARED AT LOCATION AND TRANSPORTED TO SCHOOL ACROSS THE VICINITY USING HOT HOLD EQUIPMENT.
NOTED NO VIOLATION AT INSPECTION.
GREEN SIGN WAS UPDATED. AND POSTED ON THE DOOR.
Elements of the Critical Control Point Inspection
Discussed/Consulted with Mr winfield
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
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 (+) Pic demonstrated knowledge in the set up of 3 compartment sinks,hot/cold hold temperaures.
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 Cold Holding
CONSULTED WITH THE FACILITY DIRECTOR REGARDING MENUS,
May 30, 2012PERSON IN CHARGE: AHMAD
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- NON OPERATIONAL INSPECTION. KITCHEN WAS NOT PREPARING ANY FOOD PRODUCTS. SCHOOL IS OUT FOR SUMMER BREAK.
PERSON IN CHARGE: AHMAD
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.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Person in Charge correctly answered food safety questions asked during inspection.
VI. THAWING
Foods are thawed under refrigeration.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
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 foods rapidly.
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.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods shall be protected from physical contamination during storage, preparation, & display. All foods shall be stored at a minimum of 6 inches off the floor.
XII. CHEMICAL
Toxic materials are properly identified and stored.
XV. TEMPERATURE MEASURING DEVICES
PERSON IN CHARGE: AHMAD, MANAGER
REVIEWED REPORT WITH MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.
PERSON IN CHARGE: AHMAD
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 shall be accessible for employees. Do not block or use handsinks for other purposes.
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 answered food safety questions asked during inspection.
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
Name | City | Users' Rating |
---|---|---|
PEKING DYNASTY | Columbus, OH | |
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 | |
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Name |
Address |
Distance |
---|---|---|
ZENITH LEARNING CENTER | 4600 Heaton Rd, Columbus | 0.10 miles |
BAYNA'S CUISINE LLC | 4600 Heaton Rd, Columbus | 0.10 miles |
A ACADEMY CHILD | 4580 Heaton Rd, Columbus | 0.11 miles |
COLUMBUS MRDD CARE CONNECTION | 4550 Heaton Rd, Columbus | 0.12 miles |
TOOBA ACADEMY | 1950 Morse Rd, Columbus | 0.13 miles |
CHIPOTLE MEXICAN GRILL #1690 | 1851 Morse Rd, Columbus | 0.18 miles |
GYRO EXPRESS | 2070 Morse Rd, Columbus | 0.18 miles |
4 THE LUV OF CHILDREN CHILDCARE CTR | 2001 Morse Rd, Columbus | 0.19 miles |
TIM HORTONS | 1815 Morse Rd, Columbus | 0.20 miles |
NORTHLAND PREPARATORY AND FITNESS | 1875 Morse Rd, Columbus | 0.20 miles |
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