Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Mar 15, 2010 | 93 |
No violation noted during this evaluation. | Critical Control Point | Mar 15, 2010 | 100 |
|
Standard Inspection | Sep 28, 2010 | 85 |
No violation noted during this evaluation. | Critical Control Point | Sep 28, 2010 | 100 |
No violation noted during this evaluation. | - | Oct 18, 2010 | 100 |
|
Standard Inspection | May 25, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | May 25, 2011 | 100 |
|
Standard Inspection | Oct 18, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Oct 18, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Nov 4, 2011 | 100 |
No violation noted during this evaluation. | Complaint Inspection | Jul 30, 2012 | 100 |
|
Standard Inspection | Aug 13, 2012 | 89 |
No violation noted during this evaluation. | Critical Control Point | Aug 13, 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 Hanyy Baransi.
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 person in charge at time of inspection were Harry and Kim Baransi .
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.
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
Consultation on site regarding menu. Also, follow up regarding non critical violations, which is abated at this time.
May 25, 2011CONSULTED WITH HANNY BARANSI AND EMADD GIRGIS AT INSPECTION.
INSPECTED THE PUBLIC RESTROOM, OKAY
INSPECTED THE OUTSIDE STORAGE DUMPSTER AREA, OKAY.
DISCUSSED MENUS,MAJOR FOOD ALLERGENS AND FOOD RECALLS
GREEN SIGN WAS UPDATED AND POSTED.
Elements of the Critical Control Point Inspection; CONSULTED WITH HANNY BARANSI
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management 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 (+)
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 (+) OBSERVED FOOD THAWING IN THE WALK IN COOLER.
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
VII. Cooking, Reheating,
CONSULTED WITH HANNR AND KIM BARANSI . SERF SAFE CERTIFICATE # 4540308 AND 4540309.
DISCUSSED FOOD SAFETY ISSUES, MENUS, OPERATING LICENSE WAS DISPLAYED.
DINNING AREA AND RESTROOM WERE INSPECTED AND OKAY.
GREEN SIGN WAS UPDATED AND POSTED.
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and 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. Observed food employee wash hands prior to engaging in food activity.
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 Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold
FOLLOW UP, CONSULTED WITH KIM BARANSI
ABATE, HAS CORRECTED ALL VIOLATIONS.
DISCUSSED FOOD SAFETY ISSUES WITH FOOD EMPLOYEES.
PERSON IN CHARGE: KIMBERLEE
- COMPLAINT INVESTIGATION AT FACILITY FOR ANONYMOUS COMPLAINT "MEN'S RESTROOM HAS BAD ODOR."
- ARRIVED TO FACILITY AND DISCUSSED WITH OWNERS.
- OWNER IS AWARE OF OCCASIONAL ODOR IN MEN'S RESTROOM.
- MEN'S AND WOMEN'S RESTROOMS ARE CLEANED ON A DAILY BASIS. POWERWASHED AND IN DEPTH CLEANING ON A WEEKLY BASIS.
- OBSERVED RESTROOMS CLEAN AND ALL HANDWASHING SUPPLIES PROVIDED.
- RESTROOMS PROVIDE AIR FRESHENERS.
- ODOR APPEARS TO BE A SEWER PIPE RELATED ISSUE AND HAS BEEN REPORTED TO THE LANDLORD FOR THE COMPLEX.
- FACILITY'S LEASE EXPIRES THIS YEAR - AND DOES NOT PLAN TO RENEW.
- CLOSED OUT ANONYMOUS COMPLAINT. NO FURTHER FOLLOW-UP.
PERSON IN CHARGE: KIM, OWNER REVIEWED REPORT WITH KIM, OWNER.
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: KIM, OWNER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
Observed employees with proper hair restraints and wearing single-use gloves.
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
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Address |
Distance |
---|---|---|
IFTIN CHILD CARE CENTER | 2753 Northland Plaza Dr, Columbus | 0.04 miles |
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SILWADI BAKERY | 5565 Cleveland Ave, Columbus | 0.26 miles |
SERENITY CENTER OF FOREST HILLS | 2841 E Dublin-granville Rd, Columbus | 0.29 miles |
FAMILY GARDEN | 5829 Emporium Sq, Columbus | 0.29 miles |
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