|No violation noted during this evaluation.||Complaint Inspection||Apr 23, 2010||100|
||Complaint Inspection||Apr 28, 2010||95|
||Standard Inspection||Apr 28, 2010||51|
|No violation noted during this evaluation.||Critical Control Point||Apr 28, 2010||100|
||Followup Inspection||May 20, 2010||95|
|No violation noted during this evaluation.||Followup Inspection||Jun 1, 2010||100|
||Standard Inspection||Nov 23, 2010||51|
|No violation noted during this evaluation.||Critical Control Point||Nov 23, 2010||100|
|No violation noted during this evaluation.||Followup Inspection||Dec 7, 2010||100|
||Standard Inspection||May 6, 2011||90|
|No violation noted during this evaluation.||Critical Control Point||May 6, 2011||100|
|No violation noted during this evaluation.||Complaint Inspection||Jun 14, 2011||100|
|No violation noted during this evaluation.||Standard Inspection||Jun 19, 2011||100|
|No violation noted during this evaluation.||Complaint Inspection||Aug 16, 2011||100|
|No violation noted during this evaluation.||Complaint Inspection||Sep 2, 2011||100|
||Standard Inspection||Nov 4, 2011||96|
|No violation noted during this evaluation.||Critical Control Point||Nov 4, 2011||100|
|No violation noted during this evaluation.||Standard Inspection||Dec 16, 2011||100|
||Standard Inspection||May 9, 2012||25|
|No violation noted during this evaluation.||Critical Control Point||May 9, 2012||100|
||Followup Inspection||May 16, 2012||86|
|No violation noted during this evaluation.||Followup Inspection||May 25, 2012||100|
At the time of the complaint inspection, I did not observed any undercooked chicken on the prep line. I did however, observe soiled plates in the clean plate stack that could possible be used to sever customers food. I discussed situation with the manager and he corrected the violation on the spot. He will train dish washing employees to be aware of what condition the washed equipment is in before being placed back on the shelf.Apr 28, 2010
Updated green sign. Charles was PICApr 28, 2010
Employee health +
Holding (-) TTCS foods were not being held under 41
date marking +
Contamination (-) raw food was being stored over ready to eat food, Food being stored on the floor, Dirty food contact surfaces.
All but one critical violation was corrected.
Facility will be granted a second follow up.
No food was beings stored in the cooler.
Cooler will be replaced.
Updated green sign
Diana was the PIC
II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles (+)
III. Hand washing, Prevention of Contamination from Hands
Observed several employees wash hands (+)
IV. Person in Charge/Demonstration of Knowledge
PIC had good food safety knowledge(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot holding (+)
COld Holding (-)
VIII. Date Marking/Time as a Public Health Control(-)
XI. Protection from contamination
Foods were not all covered in the coolers (-)
XV. Temperature Measuring Devices
Temperature calibrated (+)
All critical violations have been corrected.
Signed the Arcade permit.
Diana was the PIC
I. Employee Health (+) Not observed any sick employee at the time of inspection.
II. Personnel Cleanliness (+) was acceptable. Noone was eating and drinking at the time of on duty.
III. Hand washing, Prevention of Contamination from Hands (+) Observed all posters of handwashing sign was posted in the restrooms and all hand washing sinks.
IV. Person in Charge/Demonstration of Knowledge (+) PIC knowledgable food safety.
V. Thawing (+) was incompliance.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures were good.
VIII. Date Marking/Time as a Public Health Control (+) was marked each and every food items in the cooler or freezer
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) ready to eat food was below the raw food. Obsered this violations in the cooler. The raw food was placed below the ready to eat food. To protect from contaminating to ready to eat food.
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) themometers were all available and was accurate in reading.
PIC: Diana Arehart
A complaint was filed a customer complaining Mouse/Rat droppings.
* Spoke with general manager (PIC) Diana Arehart concerning the complaint. After observing the report from ECOLAPs on 6/10/11, it was obvious that there was a problem of Rat droppings. Exterminator report mentioned that they caught numerous Mouse in that visit.
The PIC report, due to construction, it has been doors left open.
After inspection, observed a lot of Mouse droppings in a various locations such as:
* under the prep food area
* duck area
It is not exterminator's responsibility to get under control, but it is the responsibility of the general manager and the PIC to take care the pest problem.
* Observed some areas in the facility needs to be repaired.
* Observed areas in the facility needs to be cleaned to minimize the Mouse feeding.
Note: Will call to PCO operator to investigate the infestation of pest and possible solutions.
Signed for the permit.Aug 16, 2011
After investigating the complaint it was not found any sign of rats or mouse droppings and urine trails. But the manager who is also the person in charge told that there was a rodent’s problem before but since using twice a exterminators seems that the mouse movements slows down. It was conducted to investigate from the building exterior to the interior and not located any visible activity sign of mouse and rats.
It was suggested to eliminate all the food droppings and do the clean-up after hours.
Avoid any entry holes and specifically need to seal weather thresholds and stripping at the back door.
Clean and remove the dumpster’s food spill around.
Avoid any open package in the dry food storage area.
Increase exterminator frequency until the problem resolved.
The complaint is closed.
After talking to PIC she told me that they have been trying to control the activity of rodents and had been applying all the possible way to minimize the rodent infestation. Ecolab pest is doing their best to reduce the activity of rodent on monthly bases. See the attached documents for the facility pest control dates.Nov 4, 2011
PIC: Diana Arehart
Diana is sertified ServSafe
No other violations were found.
Updated green sign.
* Personnel cleanliness was good
* All the handwash sinks are located in a convenient locations.
* Person in charge has the knowledge of food safety code.
* Cooking, reheating, cooling, hot and cold food items are all within the required range of temperatures.
* All the food items in the walk-in cooler are properly date mark.
* All the measurement devices were available.
Signed for the permitMay 9, 2012
PIC - Dianna/Brad; updated green sign; * = Critical Violation
A complaint was received which stated a food employee became ill from eating at the facility. The complainant also stated the facility was unsanitary. The facility was unsanitary in areas and food was discarded during the inspection. A follow-up inspection will be conducted in 1-week to verify compliance with orders written on this inspection. The facility will be referred to supervision for enforcement action if critical violations persist during the follow-up inspection.
III - Handwashing (-) Observed a food employee that did not wash his hands before donning gloves. Food employees shall wash their hands before donning gloves to prevent food contamination. CDC Risk Factor 5 - Poor Hygiene.
VII - Cooking, Cold Holding (-) Observed cooked pasta put into the walk-in cooler hot and observed other TCS foods in the temperature danger zone. Hot, cooked foods shall be cooled properly from 135-70 F in two hours or less and from 70-41 F in four hours or less to prevent excessive bacterial growth and potential consumer illness. Improperly cooled foods were discarded during the inspection. Cold, TCS foods held above 41 F were discarded as well. CDC Risk Factor 1 - Improperly Holding Temperatures.
XII - Chemical (-) Observed spray bottles and sanitizer buckets that were filled with a quaternary ammonium sanitizer concentration which exceeded 500 ppm. All chemicals shall be safely used to pevent consumer illness. All chemical bottles and sanitizer buckets were safely diluted during the inspection. CDC Risk Factor: Other - Foreign Substances
PIC - Charles, Ryan, & Debbie
* = Critical Violation
Repeat critical violations were observed during the follow-up inspection. The facilities inspection history will be discussed with supervision to decipher if enforcement action is necessary. If a pre-hearing for the facility is not scheduled, a follow-up inspection will be conducted on or after 5/23/12. Thermometers were calibrated during the inspection.
PIC - Dianna/Brad
All violations listed on the previous inspection report have been corrected.
|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|
|NEW HARVEST CAFE'||Columbus, OH|
|JAY'S SPORTS LOUNGE||Columbus, OH|
|AGORA CHRISTIAN SERVICES||400 W Broad St, Columbus||0.09 miles|
|PHILLIPS ORIGINAL CONEY ISLAND||450 W Broad St, Columbus||0.10 miles|
|ABP CORPORATION||20 S 3rd St Fl 1, Columbus||0.11 miles|
|DANNY'S DELI & RESTAURANT||37 W Broad St Level P1, Columbus||0.11 miles|
|LEXI'S ON THIRD||100 E Broad St 1st Fl, Columbus||0.11 miles|
|SODEXO COSI CAFE||333 W Broad St, Columbus||0.16 miles|
|SODEXO COSI MAIN LOBBY CONCESSIONS||333 W Broad St, Columbus||0.16 miles|
|VETS AUDITORIUM 2ND FL - 8||300 W Broad St, Columbus||0.21 miles|
|VETS NORTH MAIN KITCHEN - 4||300 W Broad St, Columbus||0.21 miles|
|VETS NORTH HALL - 2||300 W Broad St, Columbus||0.21 miles|