Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | May 5, 2010 | 100 |
|
Inspection 30 day | Jun 2, 2010 | 88 |
No violation noted during this evaluation. | Critical Control Point | Jun 2, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Nov 19, 2010 | 100 |
|
Standard Inspection | Nov 19, 2010 | 99 |
No violation noted during this evaluation. | - | Mar 17, 2011 | 100 |
|
Standard Inspection | Jun 22, 2011 | 91 |
No violation noted during this evaluation. | Critical Control Point | Jun 22, 2011 | 100 |
|
Standard Inspection | Nov 16, 2011 | 89 |
No violation noted during this evaluation. | Critical Control Point | Nov 16, 2011 | 100 |
|
Standard Inspection | Jun 19, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | Jun 19, 2012 | 100 |
Inspected and approved to operate as a risk level 4.
Ck #128 for $628 received.
Within 30 days please:
complete Level I training
fix the air gap on freezer.
fix floor by icemaker.
sign for handsink
replace can opener blade.
add door sweep
clean vent, remove wood under sink
PIC Scott
STREETS CATERING IS LOCATED INSIDE HAMPTON WOODS APARTMENTS
PIC SCOTT
WAS NOT PREPARING FOOD AT TIME OF INSPECTION
ISSUED GREEN INSPECT SIGN
DELIVERED FSO LICENSE
PIC SCOTT
Discussed
Provided information
I. Employee Health
Management is aware and has 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 do 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 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 is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (submerged, and not to exceed 41 F)
Discussed
Provided information
I. Employee Health (+) Employee health policy in place.
II. Personnel Cleanliness (+) Break area is office. All outerwear clean.
III. Hand washing, Prevention of Contamination from Hands (+) Hands are washed all the time, after breaks, after using restroom land before and after changing gloves.
IV. Person in Charge/Demonstration of Knowledge (+) PIC is knowledgeable in food safety. He is level one trained.
V. Thawing (+) Thawing occurs as part of cooking process or in walk in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Foods are cooked to proper temperatures. All foods are checked before they are delivered and must be 160° F at time of departure. All cold foods are at 41° F. All foods are reheated to 165° F for 15 seconds. All foods are cooled with ice baths and shallow pans.
VIII. Date Marking/Time as a Public Health Control (+) All foods are properly date marked.
IX. Consumer Advisory (+) N.A.
X. Highly Susceptible Populations (+) N.A.
XI. Protection from contamination (+) All foods covered. Raw and ready to eat foods are separated.
XII. Chemical (+) No chemicals added to foods. All chemicals properly labeled and stored separately.
XIV. Transporting Food off Premise (+) All commercial equipment is used for transportation of foods. Hot and cold boxes available.
XV. Temperature Measuring Devices (+) Thermometers available and in use.
PIC Scott available for inspection. Green sign updated. Facility clean and well maintained. All temperatures good. Dishwasher working properly. 3 compartment sink set up properly. Sanitizer and test strips available. Only violation corrected. Great job !
Mar 17, 2011Delivered returned mail
Jun 22, 2011PIC-Bill
Updated green sign.
Discussed
Provided information
I. Employee Health (+) Person in charge is aware of the importance of employee health and has a policy regarding employee health situations.
II. Personnel Cleanliness (+) Personal cleanliness of the employees was acceptable. Designated areas have been correctly assigned.
III. Hand washing, Prevention of Contamination from Hands (+) Hand washing facilities are adequate, conveniently located, and properly supplied.
IV. Person in Charge/Demonstration of Knowledge (+) Person in charge demonstrates knowledge in food protection.
V. Thawing (+) Foods are thawed in accordance with the Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance as specified in the Ohio Administrative Code.
VIII. Date Marking/Time as a Public Health Control (+) Ready to eat potentially hazardous foods are date marked and are discarded when required.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
Person In Charge- Scott
Updated Green Inspection Sign.
I. Employee Health
Management is aware and has 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 do 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 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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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 Holding
Using proper cooking temperatures
PIC: Scott
Scott is not certified ServSafe
Consulted food safety and cleaning the kitchen and removing all the unnecessary items in the kitchen area.
Updated green sign.
PIC: Scott
* Personal cleanliness was good
* Handwash sink is located in a convenient location
* Cooking, reheating, cooling hot and cold food items are with in the range of required temperatures
* Date marking was done properly all the food items in the walk-in cooler
* All the food items were received from approved sources
* Person in charge demonstrated knowledge of food safety
* Potentiall hazardous foods are maintained at proper temperatures during transport. Adequate equipment is used for transport.
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Distance |
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