Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | May 25, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | May 25, 2010 | 100 |
|
Standard Inspection | Dec 1, 2010 | 97 |
No violation noted during this evaluation. | Critical Control Point | Dec 1, 2010 | 100 |
|
Standard Inspection | May 17, 2011 | 92 |
No violation noted during this evaluation. | Critical Control Point | May 17, 2011 | 100 |
|
Standard Inspection | Jan 4, 2012 | 92 |
No violation noted during this evaluation. | Critical Control Point | Jan 4, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jan 12, 2012 | 100 |
No violation noted during this evaluation. | Standard Inspection | Aug 21, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 21, 2012 | 100 |
PIC: Rick/ Tsegaye
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Updated green sign.
I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.
PIC: Kirk
Dec 1, 2010I Employee Health +
II Personnel Cleanliness +
III Handwashing, Prevention of Contamination from Hands +
IV Person in Charge/ Demonstration of Knowledge + ser safe
V Food from an Approved Source +
VI Thawing +
VII Cooking, Reheating, Cooling, Hot and Cold Holding +
VIII Date Marking/ Time as a Public Health Control +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC: Tsegaye
tsegaye.luel@hmhost.com
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
PIC- Carol
Updated green inspection sign.
Employee Health
Management is aware and has policy regarding employee health situations.
Hand Washing
All hand wash facilities are in disrepair. All hand wash facilities must be maintained in good repair as soon as possible.
Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, and display.
At time of follow up inspection all three hand wash sinks have been maintained in good repair.
No repeat critical violations.
Person In Charge- Ermias
pic carol- updated green sign-no violations
Aug 21, 2012employeehealth-ok
personnel cleanliness-ok
handwashing clealiness-ok handwashing good
person in charge -demonstration--serve safe
thawing--walk-in cooking,reheating ,coolingfood holding-all temp above 134 and below 42f
date marking-when needed
consu,mer advisory-provided on menu-
chemicals-labeled and stored properly
temp devices provided
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Name |
Address |
Distance |
---|---|---|
AIRPORT WOLFGANG PUCK EXPRESS | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT COLUMBUS BREWERY | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT CHILIS TOO | 4600 International Gwy, Columbus | 0.00 miles |
CUP O' JOE - AIRPORT | 4600 International Gtwy, Columbus | 0.00 miles |
AIRPORT JOHNNY ROCKETS | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT STARBUCKS (CMHSTZA) | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT QUIZNO'S CONCOURSE "B" | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT CIAO MARKET PLACE | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT STARBUCKS/BUCKEYE HALL CAFE | 4600 International Gwy, Columbus | 0.00 miles |
AIRPORT STARBUCKS CONCOURSE A | 4600 International Gwy, Columbus | 0.00 miles |
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