Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment cleanliness-Nonfood-contact
-
Equipment cleanliness-food contact
|
-
|
Oct 5, 2011
|
94 |
-
Food Storage--preventing contamination form the premises
|
-
|
Dec 22, 2011
|
99 |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Facilities: Lockers: Employee use
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Apr 3, 2012
|
56 |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Aug 21, 2012
|
57 |
Restaurant representatives - add corrected or new information about BATTISTA'S LLC DBA PIZZA COTTAGE PICKERINGTON, 1000 Old Diley Rd, Pickerington, OH 43147 »