Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Mar 15, 2010 | 100 |
No violation noted during this evaluation. | - | Apr 1, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 28, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Jun 30, 2011 | 100 |
|
Standard Inspection | Sep 30, 2011 | 99 |
|
Standard Inspection | Jul 20, 2012 | 85 |
No violation noted during this evaluation. | Critical Control Point | Jul 20, 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 FRONTWINDOW OF THE LICENSED FACILITY.
There was minimal food activity at time of inspection.
The menu has changed.
Observed large potions of prepared chicken wings. pasta,and hamburger meat.
Needs risk level adjusted to Level 4 by 2011License.
The PIC at time of inspection was Susanne Clyborn and PatrickBevilacqua
Delivered License
Sep 28, 2010The person in charge at time of inspection was Susan Clyborn.
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.
Noted no critical violation @ time of inspection.
Consulted with Susanne Clyborn (Pic) completed Serv safe certificate #7196492 expires 6/30/2015.
Discussed employee illness policy, food recalls and major food allergens.
Public restroom + outside dumpster storage inspected okay.
TCS cold Hold temp; Sausage = 38°F, pasta = 38°F , Ham = 38° F.
Noted no critical violations @ time of inspection.
Green sign was updated and posted.
PIC/SERV CERTIFIED #196492 EXPIRES 6/30/2015--SUSSANE CLYBORN.
THE FACILITY NOW COOLS PASTA,REPORTIONED INDIVIDUAL BAGS AND RE-HEAT,DATE MARKED DURING STORAGE IN COOLER.RISK LEVEL WILL BE UPGRADED TO LEVEL 4 FOR 2012 LICENSE YEAR.
GREEN SIGN WAS UPDATED.CURRENT FOOD LICENSE WAS POSTED.
DISCUSSED FOOD SAFETY ISSUES.CONSULTED REGARDS MENUS CHANGES,RENOVATION OF FACILITY.
THE OUTSIDE DUMPSTER AREA + PUBLIC RESTROOM WAS OKAY.
TCS/COLD HOLD TEMP; PASTA=40 DEGREES F,PIZZA =40 DEGREES F,CHEESE=40 DEGREES F.
PERSON IN CHARGE: PAT, SUZANNE - OWNERS
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: PAT, SUZANNE - OWNERS
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with clean outer clothing (aprons).
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsinks.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
Please provide handwashing signage at employee restroom and women's restroom.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
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. Reviewed cooling process with Owner and provided copy of CPH Cooling Handout.
Observed hot foods are being held at 135 F and cold foods are being held at 41
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