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Business Info

Restaurant: CENTURY LINK
Address: 4650 Lakehurst Ct, Dublin, OH 43017
Total inspections: 15
Last inspection: Dec 5, 2012

Score
(the higher the better)
83

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Violation descriptions and comments

Complaint: Bare hand contact with ready to eat food Observed no bare hands at time of inspection
At time of inspection I talked to DougI ask facility to describe food handling of ready to eat foods.
Doug told me there has been some customer who tell facility you need two glove them an employee has two different barriers at the same time, i.e, one glove and a pair of tongs.
Suggested Doug fine a way to kindly explain the code says use a barrier to hand ready to eat foods so "no bare hand contact" exist in the customers mind aor the understanding of the law is more clear to them
Closed

Talked to Doug
Updated Green Food Safety Placard

I DISCUSSED EMPLOYEE SICK LEAVE POLICY ESPECIALLY WHEN CONTAGIOUS FOODBORNE OR OTHER DISEASE IS INVOLVED
II DID NOT OBSERVED BARE HAND CONTACT. hOWEVER THERE WA NO BARRIER PROVIDED TO GET APPLES. SUGGESTED MEANS TO PROVICE NO BARE HAND CONTACT. WHEN CUSTOMER
GETS FRUITS WHERE PEELINGS ARE EATEN, FOR EXAMPLE TONGS, PAPER FOR MUFFINS, TISSUE PAPER
VIII DATE MARKING ON CUT DELI MEATS MUST BE USED

PIC Doug
Green sign updated
Follow up inspection required

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC DOUG
Violations from previous inspection corrected
Mop sink installed

PIC Doug
Green sign updated

Provided information
I. Employee Health (+) Haz Policy in place, discussed
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 and cold foods are being held at 41 F, cooling of soups and other food items in ice baths
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked in the walk in cooler
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled

PIC Doug
Policy's is now in place for glove usage and disciplinary action will be taken if not followed
-Discussed changing of dressing and are changed every day

PIC Scott. Green sign updated.

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Scott
Updated green sign

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/Reviewed-
Updated green sign

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 (-)
OBSERVED NUMEROUS TCS FOOD ITEMS IN THE REACH IN COOLER IN THE KITCHEN AND GRILL LINE AND THE WALK IN COOLER THAT WERE UNDATED. ANY TCS FOOD ITEM OPENED FROM MANUFACTURER’S PACKAGING MUST BE SOLD, CONSUMED, DISCARDED, OR FROZEN WITHIN 7 DAYS AND MUST BE MARKED WITH A DATE TO INDICATE AS SUCH.
IX. Consumer Advisory (+) - if applicable
Animal foods are served

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants