Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | - | Apr 6, 2010 | 100 |
No violation noted during this evaluation. | - | Apr 9, 2010 | 100 |
|
Inspection 30 day | Apr 21, 2010 | 85 |
No violation noted during this evaluation. | Critical Control Point | Apr 21, 2010 | 100 |
|
Standard Inspection | Sep 28, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Sep 28, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Nov 3, 2010 | 100 |
|
Complaint Inspection | Dec 28, 2010 | 78 |
|
Followup Inspection | Jan 5, 2011 | 88 |
No violation noted during this evaluation. | Critical Control Point | Mar 24, 2011 | 100 |
|
Standard Inspection | Mar 24, 2011 | 97 |
No violation noted during this evaluation. | Complaint Inspection | Mar 24, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Sep 12, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Sep 12, 2011 | 100 |
|
Standard Inspection | Jun 15, 2012 | 90 |
No violation noted during this evaluation. | Critical Control Point | Jun 15, 2012 | 100 |
STANDARD INSPECTION
Person in Charge:
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.
STANDARD INSPECTION
Person in Charge: Mohammad Rahaman
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.
CRITICAL CONTROL INSPECTION
Discussed hand washing and glove usage.
The PIC was provided with information regarding the CPH web site.
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 (not submerged, and not to exceed 41 F)
Updated green sign PIC= Mohammad Rahaman Good temperatures Reach in cooler= 40 F
Sep 28, 2010CRITICAL CONTROL INSPECTION
Dec 28, 2010PIC Rahaman
Jan 5, 2011PIC Rahaman
Notes: Observed food being inconsistently date marked. Must use the same date marks for every food. Provide a calander to check and determine proper dates when prepping/ storing foods.
Spoke with PIC and he stated he is going to start making smaller portions so they will not last more than 7 days and the food will be fresh.
GOOD LINE TEMPS.
Mar 24, 2011UPDATE SIGN
Mar 24, 2011Caller stated she saw a cockroach;the unit was dirty and the food made her sick.
No sign of insect infestation was found but operator wiil obtain pest control extra service and save reciept.Cleaning was adequate at the time of inspection, food temperators were good and no food contamination was opserved.
NCFA
Update sign
Sep 12, 2011Good cooler storage
Jun 15, 2012PIC: Mohammad
Reviewed report with PIC, Mohammad
Updated green 'Inspected' sign at time of inspection.
Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Hand washing sinks are properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed chicken thawing in prep sink under running water; per PIC frozen foods are also thawed in the cooler.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods in proper temperature. Discussed cooling procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F
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Name |
Address |
Distance |
---|---|---|
TASTE OF ORIENT | 2418 N High St, Columbus | 0.01 miles |
DICKS DEN | 2417 N High St, Columbus | 0.01 miles |
BLUE DUBE | 2439 N High St, Columbus | 0.05 miles |
HENDOCS PUB | 2371 N High St, Columbus | 0.06 miles |
SHI SHA LOUNGE & EXPRESSO BAR | 2367/69 N High St, Columbus | 0.06 miles |
BLUE NILE RESTAURANT | 2361 N High St, Columbus | 0.07 miles |
MOTHERCLUCKERS | 2348 N High St, Columbus | 0.09 miles |
INDIAN KITCHEN | 2346 N High St, Columbus | 0.09 miles |
ALANA'S | 2333 N High St, Columbus | 0.11 miles |
TAJMAHAL NORTH INDIAN CUISINE | 2321 N High St, Columbus | 0.13 miles |
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