Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 26, 2010 | 93 |
No violation noted during this evaluation. | Critical Control Point | Aug 26, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Feb 14, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Feb 14, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Aug 30, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 30, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Jan 18, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Jan 18, 2012 | 100 |
|
Standard Inspection | May 4, 2012 | 92 |
No violation noted during this evaluation. | Critical Control Point | May 4, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jun 1, 2012 | 100 |
|
Standard Inspection | Sep 26, 2012 | 90 |
No violation noted during this evaluation. | Critical Control Point | Sep 26, 2012 | 100 |
|
Followup Inspection | Oct 18, 2012 | 99 |
Elements of the Critical Control Point Inspection
Discussed
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 question regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
PIC AT TIME OF INSPECTION WAS MATHEW YODER.
FACILITY RE-PACKAGE BULK FOOD INTO INDIVIDUAL PRE PACKAGE MEALS FOR SCHOOLS.
PLEASE MINIMIZE THE # OF CARTS OF FOOD OUT DURING THE ROUTING FOR SCHOOLS IN THE ROUTING AREA. KEEP FOOD OUT OF THE DANGER ZONERECOMMENDS USING FEW CARTS AND THE COOLER.
VIOLATIONS FROM PREVIOUS INSPECTIONS WERE CORRECTED.
GREEN SIGN WAS UPDATED AND POSTED ON THE DOOR.
NOTED NO CRITICAL VIOLATION AT TIME OF INSPECTION.
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,
No violations noted.
Aug 30, 2011Elements of the Critical Control Point Inspection
Discussed
Unused equipment and other items in storage should be minimized to prevent rodent harborages and/or obstacles to efficient cleaning.
V. Thawing
Foods are thawed in accordance with the OAC under refrigeration
XII. Chemical
Unused or unnecessary barrels of chemicals in the upstairs area should be properly discarded. Avoid storing unnecessary hazardous chemicals.
XIV. Transporting Food Off Premise
Potentially hazardous foods shall be maintained at proper temperatures during transport
Adequate and approved equipment is used for transport
Check refrigerated trucks frequently as the food may be spending as much as 5 hours in transport.
No violations at time of inspection. Green sign updated. PIC Steven.
Jan 18, 2012I. 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 (+)
V. Thawing (+)
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 (+)
XV. Temperature Measuring Devices (+) Present and calibrated
CONSULTED WITH THE OPERATIONS MANAGER/STEVE SWEAZY.
DISCUSSED EMPLOYEE ILLNESS POLICY,MENUS AND TRANSPORTING FOOD FROM THE COMMISSARY.
INSPECTED ALL THE COOLERS/FREEZER.
RESTROOM WAS INSPECTED.
GREEN SIGN WAS UPDATED AND POSTED.
Elements of the Critical Control Point Inspection
Discussed/Consulted with production manager Steve Sweazy.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management aware and l have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
CONSULTED WITH OPERATIONS MANAGER/STEVE SWEAZY.
DISCUSSED FOOD SAFETY ISSUES.
HAS CORRECTED ALL VIOLATIONS FROM LAST INSPECTION.
CONSULTED WITH STEVE SWEAZY.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.
DUMPSTER AREA WAS INSPECTED.
Elements of the Critical Control Point Inspection
Discussed/CONSULTED WITH STEVE SEWAZY.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking
CONSULTED WITH STEVE SWEAZY.
FOLLOW UP INSPECTION.
ABATE 3.2 Y,4.4L,4.5 A,5,4 F,2.
Name | City | Users' Rating |
---|---|---|
PEKING DYNASTY | Columbus, OH | |
SUBWAY #11301 | Columbus, OH | |
MCDONALD'S #6037-0340221 | Columbus, OH | |
COLUMBUS ARTS & TECHNOLOGY ACADEMY | Columbus, OH | |
MCDONALD'S #17738 | Columbus, OH | |
SPAGHETTI WAREHOUSE | Columbus, OH | |
94TH AERO SQUADRON | Columbus, OH | |
STAR BOX LEARNING CENTER | Columbus, OH | |
NEW HARVEST CAFE' | Columbus, OH | |
JAY'S SPORTS LOUNGE | Columbus, OH |
Name |
Address |
Distance |
---|---|---|
HEAVENLY KIDS CENTER FOR LEARNING | 404 E Mound St, Columbus | 0.13 miles |
INDIAN OVEN REAR | 309 Marshall Passage, Columbus | 0.15 miles |
OODLES OF NOODLES | 443 E Main St, Columbus | 0.15 miles |
INDIAN OVEN | 427 E Main St, Columbus | 0.16 miles |
KIDZ CASTLE | 415 E Main St, Columbus | 0.16 miles |
MCDONALD'S | 381 E Main St, Columbus | 0.17 miles |
GLORIA S FRIEND CHRISTIAN ACADEMY | 428 E Main St, Columbus | 0.20 miles |
EVERGREEN QUALITY | 447 E Livingston Av, Columbus | 0.23 miles |
RITZ COMPANY | 485 E Livingston Ave, Columbus | 0.24 miles |
HAPPY DRAGON | 277 E Livingston Av, Columbus | 0.28 miles |
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