GIANT EAGLE #6514, 873 Refugee Rd, Pickerington, OH 43147 - Restaurant inspection findings and violations

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Business Info

Restaurant: GIANT EAGLE #6514
Address: 873 Refugee Rd, Pickerington, OH 43147
Total inspections: 4
Last inspection: Oct 3, 2012
Score
(the higher the better)
46
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • -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)
  • Equipment cleanliness-Nonfood-contact
  • Facilities: Cleaning: Frequency
  • Facilities: Lighting: Intensity
  • Facilities: Pest control
  • 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.
  • Temperature Measuring Devices
  • 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
- Sep 30, 2011 44
  • -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 [multiple violations]
  • 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:
  • Using a handwashing sink - accessibility
  • Whole-muscle, intact beef steaks
  • Written procedures for use of time
- Dec 19, 2011 51
  • -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
  • Multiuse Utensils Contact Surfaces, Materials
  • 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:
  • Using a handwashing sink - accessibility
  • Whole-muscle, intact beef steaks
  • Written procedures for use of time
- Mar 26, 2012 47
  • -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: Lighting: Intensity
  • 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
  • Physical facilities: numbers and capacities. Handwashing sinks- Hand Drying
  • 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
  • Time as a public health control
  • 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
- Oct 3, 2012 46

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Restaurants in neighborhood

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Address

Distance
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