Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jul 14, 2010 | 93 |
No violation noted during this evaluation. | Critical Control Point | Jul 14, 2010 | 100 |
|
Standard Inspection | Jan 15, 2011 | 95 |
No violation noted during this evaluation. | Critical Control Point | Jan 15, 2011 | 100 |
|
Standard Inspection | Jun 15, 2011 | 95 |
No violation noted during this evaluation. | Critical Control Point | Jun 15, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Oct 6, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Oct 6, 2011 | 100 |
|
Standard Inspection | Aug 9, 2012 | 97 |
No violation noted during this evaluation. | Critical Control Point | Aug 9, 2012 | 100 |
|
Standard Inspection | Nov 15, 2012 | 80 |
No violation noted during this evaluation. | Critical Control Point | Nov 15, 2012 | 100 |
STANDARD INSPECTION
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
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)
Update sign
Jan 15, 2011Temps. were good
No signs at the handsinks.
Update sign
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
Good holding line temps.
Oct 6, 2011Update sign
Oct 6, 2011Good line temps.
Good food storage.
PIC TRAVIS AND MARCUS, UPDATED GREEN SIGN
WENT OVER REPORT WITH TRAVIS
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Temperatures were acceptable
Observed soups are made and hot held in a steam table. at the end of the night soups are placed in small shallow pans in the walk in cooler and reheated the next day to a minimum of 165 deg f.
VIII. Date Marking/Time as a Public Health Control
all items were properly date marked
IX. Consumer Advisory
in menu
PIC BRYAN
UPDATED GREEN SIGN
WENT OVER REPORT WITH BRIAN
VII. OBSERVED GROUND BEEF STORED ABOVE SEAFOOD IN THE PREP COOLER. TO PREVENT CONTAMINATION BY INTERNAL COOK TEMPERATURES STORE SEAFOOD ABOVE GROUND BEEF. PIC CORRECTED AT THE TIEM OF INSPECTION. CDC RISK FACTOR: CONTAMINATED EQUIPMENT.
VIII. CONSUMER ADVISORY
OBSERVED A CONSUMER ADVISORY WAS PRESENT AND IN THE MENU. ITEMS WERE ASTERICKED APPROPRIATELY.
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Name |
Address |
Distance |
---|---|---|
SUBWAY 4005 | 354 W 3rd Av, Columbus | 0.02 miles |
ZIGGY'S | 350 W 3rd Av, Columbus | 0.02 miles |
ZENOS | 384 W 3rd Av, Columbus | 0.07 miles |
CAFE CORNER | 1105 Pennsylvania Ave, Columbus | 0.09 miles |
CAFFE' APROPOS | 443 W 3rd Ave, Columbus | 0.16 miles |
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BATTELLE DISCOVERY CENTER | 1199 Perry St, Columbus | 0.28 miles |
HEARTLAND VICTORIAN VILLAGE | 920 Thurber Dr, Columbus | 0.30 miles |
FIFTH AVE INTERNATIONAL K-8 | 100 W 4th Ave, Columbus | 0.38 miles |
BASI ITALIA | 811 Highland St, Columbus | 0.43 miles |
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