Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jun 4, 2010 | 81 |
No violation noted during this evaluation. | Critical Control Point | Jun 4, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jul 6, 2010 | 100 |
|
Standard Inspection | Oct 16, 2010 | 90 |
No violation noted during this evaluation. | Critical Control Point | Oct 16, 2010 | 100 |
|
Standard Inspection | May 18, 2011 | 91 |
No violation noted during this evaluation. | Critical Control Point | May 18, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jun 1, 2011 | 100 |
|
Standard Inspection | Sep 28, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Sep 28, 2011 | 100 |
|
Standard Inspection | Jul 9, 2012 | 85 |
No violation noted during this evaluation. | Critical Control Point | Jul 9, 2012 | 100 |
THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT WINDOW OF THE LICENSED FACILITY.
The pic @ time of impletion was Jason Chang.
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, Reheating, Cooling, Hot and
FOLLOW UP INSPECTION, ABATE HAS COMPLIED, GREEN SIGN WAS UPDATED.
Oct 16, 2010THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The person in charge at time of inspection was Jason Chang
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, Reheating, Cooling, Hot and
Consulted with Dorie Sisouphann
Discussed menu's food recalls.
Outside dumpster storage area was inspected, okay.
The public restroom was inspected, okay.
Green sign was updated and posted.
Elements of the Critical Control Point Inspection
Discussed; Menus, major food allergens. with PIC @ inspection. Dorie Sisouphann
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management ; Discussed employee illness policy.
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, Cooling, Hot and Cold Holding (+)
Using proper cooking temperatures
FOLLOW UP, ABATE HAS COMPLIED.
CONSULTED WITH DORIE SISOUPHAM
GREEN SIGN WAS UPDATED AND POSTED.
CONSULTED WITH DORI SISOUPHAN
DISCUSSED MENUS,FOOD ALLERGENS AND MAJOR FOOD RECALLS.
DINNING ROOM,PUBLIC RESTROOM AND OUTSIDE DUMPSTER AREA WERE INSPECTED, OKAY.
OBSERVED SUSHI CHEF CALIBRATE PH METER AND ALSO DEMONSTRATED/CHECK THE PH OF THE ACIDIFIED RICE.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED AND POSTED.
Elements of the Critical Control Point Inspection
Discussed menus,food allergens.
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
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 (+) Answered /demonstrated 3 compartment sink set up for manual wash.
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
PERSON IN CHARGE: DORI, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: DORI
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed open employee beverage stored at kitchen food prep surface. Employee shall only drink from covered beverages with a lid / straw. Abated during inspection by providing covered beverage. Abated.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsinks. Provided copy of CPH "Handsink" handout.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide supply of single-use paper towels at all times for employees.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves. Spears are used at bar to place garnishments on drinks.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended CPH Level One Training.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are
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Name |
Address |
Distance |
---|---|---|
APPLEBEE'S 407 | 3894 Morse Rd, Columbus | 0.05 miles |
HOMETOWN BUFFET #777 | 3874 Morse Rd, Columbus | 0.06 miles |
WENDY'S #0602139 | 3906 Morse Rd, Columbus | 0.10 miles |
TACO BELL #17296 | 3834 Morse Rd, Columbus | 0.11 miles |
WE'RE ROLLING PRETZEL CO | 3900 Morse Rd, Columbus | 0.17 miles |
MCDONALD'S | 3900 Morse Rd, Columbus | 0.17 miles |
SUBWAY | 3970 Morse Rd, Columbus | 0.25 miles |
MONGOLIAN GRILL EASTON | 3977 Worth Ave, Columbus | 0.28 miles |
CAFE ISTANBUL | 3983 Worth Ave, Columbus | 0.28 miles |
COOPER'S HAWK | 4230 The Strand, Columbus | 0.28 miles |
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