Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jul 14, 2010 | 96 |
No violation noted during this evaluation. | Critical Control Point | Jul 14, 2010 | 100 |
|
Standard Inspection | Jan 21, 2011 | 99 |
No violation noted during this evaluation. | Critical Control Point | Jan 21, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | May 9, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | May 9, 2011 | 100 |
|
Standard Inspection | Sep 13, 2011 | 96 |
No violation noted during this evaluation. | Critical Control Point | Sep 13, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Aug 10, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 10, 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.
sign-dirty equip,floors,walls,ref shelves
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)
PIC: Mike
Jan 21, 2011I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
Update sign
May 9, 2011Good temps.
Cooler= 40 f.
Update sign
Sep 13, 2011INCREASE EQUIPMENT CLEANING TO EVERY 4 HRS.
GOOD HOLDING CLEANING
PIC
Updated green sign
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
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Address |
Distance |
---|---|---|
BODEGA | 1044 N High St, Columbus | 0.02 miles |
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