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Business Info

Restaurant: MCCORD MIDDLE SCHOOL
Address: 1500 Hard Rd, Columbus, OH 43235
Total inspections: 12
Last inspection: Nov 8, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

PERSON IN CHARGE: TIM, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- REMOVE CONTAINERS FROM AIR GAP AT PREP SINK. CUT PIPES ON DIAGONAL TO REDUCE SPLASHAGE.

PERSON IN CHARGE: TIM, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair nets and clean aprons.
HANDWASHING, 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. Observed employees using single-use gloves while working with ready-to-eat foods (i.e., slicing and dispensing cake).
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration

COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled using shallow pans / vented cover and cooled from 140 F to 70 F within 2 hours or less and

PERSON IN CHARGE: TIM, MANAGER
FACILITY HAS TWO GREEN SIGNS - ONE AT EACH SERVING LINE. UPDATED DATES ON SIGN(S).

PERSON IN CHARGE: TIM, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety. Provided copy of 2010 training classes.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during

PERSON IN CHARGE: TIM, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: TIM, MANAGER
II. PERSONNEL CLEANLINESS
Observed open can of coke at kitchen food prep surface. Food employees eat, and drink only in designated areas. Employees shall drink from only covered beverages with a lid / straw to prevent the contamination of food contact surfaces. At time of inspection, beverage was properly disposed in trash.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Observed TCS food products on tray at serving line cold holding above 41 F (Turkey Sandwich, 52 F). Educated and discussed with manager TCS food products must cold hold at 41 F or below to prevent the growth of bacteria. Ice pillows do not effectively cold hold food product(s) at 41 F or below. At time of inspection, manager moved TCS food products to reach in cooler unit to cold hold at 41 F or below. Abated.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods shall be held at 41 F.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods

PERSON IN CHARGE: TIM, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNS

PERSON IN CHARGE: TIM, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed all employees with proper hair restraints (hairnets) and clean outer clothing.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves while handling ready to eat foods (ex: grapes).
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety. Per request, provided CPH schedule of upcoming ServSafe / Level One Training.
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 reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING /

PIC- Tim
No violations at time of inspection
No further action is required
Updated Green Sign

PIC- Tim
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.

PIC: Tim - signed and reviewed report
Updated green sign
Flu information:

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
(+) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
(+) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code.}
(+) V. Food from Approved Source {Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.}
(-) VI. Time/Temperature Controlled Safety Food {Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants