Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | May 21, 2010 | 89 |
No violation noted during this evaluation. | Critical Control Point | May 21, 2010 | 100 |
|
Standard Inspection | Dec 28, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Dec 28, 2010 | 100 |
|
Standard Inspection | Aug 15, 2011 | 87 |
No violation noted during this evaluation. | Critical Control Point | Aug 15, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Aug 24, 2011 | 100 |
|
Standard Inspection | Oct 31, 2011 | 93 |
No violation noted during this evaluation. | Critical Control Point | Oct 31, 2011 | 100 |
|
Standard Inspection | Apr 24, 2012 | 67 |
No violation noted during this evaluation. | Critical Control Point | Apr 24, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | May 14, 2012 | 100 |
|
Standard Inspection | Oct 31, 2012 | 81 |
No violation noted during this evaluation. | Critical Control Point | Oct 31, 2012 | 100 |
Talked to Lucy
Updated Green Food Safety Placard
IV EMPLOYEES AND MANAGER OWNER HAVE ATTENDED PIC AND OR SERVSAFE. TALKED
WITH LUCY, CHEN, AND TIA
IX OBSERVED RAW EGGS ON BOTTOM SHELF IN COOLER, NO READY TO EAT OVER
VII OBSERVED NOODLES BEING COOLED. THEN PLACED IN COOLER TO COOL REMAINDER OF THE WAY TO 41
Talked to Tia and Chong observed thermometers being used when asked if they knew how to use
Took temps of ran and cooked foods Cooler temps 36, 36
Updated Green Food Safety Placard
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 (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
TALKED TO LUCY, CHEN AND TIA
UPDATED GREEN FOOD SAFETY SIGN
COOLER/FREEZER TEMPS 36/37 -14 GOOD
200PPM CHLORINE IN SINK
TALKED TO TAI AND LUCY
FOODS FROM APPROVED SOURCE
DATEMARKING ON FOODS FOR USED BY DATES
KEEP UP CLEANING THROUGH KITCHEN CHANGE LADLES, TONGS, SCOOPS AS OFTEN AS NECESSARY
DAILY AND EVERY SHIFT ARE SOME GOOD TIMES TO CHANGE CAHANGE THE PAN FOODS ARE STORAGED IN FOR MEAL PREP DAILY
TALKED TO CHI
CORRECTIONS COMPLETED FROM LAST INSPECTION OK
TALKED TO TIA AND LUCY
UPDATED GREEN FOOD SAFETY SIGN
OBSERVED COOLER TEMPS 41 OR BELOW
AS REMINDER MAKE SURE HOOD DOES NOT KEEP EXCESSIVE ACCUMULATION OF GREASY BUILD-UP
RAW FROM READY TO EAT WERE SEPARATED IN COOLER
PIC - Lucy
email - lucylin4@SBCGlobal.net
-Critical violations shall be corrected by the next inspectoin or this facility will be referred to supervision for enforcement action.
VII – Time as a public health control (-)
Observed cooked chicken held out at room temperature without being labeled with a 4-hour discard time. Cooked chicken held at room temperature shall be labeled with a 4-hour discard time so that unsafe foods are not sold or consumed. The unlabeled container of chicken held using time control was discarded during the inspection. CDC Risk Factor 4 –Unsafe Source
XI – Protection from contamination (-)
The operator is using the same utensils between raw and cooked raw animal products. Separate utensils shall be used between raw animal products and cooked foods to prevent cross-contamination. During the inspection separate utensils were provided between raw and cooked animal products. CDC Risk Factor 4 – Unsafe Source
PIC - Lucy
All violations listed on the previous inspection report have been corrected. Thank You!
PIC - Lucy
- The green "INSPECTED" sign was updated.
- The inspection report was discussed with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-) Observed food employees that did not wash their hands before putting gloves on or before handling food that would be cooked. Food employees shall wash their hands before handling food and before putting on single-use gloves to prevent food contamination. Handwashing was discussed with the operator during the inspection. CDC Risk Factor 4 – Poor Personal Hygiene
XI. Protection from contamination (-) Observed raw meats stored above cooked foods in the prep cooler. Raw animal products shall be stored below cooked foods to prevent cross-contamination. If the raw meats were to drip they could contaminate the cooked foods below them. The operator was advised to reorganize her prep cooler so that cross-contamination is prevented. CDC Risk Factor 4 – Unsafe Source
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
IV. Person in Charge/Demonstration of Knowledge (+) Manager is certified in food safety. Manager has demonstrated knowledge through
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Name |
Address |
Distance |
---|---|---|
SPINELLI'S DELI | 767 Neil Ave, Columbus | 0.09 miles |
WESTMINSTER THURBER | 717 Neil Av, Columbus | 0.11 miles |
THURBER TOWERS | 717 Neil Av, Columbus | 0.11 miles |
WESTMINSTER THURBER- SERVERIES 1-3 | 717 Neil Av, Columbus | 0.11 miles |
WESTMINSTER THURBER- SERVERIES 4-6 | 717 Neil Av, Columbus | 0.11 miles |
BASI ITALIA | 811 Highland St, Columbus | 0.14 miles |
HOUSE OF HOPE | 177 W Hubbard Ave, Columbus | 0.22 miles |
HUBBARD ELEMENTARY | 104 W Hubbard Av, Columbus | 0.30 miles |
HEARTLAND VICTORIAN VILLAGE | 920 Thurber Dr, Columbus | 0.30 miles |
AXIS | 775 N High St, Columbus | 0.43 miles |
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