Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 11, 2010 | 79 |
No violation noted during this evaluation. | Critical Control Point | Aug 11, 2010 | 100 |
No violation noted during this evaluation. | - | Aug 20, 2010 | 100 |
|
Followup Inspection | Aug 20, 2010 | 78 |
No violation noted during this evaluation. | Followup Inspection | Sep 29, 2010 | 100 |
|
Standard Inspection | Dec 30, 2010 | 92 |
No violation noted during this evaluation. | Critical Control Point | Dec 30, 2010 | 100 |
|
Standard Inspection | Jun 10, 2011 | 89 |
No violation noted during this evaluation. | Critical Control Point | Jun 10, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Jun 27, 2011 | 100 |
|
Standard Inspection | Dec 20, 2011 | 96 |
No violation noted during this evaluation. | Critical Control Point | Dec 20, 2011 | 100 |
|
Standard Inspection | Jul 17, 2012 | 93 |
No violation noted during this evaluation. | Critical Control Point | Jul 17, 2012 | 100 |
ALI- OWNER/PIC
UPDATED GREEN SIGN
Discussed AND/OR Provided information:
HANDWASHING +
VIII. Date Marking/Time as a Public Health Control +
XII. Chemical +
XV. Temperature Measuring Devices -
FOLLOW UP CONSULTATION WITH J. ZIMMERMAN (OK PER A. TOMLINSON)
Aug 20, 2010PIC Alie available for inspection. All food temperatures are good. Facility and equipment cleaning are repeat violations since 2006. .Although it does appear that PIC has made some attempt to clean since 8/11/2010 inspection, a significant amount of cleaning is necessary to come into compliance. At this time, Anicca Schmidt and Jodi Zimmerman did a detailed walkthrough with PIC. Due to the repeat and critical nature of these violations, a second follow up will be conducted. If satisfactory results are not achieved, facility will enter into enforcement proceedings. Thank you for your cooperation.
Sep 29, 2010PIC Ali available for follow up. This facility looks amazing! All foods were covered with plastic wrap. New utensils and dish racks have been purchased. Base coving has been completely replaced. Back door has been fixed - PIC is working on adjusting bottom of door to further prevent entry of pests. Mop was being stored correctly. Foods stored in bottom of display case have been moved until PIC is able to properly replace gaskets. Walls have been fixed. Areas of concern were drywalled and painted PIC stated that he will continue doing upgrades as finances allow. Mop sink has been secured to wall, and wall has been repaired. I am so impressed by the obvious hard work that has gone into bringing this facility up to code. Thank you for your effort. No new violations at time of inspection - great job!
Dec 30, 2010PIC: Ali
Updated Green Sign
Critical violation corrected during inspection. No follow-up.
Facility has maintained and/or obtained compliance on many of the previous violations from Standard Inspection.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) Good
III. Hand washing, Prevention of Contamination from Hands (+) Hind sinks properly equipped.
IV. Person in Charge/Demonstration of Knowledge (+) Has Level 1 Training; could answer questions.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Found all temperatures adequate.
VIII. Date Marking/Time as a Public Health Control (+) Good, properly date marking.
IX. Consumer Advisory (+) N/A
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Good
XII. Chemical (+) Stored Separately and properly labeled.
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Available and calibrated.
Updated green sign.
PIC: Ali
Discussed
Provided information
I. Employee Health (+) Person in charge is aware of the importance of employee health and has a policy regarding employee health situations.
II. Personnel Cleanliness (+) Personal cleanliness of the employees was acceptable. Designated areas have been correctly assigned.
III. Hand washing, Prevention of Contamination from Hands ( -) Hand washing facilities were not properly supplied. Need disposable towels, hand washing sign.
IV. Person in Charge/Demonstration of Knowledge (+) Person in charge demonstrates knowledge in food protection.
V. Thawing (+) Foods are thawed in accordance with the Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance as specified in the Ohio Administrative Code.
VIII. Date Marking/Time as a Public Health Control (+) Ready to eat potentially hazardous foods are date marked and are discarded when required.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
Hand washing signs have been posted at all hand sinks.
Bathroom sink has been sealed to wall.
All soiled and wet wiping cloths are being stored in bucket of water and sanitizer.
Cleaning frequency of facility has been increased.
Bottom left corner of back door has been sealed to eliminate the chance of insect and pest entry.
Dish machine was serviced. Chlorine sanitizer present and tested at correct concentration. 50ppm.
PIC-ALI
Person In Charge- Ali
Updated green inspection sign.
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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
PIC: Farzaman
Farzaman is certified ServSafe
No other violations were found
Updated green sign.
PIC: Farzaman
* Farzaman got PIC sertification for servsafe
* Handwash located in a convenient location
* Cooking, reheating, cooling, hot and cold food items are all within the range of required temperatures
* All the food items are from approved sources
* All the food items in the cooler are date marked except few that has been corrected at the time
* Person in charge is familiar food safety
* Personal cleanliness is good
* All the temperature measuring device are available
The following food temperature was obtained:-
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Name |
Address |
Distance |
---|---|---|
SUBWAY #2022 | 6092 Boardwalk St, Columbus | 0.00 miles |
SPAIN NIGHT CLUB | 6136 Busch Blvd, Columbus | 0.03 miles |
THE PATIO AT THE CONTINENT | 6118 Busch Blvd, Columbus | 0.04 miles |
CHINA JADE | 6104 Boardwalk St, Columbus | 0.04 miles |
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