Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Oct 7, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | Oct 7, 2010 | 100 |
|
Standard Inspection | Jan 26, 2011 | 84 |
No violation noted during this evaluation. | Critical Control Point | Jan 26, 2011 | 100 |
|
Followup Inspection | Feb 18, 2011 | 98 |
|
Standard Inspection | Apr 20, 2011 | 92 |
No violation noted during this evaluation. | Critical Control Point | Apr 20, 2011 | 100 |
|
Standard Inspection | Dec 13, 2011 | 83 |
No violation noted during this evaluation. | Critical Control Point | Dec 13, 2011 | 100 |
|
Standard Inspection | May 1, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | May 1, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | May 17, 2012 | 100 |
|
Standard Inspection | Oct 22, 2012 | 80 |
No violation noted during this evaluation. | Critical Control Point | Oct 22, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Nov 6, 2012 | 100 |
PIC Robyn
Green sign updated
Please display green sign in the front window
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Facility uses time in lieu for tomatoes on prep line and uses ice bath
method for cooling items
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Robyn
Green sign updated
Follow up inspection required
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Robyn
Critical items from previous inspection corrected
PIC Robin
Green sign updated
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
PIC: Robin
Updated green 'Inspected' sign at time of inspection.
Discussed:
I. Employee Health (+) Discussed policy.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
II. Personnel Cleanliness (+)
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
III. Handwashing, Prevention of Contamination from Hands (-) Observed hand washing sink with no paper towels. PIC corrected at time of inspection.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed proper cooling procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F
PIC Robyn
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 (-)
Observed eggs holding at 52F and creamer at 70F. Ensure all TCS foods are held at 41F (45 for eggs) or below to prevent harmful pathogen growth.
CDC Risk Factor: Improper Holding Temperature
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
PIC Katrina
All critical violations corrected at time of follow-up inspection
PIC/ Reviewed- Robin
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 (-)
OBSERVED TOMATO, CHEESE, CHICKEN, HOT DOGS HOLDING ABOVE 41F ON THE PREP TOP COOLER BY THE GRILL LINE. ENSURE ALL TCS FOODS ARE HELD AT OR BELOW 41F OR AT OR ABOVE 135F TO INHIBIT HARMFUL PATHOGEN GROWTH.
CDC RISK FACTOR: IMPROPER HOLDING TEMPERATURES
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.
PIC/Reviewed- Robin
All critical violations corrected at time of follow-up inspection
-Dish machine sanitizer tested at 150ppm
-All TCS foods holding at allowable temperatures
-Tomato@ 41F
Name | City | Users' Rating |
---|---|---|
PEKING DYNASTY | Columbus, OH | |
SUBWAY #11301 | Columbus, OH | |
MCDONALD'S #6037-0340221 | Columbus, OH | |
COLUMBUS ARTS & TECHNOLOGY ACADEMY | Columbus, OH | |
MCDONALD'S #17738 | Columbus, OH | |
SPAGHETTI WAREHOUSE | Columbus, OH | |
94TH AERO SQUADRON | Columbus, OH | |
STAR BOX LEARNING CENTER | Columbus, OH | |
NEW HARVEST CAFE' | Columbus, OH | |
JAY'S SPORTS LOUNGE | Columbus, OH |
Name |
Address |
Distance |
---|---|---|
STAYBRIDGE SUITES | 6095 Emerald Pkwy, Dublin | 0.07 miles |
QUIZNOS #9184 | 5374 Tuttle Crossing Blvd, Columbus | 0.11 miles |
UNO CHICAGO GRILL | 5930 Britton Pkwy, Columbus | 0.11 miles |
IBM DUBLIN | 4675 Lakehurst Ct, Dublin | 0.12 miles |
HOLIDAY INN EXPRESS | 5500 Tuttle Crossing Blvd, Dublin | 0.14 miles |
LA FITNESS & PRO RESULTS | 5750 Britton Pkwy, Dublin | 0.15 miles |
CENTURY LINK | 4650 Lakehurst Ct, Dublin | 0.22 miles |
SUBWAY #7003 | 5900 Britton Pkwy, Dublin | 0.22 miles |
CLASSIC SPORTS BAR | 5370 Tuttle Crossing Blvd, Dublin | 0.31 miles |
CAFFE TOMASO INC | 6500 Glendon Ct, Dublin | 0.33 miles |
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