STREETS CATERING, 2819 E Dublin Granville Rd, Columbus, OH 43231 - Restaurant inspection findings and violations



Business Info

Restaurant: STREETS CATERING
Address: 2819 E Dublin Granville Rd, Columbus, OH 43231
Total inspections: 12
Last inspection: Jun 19, 2012
Score
(the higher the better)

95

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation May 5, 2010 100
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Food product labels are not in compliance with identity requirements.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Inspection 30 day Jun 2, 2010 88
No violation noted during this evaluation. Critical Control Point Jun 2, 2010 100
No violation noted during this evaluation. Critical Control Point Nov 19, 2010 100
  • Miscellaneous sources of contamination observed.
Standard Inspection Nov 19, 2010 99
No violation noted during this evaluation. - Mar 17, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment is not approved by a recognized agency or authority.
  • Food-contact surfaces were dirty.
  • Waste receptacle/handling unit is not inaccessible to insects and rodents.
Standard Inspection Jun 22, 2011 91
No violation noted during this evaluation. Critical Control Point Jun 22, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Equipment is not approved by a recognized agency or authority.
  • In-use utensils are improperly stored.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • Working containers of food are not properly labeled.
Standard Inspection Nov 16, 2011 89
No violation noted during this evaluation. Critical Control Point Nov 16, 2011 100
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment is not approved by a recognized agency or authority.
  • Non-food contact surfaces are dirty.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jun 19, 2012 95
No violation noted during this evaluation. Critical Control Point Jun 19, 2012 100

Violation descriptions and comments

May 5, 2010

Inspected and approved to operate as a risk level 4.
Ck #128 for $628 received.
Within 30 days please:
complete Level I training
fix the air gap on freezer.
fix floor by icemaker.
sign for handsink
replace can opener blade.
add door sweep
clean vent, remove wood under sink
PIC Scott

Jun 2, 2010

STREETS CATERING IS LOCATED INSIDE HAMPTON WOODS APARTMENTS

PIC SCOTT
WAS NOT PREPARING FOOD AT TIME OF INSPECTION
ISSUED GREEN INSPECT SIGN
DELIVERED FSO LICENSE

Jun 2, 2010

PIC SCOTT
Discussed
Provided information
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 (submerged, and not to exceed 41 F)

Nov 19, 2010

Discussed
Provided information
I. Employee Health (+) Employee health policy in place.
II. Personnel Cleanliness (+) Break area is office. All outerwear clean.
III. Hand washing, Prevention of Contamination from Hands (+) Hands are washed all the time, after breaks, after using restroom land before and after changing gloves.
IV. Person in Charge/Demonstration of Knowledge (+) PIC is knowledgeable in food safety. He is level one trained.
V. Thawing (+) Thawing occurs as part of cooking process or in walk in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Foods are cooked to proper temperatures. All foods are checked before they are delivered and must be 160° F at time of departure. All cold foods are at 41° F. All foods are reheated to 165° F for 15 seconds. All foods are cooled with ice baths and shallow pans.
VIII. Date Marking/Time as a Public Health Control (+) All foods are properly date marked.
IX. Consumer Advisory (+) N.A.
X. Highly Susceptible Populations (+) N.A.
XI. Protection from contamination (+) All foods covered. Raw and ready to eat foods are separated.
XII. Chemical (+) No chemicals added to foods. All chemicals properly labeled and stored separately.
XIV. Transporting Food off Premise (+) All commercial equipment is used for transportation of foods. Hot and cold boxes available.
XV. Temperature Measuring Devices (+) Thermometers available and in use.

Nov 19, 2010

PIC Scott available for inspection. Green sign updated. Facility clean and well maintained. All temperatures good. Dishwasher working properly. 3 compartment sink set up properly. Sanitizer and test strips available. Only violation corrected. Great job !

Mar 17, 2011

Delivered returned mail

Jun 22, 2011

PIC-Bill
Updated green sign.

Jun 22, 2011

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 are adequate, conveniently located, and properly supplied.
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 (+)

Nov 16, 2011

Person In Charge- Scott
Updated Green Inspection Sign.

Nov 16, 2011

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

Jun 19, 2012

PIC: Scott
Scott is not certified ServSafe
Consulted food safety and cleaning the kitchen and removing all the unnecessary items in the kitchen area.

Updated green sign.

Jun 19, 2012

PIC: Scott
* Personal cleanliness was good
* Handwash sink is located in a convenient location
* Cooking, reheating, cooling hot and cold food items are with in the range of required temperatures
* Date marking was done properly all the food items in the walk-in cooler
* All the food items were received from approved sources
* Person in charge demonstrated knowledge of food safety
* Potentiall hazardous foods are maintained at proper temperatures during transport. Adequate equipment is used for transport.

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