Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Oct 15, 2010 | 83 |
No violation noted during this evaluation. | Critical Control Point | Oct 15, 2010 | 100 |
No violation noted during this evaluation. | Followup Inspection | Nov 2, 2010 | 100 |
|
Standard Inspection | Jan 28, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Jan 28, 2011 | 100 |
|
Standard Inspection | Aug 31, 2011 | 77 |
No violation noted during this evaluation. | Critical Control Point | Aug 31, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Sep 14, 2011 | 100 |
|
Standard Inspection | Jan 13, 2012 | 84 |
No violation noted during this evaluation. | Critical Control Point | Jan 13, 2012 | 100 |
|
Standard Inspection | Aug 30, 2012 | 93 |
No violation noted during this evaluation. | Critical Control Point | Aug 30, 2012 | 100 |
PIC Dave
Green sign updated
Re-inspection required
All temperatures were good at time of inspection, proper cooling procedures followed
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 (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ice bath method, and speed racks used for cooling
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
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 DAVE
Critical items corrected
PIC Dave
Green sign updated
Kitchen clean at time of inspection
All temperatures were acceptable
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 (+)
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 (+) Hot foods are being held at 135 F and cold foods are being held at 41 F, ice baths used for cooling
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
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 contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from
PIC Dave. Green sign updated.
Aug 31, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+) Done in cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed half and half holding at 51 F in keg cooler. Items were discarded at time of inspection. Risk Factor: Improper holding temperatures
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) On Menu
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
All previous violations corrected at time of inspection. PIC Lori.
Jan 13, 2012PIC: Lori/Dan
Updated green 'Inspected' sign at time of inspection.
Discussed:
I. Employee Health (+) Has 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.
III. Handwashing, Prevention of Contamination from Hands (-) Observed no hand washing sign in restroom.
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.
IV. Person In Charge/Demonstration of Knowledge (+) PIC: Lori/Dan; answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed proper cooling and reheating 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
PIC/Reviewed- John
Updated green sign
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (-) OBSERVED UNCOVERED EMPLOYEE DRINKS THROUGHOUT THE KITCHEN. CORRECTED DURING INSPECTION
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 (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
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 contamination (+)
Raw animal foods are
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Address |
Distance |
---|---|---|
NOODLES & CO #763 | 6104 Park Center Cir, Columbus | 0.01 miles |
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LA QUINTA INN #1030 | 6145 Parkcenter Cir, Dublin | 0.09 miles |
MCDONALDS #6699 (034-1473) | 5170 Tuttle Crossing Blvd, Dublin | 0.10 miles |
HOUSE OF JAPAN | 6153 Parkcenter Cir, Columbus | 0.11 miles |
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BOB EVANS FARMS, LLC #313 | 5160 Tuttle Crossing Blvd, Dublin | 0.14 miles |
Restaurant representatives - add corrected or new information about ROMANO'S MACARONI GRILL, 6115 Park Center Cir, Dublin, OH 43017 »