Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Mar 30, 2010 | 92 |
No violation noted during this evaluation. | Critical Control Point | Mar 30, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Oct 27, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Oct 27, 2010 | 100 |
|
Standard Inspection | Mar 9, 2011 | 86 |
No violation noted during this evaluation. | Critical Control Point | Mar 9, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Mar 31, 2011 | 100 |
|
Standard Inspection | Sep 19, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Sep 19, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Apr 2, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 17, 2012 | 100 |
|
Standard Inspection | Oct 4, 2012 | 82 |
No violation noted during this evaluation. | Critical Control Point | Oct 4, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Oct 22, 2012 | 100 |
PIC Karl
Green sign updated
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 (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (-)*see violations on standard report
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC CARL
No violations at time of inspection
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 (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
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
PIC Robert
Green sign updated
Follow up inspection required
Provided information
I. Employee Health (+) employee illness policy discussed
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
-pasta cooled under cold running water, all other items that are cooled are done so on hotel pans in walk in cooler spread out thin to cool properly
VIII. Date Marking/Time as a Public Health Control (+) time-in-lieu of temperature used for pizza on line, pizza kept for one hour before discarded, pizza rolls 2 hours, and bread sticks 4 hours. All times are marked with dry erase marker on glass above item
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are
PIC Karl
All violations from previous inspection corrected, thanks!
PIC Gary.
Sep 19, 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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
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
Pic Karl
updated green sign
no violations
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 (+) 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 separated from each other during storage, preparation, holding, and display. Foods
PIC/Reviewed-Karl
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 MEATBALLS AND CHICKEN HOT HOLDING AT 81F, AND CHICKEN AND COOKED MUSHROOMS HODLING AT 63F, AND 61F RESPECTIVELY. ALL TCS FOODS MUST BE HELD OUT OF THE TEMPERATURE DANGER ZONE. 41F>TCS FOODS>135F TO INHIBIT 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
PIC/Reviewed- Karl
At the time of the follow-up inspection, all critical violations have been corrected.
-All TCS foods holding at appropriate temperatures
-Meatballs temped at 173F
-Chicken temped at 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 |
---|---|---|
RUBY TUESDAY #4228 | 5043 Tuttle Crossing Blvd, Dublin | 0.00 miles |
CHICK-FIL-A | 5043 Tuttle Crossing Blvd Suite 169, Columbus | 0.00 miles |
CARIBOU COFFEE #608 | 5043 Tuttle Crossing Blvd Ste 178, Dublin | 0.00 miles |
STARBUCKS #13813 | 5043 Tuttle Crossing Blvd Ste 181, Dublin | 0.00 miles |
NORI JAPAN | 5043 Tuttle Crossing Blvd Unit 179, Columbus | 0.00 miles |
SUBWAY #28332 | 5043 Tuttle Crossing Blvd Ste 170, Columbus | 0.00 miles |
PANERA BREAD #4752 | 5043 Tuttle Crossing Blvd, Columbus | 0.00 miles |
KISSICAKES-N-SWEETS | 5043 Tuttle Crossing Blvd #173, Dublin | 0.00 miles |
STIR FRY 88 | 5043 Tuttle Crossing Blvd #177, Dublin | 0.00 miles |
STEAK ESCAPE | 5043 Tuttle Crossing Blvd Ste 147, Dublin | 0.00 miles |
Restaurant representatives - add corrected or new information about SBARRO-THE ITALIAN EATERY, 5043 Tuttle Crossing Blvd, Columbus, OH 43017 »