AAB INDIAN RESTAURANT, 1470 Grandview Ave, Columbus, OH 43212 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
| No violation noted during this evaluation. | - | Mar 9, 2010 | 100 |
| No violation noted during this evaluation. | - | Mar 17, 2010 | 100 |
|
Inspection 30 day | Apr 28, 2010 | 63 |
| No violation noted during this evaluation. | Critical Control Point | Apr 28, 2010 | 100 |
|
Followup Inspection | May 14, 2010 | 84 |
|
Standard Inspection | Oct 20, 2010 | 74 |
| No violation noted during this evaluation. | Critical Control Point | Oct 20, 2010 | 100 |
|
Followup Inspection | Nov 9, 2010 | 83 |
|
Followup Inspection | Nov 17, 2010 | 99 |
|
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. | Complaint Inspection | Mar 9, 2011 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Mar 23, 2011 | 100 |
|
Standard Inspection | Oct 11, 2011 | 81 |
| No violation noted during this evaluation. | Critical Control Point | Oct 11, 2011 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Oct 27, 2011 | 100 |
|
Complaint Inspection | Jan 24, 2012 | 99 |
|
Standard Inspection | Apr 19, 2012 | 90 |
| No violation noted during this evaluation. | Critical Control Point | Apr 19, 2012 | 100 |
|
Standard Inspection | Sep 20, 2012 | 94 |
| No violation noted during this evaluation. | Critical Control Point | Sep 20, 2012 | 100 |
Violation descriptions and comments
Mar 9, 2010Accompanied Julian to the facility for a change of owner inspection (training) Facility was not operating at time of inspection.
Mar 17, 2010Spoke with an employee of the restaurant. He says they are planning to open up soon. I dropped off food safety class schedule and told them to contact me when they are in operation.
Apr 28, 2010PIC Sobha
Issued/ Updated Green Sign
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Multiple hand sinks
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Food in freezer was out of temperature safe zone
VIII. Date Marking/Time as a Public Health Control (-) Need to date mark all RTE TTCS foods.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Raw food was stored above RTE food.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (-) Need food thermometers and thermometer in walk-in freezer.
PIC Sobha
Updated Green Sign
All open critical violations were corrected at time of reinspection
PIC Shah/ Avtar
Updated Green Sign
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) cold must be below 41 degrees, do not cool in prep top cooler
VIII. Date Marking/Time as a Public Health Control (-) need to date mark
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) must clean ice machine more frequently
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) need to calibrate more frequently
PIC Sobha
Updated Green Sign
PIC Sobha
Updated Green Sign
Open critical violations have been corrected.
Notes: Observed fried appetizers were marked with the time they came out of temperature control. Worked with PIC to create written procedure for Time in Lieu of temperature with fried appetizers.
PIC Sobha
Updated Green Sign
Notes: Do not bring out so much butter at one time. Only bring out what is needed to be used immediately/ within an hour or so. Butter states KEEP REFRIGERATED so it should maintain 41 degrees or below.
Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employee putting away clean forks and knives with bare hands. Employees hands were touching the ends of the utensils that are put into the mouth. To prevent contamination either have employees wear gloves or store utensils the opposite direction in the dish rack. PIC explained proper procedure to employees and employees ensured it will not happen again.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are cooled rapidly in shallow pans and/ or ice bath. From a cold state, foods are portioned out and then reheated to boiling before being served. It is extremely important to properly cool foods rapidly from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours. Must rapidly reheat food to 165 degrees or above within 2 hours before serving.
VIII. Date Marking/Time as a Public Health Control
Great job date marking. Most foods are not being held for more than 3 days.
XII. Chemical
Observed chemical spray bottles at bar not properly labeled. It is important to label all chemicals so they are being used properly and not mistaken for any other liquids. PIC labeled all spray bottles at time of inspection.
XV. Temperature Measuring Devices
Observed multiple food probes in the kitchen. All coolers were holding
During complaint investigation I completed a standard and CCP inspection. The facility had just received the new buffet unit this morning. Foods were holding at proper temperature and were protected from contamination with separate serving utensils and overhead sneeze guard. PIC explained that they did operate for a few days with a buffet with no sneeze guard because the new equipment did not arrive on time. New equipment is installed and working properly. There is no cause for further action. Complaint closed.
Mar 23, 2011PIC Sobha
Spoke with PIC and completed a complaint investigation. During the investigation I did not observe any pest activity or signs of pests. PIC stated and showed invoice that shows Terminix comes out monthly. PIC explained the pest control operator will be out again by the end of this month. Please fax a copy of the invoice as soon as the inspection is completed! Fax # 614-645-7155 There is no cause for further action. Complaint closed.
PIC Sobha/ Avtar
Updated Green Sign
Notes:
-Facility has non-commercial microwave that PIC states is only used to heat up water/ tea. Please label to ensure equipment is not used for other purposes.
-Food safety workshop schedule was provided.
Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC was unable to answer all basic food safety questions such as hot holding, thermometer calibration and proper cooling procedures. Must always have PIC on site at all times that is knowledgeable in all aspects of food safety. Provided food safety workshop schedule.
V. Thawing
PIC stated frozen foods are thawed by placing in the refrigerator.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed cold foods in kitchen prep top cooler holding above 41 degrees F. Must ensure all cold TTCS foods are held at or below 41 degrees F to prevent the growth of harmful bacteria. Food was discarded at time of inspection.
XI. Protection from contamination
Provide screen n kitchen window that is left open for ventilation to prevent contamination from insects.
XV. Temperature Measuring Devices
Observed no thermometer in prep top cooler. Must provide working thermometers for all coolers holding TTCS foods to easily monitor cooler temperatures.
All open violations have been corrected.
PIC stated him and his son are scheduled to take the food safety class next week. After receiving certificate please fax copy to the Health Dept. 645-7155.
PIC Avtar
Updated Green Sign
.
PIC Wes
During complaint investigation I did not observed any signs of pests. Facility stated they had recently observed cockroaches. Facility immediately contacted their pest control operator. Facility had invoices showing Terminix was out 3 days prior. Facility was clean and foods were properly stored. Make sure all surfaces are properly attached, smooth and easily cleanable. Clean frequently to decrease the chance of any insect/ pest infestation. There is no cause for further action. Complaint closed.
PIC- Sobha
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 touched by bare hands
Please apply gloves every time ready to eat foods are touched with 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
The report was reviewed with the PIC.
Updated Green Sign
Inspection conducted with Grace.
Discussed adding catering to food service license with PIC.
I. Employee Health Policy
Management is aware and has policy is regards to handling employee health situations.
III. Preventing Contamination by Hands
Hand washing facilities are adequate, conveniently located, and are accessible to all employees.
VI. Time/ Temperature controlled for Safety Foods
Cold foods are held at or below 41 degrees.
Hot foods are held at or above 135 degrees.
VII. Protection from contamination
All foods and utensils are protected from contamination.
X. Chemical
Toxic materials are properly used, identified, and stored.
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