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Business Info

Restaurant: ALADDIN EATERY
Address: 2931 N High St, Columbus, OH 43202
Total inspections: 11
Last inspection: Aug 10, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: CINDI, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: CINDI, GM
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Employees shall only drink from covered beverage containers with a lid / straw.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not store items in handsink(s).
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands. No bare hand contact - use gloves, deli tissue, tongs.
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager demonstrated knowledge by responding to food safety questions regarding the operation. GM has attended CPH PIC Training.
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration

COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F

PERSON IN CHARGE: FILEMON, CHEF BETH, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: FILEMON, CHEF BETH, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair restraints and using single-use gloves with ready-to-eat food products.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees. Do not block / store items in handsinks.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended CPH Level One Training.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility uses ice wands to cool soups.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL

PERSON IN CHARGE: CYNDI, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: CYNDI, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with clean outer clothing and hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under cold running water.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. TCS foods are cooled rapidly using ice wands.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated

PERSON IN CHARGE: DANNY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: DANNY, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required. Provide supply of single-use paper towels at all times for employees.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager plans to renew Serv Safe Certification in Food Safety. Provided CPH Training Schedule.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Observed soup properly cooling in ice bath with ice wand. Reviewed cooling temperatures / time frames with Manager.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.

III. (-) Hand sink is not in good repair. To encourage proper handwashing, ensure hand sink is repaired.
VII. (-) Observed chicken cold holding above 41 deg F. To prevent the growth of bacteria that may cause foodborne illness, ensure TCS products are held 41 deg F or below. Corrected by discarding chicken (in prep cooler in cook line.)
VIII. (+) Products properly date marked
XI. (-) Ready-to-eat food not protected from cross contamination when employee handling raw meat also touched cucumber and tomato. To protect food from bacteria that may cause foodborne illness, ensure proper handling. Discussed with employee and PIC and contaminated food discarded.
XII. (-) Chemicals not properly stored or labeled. To prevent contamination, ensure chemicals are properly labeled and stored separately from food and food prep surfaces.

PIC: Dan
Updated green sign
Report reviewed with and signed by PIC: Dan

PIC at time of inspection: Cindy
Report reviewed with and signed by: Cindy
Follow-up inspection for Standard conducted on 8-2-12.
Observed all Critical and Non-Critical violations have been corrected. Thank you.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants