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2. Ohio smaller cities
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4. Franklin County, OH Restaurants

Business Info

Restaurant: AMANO'S
Address: 220 Worthington Mall, Columbus, OH 43085-2249
Total inspections: 16
Last inspection: Oct 30, 2012

Score
(the higher the better)
87

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The Pic@ time of inspection was Mark Tate.
Note:No prep sink available.The plc said they use mostly pre washed vegetables.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing
Foods shall be 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

FOLLOW UP INSPECTION.

FOLLOW UP INSPECTION abate

Consulted with owner Mark Tate @ time of inspection
Green Sign was updated and posted on door.

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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Follow up,
Abate, has Complied.
Green sign was updated.

Consulted with Mark Tate at time of inspection.
Discussed menu's food allergens and recalls
Mop sink located in the employee restroom area
Facility email address;mjtate@hotmail.com
Public restroom and dinning area were inspected.
Outside dumpster storage area was inspected.

Elements of the Critical Control Point Inspection
Discussed/ Consulted with Mark Tate
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be 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

CONSULTED WITH JEFF TATE.
DISCUSSSED MENUS, FOOD ALLERGENS, FOOD RECALLS .
DISCUSSED FOOD SAFETY ISSUES.
OUTSIDE DUMSTER,DINNING AREA, PUBLIC RESTROOM INSPECTED, OKAY
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed food safety issues.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be 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

CONSULTED WITH TRACY WISE.
*NEED TO REMOVE THE RUST FROM THE LOWER SHELF OF THE BEV REFRIGERATOR, MUST COMPLETE PRIOR TO NEXT INSPECTION.
HAS CORRECTED ALL THE PREVIUOS VIOLATIONS.
DISCUSSED FOOD SAFETY ISSUES WITH THE FOOD EMPLOYEE.

PERSON IN CHARGE: ALFREDO, KITCHEN MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- FACILITY SHALL USE DESIGNATED MOP SINK IN EMPLOYEE RESTROOM TO DISPOSE OF MOP WATER.
- USE SINK WITH DISPOSAL AS "SCRAP SINK."
- TABLE WITH TABLE CLOTH IN KITCHEN AREA IS ONLY USED TO STORE DIRTY DISHES PRIOR TO WAREWASHING. NO PREP WORK OCCURS ON TABLE.

PERSON IN CHARGE: ALFREDO
II. PERSONNEL CLEANLINESS
At time of inspection, observed open employee beverage stored on food contact surface. Employees shall only drink from covered beverages with a lid / straw. Beverage was voluntarily discarded during inspection. Abated.
Food employees eat, and drink only in designated areas.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods shall be date marked and discarded when required. At time of inspection, observed non-dated sliced salami at kitchen reach in cooler. Meat(s) were sliced yesterday and products properly date-marked during inspection (6/12 - 6/18/12). Abated.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsinks. Handsinks shall be accessible at all times for employees to properly wash hands.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide paper towels and covered waste receptacle at employee restroom.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended Level One Food Safety Training.
V. FOOD FROM AN APPROVED SOURCE

PERSON IN CHARGE: ALFRADO, MANAGER REVIEWED REPORT WITH MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: ALFRADO, MANAGER
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
OBSERVED NON-DATED PACKAGE OF SLICED HAM AT REACH IN COOLER. MANAGER STATED HAM WAS SLICED ON 10/25 AND PROPERLY DATE-MARKED DURING INSPECTION. ABATED. Ready-to-eat TCS foods shall be date marked and discarded when required.
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 shall be accessible for employees. Do not block handsinks or use handsinks for other purposes.
Hand washing facilities shall be adequately supplied and hands shall be properly washed when required. Provide supply of single-use paper towels at all times for employee use.
Employees shall only wash hands at designated handsinks. E-mailed copy of CPH "Handsink" handout.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety.
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.

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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