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Business Info

Restaurant: BOSTON MARKET #312
Address: 6330 Tussing Rd, Reynoldsburg, OH 43068
Total inspections: 11
Last inspection: May 14, 2012

Score
(the higher the better)
95

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Violation descriptions and comments

Updated Green Placard
PIC: Josh

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is located in the employee handbook.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Josh, was very knowledgeable of food safety and code compliance based on his responses to food safety questions. Manager is ServSafe certified
VI: Thawing - Observed foods being thawed under refrigeration
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All foods are reheated to at least 165 degrees F or above. *Observed chicken salad and feta cheese being held above 41�° F (*See standard inspection report for violation and corrective text).
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked using color coded system.
XI: Protection from Contamination - Meals were segregated according to species. Meats were

*Discussed labeling issues with the corporate representative on-site
Updated Green Placard
PIC: Renee

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is located in the employee handbook.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed employees change their gloves in situations that required them to do so. * Observed water hot water at temperatures below 100�°F at hand sinks (*See standard inspection for violation and corrective text).
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Renee, was very knowledgeable of food safety and code compliance based on her responses to food safety questions. *Renee is ServSafe certified
VI: Thawing - Discussed foods being thawed under refrigeration.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding –All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using 2 inch shallow pans. All foods are reheated to 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control -

Pic Tanya
updated green Sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) Serve Safe managers
V. Thawing (+) in Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Reheat to 165 Cool in 211 pans
VIII. Date Marking/Time as a Public Health Control (+) o CC
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) are storing utensils in Sanitizer abated
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) ok

pic Stephanie
updated green sign

complaint Co 0029870 "Bug in spinach"
talked to manager and did not find any Bugs
NCAA at this time

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) serve safe
V. Thawing (+) walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) food is Above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+) provided
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) NA
XIV. Transporting Food off Premise (+) N A
XV. Temperature Measuring Devices (+) Ok

PIC TANYN
Updated green sign

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 (+) 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.
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage. Foods are protected from physical and environmental contamination during storage.
XII. Chemical (+) properly stored and labeled separate from food
XIV. Transporting Food off Premise (+) Use hot boxes to keep foods in temperature
XV. Temperature Measuring Devices (+) Present and calibrated

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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