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Business Info

Restaurant: CHEF'S HOUSE
Address: 5454 Roberts Rd, Hilliard, OH 43026
Total inspections: 16
Last inspection: Nov 7, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC VICKI
GREEN SIGN UPDATED
REINSPECTION REQUIRED

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
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 (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination(-)*see violations on standard report
XII. Chemical (-)*see violations on standard report
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (-)*see violations on standard report

PIC Vicki
critical items corrected

PIC Vicky
Green sign updated
Follow up inspection required

Discussed
Provided information
I. Employee Health (+) Haz 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
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 are protected from physical and environmental contamination during storage, preparation, and

PIC Vicki
Critical items corrected from previous inspection

PIC: Natalie, Apple
Updated Green Sign
Follow-up inspection in about 2 weeks.

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 (-) PIC could not correctly answer questions regarding food safety. Reviewed holding temperatures and how to sanitize equipment.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cold holding violation found in prep cooler and glass front cooler. To prevent bacterial growth, keep foods at 41 deg F or below.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Or menu.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC: Natalie, Apple
Follow-up inspection for Standard on 9-1-11.
Critical violations corrected:
Observed dish machine sanitizing properly.
Observed cold holding units holding TCS products below 41 deg F.
PIC able to answer food safety questions correctly.

PIC: Vicki
Updated green 'Inspected' sign.
NOTE: Ensure employees attend Level 1 training classes at Columbus Public Health department. Distributed registration forms at time of inspection.

Discussed:
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed proper cooling procedures. Observed proper food holding temperatures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Observed proper
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours.
XI. Protection from Contamination (-) Observed trays of sausage being cooled directly on freezer floor.
Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
XV. Temperature Measuring Devices (+) Thermometers available.
Temperature measuring

Pic Vicki
updated green sign final Rinse so ppm chlorine

Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)cloth towels were being use for drying hands
IV. Person in Charge/Demonstration of Knowledge (+)Ok
V. Thawing (+)in walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)cold food was below 4r but 2 items were 116 on Steam table but were Reheated to 165
VIII. Date Marking/Time as a Public Health Control (+)products are dated
IX. Consumer Advisory (+)provided on menu
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered and stored properly
XII. Chemical (+)chemicals labeled and Stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

P.c Billy updated green Sign
No mop Sink (no room)

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 (+)Employees are not aware of temperatures and Recording them Strongly Recommend Level I and Serve Safe
V. Thawing (+)Walk-in
VII. Cooking, Reheating, Cooling, they put Soup in refrigerator but not aware how they cool Hot and Cold Holding (+) the temperatures of TTC food were above 41 F The hot food was above 134 I
VIII. Date Markingl )when needed
IX. Consumer Advisory (+)provided for eggs and Reheating
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)Covered I and Stored properly
XII. Chemical (+)labeled, Stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided the refrigerator thermometer was not accurate

employee are going to take level, class and call when taken them

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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