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Business Info

Restaurant: CHILE VERDE CAFE
Address: 4852 Sawmill Rd, Columbus, OH 43235
Total inspections: 10
Last inspection: Aug 8, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

Update Green Food Safety Placard
Talked to Tom & Hobi
Servsafe Certified
614.442.7942 fax

IV: Observed the person in charge was fairly knowledgeable of food safety and code compliance based on his responses to food safety questions. He showed what the operation did for different stations throughout
: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Documentation giving examples were left with facility
VII Observed cooling with ice wands
VIII observed containers with date marking
XII Observed chemical stored away from foods
XI At time of inspection leak in ceiling had cause grey water to leat in pan. Make sure leaks are repaired and food produce is out of realm of any mishaps

TALKED TO TOM
100PPM CHLORINE SANITIZER STRIPS AVAILABLE
UPDATED GREEN FOOD SAFETY PLACARD

II OBSERVED EMPLOYEES DRINKS HAD LIDS AND STRAW TO PREVENT CROSS CONTAMINATION
VII OBSERVED COOLING IN FREEZE WITH ICE WANDS
XV OBSERVED THEMOMETER NOT PROPERLY CALIBRATED MAKE SURE CALIBRATION IS CORRECT SO YOU DO NOT HAVE FALSE TEMPS FO FOODS BEINF TEMPED
OBSERVED A NEW BOOSTER ON DISHWASHER AND CHEMICALS BEING USED TO SANITIZE. SUGGEST DISCUSS WITH SERVICE SUPPLIER
YOU CAN HOT WATER 180 OR CHEMICAL

Talked to Tustin PK and Tom manager
Updated Green Food Safety Sign
dishwasher chlorine sanitizer 100 ppm
PIC and ServSafe training has been taken by cooks manner supervisors and owner

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Make sure cooling of foods are properly done.

VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
IX: Consumer Advisory is documented on menu.
X: Pasteurized juices and

Talked to Tom ServSafe certified and Jocelyn P/C
updated Green Food Safety Sign
Bar area looks good bottle holder clean . shiny
Head kitchen leader was able to answer questions correctly about food safety
tom@chileverdecafe.com

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination Observed employee drink cups with lid and straw
III: Handwashing facilities are adequate and located so employees can wash properly. Observe employees watching Ladies
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Tom, Jocelyn and Hab
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods

PIC JASON
UPDATED GREEN SIGN

I. Employee Health
Haz Policy- excludes anyone exhibiting foodbourne illness symtoms from work.
II. Personnel Cleanliness Acceptable
III. Hand washing, Prevention of Contamination from Hands
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge
servsafe certified
V. Thawing
facility needs to run water to thaw out items.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Temperatures were acceptable
facility cools all items in the hot holding table at the end of the night by placing them in shallow pans and in the walk in cooler.
VIII. Date Marking/Time as a Public Health Control
all items were properly date marked
facility does not use time in lieu
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination
Acceptable
XII. Chemical
labeled and stored appropriately
XIV. Transporting Food off Premise NA
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