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Business Info

Restaurant: CLADDAGH IRISH PUB
Address: 585 S Front St, Columbus, OH 43215
Total inspections: 15
Last inspection: Nov 5, 2012

Score
(the higher the better)
81

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Violation descriptions and comments

PIC - Rick
Updated green sign.

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 (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (na)
XI. Protection from contamination (-)
XII. Chemical (+)
XIV. Transporting Food off Premise (na)
XV. Temperature Measuring Devices (+)

PIC - Deidre
Repeat critical and non critical violations found.

PIC - Diedre
All critical and non critical violations have been corrected, thank you!

PIC - Dierdre
Updated green sign.

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 (+)Observed under running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)Use time in lieu for dressings
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (-)Menu items that consumer advisory pertains to need astericks
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC - Lindsay
Updated green sign.

I. Employee Health (+) Haz Policy
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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Two prep coolers here holding above 41�°F
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
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

PIC - Diedre
Updated green sign.

XII. Chemical
Observed one bottle of cleaner that was not labeled. PIC immediately labeled chemical. CDC Risk factor: Other:Foreign substance.

PIC Aaron
Updated Green Sign
Went over report with PIC.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed all hand washing sinks fully stocked with soap and paper towels. Make sure to put soap and paper towels at bar hand washing sink to allow convenient use by bar employees.
IV. Person in Charge/Demonstration of Knowledge
PIC is Servsafe certified and was able to answer all basic food safety questions.
V. Thawing
Foods are thawed under refrigeration and/ or cold running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed vegetables cooked around 2 hours prior were covered in walk-in cooler holding around 120 degrees F. Food was placed in freezer at time of inspection to properly cool. Must use a proper method to ensure foods are cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours.
Observed foods in walk-in cooler holding above 41 degrees F. Must ensure all TTCS foods are held at or below 41 degrees to prevent the growth of harmful bacteria. Food was discarded at time of inspection. Large plastic bag was stuck on the back of the walk-in cooler compressor. Bag was removed at time of inspection. Take frequent food temperatures to ensure food safety.
VIII. Date Marking/Time as a Public Health Control
Facility does a good job on

PIC Shelly
Updated Green Sign
All open critical violations have been corrected. Observed new critical violations. GM arrived towards the end of the inspection. Refrigeration company was called back out and will be out within a few hours to fix/ repair cooler. The facility will not use cooler to hold TTCS foods until the unit is working properly. Take frequent food temperature to ensure food safety.

Observed dishes coming out of the dish machine with stuck on food. Have machine checked out and/ or clean and drain machine more frequently and throughly. Machines sanitizer concentration was measuring properly at time of inspection.
PIC Paul
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Must always have easy access to all hand washing sink to promote and allow for easy hand washing.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer basic food safety questions. Discussed food safety training requirements. Provided food safety workshop schedule at time of inspection.
V. Thawing
Frozen foods were being thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed foods/ dressing in the top of grill line prep top cooler holding between 50-52 degrees F. Two dressing made in house were voluntarily discarded at time of inspection. All other TTCS foods in cooler that were holding below 41 degrees F were moved underneath top of unit. The facility will no longer store TTCS foods on the top of the unit.
VIII. Date Marking/Time as a Public Health Control
Must ensure all TTCS foods are properly date marked and used or discarded when the food passes the allowed time frame. 7 days max for prepared/ opened TTCS foods held under refrigeration.
IX. Consumer Advisory
Clearly posted on menu.
XV. Temperature Measuring Devices
Must provide working thermometers for all coolers to easily monitor cooler

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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