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Business Info

Restaurant: CLADDAGH IRISH PUB
Address: 8745 Sancus Blvd, Columbus, OH 43240-2016
Total inspections: 12
Last inspection: Jul 19, 2012

Score
(the higher the better)
80

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Violation descriptions and comments

PERSON IN CHARGE: STACY
- ARRIVED AT FACILITY FOR COMPLAINT INVESTIGATION. ANONYMOUS COMPLAINT STATES "SILVERWARE AND PLATES TASTED AND SMELLED LIKE CHLORINE."
- ARRIVED TO FACILITY AND DISCUSSED COMPLAINT WITH KITCHEN MANAGER
- FACILITY HAS RECENTLY INSTALLED NEW CHEMICAL MECHANICAL DISHWASHER FROM ECOLAB. UNIT HAS BEEN IN FACILITY FOR APPROXIMATELY 5 WKS. ECOLAB IS TESTING UNIT ON WEEKLY BASIS.
- FACILITY HAS PROPER CHEMICAL TEST KIT AND OBSERVED 50 - 100 PPM CHLORINE AT COMPLETION OF CYCLE. OBSERVED CHLORINE SMELL AT UNIT AND ON WET UTENSILS, BUT OBSERVED NO CHLORINE SMELL ON AIR DRIED UTENSILS.
- MANAGER WILL FORWARD COMMENTS FROM ANONYMOUS COMPLAINANT TO ECOLAB.
- CHLORINE SANITIZER CONCENTRATION IS WITHIN PROPER PERIMETERS (50 - 100 PPM).
- CLOSED OUT COMPLAINT REPORT.
- NO FURTHER FOLLOW-UP.

PIC: Luis

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 (+)
XI. Protection from contamination (+)
XII. Chemical (-) see standard report.
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC: Stephan

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

Manager-Jeff. Updated green sign.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Stocked and used appropriately
Observed food in the hand washing sink by the fryer. Employee cleaned at the time of the inspection.
IV. Person in Charge/Demonstration of Knowledge (+)
Employees were able to answer questions related to food safety appropriately.
V. Thawing (+)
All thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory
Consumer advisory is present on the 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
Area Chef was able to explain how to calibrate a thermometer and said it's done nightly. Please make sure other staff members are familiar with now to do this. I reviewed with one employee how to do so.

Person in charge-Justin. Updated green sign.

Discussed what to do in the event of a power outage how customer allergies are handled.
Reviewed most recent pest control report.
I. Employee Health
Note: Employees were aware of when they should not work in the kitchen.
Recommendation: At the time of the inspection did not observe facility has a written employee policy or an employee illness log. Both are recommended.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Note: One employee was Serv Safe certified and another person in charge certified. Collectively all employees available during the inspection were knowledgeable in the area of food Safety and able to answer food safety related questions.
V. Thawing (+)
Note: Manager Stated that frozen meats are usually thawed in the walk in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: Temperatures were not all in compliance. Observed several food items above 41 F in a 2 drawer refrigeration unit. The food was discarded.
Recommended Action: Have unit repaired and continue to monitor temperatures. Please do not store food in this unit until it can Mold food at or below 41 F.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (-)
Note: Raw eggs in shell were stored above

All prior critical violations involving cold holding and food storage have been corrected. Please continue to monitor temperatures and take the appropriate corrective actions if food is out of temperature or a unit is malfunctioning. Please also make sure that foods are covered and stored properly. Thank you.

Report discussed with and signed by Greg. Green sign updated.

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 (-) Observed no soap and paper towels at hand sink in back kitchen and behind bar. Ensure hand sinks are stocked with soap and paper towels at all times.
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, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed sauce being held at room temperature.
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 display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA

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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