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Business Info

Restaurant: COLS REHAB & SUB ACUTE
Address: 44 S Souder Av, Columbus, OH 43222
Total inspections: 13
Last inspection: Jun 28, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Facility was in good condition.
Updated green sign.
Jill was PIC

Discussed
Provided information
II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
(+)
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Jill demonstrated knowledge through compliance with the food code

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All food was held properly
(+)

XI. Protection from contamination
Raw animal foods were not separated from each other during storage, preparation, holding, and display.
(-)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated
(-) high limit thermometer

Jill was the PIC
Updated green sign

I. Employee Health (+)
III. Hand washing, Prevention of Contamination from Hands
Observed employees washing hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
Jill had good food safety knowledge
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
All foods were holding at proper temperature and cooling done correctly(+)
VIII. Date Marking/Time as a Public Health Control
Date marking system is inconsistant (-)

XI. Protection from contamination
All food was properly stored (+)
XII. All chemicals were stored properly (+)

PIC: Melissa Burger
E-mail: mburger@extendcare.com
- NO OTHER VIOLATIONS WERE FOUND
- UPDATED GREEN SIGN.

PIC: Melissa Burger

- Discussed food safety
- Handwashing Facility is located in a convenient location.
-Pest control finding report provided.
- Employee Health: policy regarding employee health situation provided.
- PIC: demonstrated food code compliance.
- Test strips provided.
The following food temperatures was obtained:-

PIC: Frank
Frank is certified servsafe.
The facility was clean
No other violations were found.
Updated green sign.

PIC: Frank
* Personnel cleanliness was good
* Handwash sink is located in a convenient location.
* All the food items in the walk-in cooler were date mark.
* Person in charge is knowledgeable food safety code.
* Cooking, reheating, cooling, hot and cold food were within the required temperatures.
* Protection of contamination are incompliance.
No violations were found.

PIC - Nick
- Updated green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- If you have any questions pertaining to this inspection report contact call Scott Whittaker at 614-645-6153 or srwhittaker@columbus.gov

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
I. Employee Health (+) Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+) Food employees eat, and drink only in designated areas. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
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 is certified in food safety. Manager has demonstrated knowledge through compliance with the food code. Manager demonstrated knowledge by responding to food safety questions regarding the operation.
V. Thawing (+) Foods are thawed in accordance with the OAC.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods are properly cooked to temperatures as indicated in the Ohio Uniform Food Code. Time/Temperature controlled for safety foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F. Cooked time/temperature controlled for safety foods are cooled from 140 F to 70 F within 2

PIC - Frank; an air-gap was provided for the ice machine between the drainage and sewage lines.

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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