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Business Info

Restaurant: COLS RENAISSANCE - BANQUET KITCHEN
Address: 50 N 3rd St, Columbus, OH 43215
Total inspections: 12
Last inspection: Aug 28, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Pic: Matthew
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 (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC: Dan
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 (+) see Standard report
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
TCS = Time/temperature controlled for safety
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed TCS food that were held in the temperature danger zone. To prevent rapid bacterial growth, cold TCS food items shall be held at or below 41 F. Discussed with the person-in-charge to lower the temperature of the walk-in cooler to prevent TCS food items from elevating above 41 F. CDC Risk Factor 1 – Improper Holding Temperatures.
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and employees are properly washing their hands when needed.
IV. Person in Charge/Demonstration of Knowledge (+)
The person-in-charge is very knowledgeable in food protection practices/procedures.
V. Food from an approved source – (+)
VI. Thawing (+) Food is thawed under refrigeration.
VIII. Date Marking/Time as a Public Health Control (+) All refrigerated time/temperature controlled for safety food is properly labeled with a 7-day discard date.
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of

- All critical and non-critical violations listed on the previous inspection have been corrected.

PIC - Janel Hedgepeth/Lisa Hausknecht
- Inspection discussed with the PIC during the inspection.
- Updated green "INSPECTED" sign.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
XII. Chemical (-)
Observed a chemical bottle stored next to clean equipment. All chemicals shall be stored in a designated area where they pose no threat of contaminating food or clean equipment. The chemical bottle was moved to a safe location during the inspection.
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

PIC - David/Janel
- All violations listed on the previous inspection report have been corrected.

PIC: Sven Lindeman
Report reviewed with: Sven and Lisa
Updated green sign.
Inspection conducted with: Grace N.

Inspection conducted with Grace N.
I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer questions related to food safety in this facility. Person in charge also requires all employees to be ServSafe certified on an annual basis. All managers are required to obtain a national food safety certification.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Person in charge requires employees to wash their hands after each task and wear gloves when handling ready to eat foods.
V. Thawing (+)
Note: Thawing is performed under refrigeration. Observed chicken properly thawing in sink under running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: Discussed cooling and reheating of chili. Chili is cooled using shallow containers and a cooling log is kept to record anything that undergoes cooling. Two hot and two cold holding temperatures taken per shift, in the morning and at night. Person in charge demonstrated proper knowledge of reheating temperatures.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked. Person in charge was knowledgeable about time limits for date marking food.

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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