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Business Info

Restaurant: COLS RENAISSANCE HOTEL-LATITUDE 41
Address: 50 N 3rd St, Columbus, OH 43215
Total inspections: 15
Last inspection: Oct 2, 2012

Score
(the higher the better)
95

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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 (-) see standard inspection
VIII. Date Marking/Time as a Public Health Control (-) see tandard inspection
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Pic: Matthew
Note: Facility not using prep top cooler at this time. Will contact CPH when unit is repaired.

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

PIC - Matt, Roger, & David
- Discussed inspection report.
- All critical violations shall be corrected by the compliance date or this facility will be referred to supervision for an enforcement hearing.

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
TCS = Time/temperature controlled for safety
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a bar hand sink that was not supplied with soap. To prevent equipment/food contamination, all hand sink shall be supplied with soap for proper handwashing. Discussed the urgency for providing soap at the bar hand sink.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed a large accumulation of TCS foods held in the temperature danger zone. TCS foods shall be kept out of the temperature danger zone to prevent contaminated food from being consumed. All TCS foods held in the temperature danger zone were voluntarily discarded and denatured during the standard inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
VIII. Date Marking/Time as a Public Health Control (-) Observed cut fruit (melon included) that was being held without temperature control. A written policy shall be available and used for TCS foods which use time as a public health control to prevent consumers from becoming ill. Discussed with the person-in-charge.
IX. Consumer Advisory (-)
There is not consumer advisory posted on the menu. Consumers shall be properly notified of the increased risk of foodborne illness by consuming raw/undercooked meat products. Discussed with the person-in-charge.

- Critical violations shall be corrected by the follow-up inspection.

PIC - Andrew
- Updated green "INSPECTED" sign.
- Discussed inspection report with the PIC.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
- Note: Information will be sent to the operator for Sous Vide and Cook Chill.

PIC - Andrew
The inspection was conducted with Nate Oyelakin.
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
During the inspection food items were observed held above 41 F. To prevent excessive bacterial growth and potential consumer illness cold TCS foods shall be held at or below 41 F. All TCS foods held in the temperature danger zone were discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
VIII. Date Marking/Time as a Public Health Control (-)
Observed butter held out at room temperature. Butter shall be held while properly using time or temperature control to prevent excessive bacterial growth and potential illness. The butter held out at room temperature was discarded during the standard inspection. Information to use proper time control for butter is available in the standard inspection report. CDC Risk Level 1 – Improper Holding Temperatures.
IX. Consumer Advisory (-)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are not properly informed about the increased risk of eating undercooked raw animal foods. The undercooked raw animal food items shall be asterisked on the menu so that consumers are aware of their increased risk of foodborne illness.

PIC - David
- The inspection report was discussed with the person-in-charge.
- All violations listed on the previous inspection have been corrected.
- The PIC will send a H.A.C.C.P. for sous vide/cook chill.

Inspection conducted with Grace. This report was reviewed with the person in charge Sven. Updated green sign.

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. Observed that there was a cooler that was not functioning properly. The items that were out of temperature (and required refrigeration) were voluntarily discarded by the person in charge. Food in the temperature danger zone are unsafe to consume and may cause food borne illness. Please cease use of this cooler

This report was reviewed with the person in charge, Adam Cobb. Inspection conducted with Charlene Green.

Follow-up inspection with Ebony Merritt. Orders were abated.

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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