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Business Info

Restaurant: COLUMBUS BREWING RESTAURANT
Address: 525 S Short St, Columbus, OH 43215
Total inspections: 16
Last inspection: Aug 20, 2012

Score
(the higher the better)
79

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Violation descriptions and comments

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
I recommend reviewing all cooling procedures with properly calibrated thermometers.
When making foods with ambient air temperature ingredients, prerefrigerate the ingredients.
Prep coolers may not be used for cooling.
Hot foods shall be held at 135 F and cold foods are to be held at 41 F
All prep coolers eed to be adjusted or serviced. Thekitchen temperature may also be effecting cooler performance.
XV. Temperature Measuring Devices
Temperature measuring devices shall be provided and readily accessible that are properly designed and calibrated

A complaint was received regarding a cockroach in a salad.
The facility was recently serviced by an exterminator. Complete all recommendations by the exterminator in a reasonable time frame.

Hot and cold holding items corrected.

Reveiwed inspection with the chef. Offered to review the inspection with the owner, but he did not have the time.

Critical items corrected.

Reviewed cooling log with executive chef and sous chef

PIC -Jennifer
Updated green sign.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Keep paper towels at all stations
IV. Person in Charge/Demonstration of Knowledge (+) Adequate food safety knowledge
V. Thawing (+) By refridgeration or by running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (-) Asterisk menu items that are raw or undercooked
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (-) Keep sanitizer buckets at 50 ppm of chlorine
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (-) Make sure that all line cooks have a stem thermometer accessible

PIC - Doug
Observed all critical and non critical violations have been corrected.

PIC-Brian
Updated green sign.

III. Hand washing, Prevention of Contamination from Hands (-) Observed dish washer did not wash their hands between a change of duties.
VIII. Date Marking/Time as a Public Health Control (-) Tim in lieu of temperature needs to be recorded.

PIC- Danielle and Aaron
No violations noted at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Danielle and Aaron
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Certified in Level 1 training.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.
Consumer Advisory (+) Printed on menu.

PIC Brian/ Jennifer
Updated Green Sign
Went over report with both PIC's

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed dishwasher not properly washing hands after handling dirty dishes and before handling clean dishes. Must ensure hands are washed in hand washing sinks after removing dirty gloves and before putting on new gloves and/ or handling clean equipment/ utensils. Proper procedures were explained at time of inspection.

IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All hot foods were maintained above 135 degrees F. Proper cooling procedures were explained. Observed foods in prep cooler and upright cooler holding above 41 degrees F. Foods were made/ prepared within the last few hours. Foods will be discarded if not consumed within 4 hours.
VIII. Date Marking/Time as a Public Health Control
Observed foods properly date marked in walk-in cooler. PIC stated most foods are not held for more than 3 days.
IX. Consumer Advisory
Posted on menu
XI. Protection from contamination
Observed ice wand stoed unwrapped in upright freezer. Must wrap after use and before storage to prevent contamination. Corrected at time of inspection.

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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