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Business Info

Restaurant: COLUMBUS KITCHEN LEASING
Address: 2680 Billingsley Rd, Columbus, OH 43235
Total inspections: 10
Last inspection: Oct 16, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

INSPECTED AND APPROVED TO OPERATE

PERSON IN CHARGE: JUDEE, OWNER
ISSUED NEW GREEN PASSED SIGNAGE FOR FRONT ENTRANCE

PERSON IN CHARGE: JUDEE, OWNER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage container. Provide area for employee beverages.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Hot foods shall be held at 135 F and observed cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during

PERSON IN CHARGE: JUDEE, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JUDEE, OWNER
XI. PROTECTION FROM CONTAMINATION
At time of Standard Inspection, observed cartons of raw shell eggs stored above ready-to-eat food products at kitchen walk in cooler. Raw foods shall be separated from each other during storage, preparation, holding, & display. Owner moved raw shell eggs to bottom shelving and abated during inspection. Abated.
Foods are protected from physical contamination during storage, preparation, & display. Do not store fly strips above food prep areas.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
Observed employees with proper hair restraints and clean outer clothing.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide waste receptacle for kitchen handsink.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process. Observed turkey thawing under cold running

Spoke to owner, Judee Dejaco on phone.
Owner mailed in payment and late fee today to Env. Health Office.
Coorporate Kitchen is no longer operating, but the ownership is not changing.
Scheduled appointment with PIC to conduct inspection when new company is operating.

PIC: Judith
Updated green sign
Observed no violations at time of inspection.
Facility is a shared kitchen for caterers and wholesale production licensed by ODA. Areas and equipment are clearly defined; all equipment under City Health Dept license is commercial and working properly.
Discussed need for screen on back door if door is open for ventilation.
Name of owner and facility is changing, but the owner is the same.

Discussed with PIC:
I. Employees / renters do not work if feeling ill
III. Hand sinks stocked and used appropriately
VII. Observed proper temperatures
VIII. Observed products properly date marked
IV. PIC is knowledgeable of food safety requirements
XII. Chemicals properly labeled and stored
XIV. Cambros and hot holding bags available for transporting food.

PIC: Judy - signed and reviewed report
Updated green sign
Flu information:

Discussed with PIC, Judy
Provided information
I. Employee Health (+) Has Policy. No employees displaying symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Demonstrates knowledge in food safety.
V. Thawing (+) 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 (N/A)
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 (+) Proper transporting and serving equipment available.
XV. Temperature Measuring Devices (+) Present and calibrated

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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