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Business Info

Restaurant: GOLDEN CORRAL #769
Address: 3710 W Dublin Granville Rd, Columbus, OH 43235
Total inspections: 15
Last inspection: Sep 28, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: LORI, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: LORI, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Ill employees are not permitted to work.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsinks.
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration

COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled from 140 F to 70 F within 2 hours or

PERSON IN CHARGE: MICKEY, MANAGER

- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATIONS.
- OBSERVED MEAT REACH IN COOLER MOVED TO BACK KITCHEN AREA AND COLD HOLDING < 41 F. CLOSED OUT OPEN CRITICAL VIOLATION.
- OBSERVED TCS FOOD PRODUCTS AT SALAD BAR AREA COLD HOLDING AT 41 F (DICED EGGS, 41 F; SHRIMP, 42 F). CLOSED OUT OPEN CRITICAL VIOLATION.
- OBSERVED DESSERT COLD HOLDING UNIT AT 50 F. TCS FOOD PRODUCTS DISCARDED DURING INSPECTION. DISCONTINUE USE OF UNIT FOR TCS FOOD PRODUCTS UNLESS ABLE TO MAINTAIN AT 41 F OR BELOW
- OBSERVED FACILITY PROVIDED HANDWASHING SIGNAGE AT MEN'S RESTROOM; OBSERVED NO WET CLOTHS UNDER CUTTING BOARDS; OBSERVED INTERNAL THERMOMETERS AT COLD HOLDING UNITS. CLOSED OUT CORRECTED VIOLATIONS.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: JIM, MANAGER
- ARRIVAL TO FACILITY FOR COMPLAINT INVESTIGATION.
- ARRIVED TO FACILITY AND DISCUSSED COMPLAINT WITH MANAGER.
- SALAD BAR AREA, COLD HOLD: DICED TOMATOES, 40 F; COLESLAW, 42 F; TUNA SALAD, 40 F; SHRIMP, 40 F; CUT WATERMELON, 42 F; DEVILED EGGS, 56 F.
- STORAGE, WALK IN COOLER: DEVILED EGGS, 41 F; SLICED HAM, 38 F; WATERMELON, 40 F
- OBSERVED PLATES AT SALAD BAR AREA FREE OF FOOD DEBRIS ON PLATES.
- OBSERVED BUFFET AREAS CLEAN AND FREE FROM FOOD RESIDUES AND DEBRIS.
- OBSERVED TIME IN LIEU OF TEMPERATURE PRODUCTS: DICED CHICKEN, HAM, STEAK: 50 F. OBSERVED PROPER TIME STAMPS AND DISCARD TIMES AT FOOD PRODUCTS.
- FACILITY TO DEVELOP TIME IN LIEU OF TEMPERATURE PROCEDURES FOR FOOD PRODUCTS (DICED CHICKEN, DICED HAM, STEAK, WATERMELON, DEVILED EGGS, AND STRAWBERRIES) HELD OUT OF TEMPERATURE CONTROL. MANAGER TO FAX COPY OF PROCEDURES TO C. ZUBOVICH, 645-7155.
- MANAGER ALSO STATED A WORK ORDER HAS BEEN PLACED FOR REPAIR OF AIR CONDITIONING UNIT(S) IN DINING AREA.
- CPH TO FOLLOW-UP VIA TELEPHONE WITH COMPLAINANT.
- NO FURTHER FOLLOW-UP. CLOSED OUT COMPLAINT

PERSON IN CHARGE: MICKI, MANAGER JIM, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MICKI, MANAGER JIM, GM
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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. Observed employees using single-use gloves while working with ready-to-eat foods.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
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.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.

PERSON IN CHARGE: MICKI AND BEVERLY
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MICKI, BEVERLY
IX. CONSUMER ADVISORY
At time of inspection, observed facility missing a posted consumer advisory at point of order for undercooked animal products. Facility provides a breakfast buffet on weekends in which sunny side-up eggs can be ordered. Consumers are also available to order uncooked steaks daily. Consumers must be informed about the increased risk of eating raw / undercooked foods via a consumer advisory. At time of inspection, provided copies of CPH Consumer Advisory. Consumer Advisory was posted and abated at time of inspection.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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. Observed employees wearing single-use gloves while working with ready-to-eat foods.
A handsink shall only be used for handwashing. Handsinks shall be clean and maintained.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold

PERSON IN CHARGE: MICKI, BEVERLY
- ARRIVED TO FACILITY AND DISCUSSED ABOVE COMPLAINT WITH MANAGER.
- MANAGER REMEMBERS THE COMPLAINT AND COMPLAINANT.
- COMPLAINANT STATES "OUTSIDE TESTING COMPANY HEALTH INSPECTOR TESTING FOOD PRODUCT TEMPERATURES WITH THE SAME ALCOHOL WIPE. COMPLAINANT CONCERNED ALCOHOL WIPES ARE BEING USED ADDITIONALLY. ALSO, STATES SERVERS WEAR SAME GLOVES TO PERFORM OTHER TASKS."
- COLUMBUS PUBLIC HEALTH TO FOLLOW-UP WITH OUTSIDE TESTING COMPANY (STERITECH) AND RELAY THAT ALCOHOL WIPES ARE FOR SINGLE-USE ONLY AS STATED ON THE PACKAGING. PER OHIO DEPARTMENT OF HEALTH, USING ALCOHOL WIPES FOR SANITIZING FOOD STEM THERMOMETERS IS THE UNIVERSAL AND ACCEPTABLE METHOD PER FDA BETWEEN PROBING.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED EMPLOYEES PROPERLY CHANGING GLOVES BETWEEN TASKS AND WASHING HANDS.
- CLOSED OUT COMPLAINT INVESTIGATION. NO FURTHER FOLLOW-UP.
- CPH TO CONTACT INSPECTOR, THOMAS FINTZELL, 1-800-868-0089, STERITECH.
- CLOSED OUT COMPLAINT.

PERSON IN CHARGE: JIM, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JIM, MANAGER
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. Observed properly covered beverage containers.
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. Please provide a supply of single-use paper towels at all times for employees to facilitate proper handwashing.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves while handling ready-to-eat food products.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
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

PIC: Steve
Updated green sign
Report signed by and reviewed with Steve.
Inspection conducted with Chris Rea - DOLPH.

I (+) Has policy. Employees do not work if ill
II (+) Good
III (+) Good. Observed employees not handling RTE foods with bare hands
IV (+) Good. Has ServSafe certification
VI (-) Observed TCS products holding in temperature danger zone. To prevent growth of pathogens that may cause foodborne illness, keep TCS products at 41 deg F or below or 135 deg F or above.
VIII (+) Posted at ordering window.

PIC: - signed and reviewed report
Follow-up inspection for Standard conducted on 8-24-12.
Observed one repeat Critical violation - 3 items cold holding above buffet above 41 deg F. Will follow-up in about 1 week. Ensure compliance to avoid Enforcement.
Continue to address non-critical violations.
Flu information:

PIC: Jim
Report signed by and reviewed with Scott.
Follow-up inspection for Follow-up conducted on 8-24-12.
Critical violation corrected: facility has a time-in-lieu of temperature policy in place for items on cold buffet.
Continue to address Non-critical violations from previous inspections.
Flu information:

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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