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Business Info

Restaurant: GRANT MEDICAL CENTER
Address: 111 S Grant Av, Columbus, OH 43215
Total inspections: 17
Last inspection: Nov 26, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
IX. Consumer Advisory
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers shall be informed about the increased risk of eating these foods
X. Highly Susceptible Populations
Pasteurized juices are being served
Raw or partially cooked animal food and raw seed sprouts are not being served.
Numerous coolers have problems with gaskets, hinges etc. Repairs have been made using magnets or other creative solutions. Many of these units look very old. If proper parts cannot be located for repair it may be better to replace the units.

Critical items corrected.

Elements of the Critical Control Point Inspection
Discussed
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
IV. Person in Charge/Demonstration of Knowledge
Manager demonstrated knowledge by responding to food safety question regarding the operation
X. Highly Susceptible Populations
Pasteurized juices are being served
Pasteurized eggs are used if undercooked
Raw or partially cooked animal food and raw seed sprouts are not being served.

Elements of the Critical Control Point Inspection
Discussed
II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager demonstrated knowledge by responding to food safety question regarding the operation
X. Highly Susceptible Populations
Pasteurized juices are being served
Pasteurized eggs are used if undercooked
Raw or partially cooked animal food and raw seed sprouts are not being served.

XI. Protection from contamination
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.

Reviewed inspection report with the PIC.

PIC - Don
The complaint was discussed with the person-in-charge during the inspection. Don explained that the interior of the ice machines are routinely cleaned by his employees and that Pepsi routinely visits to clean the machine as well. No visible mold was observed on interior components of ice machines in the facility. No further action required.
Don was advised to protect all self-service food items from environmental contamination by the use of a sneeze guards or other effective measures (not mentioned in the complaint).

PIC: Tyrese
Tyrese is a certified ServSafe

No other violations were found.

Updated green sign.

PIC: Tyrese

* Tyrese is knowledgeable food safety code.
* All the handwash facilities are located in a convenient locations
* Cooking, reheating, cooling hot and cold food items are all within the renge of required temperatures.
* All the food items in the walk-in coolerand other coolers are properly date marked.
* All the employees are wearing gloves
* Personnel cleanliness are good
* All the food items were received are received from approved sources.

CONSULTED WITH THE FOOD DIRECTOR, THE PRODUCTION MANAGER AND RETAIL MANAGER AT TIME OF INSPECTION.
DISCUSSED FOOD RECALL,MAJOR FOOD ALLERGENS, MENUS.
DISCUSSED FOOD SAFETY ISSUES.
DINING ROOM AREA WAS INSPECTED, RESTROOMS.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the food director,the production manager and retail manager.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware andl have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold

CONSULTED WITH THE FOOD DIRECTOR AND FOOD OPERATION MANAGER/RICHARD MITCHELL.
DISCUSSED THE TEMPERATURE REQUIREMENTS FOR LEAFY GREENS, NON CONTINOUS COOK TCS FOOD , THE MAJOR FOOD ALLERGENS WHICH WILL BE EFFECTIVE JAN 2013.
DINING AREA, RESTROOM INSPECTED, OKAY.
DISCUSSED FOOD SAFETY ISSUES AND MINOR RENOVATION REQUIREMENTS WITH THE CONSTRUCTION CREW AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the Richard Mitchell
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

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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