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Business Info

Restaurant: HYATT REGENCY- MAIN KITCHEN
Address: 350 N High St, Columbus, OH 43215-2006
Total inspections: 13
Last inspection: Aug 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic: Eric
Update 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 (-) see standard inspection
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Pic: Robert
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 (-) See standard report
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) great

PIC - Jed; updated green sign. jed.gillis@hyatt.com

(-)*see violations on standard report
Discussed critical control points with the person-in-charge
TCS = time/temperature controlled for safety food
VIII. Date Marking/Time as a Public Health Control (-) Observed TCS food that was not labeled with a discard date. All TCS food items shall be properly labeled with a discard date, as mentioned in the standard inspection report, to avoid the growth of harmful pathogens as Listeria. The TCS food items without a discard date were thrown away by the person in charge. CDC Risk Factor 4 – Unsafe Source.
IX. Consumer Advisory (-)
A consumer advisory is not available for animal foods that are served undercooked. Consumers shall be informed of an increased risk of foodborne illness when consuming raw/undercooked animal products. Discussed with the person in charge; the consumer advisory will be added to the current menu.
I. Employee Health (+) Haz Policy discussed with manager
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of

PIC - Robert
All violations from the previous inspection have been corrected. Thank you.

INVESTIGATED A POSSIBLE FOODBORNE OUTBREAK. mEET WITH mICHAEL fRENCH (GM) AND THE MGMT TEAM THAT WORKS IN THE KITCHEN. A MENU FROM THE 7/14/2011 EVENT WAS REQUESTED. THIS WAS THE ONLY MEAL SERVED TO THE AACA GROUP ACCORDING TO THE RESTAURANT MGMT. MR FRENCH STATED THERE WERE NO SICK EMPLOYEES IN THE WEEK BEFORE THE EVENT OCCURED AND THEN REPORTED BACK TO WORK. A COPY OF THE EMPLOYEE ILLNESS LOG WAS SECURED. THE PROCEEDURE CONCERNING THE BACKED CHICKEN THAT WAS SERVED THE NIGHT OF 7/14/2011 WAS WRITTEN OUT AND SUBMITTED. THE KITCHEN WHERE THE FOOD WAS PREPARED WAS GIVEN A VISUAL INSPECTION AND NO PROBLEMS OR VIOLATIONS WERE OBSERVED. THE TEMP LOGS OF THE COOLERS WERE ALSO RECEIVED. FOOD SAFETY PRACTICES WERE DISCUSSED WITH MGMT. ALL MGMT WAS COOPERATIVE. SEVERAL OF THE KITCHEN STAFF WERE RECENTLY STUDENTS IN THE HEALTH DEPT SERVSAFE CLASS (AND RECEIVED VERY GOOD GRADES). THE HYATT KITCHEN TEAM IS VERY CONCERNED ABOUT THE SITUATION AND ARE ALSO IN COMMUNICATION WITH THE EVENT PLANNER WHO NOTIFIED THEM (HYATT) OF A PROBLEM.

PIC - Steve
- Updated green sign
- Discussed inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a food employee with soil underneath of his long fingernails. Food employees shall keep their fingernails short and clean to prevent food from becoming contaminated. Discussed hand hygiene with the person-in-charge during the inspection.
Observed employees that did not wash their hands before putting on gloves or handling clean equipment. Food employees shall thoroughly wash their hands to prevent food and equipment contamination. Discussed the violation with the person-in-charge. CDC Risk Factor 5 – Poor Personal Hygiene
XII. Chemical (-)
Observed chemicals stored next to clean equipment in a storage closet. Chemicals shall be stored in a location where they pose no threat of contaminating food or equipment. The chemicals were moved to a safe area during the standard inspection.
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.
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
IV. Person in Charge/Demonstration of Knowledge

PIC - Logan & Pete
- 1 repeat critical violations was observed during the follow-up inspection.
- The facilities inspection history will be discussed with a food protection supervisor to see if enforcement action in necessary.

THERE WERE NO VIOLATIONS OBSERVED.
REVIEWED REPORT WITH STEVE JOHNSON PERSON IN CHARGE/EXECUTIVE CHEF.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED. SINGLE USE GLOVES USED PROPERLY.
IV. Person in Charge/Demonstration of Knowledge (+) ALL MANAGERS ARE SERV SAFE CERTIFIED.
V. Thawing (+) FOOD IS THAWED IN THE COOLERS.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT AND COLD FOODS HELD AT PROPER TEMPERATURES.
VIII. Date Marking/Time as a Public Health Control (+) ALL FOOD IS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A )
XV. Temperature Measuring Devices (+) DISPLAYED IN ALL COOLERS.

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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