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Business Info

Restaurant: IACONO'S RESTAURANT
Address: 4452 Kenny Rd, Columbus, OH 43220
Total inspections: 14
Last inspection: Sep 13, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PIC Lynn
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Bare hand contact with RTE foods.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) More products need to be date marked.
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC Lynn
Updated Green Sign
Open critical violations were corrected by reinspection date.

PIC Lynn
Updated Green Sign
Notes: Put a light shield on the one missing light cover in the kitchen.
Caulk/re-seal restroom hand sinks to allow easy cleaning and prevent mold accumulation.

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 (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot above 135, Cold below 41
VIII. Date Marking/Time as a Public Health Control (+) Great job!
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean non-food surfaces/ resurface cutting boards
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Pizza bags
XV. Temperature Measuring Devices (+)

PIC Lynn
Updated Green Sign
Note: Space the pizza oven further away from the wall to prevent a fire!

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed a pan of sliced tomatoes on the sub cutting station holding at 56 degrees F. Must hold all cold TTCS foods below 41 degrees F to prevent the growth of harmful bacteria. PIC discarded tomatoes at time of inspection. PIC and employees will make sure cold foods held on ice in pans will be fully surrounded with ice and water and temperatures will be taken frequently to ensure foods hold below 41 degrees F.
XI. Protection from contamination
Observed ceiling vents and other equipment dirty in the kitchen. Equipment must be free of dust, dirt and debris to prevent contamination. PIC will make sure equipment is cleaned more frequently and throughly.

PIC Marcus
Updated Green Sign
Notes: -Provide new/ clean chlorine test strips to effectively measure sanitizer concentration of chemical dish machine.
- Food safety workshop schedule was provided.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC was unable to answer all basic food safety questions such as proper cold holding temperatures and cleaning procedures for food contact surfaces. PIC must be properly trained and knowledgeable in all aspects of food safety as it relates to his job. Proper procedures were discussed at time of inspection. Food safety workshop schedule was provided.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed foods in front prep top cooler holding above 41 degrees F. (Cheese, Turkey, Sausage 46-48 degrees F) All cold TTCS foods must be maintained at or below 41 degrees F to prevent the growth of bacteria. Food was discarded at time of inspection. Take temperatures frequently to ensure food safety.
VIII. Date Marking/Time as a Public Health Control
Observed subs and cooked sausage not date marked and food past the date mark not discarded. Must date mark foods and discard food when the date mark exceeds 7 days. Foods were properly dated and/ or discarded at time of inspection.
XI. Protection from contamination
PIC stated slicer is only cleaned with soap and water. Must ensure all food contact surfaces are washed, rinsed and sanitized at the appropriate frequency to properly clean equipment and remove bacteria.
XV. Temperature

PIC Lynn
Updated Green Sign
All open critical violations have been corrected.

Updated green inspection sign.
PIC- Lynn

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
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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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 Holding
Using proper cooking temperatures

The report was reviewed with the Person In Charge- Lynn
Updated Green Inspection Sign.

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
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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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 Holding
Using proper cooking temperatures

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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