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Business Info

Restaurant: IMPERO COFFEE
Address: 849 N High St, Columbus, OH 43215
Total inspections: 13
Last inspection: Sep 7, 2012

Score
(the higher the better)
90

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Violation descriptions and comments

UPDATED GREEN FOOD SAFETY PLACARD
TALKED TO NATE

: Person in charge was told there should be sick policy in place for employees with symptoms of and diagnosed with foodborne illness prevent him/ her from handling foods. and off work until medically release fron doc care
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory must be supplied with hand soap and disposable towels
IV: Observed the person in charge was fairly knowledgeable of food safety and code compliance based on his responses to food safety questions.
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

TALKED TO GRETA
UPDATED GREEN FOOD SAFETY SIGN

XV THERMOMETERS IN ALL COOLERS
VIII MAKE SURE DATMARKING OCCURS ON FOODS HELD OVER 24 HOUR

TALKED TO JUSTINA
UPDATED GREEN FOOD SAFETY SIGN

HANDWASHING OBSERVED
FOODS FROM APPROVED SOURCES
MEASURE TEMPS OF FOODS MORE OFTEN TO MAKE SURE HOTS ARE HOT AND COLDS ARE COLD

Talked to Lucinda and Justina
updated Green Food Safety Sign
Suggest Level One training to refresh memory on food safety and Sanitation updates

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Lucinda and Justina

V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary. observed date making

PIC - Joshua
- Updated green "INSPECTED" sign
- Discussed the 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.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)The operator was unsure how leftover soup was reheated the next day. If leftover soup is reheated for hot holding in a microwave it shall be heated so all parts of the food reach 165 �°F and the food is rotated or stirred and allowed to stand covered for 2 minutes to inactivate bacteria and microorganisms. Proper reheating was discussed with the operator during the inspection.
XI. Protection from contamination (-) During the inspection observed raw chicken stored directly next to sausage patties. Cooked foods shall be stored above raw animal products to prevent cross-contamination. The sausage patties were moved above the raw chicken during the inspection. CDC Risk Factor 4 – Unsafe Source.
XII. Chemical (-) Observed chemicals stored above food and observed unlabeled chemicals. Chemicals shall be stored below food and clean equipment to prevent them from contamination. Chemicals shall be labeled with the common name of its contents so that the products can be safely used. All chemicals were safely stored during the inspection. The contents of the unknown chemical bottle were discarded during the inspection. CDC Risk Factor: Other – Foreign Substances.

I. Employee Health (+) Management is aware and has a policy regarding

PIC - Joshua

Discussed re-heating with the staff.
Time / temperature controlled for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165�°F for 15 seconds. [Remaining unsliced portions of meat roasts that are have been properly cooked may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions required for cooking: Roasts less than 10 lbs. shall be cooked at 350�°F in still, dry ovens; or 325�°F in convection ovens or at 250�°F in high humidity (>90%) ovens. Roasts greater that 10 lbs. shall be cooked at 250�°F in any type of oven]
After reach5ng 165�°F as required, the foods may be held at or above 135�°F

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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
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4. Franklin County, OH Restaurants