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Business Info

Restaurant: INDIA OAK GRILL
Address: 590 Oakland Park Ave, Columbus, OH 43214
Total inspections: 11
Last inspection: Aug 23, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: KAREN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- PROVIDED HANDWASHING SIGNAGE FOR KITCHEN AND BAR. PLEASE POST

PERSON IN CHARGE: KAREN
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. A handsink shall only be used for handwashing - Use bucket at bar area for discarding.
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands. Employees use tongs / deli tissue to dispense cookies. Spears fruit for beverages.
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended CPH Level One training 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 less and from 70 F to 41 F within 4 hours or less.

PERSON IN CHARGE: KAREN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- MANAGER ARRIVED DURING INSPECTION.

PERSON IN CHARGE: KAREN
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 shall beaccessible for employees.
Do not block handsinks. A handsink shall only be used for handwashing. Provide bucket at bar for discarding.
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 kitchen employee with single use gloves while handling ready-to-eat food products.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is has attended CPH Level One Training.
THAWING
Foods shall be 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 shall be cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Provided CPH Cooling handout.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Provided CPH Cooking handout.

PERSON IN CHARGE: KAREN, OWNER
- RECEIVED VOICEMAIL FROM OWNER STATING UTILITY SINK HAS BEEN INSTALLED.
- ARRIVED TO FACILITY FOR FOLLOW-UP INSPECTION FOR VERIFICATION OF INSTALLED MOP SINK.
- OBSERVED INSTALLED MOP / UTILITY SINK AT MOP CLOSED.
- DISCUSSED WITH OWNER TO KEEP HOSE DISCONNECTED FROM FAUCET AT MOP SINK AS NOT TO CREAT A CROSS CONNECTION.
- CLOSED OUT OPEN VIOLATION.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: KAREN, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: KAREN, OWNER

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.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner and PIC have attended CPH Level One Training.
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 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation,

PERSON IN CHARGE: KAREN, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: KAREN, OWNER
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed TCS food products at Taco Bar cold holding on ice > 41 F (shredded cheese, 54 F). Food products out of temperature less than 4 hrs and additional ice was provided at time of inspection to cold hold TCS food products at 41 F or below. The CDC lists improper holding temperature as a major risk factor for foodborne illness.
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 shall be held at 41 F.

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.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended Level One / PIC Training.
VI. THAWING
Foods are thawed under refrigeration, under cold

I (+) discussed employees do not work if ill
II (+) good
III (+) observed employee wearing gloves while handling ready-to-eat foods
IV (+) pic demonstrated knowledge in food safety
VII (+) good. observed foods properly stored
X (+) chemicals properly stored and labeled

PIC: Karen, Carol
Updated green sign
Report signed by and reviewed with Karen

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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