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Business Info

Restaurant: ISABELLE RIDGWAY CARE CENTER
Address: 1520 Hawthorne Av, Columbus, OH 43203
Total inspections: 12
Last inspection: Nov 15, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

Belinda was the PIC
Updated green sign.

II. Personnel Cleanliness
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
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous 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.
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 potentially hazardous foods are date marked and discarded when required
(+)

XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.

Updated green sign
Tayona was the PIC

Discussed
Provided information
II. Personnel Cleanliness
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
All employees are washing hands when needed (+)
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Tayona is servesafe certified (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All food is being held and cooked properly (+)
VIII. Date Marking/Time as a Public Health Control
Some items in the cooler were not dated (-)

XI. Protection from contamination
All foods are stored properly (+)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated
(+)

PIC: Abraham
Updated green.
discussed with Pic causes cross contamination.

PIC: Abraham
I. Employee Health
Management is aware and has a policy regarding employee health situations.
II. Personal Cleanliness
Food employees eat, drink, and use tobacco only in designated area not permitted to work place areas.
III. Handwashing
Handwashing facilities are located in a convenient location and accessible for employees.
IV. Person in charge
Demonstrates food code compliance and food safety related questions and was available at the time of inspection.
V. Food from an approved source
All foods are from approved source.
VI. Thawing
Foods are thawed in accordance with the required procedures of Ohio Administrative Code.
VII. Cooking, reheating, cooling, Hot and cold holding
All the food items are properly cooked, refrigerated and reheated for the required temperatures.
VIII. Date marking
Ready to eat and other potentially hazardous foods are date marked and discarded when required.
X. Highly susceptible populations. Eggs and juice were pasturized.
XI. Protection from contamination
Raw foods are separated from ready to eat foods. Raw foods are separated from each other during storage and preparation.
XII. Chemical

XV. Temperature Measuring Devices
Temperature measuring devices are provided and ready accessible that are properly designed and

PIC: Abraham
No other violations were found.
Updated green sign.

PIC: Abraham;
* Employee cleanliness was good
* Cooking, reheating, cooling, hot and cold were held the required temperatures.
* Date marking for all the food in the walk-in cooler was properly date marked.
* Person in charge is familiar with the food safety code.
* Handwashing is located in a convenient location.
* Thawing was incompliance.
* Food was received from approved source.
* Deals with highly susceptible population.
* Prevention of cross contamination is practiced, seperating raw food from ready to eat food.
No violations were found.

PIC Belinda
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
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 Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

PIC/Reviewed- Belinda
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
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 Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

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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