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Business Info

Restaurant: JOE'S CRAB SHACK
Address: 3720 W Dublin Granville Rd, Columbus, OH 43235
Total inspections: 13
Last inspection: Oct 5, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: DAVID, GM JASMINE, MANAGER

PERSON IN CHARGE: DAVID, GM JASMINE, MANAGER
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 be accessible for employees. A handsink shall only be used for handwashing.
Hand washing facilities are adequately supplied. Provide handwashing signage at restrooms.
Exposed ready-to-eat foods are not touched by bare hands
Facility shall repair leaking kitchen handsink and steamer by follow-up inspection.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
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)

PERSON IN CHARGE: DAVID, GM
- FOLLOW-UP INSPECTION AT FACILITY FOR OPEN CRITICAL VIOLATION.
- OBSERVED PLUMBING LEAK AT KITCHEN HANDSINK AND STEAMER REPAIRED. CLOSED OUT OPEN CRITICAL VIOLATION.
- FACILITY ALSO CORRECTED SEVERAL NON-CRITICAL VIOLATIONS FROM INITIAL INSPECTION. CLOSED OUT CORRECTED VIOLATIONS.
- PROVIDED CONTACT INFORMATION TO FACILITY FOR CALVIN COLLINS, SMOKEFREE PROGRAM, 645-7137, REGARDING QUESTION WITH SMOKING REGULATIONS AT OUTSIDE PATIO AREA.
- NO VIOLATIONS AT TIME OF FOLLOW-UP.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: JASMINE, MANAGER DAVID, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JASMIN, MANAGER DAVID, GM
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 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.
Do not store items in handsinks. A handsink shall only be used for handwashing.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
General Manager is Serv Safe Certified in Food Safety. Provided CPH 2011 Training Schedule for Manager.
THAWING
Foods are 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 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.
DATE MARKING / TIME AS A PUBLIC HEALTH

PERSON IN CHARGE: TARA, MANAGER DAVID, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: DAVID, GM TARA, MANAGER
XII. CHEMICAL
At time of inspection, observed wet wiping cloth buckets stored on food prep surfaces next to open food products with potential risk for contamination. Toxic materials shall be properly identified and stored. Manager(s) moved wet wiping cloth buckets to lower shelving and abated.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
OBSERVED UNCOVERED 3 IN DEEP CONTAINER OF COOKED RICE PREPARED AT 10 AM COOLING IN WALK IN COOLER AT 78 F. UNSAFE FOOD PRODUCT WAS VOLUNTARILY DISCARDED DURING INSPECTION. DISCUSSED WITH MANAGER AND EMPLOYEES TO USE COOLING LOGS / SHEET TRAYS FOR COOLING TCS FOOD PRODUCT (RICE) RAPIDLY FROM 135 F TO 70 F IN 2 HRS; AND FROM 70 F TO 41 F IN 4 HRS. ABATED.
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. Cool TCS foods rapidly. Use cooling logs to monitor processes.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF

PERSON IN CHARGE: MIKE, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- NEW MANAGER FROM PENNSYLVANIA. EDUCATED AND EXPLAINED CITY OF COLUMBUS COLOR CODED SIGNAGE SYSTEM AND PROVIDED HANDOUT.

PERSON IN CHARGE: MIKE, MANAGER
XII. CHEMICAL
At time of inspection, observed > 200 ppm chlorine sanitizer at bar three compartment sink. Appears facility is using entire sanitizer packet. Educated and discussed with Manager to provide 1/4 packet and use chemical test kit to monitor sanitizer concentration. Observed toxic materials are properly identified and stored.

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. Observed properly covered beverage containers.
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.
Seal kitchen handsink to wall.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
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

Report signed by and reviewed with PIC: Stephanie
Updated green sign
Critical violations (2) corrected at time of inspection, no follow-up required.

Discussed with PIC, Stephanie
Provided information
I. Employee Health (+) Has Policy. Discussed employees do not work if ill or displaying symptoms of illness.
II. Personnel Cleanliness (+) Acceptable. Observed all employee drinks with lids and straws.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Posted on menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Observed a couple food products stored on floor in walk-in freezer. To prevent contamination of food, always store food and single-service food items at least 6 inches off the floor. Corrected during inspection by moving the products to shelf.
XII. Chemical (-) Observed two sanitizer spray bottles without labeling. To ensure proper chemical usage and prevent contamination by using the wrong chemical, ensure all working containers are labeled with the common name of the chemical. Corrected during inspection by labeling.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Complaint #CO0031625, "Facility seems dirty," received on 7-9-12.
On 7-10-12, spoke to complainant on phone and emailed copy of most recent report from Standard inspection conducted on 1-17-12.
On 7-16-12 (today): Discussed complaint with PIC (manager), Stephanie.
Conducted Standard and CCP inspection. Violations found concerning facility cleanliness (copied from Standard report):
4.5(A)(3) "Observed non-food contact surfaces are dirty with food debris accumulation, please clean and maintain with frequent cleaning: top of dish machine, underside of shelves throughout, outside of bulk dry ingredient containers, shelf under grill where trash bins are stored."
6.4(B) "Observed floors under equipment, especially around legs, are not being cleaned thoroughly.
Observed ceiling vent above the 2 microwaves in cook line with dust accumulation."
No other facility, food, or non-food contact surface cleanliness violations found. Discussed violations with PIC corrective actions will be taken. No cause for further action, complaint closed.

Complaint investigation number: CO0032541
Report signed by and reviewed with Manager, Aaron.
Spoke to Manager, Aaron, concerning each complaint:
-Grease in fryers does not need to be changed between different types of food products
-There are separate battering stations for fish and chicken
-No foul smell in meat coolers at time of investigation
-Observed silverware available and utensils are washed, rinsed, sanitized between customers
-Fryer grease clean at time of investigation
-Observed food in wholesome condition and proper date marking
-No sewer smell in restrooms (keep water in floor drains
-Pans changed at appropriate frequency
-Facility cleanliness acceptable at time of investigation
No cause for further action, Complaint Closed.

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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