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Business Info

Restaurant: JOHNNY BUCCELLI'S
Address: 830 Bethel Rd, Columbus, OH 43220
Total inspections: 11
Last inspection: Jun 20, 2012

Score
(the higher the better)
74

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Violation descriptions and comments

Talked to Justin
Updated Green Food Safety Placard

: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Documentation giving examples were left with facility
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed handwashing being performed by various staff
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on his responses to food safety questions. He showed what the operation did for different stations throughout
VI: Observed food being thawed under refrigeration.
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 should be properly date marked. There were some deli meats not 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

UPDATED GREEN FOOD SAFETY PLACARD
TALKED SUZY
QUAT 200PPM FOR SINK HOT WATER SAN FOR MACHINE CHECKED WITH STRIPS

IV PERSON IN CHARGE SUZY WAS ABLE TO ANSWER QUESTION CORRECTLY ABOUT FOOD SAFETY AND SANIATION. SHE IS CERTIFIED
VII QUESTIONS ASKED ABOUT LEFTOVERS, REHEATING IF DONE REHEAT TEMP WAS STATED TO BE 165 NO FOODS ARE OFFERED
PARTIALLY COOLED SUCH AS BURGERS

ABATE

Talked to Joe
Max register thermometer used to determine sanitizer temp of 180

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 Joe
VI: Observed food being thawed under refrigeration burgers
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.
IX: Consumer Advisory is

TALKED TO SUZY
UPDATED GREEN FOOD SAFETY SIGN
CALL IF MORE TIME IS NEEDED FOR PLUMBING. MAKE SURE A LICENSE EXPERT DOES THE PLUMBING

FOODS FROM APPROVED SOURCES
OBSERVED THAWING IN COOLER
OBSERVED FOODS LABELED IN WALK-IN COOLER
OBSERVED NO BAREHAND CONTACT ON FOODS
TALKED TO MANAGER SUZY-CERTIFIED

PIC-
UPDATED GREEN SIGN.

I. Employee Health
ILLNESS POLICY IS TO REQUIRE A DOCTORS NOTE FOR ILLNESS
III. Hand washing, Prevention of Contamination from Hands
EMPLOYEES ARE NOT WASHING HANDS WHEN NEEDED AND NOT WASHING HANDS CORRECTLY WITH SOAP.
OBSERVED FRONT HANDSINK WAS NOT SUPPLIED WITH SOAP.
OBSERVED EMPLOYEE UNLOAD CLEANED AND SANITIZED DISHES AFTER SPRAYING OFF DIRTY DISHES WITHOUT WASHING THEIR HANDS INBETWEEN
V. Thawing
THAWING IS DONE IN THE WALK IN COOLER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
HOT HOLDIGN UNITS AND COLD HOLDING UNITS ARE HOLDING FOODS OUT OF THE TERMPERATURE DANGER ZONE.
VIII. Date Marking/Time as a Public Health Control
FACILITY IS USING TIME IN LIEU FOR ONION STRAWS WITHOUT ANY DOCUMENTATION SHOWING WHEN THEY WERE MADE WHEN THEY WERE TAKEN FROM HOT HOLDING.
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.
XV. Temperature Measuring Devices

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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