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4. Franklin County, OH Restaurants

Business Info

Restaurant: KFC #Y335029
Address: 1414 Harrisburg Pike, Columbus, OH 43223
Total inspections: 14
Last inspection: Oct 2, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

Hot water booster was beeping and blinking "160" then "LC". Contact maintenance to see if service is needed.

Please read and understand the following requirements;
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
XII. Chemical
Toxic materials shall be properly identified and stored

IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
XI. Protection from contamination
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1. In the food with their handles above the top of the food and the container; or
2. In food that is not time / temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; or
3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the required frequency [specified O.A.C. 3717-1-04.5(B) & 04.6 (B)]; OR
4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or
5. In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not time / temperature controlled for safety; or
6. In a container of water if the water is maintained at a temperature of at least 135�° F (60 �°C) and the container is cleaned at the required frequency [specified In O.A.C.3717-1-04.5 (B)(2)(g)].

Elements of the Critical Control Point Inspection
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequately supplied
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are being held at or below 41 F

PIC: Tim Bush
Tim is certified servsafe
Note: All the outstanding violations are corrected.
No other violations were found.
Updated green sign.

PIC: Tim
* Tim is familiar with the food safety code
* All the handwash facilities are located in convenient locations where the employees can easily get access to.
* All the food items in the walk-in cooler was properly date marked.
* All the food items are received from approved sources
* Cooking, reheating, cooling, hot and cold food items are within the range of required temperatures
* Personnel cleanliness was good

CONSULTED WITH TIM BUSH AND LIBBIE TURK AT TIME OF INSPECTION.
DISCUSSED FOOD BORNE ILLNESS,FOOD ALLERGENS,RECALLS.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the store manager Tim Bush and Libbie Turk.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Managementis aware and have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)

CONSULTED WITH THE AREA TRAINING MANAGER/TIMOTHY.
DISCUSSED FOOD SAFETY ISSUES.
HAS CORRECTED PREVIOUS VIOLATIONS.

PIC;PAM GILLIE
DISCUSSED FOOD MENUS,
DISCUSSED EMPLOYEE ILLNESS POLICY, CDC RISK FACTORS ASSOCIATED WITH FOOD BORNE ILLNESS.
DINING AREA, RESTROOM/DUMPSTER AREAS WERE INSPECTED.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Pam Gille
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

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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