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Business Info

Restaurant: KFC #Y335035
Address: 6900 E Broad St, Columbus, OH 43213
Total inspections: 15
Last inspection: Oct 16, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

UPDATED GREEN SIGN
FACILITY IS VERY CLEAN AND WELL MAINTAINED.
LAURA - MANAGER/PIC

Discussed AND/OR Provided information:
II. Personnel Cleanliness +OBSERVED
III. Hand washing, Prevention of Contamination from Hands +OBSERVED
IV. Person in Charge/Demonstration of Knowledge +OBSERVED DUE TO COMPLIANCE WITH FOOD CODE
V. Thawing +OBSERVED UNDER REFRIGERATION
XI. Protection from contamination +OBSERVED FOODS STORED ACCORDING TO COOKING TEMPERATURES TO PREVENT CONTAMINATION
XII. Chemical +OBSERVED OBSERVED STORED TO PREVENT CONTAMINATION AND ALL BOTTLES LABELED

PIC: Robert
At time of inspection observed no violations. Thanks.

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

PIC Renee
Updated green sign
Inspected entire facility including coolers/ freezers, holding areas, dining room, dumpster area, and restrooms. No violations found.

I. Employee Health
PIC stated that any employee exhibiting symptoms of foodborne illness are sent home and not allowed to return until cleared bf a physician.
III. Handwashing, Prevention of contamination from hands
PIC stated that all employees are required to wash their hands anytime they change tasks, return from break, take out garbage, or change gloves.
Observed employees correctly washing hands before putting on fresh gloves and after changing tasks.
IV Person in Charge /Demonstration of Knowledge
PIC was very knowledgeable about the following: Personal cleanliness /Handwashing procedures, Hot /Cold holding temps, Cooling/ Reheating procedures, thawing, thermometer calibration.
VI. Thawing
PIC stated that all thawing either takes place in the cooler or during the cooking process.
VII. Cooking, Reheating, Cooling, Hot and cold Holding
All TCS foods within temperature range.
XV. Temperature Measuring Devices
Thermometers present and calibrated.

PIC Kathleen
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 - Kathleen
- Updated green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

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.
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 (+)
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 is certified in food safety.
Manager has demonstrated knowledge through compliance with the food code.
Manager demonstrated knowledge by responding to food safety questions regarding the operation.
V. Thawing (+)
Foods are 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
All foods are properly cooked to temperatures as indicated in the Ohio Uniform Food Code. Time/Temperature controlled for safety foods that have been cooked and

PIC - Kathleen
Because a repeat critical violation was observed during the follow-up inspection this facility will be referred to supervision for enforcement action.

PIC - David
Hot water is available in both the mens and womens restrooms. Thank You!

PIC - Rebecca
- The inspection report was discussed with the person-in-charge
- The green "INSPECTED" sign was posted.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

PIC - Rebecca
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
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. 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 (+) 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 is certified in food safety. Manager has demonstrated knowledge through compliance with the food code. Manager demonstrated knowledge by responding to food safety questions regarding the operation.
V. Thawing (+) Foods are thawed in accordance with the OAC.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods are properly cooked to temperatures as indicated in the Ohio Uniform Food Code. Time/Temperature controlled for safety foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F. Cooked time/temperature controlled

PIC - Rebecca
- All critical violations listed on the previous inspection report have been corrected. Thank You!

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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