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Business Info

Restaurant: O'REILLY'S PUB
Address: 2822 N High St, Columbus, OH 43202
Total inspections: 14
Last inspection: Jul 19, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PERSON IN CHARGE: MARTY, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.
Installation of mop sink by licensed plumber within 90 days.
Facility shall be changed to Risk Class Level 3. Offers no undercooked products. Only cools chili and re-heats in single-service portions only. CPH to complete paperwork to change facility to FSO Level 3 for next licensing period.

PERSON IN CHARGE: MARTY, OWNER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Employees shall only drink from covered beverage containers.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied. Provide soap and single-use paper towels at all times for employee use.
Exposed ready-to-eat foods are not touched by bare hands
Hands shall be properly washed when required
A handsink shall only be used for handwashing.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration

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) foods are cooled using ice wand and from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.

PERSON IN CHARGE: SUSAN
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION.
- OBSERVED KITCHEN ICE MACHINE HAS BEEN WASHED, RINSED AND SANITIZED. OBSERVED NO MOLD / YEAST ACCUMULATION. CLOSED OUT OPEN CRITICAL VIOLATION.
- FACILITY ADDITIONALLY CONTINUES TO CORRECT NON-CRITICAL VIOLATIONS FROM 7/14/10 INSPECTION. CLOSED OUT CORRECTED VIOLATIONS.
- OBSERVED PROPERLY COVERED EMPLOYEE BEVERAGE CONTAINER; WET WIPING CLOTH BUCKET STORED ON FLOOR; OBSERVED FACILITY OBTAINED CHLORINE CHEMICAL TEST KIT AND OBSERVED PROPER 50 PPM CHLORINE BLEACH AT WET WIPING CLOTH BUCKET. OWNER HAS BEGAN REPLACING WORN CEILING TILES IN KITCHEN. OBSERVED SCREEN(S) REPLACED AT KITCHEN WINDOW.
- FACILITY WILL CONVERT CURRENT KITCHEN HANDSINK TO MOP SINK; AND INSTALL NEW KITCHEN HANDSINK. UNTIL INSTALLED, CONTINUE TO WASH HANDS AT CURRENT KITCHEN HANDSINK (NO HANDWASHING AT THREE COMPARTMENT SINK) AND DISPOSE OF MOP WATER AT TOILET.

PERSON IN CHARGE: MARTY, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MARTY, OWNER
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.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Employees were knowledgable of food safety questions.
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.
Hot foods shall be held at 135 F. Observed cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination

PERSON IN CHARGE: MARTY, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MARTY, OWNER
XII. CHEMICAL
At time of inspection, observed non-labeled working chemical spray bottle stored at front bar handsink. Toxic materials shall be properly identified and stored. Owner properly labeled and abated during inspection by labeling chemical spray bottle with the common name of the chemical. Abated.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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. Provide a supply of hand soap at all hand sinks to facilitate proper handwashing. Provide handwashing signage at men's restroom.
Exposed ready-to-eat foods are not touched by bare hands.
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 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.
Hot foods shall be held at 135 F. Observed cold foods are being held at 41 F.

PERSON IN CHARGE: KATHLEEN
- COMPLAINT INVESTIGATION FOR ABOVE COMPLAINT "UNSANITARY CONDITIONS AT FACILITY; LADIES RESTROOM CONDITIONS ARE UNACCEPTABLE."
- ARRIVED TO FACILITY AND DISCUSSED COMPLAINT WITH PERSON IN CHARGE.
- PERSON IN CHARGE WAS NOT AWARE OF THE COMPLAINT AND THE FACILITY HAS NOT RECEIVED ANY RECENT KNOWN COMPLAINTS.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED BOTH MEN'S AND WOMEN'S RESTROOMS SATISFACTORY.
- BOTH RESTROOMS HAD SUPPLY OF HOT WATER, SOAP, SINGLE-USE PAPER TOWELS, HANDWASHING SIGNAGE AND TOILET PAPER.
- WOMEN'S RESTROOM PROVIDED A COVERED WASTE RECEPTACLE.
- OBSERVED SLIGHT ODOR IN WOMEN'S RESTROOM. FACILITY PROVIDES AN AIR FRESHENER IN RESTROOM.
- OBSERVED BOTH RESTROOMS CLEAN AND SANITARY.
- CONDUCTED STANDARD AND CCP INSPECTIONS AT TIME OF COMPLAINT INVESTIGATION. NOTED SEVERAL CRITICAL AND NON-CRITICAL VIOLATIONS DURING STANDARD / CCP INSPECTION(S) AND WILL CONDUCT FOLLOW-UP AT FACILITY.
- ATTEMPTED TO CONTACT COMPLAINANT DURING INVESTIGATION - NO ANSWER. LEFT VOICEMAIL MESSAGE.

PERSON IN CHARGE: KATHLEEN
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- MOVED SIGNAGE TO FRONT DOOR ENTRANCE.
- FACILITY PROVIDES OLD-STYLE 3-COMP SINK. DURING CHANGE OF OWNERSHIP - 3-COMP SINK SHALL NEED TO BE UPGRADED.

PERSON IN CHARGE: KATHLEEN
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block or store items in handsinks.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Person in Charge at time of inspection was unable to demonstrate food safety knowledge. Employee(s) to attend next Level One Training.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Hot foods shall be held at 135 F. Observed cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
IX. CONSUMER ADVISORY
Consumers are informed about the increased risk of eating raw/undercooked foods via the consumer advisory located on the facility menu.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during

PERSON IN CHARGE: KATHLEEN; TOM
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATIONS.
- AT TIME OF INSPECTION, OBSERVED NO REPEAT CRITICAL VIOLATIONS. CLOSED OUT ABATED OPEN CRITICAL VIOLATIONS.
- OBSERVED KITCHEN PERSONNEL HAS ATTENDED CPH LEVEL ONE TRAINING, DECEMBER 13TH.
- NO FURTHER FOLLOW-UP.

Report reviewed with and signed by PIC: Tom
Updated green sign
Several Critical violations found. Follow-up inspection will be conducted in about 1 week.

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately. Need handwashing signs.
IV. Person in Charge/Demonstration of Knowledge (+) Has Level 1 training
V. Thawing (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed TCS products holding above 41 deg F in prep cooler in kitchen. To prevent the growth of bacteria that may cause foodborne illness, always hold TCS products at 41 deg F or below. Products were discarded during inspection and work oder in place to repair cooler. Do not use cooler to store TCS products until repaired.
VIII. Date Marking/Time as a Public Health Control (-) Observed sliced deli meats without date marking. To prevent the growth of bacteria that may cause foodborne illness, deli items may be held for 7 days after openeing and must be dated on the product with the discard date. Products were sliced less than 7 days prior to inspection and products were dated during inspection. Ensure date is maintained legible.
IX. Consumer Advisory (+) posted on menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (-) Powder soap in green 5 gal bucket needs label and Hot Shot fruit fly trap must be removed. To protect food and food contact surfaces,

PIC in Kitchen: Tom
Report signed by and reviewed with owner: Marty
Follow-up inspection for Standard conducted on July 9, 2012.
Observed all Critical violations have been corrected.
Please address repeat non-critical violations by next Standard inspection.

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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