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Business Info

Restaurant: OHIO STATE SCHOOL BLIND
Address: 5220 N High St, Columbus, OH 43214
Total inspections: 10
Last inspection: Aug 21, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

PERSON IN CHARGE: JULI, MANAGER
ISSUED NEW GREEN PASSED INSPECTION SIGNAGE WITH DATE. PREVIOUS SIGNAGE MISSING
- FACILITY PROVIDES A NON-AIR GAPPED PREP SINK. ONLY WASHES APPLES, HANDFUL OF TOMATOES, CELERY 3X PER WEEK IN COLANDER. FACILITY WILL BE MOVING TO NEW LOCATION WITHIN 2 YEARS.

PERSON IN CHARGE: JULI, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with single-use gloves while preparing ready-to-eat sandwiches.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees
Hand washing facilities shall be adequately supplied. Provide handwashing signage at employee restrooms.
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
A handwashing sink shall only be used for handwashing.
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
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: KATHY
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: KATHY
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper single use gloves.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees.
Hand washing facilities shall be 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
Manager is Serv Safe Certified in Food Safety.
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 shall be 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

PERSON IN CHARGE: JULI, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JULI, MANAGER
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.
Exposed ready-to-eat foods are not touched by bare hands.
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 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.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from

PERSON IN CHARGE: JULI / TAJANITA
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JULI, TAJANITA
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.
A handsink shall only be used for handwashing.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
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.
Observed hot foods are being held at 135 F and 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

PIC JULI
UPDATED GREEN SIGN.

I. Employee Health
Facility has an understanding of foodbourne illnesses and a policy in place for call offs for employees who are sick or exhibiting foodbourne illness symptoms.
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
Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are being held at 135 F and cold foods are being held at 41 F
foods that are cooked and for next day service are placed in small shallow pans in the walk in coolers to cool properly or facility uses an ice wand on them.
VIII. Date Marking/Time as a Public Health Control
all items were properly date marked
IX. Consumer Advisory
Animal foods are not served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods

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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