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Business Info

Restaurant: PACIFIC EATERY & CATERING
Address: 4514 Kenny Rd, Columbus, OH 43220-4000
Total inspections: 13
Last inspection: Oct 9, 2012

Score
(the higher the better)
95

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Violation descriptions and comments

PIC Eric
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) PIC certified
V. Thawing (+) Under cold running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Eric knew the time but didn't have cooked chicken labeled.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+)

PIC Eric
Updated Green Sign
Open critical violations have been corrected.

PIC Eric
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) PIC Certification
V. Thawing (+) cold running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Must date mark all cooked products
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) knife storage/ clean equipment
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (-) Need food thermometer

PIC Eric
Updated Green Sign
Notes: Make sure to clearly label all date marks to ensure refrigerated TTCS foods are consumed or discarded within 7 days.

XI. Protection from contamination
Observed mold buildup in soda dispensing nozzles. Must clean equipment frequently enough to prevent the buildup of mold/ soil. It is a food contact surface so the equipment should be popped off, washed, rinsed and then sanitized frequently. PIC will ensure that the equipment is cleaned more frequently and throughly. Equipment was cleaned at time of inspection.
Observed floors, hood filters and sides of equipment throughout the kitchen dirty. Non-food contact surfaces must be cleaned more frequently to prevent the contamination of food/ food contact surfaces. PIC will increase the cleaning frequency.

PIC Eric
Updated Green Sign

Discussed
Provided information
V. Thawing
Observed frozen beef thawing out at room temperature. Foods must be thawed either under refrigeration, cold running water or as part of the cooking process to prevent the growth of bacteria. PIC explained proper thawing procedures. Frozen food was put in the walk-in cooler at time of inspection to ensure proper thawing.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were held at 41 degrees F or below. Hot foods were maintained above 135 degrees F.
VIII. Date Marking/Time as a Public Health Control
Foods in reach-in cooler held for more than 24 hours were properly date marked.
XI. Protection from contamination
Observed floors, walls and ceilings throughout the facility not smooth and easily cleanable. Also observed floors under/ behind equipment dirty. Must clean more frequently and throughly to prevent contamination.
XII. Chemical
Observed no measurable chlorine in chemical dish machine. Must ensure chlorine sanitizer in dish machine measures between 50-100ppm to effectively wash dishes. State chemical company was called at time of inspection and fixed machine at time of inspection. Test frequently with test strips to ensure proper concentration.

PIC- Eric

Updated green sign.

I. Employee Health
Management is aware and has policy regarding employee health situations.
VII. Thawing
Foods are thawed in accordance with the ohio administrative code. Under cool running water.
VI. Cold and Hot Holding
Hot foods are held at 135 degrees or above. Cold foods are held at 41 degrees or below.
VIII. Date Marking
Ready to eat/ potentially hazardous foods are date marked and are discarded after seven days.
XII. Chemicals
Toxic materials are correctly identified and stored.

The report was reviewed with the Person In Charge- Eric
The green sign was updated 10/9/12

I. Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Preventing Contamination of Hands
Hand Washing facilities are adequate, conveniently located, and are accessible to all employees.
IV. Demonstration of Knowledge
Person In Charge demonstrates knowledge by responding to food safety questions regarding the operation.
VI. Time/ Temperature Controlled for Safety Foods
Cold foods are held at or below 41 degrees.
Hot foods are held at or above 135 degrees.
X. Chemical
Toxic chemicals are properly stored, identified, and used.

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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