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Business Info

Restaurant: SKYLINE CHILI
Address: 3693 Fishinger Blvd, Columbus, OH 43026
Total inspections: 14
Last inspection: Sep 25, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Discussed
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods shall be held at 135 F and cold foods are to be held at 41 F
XI. Protection from contamination
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.
Foods and clean equipment shall be protected from physical and environmental contamination during storage, preparation, and display.

All violations corrected.

IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code

Elements of the Critical Control Point Inspection
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are to be held at or below 41 F
Temperature logs were completed except for today. All temperatures noted on the logs were at acceptable ranges. Upon inspection, products in 3 coolers were above 41F.

Ensure employees complete these logs at the proper time and are honest about the temperatures. It is ok to write an actual temperature on the log that is in the danger zone so long as action is taken to correct the issue. I would recommend adding sample corrective actions or instructions to the temperature log.

The drive through cooler was noted below 41F.
The walk-in was below 41F.
The burrito cooler had a temperature of 41.4F in the top rail and 42.3F inside the unit. A minor adjustment may be needed. Continue temperature logs. Have the unit serviced as necessary. When adjusting the thermostat, make small adjustments and wait for the unit to stablize to check the temperature.

No violations noted at the time of inspection.

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
I. Employee Health
Please remember that food employees that experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles. Be mindful of this requirement as we enter flu season.
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code

CONSULTED WITH MKE MUNDY, THE GENERAL MANAGER.
DISCUSSED THE MENUS, EMPLOYEE ILLNESS POLICY, FOOD ALLERGENS.
OUTSIDE DUMPSTER, DINING AREA, PUBLIC RESTROOMS INSPECTED, OKAY.
GREEN SIGN WAS INSPECTED AND POSTED.
DISCUSSED FOOD SAFETY ISSUES.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Mike Mundy.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is 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 (+)
Using proper cooking

CONSULTED WITH THE OWNER(TONY CURRIE) AND GENERAL MANAGER(MIKE MUNDY).
DISCUSSED MENUS,COOLING ,FOOD SAFETY ISSUES.
DINING AREA WAS INSPECTED, OKAY.
MECHANICAL WASHER USES CHLORNE AS SANITIZER WHICH WAS TESTED AT 50 PPM.
NOTED NO CRITICAL VIOLATION AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/CONSULTED WITH THE GENERAL MANAGER/ MIKE MUNDY.
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)

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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