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Business Info

Restaurant: SODEXO DEVRY CAFE
Address: 1350 Alum Creek Dr, Columbus, OH 43209
Total inspections: 14
Last inspection: Sep 4, 2012

Score
(the higher the better)
88

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Violation descriptions and comments

PIC: Ann
Changed date on placard.
Make sure pizzas are made & held cold until baked.
howard.ochocke@sodexo.com

II. Personnel Cleanliness (+)
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
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 question regarding the operation
V. Thawing (+)
Foods are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are 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 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 potentially hazardous foods are date

PIC - Ann
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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (na)
X. Highly Susceptible Populations (na)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (na)
XV. Temperature Measuring Devices (+)

PIC- Howard
Updated green sign.

XI. Protection from contamination
Observed raw beef stored above ready to eat product. Raw beef can contaminate a ready to eat food and cause a food bourne illness. CDC risk factor - contaminated equipment. Food was immediately moved by the PIC.
VIII. Time as a public health concern
Prep cooks prep top ice bath was not holding TTCS food below 41 deg F. Food that is TTCS has to be held cold below 41 degrees or kept below 70 degrees for six hours and must be discarded at the end of the six hours.

PIC - Meg
Updated green sign.
Follow up required.

XI. Protection from contamination
Foods are not protected from physical and environmental contamination during storage, preparation, and display.
Observed the can opener and the ice machine had food debris built up on them. To prevent from contaminating ice and other foods ice machine and can opener need to be cleaned mroe frequently. CDC RISK FACTOR: Contaminated equipment.
BEFORE STARTING ANY SUSHI PRODUCTION CONTACT THE HEALTH DEPARTMENT.

PIC - Meg
Observed critical violation has been corrected at the time of inspection.

PIC Cindy
Updated Green Sign
Must ensure PIC and employees are properly trained in all aspects of food safety. When cooling foods make sure to take temperatures to ensure the foods are cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
Observed PIC unable to answer basic food safety questions such as proper cooling times and temperature and temperatures for proper dish washing. Must ensure PIC is properly trained in all aspects of food safety. PIC stated she is only temporarily filling in for the usual manager.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained at or below 41 degrees F. Hot foods were maintained above 135 degrees F. Employee stated foods are cooled using an ice bath method but was unable to state proper cooling times and temperatures. When cooling foods make sure to take temperatures to ensure the foods are cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours.
VIII. Date Marking/Time as a Public Health Control
Observed sandwiches made in the facility held refrigerated for consumer self service not properly date marked. Must ensure all TTCS food held for more than 24 hours are properly date marked to ensure they will be sold or discarded within 7 days. Food was pulled from the shelves at time of inspection. PIC stated all sandwiches and salads are discarded by the end of Friday if not sold.
XI. Protection from contamination
Observed ice machine drain line not properly air gapped. Temporary air gap was

PIC Meg
Updated Green Sign
All open critical violations have been corrected.

PIC Fletcher
Updated Green Sign
Must ensure there is always a designated PIC on-site at all times!
PIC on-site has been trained and was able to answer basic food safety questions.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employee changing gloves multiple times without washing hands between. After removing dirty gloves and before putting on clean gloves you must wash your hands to prevent possible contamination. Proper procedures were explained and then demonstrated at time of inspection.
IV. Person in Charge/Demonstration of Knowledge
PIC has been trained and was able to answer basic food safety questions. Must ensure there is always a designated person on-site at all times that is properly trained in food safety. The facility was short staffed at time of inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed roast beef sandwiches holding in a pan in front service area at 70 degrees F. The pan was shallow and ice was not contacting the bottom of the pan. PIC stated sandwiches were made less than 45 minutes prior. Food was placed in freezer and rapidly cooled to below 41 degrees F at time of inspection. Must ensure all cold TTCS foods are maintained at or below 41 degrees F at all times. More ice was placed in wells and pan was covered when not in use.
VIII. Date Marking/Time as a Public Health Control
Must ensure all opened TTCS foods held for more than 24 hours are properly date marked.
XII. Chemical

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Takes reservations:

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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

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Quiet Average Loud

Ambience:

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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