Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Handwashing sink is being used for purposes other than handwashing. There is no test kit available for measuring the concentration of the sanitizer.	Standard Inspection	Aug 4, 2010	98
No violation noted during this evaluation.	Critical Control Point	Aug 4, 2010	100
A handwashing sign was not posted at all handwashing sinks. Food-contact surfaces were not cleaned before each use with a different type of raw animal food and/or when moving between raw animal foods and ready-to-eat food. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Jan 24, 2011	93
No violation noted during this evaluation.	Critical Control Point	Jan 24, 2011	100
No violation noted during this evaluation.	Followup Inspection	Feb 23, 2011	100
Handwashing sink is being used for purposes other than handwashing. Nonfood-contact surfaces are not cleaned frequently enough. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Jul 26, 2011	96
No violation noted during this evaluation.	Critical Control Point	Jul 26, 2011	100
Nonfood-contact surfaces are not cleaned frequently enough.	Standard Inspection	Jan 24, 2012	99
No violation noted during this evaluation.	Critical Control Point	Jan 24, 2012	100
A chlorine sanitizing solution was being used improperly. Outer openings of a food facility were not protected against the entry of insects and rodents. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Single-service articles or single-use articles were reused. The operator is using time without temperature without a written procedure. The physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair.	Standard Inspection	Jun 1, 2012	81
No violation noted during this evaluation.	Critical Control Point	Jun 1, 2012	100
Equipment is not approved by a recognized agency or authority. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked. Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.	Standard Inspection	Nov 26, 2012	81
No violation noted during this evaluation.	Critical Control Point	Nov 26, 2012	100

Violation descriptions and comments

UPDATED GREEN FOOD SAFETY PLACARD
TALKED TO MIKE AND DARRIN COOK
DISCUSSED FOODBORNE ILLNESS AND GAVE INFO AND DISCUSSED MAJORFOOD ALLERGENS

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory should be supplied with hand soap and disposable towels. Hand sanitizer does not takeplace of soap Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Mike and Darrin
VI: Observed food being thawed under refrigeration.

VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures

3 comp sink at bar quat sanitizer 200ppm; dishmachine chlorine sanitizer 100ppm
Updated green food safety sign
Talked to Mike owner and cook Rick

VIII OBSERVED FOODS DATE MARKED IN COOLERS
IX OBSERVED CONSUMER ADVISORY ON MENU

OBSERVED HANDWASHING BEING DONE BY EMPLOYEES
FOODS FROM APPROVED SOURCES
OBSERVED FOODS BEING COOLED NOT IN SWALLOW ENOUGH PAN 2-4" DEPTH IS WHAT SHOULD BE USED TO PROPERLY COOLED, HOT FOODS TO PUT IN COOLER
OBSERVED DATEMARKINGS ON DELI MEATS
OBSERVED THERMOMETERS IN COOLERS
TEST STRIPS FOR MEASURING SANITIZER CONCENTRATION
BARRIERS SUED TO HANDLE FOOD

I: Handling sick employees and the symptoms that would prevent him/ her from handling foods because of a foodborne illness must be adhered to. Employees can not returne to work with out Dr. permit Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Mike and Brenda
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods

VIII
TIME AS A PUBLIC HEALTH CONCERN
OBSERVED FACILITY WAS USING TIME IN LIEU WITHOUT A WRITTEN PLAN. IMPLEMENTED AT THE TIME OF INSPECTION. WORKED WITH KITCHEN STAFF TO CREATE AND POST A CHART
IV
PIC WAS LEVEL ONE TRAINED AND KNOPWLEDGABLE
XI CONSUMER ADVISORY
OBSERVED FACILITY MAKES BURGERS TO ORDER
THERE IS A CONSUMER ADVISORY IN THE MENU

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
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required
XII. Chemical
Toxic materials are properly identified and stored
No unapproved food or color additives are used
Sulfites are not applied to fresh fruits or vegetables intended for raw consumption
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated

Recently added reviews

Name	City	Users' Rating
PEKING DYNASTY	Columbus, OH
SUBWAY #11301	Columbus, OH
MCDONALD'S #6037-0340221	Columbus, OH
COLUMBUS ARTS & TECHNOLOGY ACADEMY	Columbus, OH
MCDONALD'S #17738	Columbus, OH
SPAGHETTI WAREHOUSE	Columbus, OH
94TH AERO SQUADRON	Columbus, OH
STAR BOX LEARNING CENTER	Columbus, OH
NEW HARVEST CAFE'	Columbus, OH
JAY'S SPORTS LOUNGE	Columbus, OH

Restaurants in neighborhood

Name	Address	Distance
RESTAURANT SILLA INC	1802 W Henderson Rd, Columbus	0.00 miles
ROOSTER'S #9	1832 W Henderson Rd, Columbus	0.00 miles
PUNG MEI RESTAURANT-SPRING OF CHINA PUNG MEI	4720 Reed Rd, Upper Arlington	0.04 miles
GREEK TO ME	4697 Reed Rd, Upper Arlington	0.04 miles
ALEXS BISTRO	4681 Reed Rd, Upper Arlington	0.04 miles
CHARLEY'S PHILLY STEAKS	1836 W Henderson Rd, Columbus	0.06 miles
HONG KONG BUFFET	1831 W Henderson Rd, Columbus	0.06 miles
CIBO	4740 Reed Rd Ste 100, Upper Arlington	0.07 miles
JAY LAXMI MA, INC. DBA: STEAK ESCAPE	4740 Reed Rd # 103, Upper Arlington	0.07 miles
JET'S PIZZA	4740 Reed Rd Ste 108, Upper Arlington	0.07 miles

Food:
Service:
Price:
Ambience:
Cleanliness:

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.21.100.xxx) to everybody
	Leave your signature» Clear Make my signature public

SPUDS BAR & GRILL, 1810 W Henderson Rd, Columbus, OH 43220 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about SPUDS BAR & GRILL? Post them here so others can see them and respond.

Write your review!

Your Ratings