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Business Info

Restaurant: ST VINCENT FAMILY CENTERS
Address: 1490 E Main St, Columbus, OH 43205
Total inspections: 11
Last inspection: Jun 19, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Updated green sign

Discussed
Provided information
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
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Manager did not demonstrated sanitizer knowledge
(-)
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 marked and discarded when required
(+)

XI. Protection from contamination
Foods were not protected from physical and environmental.
(-)

Updated green sign
Jewel was the PIC

I. Employee Health (+)
II. Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands
No paper towels at the hand sink (-)
IV. Person in Charge/Demonstration of Knowledge (+)
Jewel had good food safety knowledge (+)
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
All foods were holding at proper temperature (+)
VIII. Date Marking/Time as a Public Health Control (+)
XI. Protection from contamination (+)
XV. Temperature Measuring Devices
Thermometers (+)

PIC: Brenda
Updated green sign
inspectd with Jenifer and Grace

XI. Protection from contamination
Observed prep sink is not air gaped and therefore not properly protecting contamination.
PIC: Will have air gap replace in one week.
CDC risk factor contaminated equipment.

PIC: Shannon
An air gap was installed the prep. sink.
- Discussed general food safety with Mike Tedrick
-Requested to remove the cardboard in the hallway.
No other violations were found.

PIC: Shannon
Shannon is certified ServSafe.
Updated green sign.

PIC: Shannon
* Employee cleanliness was good
* Handwash sinks located in a convenient locartions.
* Cooling, cold food held cold and all cold food items were within the required temperatures.
* Person in charge is familiar with food safety code.
* Most of the food items in the walk-in cooler were correctly date mark, except those food items that was not date mark and discarded.
* All the measurement devices were available
* All the items were from approved source.
* Thawing was proper

PIC Shannon
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
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 (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. 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