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Business Info

Restaurant: STEVEN'S CATERING
Address: 1221 Chesapeake Ave, Columbus, OH 43212
Total inspections: 10
Last inspection: Aug 23, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PIC Jennifer
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Front hand sink blocked
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe Certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Opened deli meats
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) clean can opener more frequently
XII. Chemical (+)
XIV. Transporting Food off Premise (+) hot boxes
XV. Temperature Measuring Devices (+) multiple thermometers

PIC Jennifer
Updated Green Sign
Notes: Make sure to only take foods out of refrigeration if they are going to be used. If not used, immediately return to refrigeration.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe certified
V. Thawing (+) Cold running water/ Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Must be discarded after 7 days
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) cleaning frequency
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+) Calibrated weekly

PIC Jennifer
Updated Green Sign

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
When cooling foods make sure to not tightly wrap/ cover in walk-in cooler until foods are at proper temperature. Must ensure all foods are rapidly cooled from 135 to 70 degrees F within 2 hours and then 70 to 41 degrees or below within the next 4
XI. Protection from contamination
Observed front door left open for ventilation. Must provide screen door to prevent the entry of insects/ rodents. Discussed possible solutions for providing a screen door.
XIV. Transporting Food off Premise
All foods are maintained at proper temperature during transport. Served on site. Only foods that are not cooked/ prepared and maintained at proper temperature are returned to the facility for future service.

PIC Jennifer
Updated Green Sign
Notes: When making large catering orders only take out what TTCS foods you are sure you are going to use to ensure cold TTCS foods maintain at 41 degrees F or below. You can always go back to the walk-in cooler and get more food as needed.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed hand washing sinks were fully stocked. Employees were washing hands in situations that required them to do so.
IV. Person in Charge/Demonstration of Knowledge
PIC's are Servsafe certified and able to answer basic food safety question.
V. Thawing
Observed foods thawing in the walk-in cooler under refrigeration.
VIII. Date Marking/Time as a Public Health Control
Observed opened deli meats in walk-in cooler held for more than 24 hours not date marked. Must date mark all opened/ prepared TTCS foods held refrigerated for more than 24 hours to ensure foods are used/ discarded within 7 days.
XI. Protection from contamination
Observed ceiling tiles above food prep area dusty. Clean more frequently and throughly to prevent contamination.
XIV. Transporting Food off Premise
Facility provides plenty of equipment to properly transport food. Hot foods are transported and maintained above 135 degrees F using hot boxes. Cold foods are maintained at or below 41 degrees F using coolers and ice.

The report was reviewed with the Person In Charge- Jennifer
Updated Green Sign.

I. Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Hand Washing
Hand washing facilities are adequate, convenienlty located, and are accessible to all employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
VII. Hot/ Cold Holding
Cold foods are held at or below 41 degrees. Hot foods are held at or above 135 degrees.
XII. Chemical
Toxic materials are properly identified and stored.

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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