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Business Info

Restaurant: THREE-LEGGED MARE
Address: 401 N Front St Ste 150, Columbus, OH 43215
Total inspections: 9
Last inspection: Oct 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC - Mike
EMAIL - MDARR@RBARARENA.COM
- Posted green "INSPECTED" sign posted
- Discussed inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
During the inspection observed no employees wash their hands and observed food employees put on new gloves without washing their hands. Food employees shall thoroughly and properly wash their hands in situations that require them to do so (as stated in the standard inspection report) to prevent food and equipment from becoming contaminated. Handwashing procedures were discussed with the person-in-charge during the inspection. CDC Risk Factor 5 -Poor Hygiene.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
During the inspection observed food that was held in the temperature danger zone (dairy creamer 49.6, butter 82F). All TCS foods shall be held out of the temperature danger zone to prevent the consumption of unsafe food. All TCS foods held in the temperature danger zone were discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
I. Employee Health
Management is aware and has 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 do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
IV. Person in

PIC - Mike
- Discussed inspection report with the operator during the inspection.
- All critical violations listed on the previous inspection report have been corrected.

Persons in charge, Andy (bar) and Keith (kitchen).
Best practices observed today:
cleanliness of the kitchen
date marking of food products
(Note: travel time includes walking and parking)

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Note: The person in charge was able to answer basic food safety questions related to the operation of the facility.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Observed employee washing hands prior to donning gloves.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: Observed proper hot and cold holding temperatures today. Discussed reheating of soups with person in charge of kitchen.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately.
XV. Temperature Measuring Devices (-)
Note: Person in charge of the kitchen, at the time of the kitchen did not have a thermometer readily available. Please provide.

REVIEWED REPORT WITH STAFFORD, SOUS CHEF/PIC.
UPDATED GREEN PLACARD.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) DISCUSSED- HAND WASH SINK TO BE OPERATIONAL AT ALL TIMES FOR HANDWASHING.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER COMPLETED SERVSAFE MARCH 2012. ANSWERED FOOD SAFETY QUESTIONS CORRECTLY.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) FOOD WAS STORED AND HELD AT PROPER TEMPERATURES.
VIII. Date Marking/Time as a Public Health Control (+) DISCUSSED- ENSURE THAT CORRECT DATES ARE MARKED ON FOODS DURING STORAGE.
IX. Consumer Advisory (-) WAS NOT POSTED ON THE MENUS OR DISPLAYED AS REQUIRED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) DISPLAYED IN ALL COOLER UNITS. PIC HAS PROBE THERMOMETER.

ABATED VIOLATION AND CLOSED PREVIOUS VIOLATIONS IN ENVISION.
REVIEWED REPORT WITH STAFFORD, PIC.
NOTE: THE MANAGER PROVIDED A CONSUMER ADVISORY STATEMENT WHICH WAS POSTED IN DINING AREA AT TIME OF THE INSPECTION.

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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