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Business Info

Restaurant: TIM HORTONS
Address: 793 W State St, Columbus, OH 43222
Total inspections: 9
Last inspection: Dec 4, 2012

Score
(the higher the better)
75

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Violation descriptions and comments

PIC was Jessica
Updated green sign.

Updated green sign
Pic was Bonna

PIC: Bonna
No other violations were found.
Updated green sign.

PIC: Bonna
_ Test strips were available
_ PIC can't justify why their facility is risk level IV.
_ EMPLOYEE HEALTH
No policy regarding employee health situations
_ PERSONNEL CLEANLINESS
Employee eat, drink and use tobacco in a designated areas.
_ HANDWASH FACILITY
Not located in a conveneint location- where the employee can get access.
_ PIC demonstrayes food code compliance
_ Temperature measuring deive accessible.
_ The folloeing food temperature was obtained:-

PIC - Bonna
- Updated green sign.
- Discussed the 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. Please call (614-645-6153) or email (srwhittaker@columbus.gov) Scott Whittaker if you have any questions pertaining to the inspection report.

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 a food employee that did not wash her hands before putting on single-use gloves. Food employees shall thoroughly wash their hands before putting on single-use gloves to prevent the contamination of food and clean equipment. Handwashing was discussed with the operator during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene
VIII. Date Marking/Time as a Public Health Control (-) The operator does not have a policy available for hash browns and butter held using time control. A time control policy shall be used and available to ensure all employees are safely keeping time/temperature controlled for safety foods in the temperature danger zone. All food products held using time control shall be labeled with a discard time that cannot exceed 4-hours. The proper use of time control was discussed with the operator during the inspection. CDC Risk Factor 4 – Unsafe Source.
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 Charge/Demonstration of

PIC - Bonna; all critical violations listed on the previous inspection report have been corrected. Thank You!

PIC - Bonna, Karla & Bree
- The inspection report was discussed with Bonna
- The green "INSPECTED" sign was updated.
- 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.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) In the bottom of the preparation cooler observed two containers of cream cheese held at 47 F. Cold TCS foods shall be held at 41 F or below to prevent bacterial growth and potential foodborne illnesses. The cream cheese held in the temperature danger zone was voluntarily discarded by the operator during the inspection. CDC Risk Factor 1 – Improper Holding Temperature
XII. Chemical (-) In the rear of the facility observed two aerosol insecticide containers. Only licensed pesticide applicators may apply pesticides inside of a restaurant. The operator voluntarily discarded the insecticides during the inspection. CDC Risk Factor: Other – Foreign Substances
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
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.

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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