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Business Info

Restaurant: TRADITIONS AT MILL RUN
Address: 3550 Fishinger Rd, Columbus, OH 43026
Total inspections: 17
Last inspection: Oct 22, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
X. Highly Susceptible Populations
Pasteurized juices are being served
Pasteurized eggs are used if undercooked
Raw or partially cooked animal food and raw seed sprouts are not being served.

No violations noted at the time of inspection.
PIC: Sam

Discussed
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
Please review the following as it applies to the ice cream bar.
Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures.
To prevent contamination of food, food-contact surfaces, equipment, and utensils, knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

Replaced erroneously printed CCP report dated 11/22/10

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods are be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
X. Highly Susceptible Populations
Pasteurized juices are being served
Pasteurized eggs are used if undercooked
Raw or partially cooked animal food and raw seed sprouts are not being served.

Critical item corrected. Cooler was noted at 39F.

No violations at time of inspection. PIC Sam. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+) In cooler or while cooking.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

CONSULTED WITH SAM MOORE/SERVE SAFE CERTIFICATE #6934442, EXPIRES2/25/2015.
DISCUSSED FOOD SAFETY ISSUES, FOOD RECIEVING LOGS, CDC FOOD BORNE ILLNESS FACTORS, MAJOR FOOD ALLERGENS, EMPLOYEE ILLNESS POLICY.
DINING AREA, RESTROOMS/OUTSIDE DUMPSTER AREA INSPECTED.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Sam Moore
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods is thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

consulted with sam moore, food director regarding the renovation activty in the main kitchen.

INSPECTION OF THE KITCHEN AREA. FACILITY IS ALLOWED TO START USING THE KITCHEN AREA BUT IS STILL USING THE MOBILE FOR THE DISHWASHING AREA. CALL AND SCHEADULE INSPECTION ONCE THE WORK ON THE DISHWASHER AREA IS DONE.

FACILITY HAS FINISHED THE REMODEL AND IS APPROVED TO USE THE WHOLE KITCHEN. MAKE SURE TO SEAL AROUND THE MOP SINK AND PUT WEATHER STRIPPING ON THE BACK DOOR.

CONSULTED WITH THE INTERIM ADMINISTRATOR, KITCHEN MANAGE(SAM MOORE) AND BEN NEWCOME.
DISCUSSED FOOD SAFETY CLASSES, MENUS, FOOD ALLERGENS AND FOOD RECALLS.
NEW GREEN SIGN WAS PROVIDE, PREVIOUS ONE WAS LOST DURING RECENT RENOVATION.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Ben Newcomer.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

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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