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Business Info

Restaurant: TRINITY CATHOLIC SCHOOL
Address: 1440 Grandview Ave, Columbus, OH 43212
Total inspections: 13
Last inspection: Nov 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC Margaret
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) PIC is ServSafe certified.
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Make sure to date mark all RTE TTCS opened /cooked foods.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC Jane
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Do not touch RTE foods with bare hands. Wash hands then put on gloves.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Chlorine must be at 50ppm
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)

PIC Peggy
Updated Green Sign

Discussed
Provided information
V. Thawing
Observed vegetables thawing in the refrigerator. Frozen foods that need to be thawed are taken out of the freezer and put in the refrigerator a day or two in advance. This is a proper way of thawing because it allows the food to become soft without ever getting above 41 degrees F.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Spoke with PIC in regards to cooling. PIC stated foods that are cooled are rapidly cooled using an ice bath method. Foods are bagged up, submerged in ice and rapidly cooled to below 41 degrees. Foods are then placed in the freezer. When foods are reheated they are rapidly heated/ boiled to a minimum of 165 degrees F.

XII. Chemical
Observed no measurable chlorine sanitizer in chemical dish machine. Chlorine sanitizer must measure at 50ppm to effectively kill bacteria. PIC will correct this by manually sanitizing dishes in the 3-comp sink until the dish machine is repaired. Test sanitizer frequently with test strips to measure proper concentration.

PIC Peggy/ Jane
Updated Green Sign
Notes:
-Provide new/ accurate cooler thermometer for upright cooler in back room that is used by the Church.
-Make sure Church properly labels/ date marks food to ensure food is used within the appropriate time frame.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC's are properly trained and knowledgeable in food safety.
V. Thawing
Observed foods properly thawing under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained at 41 degrees F or below. PIC explained proper cooling procedures to rapidly cool foods.
VIII. Date Marking/Time as a Public Health Control
Make sure Church food is properly labeled/ marked to ensure food safety.
XI. Protection from contamination
Observed missing base coving in dry food storage area. Install/ seal to allow easy cleaning and prevent possible pest contamination.
XII. Chemical
Chemical in 3-comp sink and dish machine is properly measuring between 50-100ppm. PIC uses test strips daily to ensure proper concentration.

Person In Charge- Margaret
Updated Green Sign.

I. Employee Health
Management is aware and has policy regarding employee health situations.
III. Hand Washing
Hand washing facilities are adequate. conveniently located, and are accessible for all employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
VIII. Date Marking
Ready to eat/ potentially hazardous foods are date marked and are discarded when required.
VII. Hot and Cold Holding
Hot foods are being held at 135 degrees or above. Cold foods are being held at 41 degrees or below.

The report was conducted with and reviewed with Jim Sillcot.
Updated the Green Inspection Sign.

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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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 temperatures

Consulted with and had report signed by Mr. Wilcott

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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