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Business Info

Restaurant: TWIN VALLEY PYSCHIATRIC #10627
Address: 2200 W Broad St, Columbus, OH 43223
Total inspections: 13
Last inspection: Sep 7, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAE VERONICA.
THE GREEN PLACARD WAS UPDATED.

ELEMENTS OF THE CRITICAL CONTROL POINT INSPECTION OBSERVED/DISCUSSED:
1. Gloves and hair restraints properly worn.
2. Handwash stations supplied.
3. Thermometers displayed in all refrigerated units.

THE PIC WAS GLENN,DIRECTOR.
THE GREEN PLACARD WAS UPDATED

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) EMPLOYEES WASH HANDS AND PROPERLY USE GLOVES AND HAIR RESTRAINTS.
III. Hand washing, Prevention of Contamination from Hands (+) ALL HANDWASH STATIONS PROPERLY SUPPLIED.
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OBSERVED PROPER COOKING METHODS.
VIII. Date Marking/Time as a Public Health Control (+) FOODS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+) OBSERVED CHEMICALS PROPERLY STORED IN CHEMICAL ROOM.
XIV. Transporting Food off Premise (+) FOOD TRANSPORTED IN ALADDIN RETHERM UNITS TO OTHER UNITS.
XV. Temperature Measuring Devices (+) PROVIDED AND USED PROPERLY USED.
THE PIC IS SERVSAFECERTIFIED.

THERE WERE NO
VIOLATINS OBSERVED.
THE PIC WAS VERONICA AND GLENN.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+) REPORTING LOG MAINTAINED IN COMPUTER.
II. Personnel Cleanliness (+)ALL EMPLOYEES WEAR HAIR RESTRAINTS IN KITCHEN.
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED; SINGLE-USE GL9VES PROPERLY USED.
IV. Person in Charge/Demonstration of Knowledge (+) ALL MANAGERS ARE SERVSAFE CERTIFIED.
V. Thawing (+) FOOD IS THAWED IN THE WALK-IN COOLER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HOLDING ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+) ALL FOODS ARE DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED PHF PREPARED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) BULK CONTAINERS LABELED.
XII. Chemical (+) ALL CHEMICALS STORED IN A CHEMICAL ROOM.
XIV. Transporting Food off Premise (+) FOODS ARE TRANSPORTED TO FORENSIC CENTER IN ALADDIN CARTS.
XV. Temperature Measuring Devices (+) DISPLAYED IN COOLERS/ PROBE THERMOMETER USED TO CHECK INTERNAL TEMPERATURES.

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAS GLENN HIXSON.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+) MANAGEMENT HAS A POLICY REGARDING EMPLOYEE REPORTING OF ILLNESS.
II. Personnel Cleanliness (+) EMPLOYEES EAT AND DRINK IN DESIGNATED BREAK ROOM ONLY.
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED; NO BARE HAND CONTACT WITH READY TO EAT FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER KNOWLEDGEABLE AND CERTIFIED IN FOOD SAFETY (SERVSAFE).
V. Thawing (+) FOOD IS THAWED UNDER REFRIGERATION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+) FOOD IS DATE MARKED DURING STORAGE IN COOLERS, FREEZERS AND IN DRY STORAGE ROOM.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOOD IS SERVED.
X. Highly Susceptible Populations (+) PASTEURIZED JUICES AND EGGS ARE BEING SERVED.
XI. Protection from contamination (+) RAW ANIMAL FOODS SEPARATED DURING STORAGE.
XII. Chemical (+) CHEMICALS PROPERLY IDENTIFIED AND STORED IN A CHEMICAL ROOM/
XIV. Transporting Food off Premise (+) FOOD TRANSPORTED IN PROPER COLD/HOT HOLDING EQUIPMENT TO LIVING FACILITY.
XV. Temperature

FOODBORNE INVESTIGATION AT THIS LOCATION 2200 W BROAD ST.
THERE WAS NO FOOD PREP OCCURING IN THE KITCHEN DURING THE INVESTIGATION INSPECTION. VERONICA THORNTON (PRODUCTION MGR) WAS THE PIC. A TOUR OF THE KITCHEN AND FACILITY WAS CONDUCTED FIRST AND SOP'S CONCERNING FOOD PREP WAS DISCUSSED. THERE WAS A SKELTON CREW PREPING FOR DINNER. THE BREAKFAST MENU IS PARTIALLY MADE THE NIGHT BEFORE SERVING. SANITATION AND COOLER TEMPS ALL LOOKED GOOD. VERONICA EXPLAINED THAT STARTING 2/22/2012 THAT ALL FOOD SERVED TO KASAR WAS ON DISPOSABLE MATERIALS (PLATES, CUPS, UTENSILS). IF THE STAFF CALLS OFF SICK THEY VERBABLLY TELL THEIR MGMT THEY ARE FREE OF SYMPTOMS AND RETURN TO WORK. THERE IS NO EMPLOYEE ILLNESS LOG THAT IS MAINTAINED BY MGMT TO INDICATE THE EMPLOYEE WAS SYMPTOM FREE FOR ANY CERTAIN LENGTH OF TIME UPON RETURNING TO WORK. AN EMPLOYEE ILLNESS LOG WAS LEFT WITH VERONICA. ONE EMPLOYEE (RAY) WAS OFF 2/14/2012 WITH DIARRHEA BUT RETURNED TO WORK 2/15/2012. RAY WORKS IN ALL FOOD AREAS. ANOTHER EMPLOYEE (VALERIE) CALLED OFF 2/16/2012 WITH DIARRHEA AND VOMITING. SHE REPORTED BACK TO WORK 2/17/2012. SHE MAINLY WORKS WITH SNACKS THAT INCLUDE

PIC- Veronica
No violations at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Veronica
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.

PIC- Glenn
No violations at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Glenn
Discussed Provided information:
Employee Health (+) Has Policy.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
Chemical (+)Toxic materials are properly identified and stored.
Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible that are properly designed and calibrated.
Transporting off Premises (+) Potentially hazardous foods are maintained at proper temperatures during

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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