BATTELLE KITCHEN- CONV CTR, 400 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: BATTELLE KITCHEN- CONV CTR
Address: 400 N High St, Columbus, OH 43215
Total inspections: 10
Last inspection: Mar 16, 2012
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • A handwashing sign was not posted at all handwashing sinks.
  • Handwashing sink is being used for purposes other than handwashing.
  • Non-food contact surfaces are dirty.
Standard Inspection Jan 6, 2011 97
No violation noted during this evaluation. Critical Control Point Jan 6, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Standard Inspection Jan 25, 2011 98
No violation noted during this evaluation. Critical Control Point Jan 25, 2011 100
No violation noted during this evaluation. Standard Inspection Jun 29, 2011 100
No violation noted during this evaluation. Critical Control Point Jun 29, 2011 100
  • Non-food contact surfaces are dirty.
Standard Inspection Jan 23, 2012 99
No violation noted during this evaluation. Critical Control Point Jan 23, 2012 100
  • Handwashing sink is being used for purposes other than handwashing.
Standard Inspection Mar 16, 2012 99
No violation noted during this evaluation. Critical Control Point Mar 16, 2012 100

Violation descriptions and comments

Jan 6, 2011

PIC HOWARD
Updated green sign

Jan 6, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jan 25, 2011

Pic: Lesa
updated green Sign

Jan 25, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jun 29, 2011

NO FOOD IS PREPARED IN THIS KITCHEN. FOOD IS PREPARED IN TAFT KITCHEN AND PLATED UP ONLY IN BATELLE KITCHEN. CHANGE RISK CLASS.
A DISH MACHINE IS THE ONLY EQUIPMENT IN IT.

Jun 29, 2011

THERE IS NO FOOD PREP IN THIS KITCHEN- FOOD PLATED UP ONLY HERE. CHANGED RISK CLASS.

Jan 23, 2012

CONSULTED WITH LISA HOLFORD AT INSPECTION.
NO FOOD PREP ACTIVITY AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED.
DISCUSSED FOOD SAFETY ISSUES.

Jan 23, 2012

NO FOOD ACTIVITY/STORED FOOD IN THE COOLERS AT INSPECTION.
NONTCS FOODS WERE STORED IN THE WALK IN COOLER, BREAD.
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations

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

Mar 16, 2012

THE PIC WAS LESA.
THE GREEN PLACARD WAS UPDATED.

Mar 16, 2012

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+) PIC AND CHEF ARE CERTIFIED. ALL STAFF HAVE HAD LEVEL 1 CLASS.
V. Thawing (N/A) NO FOOD IN COOLERS AT TIME OF INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (N/A) KITCHEN NOT IN OPERATION AT THE TIME.
VIII. Date Marking/Time as a Public Health Control (N/A) NO FOOD STORED AT TIME OF INSPECTION.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOOD IS SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A) FOOD IS NOT TRANSPORTED OFF THE PREMISE/
XV. Temperature Measuring Devices (+)
THIS KITCHEN WAS NOT OPERATIONAL. ONLY OPEN TO PREPARE FOOD FOR SPECIAL EVENTS.

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