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Business Info

Restaurant: BD'S MONGOLIAN BARBEQUE
Address: 295 Marconi Blvd, Columbus, OH 43215
Total inspections: 11
Last inspection: Jul 19, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PIC: Dustin
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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) (see standard report)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) see standard report
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

NO VIOLATIONS
PIC-DEXTER

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

PIC - Ben
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- If critical violations are not corrected by the follow-up inspection, this report will be referred to supervision for an enforcement hearing.
- arenamongo@aol.com

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
XI. Protection from contamination (-)
Observed raw pork that was dripping on a container of cooked ham. Raw meats shall be properly stored so that they pose no threat of contaminating food and equipment in the facility. The raw pork was moved on a tray, below ready-to-eat food during the standard inspection. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and employees are properly washing their hands when needed.
IV. Person in Charge/Demonstration of Knowledge (+)
The person-in-charge is very knowledgeable in food protection practices/procedures.
V. Thawing (+) Food is thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)All food was held out of the temperature danger zone during the standard inspection.
VIII. Date Marking/Time as a Public Health Control (+) All refrigerated time/temperature controlled for safety food is properly labeled with a 7-day discard date.
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of

PIC - Ben
- All critical violations have been corrected.
- All other non-critical violations shall be corrected by the next standard inspection.

PIC - Kim
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge during the isnpection.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
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.
Hands are 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 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
All foods are properly

Pic Kim updated green sign

Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)ok
III. Hand washing, Prevention of Contamination from Hands (+)ok
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)all temp above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+)NH
IX. Consumer Advisory (+)provided
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all protects
XII. Chemical (+)are labeled and stored properly
XIV. Transporting Food off Premise (+)Na
XV. Temperature Measuring Devices (+)provided

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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