BDF GRILLE, 30 E Rich St, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: BDF GRILLE
Address: 30 E Rich St, Columbus, OH 43215
Total inspections: 5
Last inspection: Aug 22, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Apr 19, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Inspection 30 day May 17, 2012 94
No violation noted during this evaluation. Critical Control Point May 17, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Aug 22, 2012 87
No violation noted during this evaluation. Critical Control Point Aug 22, 2012 100

Violation descriptions and comments

Apr 19, 2012

ownership and business name change inspection.
prior to 14 days, please remove black stains from the floor in the entire facility.
provide atest strip to measure sanitizer concentration during manual wash.
Inspected and approved to operate as risk level 4 food service operation.
Recived payment for 2012 license $688.00 check #2616, payable to Columbus city traesurer. Application, profile inspection sheet, payment and check list completed.

May 17, 2012

CONSULTED WITH THE OWNER LORI AMES AT TIME OF INSPECTION,
DISCUSSED FOOD ALLERGENS AND RECALL.
SIGNAGE WAS UPDATED.

May 17, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and 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 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 process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

Aug 22, 2012

CONSULTED WITH THE OWNER, DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.

Aug 22, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner Kevin Ames
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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