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Business Info

Restaurant: BISHOP WATTERSON HIGH SCHOOL
Address: 99 E Cooke Rd, Columbus, OH 43214-3111
Total inspections: 12
Last inspection: Dec 5, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PERSON IN CHARGE: TOM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: TOM
NOTE: Last week of school - finals week. Kitchen basically closed during inspection - serving delivery pizza only.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Observed hot foods are being held at 135 F and cold foods are being held at 41 F
CHEMICAL
Toxic materials are properly identified and stored
Observed proper 50 ppm chlorine sanitizer at chemical mechanical dishwasher.
TEMPERATURE MEASURING DEVICES
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated
PROTECTION FROM CONTAMINATION
Provide food grade container to store ice machine ice scoop.
MISC
Facility shall repair worn spray hose to hang 2 inches from flood rim of sink by next standard inspection.`

PERSON IN CHARGE: THERESA, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: THERESA, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Facility has designated break table in kitchen.
Observed employees with proper hair restraints and clean aprons.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees using single-use gloves.
Observed employees properly washing hands prior to re-gloving.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility uses ice bath to cool.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are

PERSON IN CHARGE: THERESA, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: THERESA, MANAGER
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.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.

PERSON IN CHARGE: RHONDA, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: RHONDA, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair nets and wearing single-use gloves while handling ready-to-eat foods (cheese, dessert).
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not place items in handsinks.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide waste receptacle at kitchen handsink.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility cools TCS foods rapidly by using ice baths.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC

PIC- Rhonda
Comments:
-Always remember to date mark the lunch meat after it has been cut and only keep for the maximum number of days which is seven (7).
-Have emoloyees use test strips more often when making buckets of sanitizer.
Critical violation noted and corrected at time at time of inspection.
No further action required.

PIC- Rhonda
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.
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 (+) Acceptable
Chemical (-) Observed working containers without the common name on the bottle. Corrected at time of inspection.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.

PIC: Raven
Report signed by and reviewed with Rhonda
Updated green sign
Flu information:

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
- Good. Has employee health policy.
(+) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
-Good.
(+) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
-Hand sinks properly stocked and used appropriately.
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code.}
- PIC has ServSafe certification.
(+) V. Food from Approved Source {Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.}
(+) VI. Time/Temperature Controlled Safety Food {Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and

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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