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Business Info

Restaurant: BLACK OLIVE
Address: 731 N High St, Columbus, OH 43215
Total inspections: 13
Last inspection: Jul 16, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

Updated Green Ford Safety Placard
Dishmachine sanitizer 200 ppm
Talked to Jonathan Stevens Louis

: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Jonathan
VI: Observed food being thawed under refrigeration.

VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

PIC: Dae Oh

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

TALKED TO LEE AND DEREK
100PPM CHLORINE SANITIZER FOR DISHWASHER
SUGGESTED LEVEL ONE TRAINING FOR STAFF
UPDATED GREEN FOOD SAFETY SIGN

TALKED TO LEE AND DEREK PICS
COMSUMER ADVISORY DOCUMENTED ON MENU
QUESTIONS ASKED ABOUT REHEATING CORRECTLY ANSWERED 165 REHEAT TEMP
FOODS FROM APPROVED SOURCES

Talked to Jerri and Derek
Rainn T Servsafe certified
Check in with Columbus Public Health if the remodel will being doing renovations. Carrie Kamm at 614645-6191 should be called to inform her of the work.
Updated Green Food Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Jerri and Derek
VI: Observed food being thawed under refrigeration
V: Foods are from approved source Inventories of food small
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.

License Delivered to the operator

PIC - Johnathon Telfer
The compplaint was discussed with the operator. THe mussels and scallops are both from approved sources. All seafood is also thoroughly cooked to a temperature of at least 145 F. The operator was advised to keep soap and paper towels at the kitchen hand sink. All food employees where gloves to touch food. No Cause for Action.

PIC- Kyle/Will
- Updated the green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-) Observed food employees that did not wash their hands before putting on gloves. Food employees shall wash their hands before putting on gloves to prevent food contamination. Hand washing was discussed with the operator during the inspection. CDC Risk Factor 4 – Poor Personal Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) The kitchen chef stated that he put the tomato bisque directly in the warmer unit when he arrived this morning. The tomato bisque was at 119 F at 1:00 PM. The tomato bisque held at 119 F was voluntarily discarded by the operator during the inspection. Please reheat soup on the stove to at least 165 F and then transfer it to the warming unit. Ensure all hot TCS foods are maintained at 135 or above to prevent bacterial growth. CDC Risk Factor 2 – Inadequate Cooking Temperatures
Observed two containers of cooked pasta prepared yesterday held at 45 F in the walk-in cooler. All other foods items in the walk-in cooler were at 41 F or below. The kitchen chef stated that the cooked pasta has not been removed from the walk-in cooler since yesterday. Effective methods shall be used to cool hot, cooked foods to ensure that their temperatures decrease from 135-70 F in two hours or less and from 135-41 F in six total hours. Proper cooling time parameters and methods were

PIC - Dae
- All critical violations observed have been corrected. Ensure all other non-critical violations observed are corrected by the next standard inspection.

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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