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Business Info

Restaurant: BOB EVANS FARMS INC #12
Address: 3800 S High St, Columbus, OH 43207
Total inspections: 12
Last inspection: Mar 28, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

pic-Dave
updated green

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
II. Personnel Cleanliness
Food employees shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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,

stopped in to do follow up and the time instead of temp policy is not in store yet
they are waiting on it from Corp

Pic Scott Ramsey
updated green sign
final Rinse 189F

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 (+) OK
V. Thawing (+) Ok
VII. Cooking, Reheatig, Cooling, Hot and Cold Holding (+) temperatures of tomatoes corrected
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) OK
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) corrected
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Pic Scott
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 (+) 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
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

complaint-ant." Hair in pancake, Half done and no one Had hairnets on
talked to manager and every one had hairnets on at this time
did not find any problems at this time NCFA

Pic Laura and Chris
updated green sign
final Rinse 192 F

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 (+) in walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) all temp above 134 OR below 42 F
VIII. Date Marking/Time as a Public Health Control (+) Potatoes and eggs are on time
IX. Consumer Advisory (+) ok
X. Highly Susceptible Populations (+) N A
XI. Protection from contamination (+) Ok
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) oK

Person in charge- Kenny. Updated green sign.
My contact information is as follows : desk phone - 645-2147, emmerritt@columbus.gov

Discussed the following codes with the manager:
Containers of chemical sanitizing solution which wet wiping cloths are held in shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single use articles. (This can be found in 3.2(M)(5) of the Ohio Food Code).
Discussed and/or reviewed the following with the manager:
Serv Safe Certifications
Employee Health/Illness Policy
How food recalls are handled
Procedures for handling a malfunctioning cooler
Hand washing policy
How Allergies are handled
I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Reviewed Serv Safe certifications. The manager was able to answer basic food safety questions related to the operation of the facility.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees are regularly washing hands for the appropriate amount of time.
IV. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)

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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