BOB EVANS FARMS INC #121, 7550 N High St, Columbus, OH 43235 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | Mar 17, 2010 | 93 |
| No violation noted during this evaluation. | Critical Control Point | Mar 17, 2010 | 100 |
|
Inspection Other | Sep 21, 2010 | 98 |
| No violation noted during this evaluation. | - | Dec 10, 2010 | 100 |
|
Standard Inspection | Jan 13, 2011 | 93 |
| No violation noted during this evaluation. | Critical Control Point | Jan 13, 2011 | 100 |
| No violation noted during this evaluation. | Standard Inspection | May 6, 2011 | 100 |
| No violation noted during this evaluation. | Critical Control Point | May 6, 2011 | 100 |
| No violation noted during this evaluation. | - | May 6, 2011 | 100 |
|
Standard Inspection | Sep 14, 2011 | 88 |
| No violation noted during this evaluation. | Critical Control Point | Sep 14, 2011 | 100 |
|
Complaint Inspection | Sep 15, 2011 | 95 |
| No violation noted during this evaluation. | Followup Inspection | Sep 21, 2011 | 100 |
|
Standard Inspection | Apr 26, 2012 | 82 |
| No violation noted during this evaluation. | Critical Control Point | Apr 26, 2012 | 100 |
| No violation noted during this evaluation. | Followup Inspection | May 15, 2012 | 100 |
|
Standard Inspection | Nov 13, 2012 | 74 |
| No violation noted during this evaluation. | Critical Control Point | Nov 13, 2012 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Nov 27, 2012 | 100 |
Violation descriptions and comments
Mar 17, 2010Inspected and changed date on green sign
Observed equipments gasket, doors and handles in good condition
Observed license and verified ownership- yes
Inspection of Air Gaps- yes
Inspection of hand sinks and signage- yes
Identified mop sink- yes
Verified Date marking- yes
Verified Commercial equipment- yes
Discussed integrated pest management. Advice Renee to increase the frequency for baits to be set.
(Observed bait in dry storage area with several dead roaches)
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Verify menu..
Discussed date marking.
Inspection of dish machine- Dish machine wash at 165F and rinse above 180F
Person in charge at time of inspection was Renee.
Renee was very knowledgeable in food safety.
Discussed handwashing policy..
I: 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.
IV: Observed the person in charge was very knowledgeable of food safety and code compliance based on her responses to food safety questions.
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.
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.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.
The Person-In-Charge was Tim Hudson, General Manager.
The green placard was updated.
Reviewed inspection report for 9/21/10 with Tim Hudson, General Manager. Obtained signature for file copy.
Jan 13, 2011PIC Renee
Green sign updated
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report, hand washing violations
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F, cooling in shallow pans and cooling
logs are kept every day
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off
Updated Green Sign. Consulted with Pic-Renee Koning . Inspected dumpster area, washroom, dining area. Checked food license, discussed the menu, food allergens. Observed no violations at time of inspection.
May 6, 2011Discussed menu, major food allergens, setting up a 3 compartment sink, when in-use utensils should be washed, and protocols for food recalls with Renee -PIC.
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. 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
Discussed hand washing policies with PIC.
Observed proper hand washing before handling food as well as clean dishes.
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
Food is thawed in cooler overnight. PIC explained per company policy that they do
Discussed new menu Regarding CCP
Sep 14, 2011Person in charge-Renee. Updated green sign.
Note: Please obtain either plate strips or a high registering thermometer for the dish machine to check the temperature of the final rinse.
Please continue to monitor temperatures on the malfunctioning unit.
II. Personnel Cleanliness (+) Acceptable
Observed employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Observed employees washing hands when situations occurred that required them to do so.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
Observed foods thawing in the reach in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were not in compliance
Violation: Refrigeration unit was not able to hold foods at or below 41 F. Several items were out of temperature in the unit below the two microwaves. Foods in the temperature danger zone promote the growth of pathogens.
Corrective Action: Manager voluntarily discarded items and called for repair. Ceased use of unit until properly repaired.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
Observed manager had properly calibrated thermometer.
Person in charge-Renee. Complaint was that someone ate a burger at the facility and got food poisoning. An inspection was conducted on 9/14/11. During the previous inspection violations were noted and a follow up scheduled for next week. Facility will cook burgers less than well done if requested and the menu has a consumer advisory about eating undercooked meats. During the inspection today I did not observe anyone cooking hamburgers. One violation was noted.
Sep 21, 2011PIC-Renee. Follow up inspection to check on temperature violations from previous inspection (cold holding above 41 F). Rechecked all coolers for proper cold holding.
Apr 26, 2012Note: Facility had large leak in walk in freezer. PIC stated that it is scheduled to be repaired.
PIC Jason. Green sign updated.
Employee Health(+)
Personal Cleanliness (+)
Cooling (-) Observed facility cooling in walk in with plastic lids on containers of food.
Thawing (+) In cooler
Date Marking (+) All food dated.
Protection from contamination (+) ALl meat stored correctly
Chemical (+) Stored correctly and labeled.
All previous violations corrected.
Manager stated that corporate has been contacted about covered restroom trash cans.
PIC Jason
PIC Sean. Green sign udpated.
Nov 13, 2012I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed eggs holding at 68 F and soup at 79 F that was cooling for almost 5 hours.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
All previous violations corrected at time of inspection. No violations. PIC "Eli" Dawn Yants.
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| PEKING DYNASTY | Columbus, OH |    |
| SUBWAY #11301 | Columbus, OH | |
| MCDONALD'S #6037-0340221 | Columbus, OH | |
| COLUMBUS ARTS & TECHNOLOGY ACADEMY | Columbus, OH | |
| MCDONALD'S #17738 | Columbus, OH | |
| SPAGHETTI WAREHOUSE | Columbus, OH | |
| 94TH AERO SQUADRON | Columbus, OH | |
| STAR BOX LEARNING CENTER | Columbus, OH | |
| NEW HARVEST CAFE' | Columbus, OH | |
| JAY'S SPORTS LOUNGE | Columbus, OH | |
Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| RUCKMOOR RESTAURANT | 7496 N High St, Columbus | 0.05 miles |
| EL ACAPULCO | 7475 Vantage Dr, Columbus | 0.06 miles |
| SUBWAY 4008 | 1 Campus View Blvd, Columbus | 0.07 miles |
| J ALEXANDER'S RESTAURANTS | 7550 Vantage Dr, Columbus | 0.12 miles |
| DAYS INN & SUITES WORTHINGTON | 7500 Vantage Dr, Columbus | 0.12 miles |
| HYATT PLACE | 7490 Vantage Dr, Columbus | 0.15 miles |
| CHAMPPS AMERICANA | 161 Campus View Blvd, Columbus | 0.18 miles |
| BRAVO ITALIAN KITCHEN | 7470 Vantage Dr, Columbus | 0.18 miles |
| RUTH'S CHRIS STEAK HOUSE | 7550 High Cross Blvd, Columbus | 0.20 miles |
| ENCORE AT CROSSWOODS | 7520 High Cross Blvd, Columbus | 0.21 miles |
Create your own business profile on city-data.com. It's completely free!
Restaurant representatives - add corrected or new information about BOB EVANS FARMS INC #121, 7550 N High St, Columbus, OH 43235 »