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Business Info

Restaurant: BOB EVANS FARMS INC #185
Address: 5970 E Main St, Columbus, OH 43213
Total inspections: 14
Last inspection: Oct 10, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

NO VIOLATIONS AT TIME OF INSPECTON.
FACILITY IS VERY CLEAN AND WELL MAINTAINED
AARON - PIC
UPDATED GREEN SIGN
OBSERVED COOLING LOGS
OBSERVED DAILY FOOD SAFETY WALK TEST.

Discussed AND/OR Provided information:
I. Employee Health +
II. Personnel Cleanliness +
III. Hand washing, Prevention of Contamination from Hands +
IV. Person in Charge/Demonstration of Knowledge +
V. Thawing + OBSERVED IN WALK IN COOLER
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + SEE BELOW, OBSERVED COOLING LAWS
IX. Consumer Advisory +
XI. Protection from contamination +
XII. Chemical + ALL LABELED AND STORED TO PREVENT CONTAMINATION

DROP OFF 101/201 REPORT, GOT SIGNATURE ON 201

Pic @ time of inspection were Denise Miller and Aaron Rock.
consulted, Discussed menu's, food allergens @ time of inspection.
Ppm sanitizer level in the wiping food cloth bucket = 200 PPM.
Noted no critical Violation @ time of inspection.
Green sign was updated and posted on the door.

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 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 process Cooking,

PIC Todd
Green Sign Updated
Inspection conducted by Zak Orsborne and Ebony Merritt
Inspected entire facility including restrooms, dumpsters, walk-in coolers, prep line, and wait station.
No violations were found at the time of inspection.

IV. PIC demonstration of Knowledge
PIC was very Knowledgeable on proper cooling and thawing techniques. Also, on proper thermometer calibration and employee health.
VI. Thawing
observed frozen foods taken from the freezer and placed in the walk-in for thawing purposes. PIC also stated that occasionally frozen foods are placed under running, potable water that is 70�° or less.
VII Cooking, reheating, hot and cold holding
observed all foods on hot and cold holding lines within temperature PIC was able to demonstrate proper cooling and reheating techniques.
XV. Temperature Measuring devices
observed cooks temping food being cooked. PIC was able to explain proper thermometer calibration techniques.

PIC Todd
Updated green sign
Inspected entire facility including coolers, freezers, kitchen, dish machine, bathrooms, dumpsters
No critical violations were found during the inspection.
PIC very knowledgeable in food safety procedures and practices.

Discussed
Provided information
I. 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 (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
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

PIC - Amanda
- The inspection was conducted with Emily Gripeuall (RN intern)
- Updated 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 aciton.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VIII. Date Marking/Time as a Public Health Control (-)
The operator was not labeling a discard time for shell eggs that were held out at room temperature. Shell eggs that are held out at room temperature shall be labeled with a 4-hour discard time so that food items with excessive bacterial growth are not used. Eggs held out at room temperature were labeled with a 4-hour discard time during the inspection. CDC Risk Factor 4 – Unsafe Source.
XV. Temperature Measuring Devices (-)
The grille line did not have a thermometer readily available to check food temperatures with. A thermometer shall be readily available and used to ensure food temperatures are held at their proper temperatures. During the inspection a food thermometer was made readily available for grille employees.
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.
Food employees experiencing persistent sneezing, coughing, or runny nose do 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 are adequate and conveniently located and accessible for

PIC - Heather/Amanda
- All critical violations listed on the previous inspection report have been corrected.

PIC - Trevor
- The green "INSPECTED" sign was updated.
- The inspection report was discussed with the person-in-charge.
- The one critical violation observed was corrected during the inspection.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
XI. Protection from contamination (-) The same egg spatula is used for raw eggs and cooked eggs. Separate utensils shall be used for raw eggs and cooked eggs so that harmful bacteria present in the raw eggs are not reintroduced back into the cooked eggs (also known as cross-contamination). The operator provided separate utensils for cooked foods and raw animal products during the inspection.
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. Food employees experiencing persistent sneezing, coughing, or runny nose do 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 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 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

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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