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Business Info

Restaurant: BOB EVANS FARMS INC #287
Address: 1111 Hilliar Rome Rd, Columbus, OH 43228
Total inspections: 13
Last inspection: Jul 12, 2012

Score
(the higher the better)
88

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Violation descriptions and comments

PIC Chris
Green sign updated

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (-)*see violations on standard report
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Rob
Green sign updated

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) see violations on standard report
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
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 (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Matt
Critical items corrected

Pic: Rob
Discussed the employee health policy with the PIC and he did mentioned that any employee whop is exposed or diagnosed any transmissible disease should report to person in charge and will automatically removed from the food service operation. The employee will be allowed to come back to work with the permission of his doctor.
None of the employees was sick or reported illness the date before the complaint.

PIC: Rob
Rob is certified ServSafe.
No other violations were found.
Updated green sign.

PIC: Rob
* Management is aware and has a policy regarding employee health situations.
* Personnel cleanliness was good
* Handwash sinks are located in a convenient locations were employee can get access to.

* Manager demonstrated knowledge through compliance with the food code.

* Cooking, reheating, cooling, hot and cold holding were all incomliance.
* Raw food are seperated from each other during storage.
* All the food items were date mark except the discarded items.

PIC: Chris
Updated green 'Inspected' sign at time of inspection.

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) All hand sinks properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
VI. Thawing (+) Discussed proper thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Discussed proper cooling and reheating procedures. Observed shredded cheese holding at 49F and coleslaw holding at 55F in prep-top cooler. Observed milk holding at 49F in reach-in cooler.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Observed and discussed proper date marking procedures.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health

PIC: Chris
All previous critical violations corrected.

Pic Rob updated green sign final Rinse 180f

Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)Employees washing hands
IV. Person in Charge/Demonstration of Knowledge (+)serve safe
V. Thawing (+ Wal K in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp above 134 below 42 except TTC food in unplugged cooler
VIII. Date Marking/Time as a Public Health Control (+) provided
IX. Consumer Advisory (+)yes
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)yes
XII. Chemical (+)labeled Stored properly
XIV. Transporting Food off Premise (+)Na
XV. Temperature Measuring Devices (+)provided

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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