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Business Info

Restaurant: BROTHERS OF COLUMBUS
Address: 477 N Park St, Columbus, OH 43215
Total inspections: 16
Last inspection: Sep 13, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Please read and understand the following requirements;
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated shall be heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods shall be cooled from 1435 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods shall be held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required

PIC: Paul
Updated green sign.

Discussed
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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC - Paul
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- Signed for approval on the dance hall permit.
- If critical violations are not corrected by the compliance date then this facility will be referred to supervision for an enforcement hearing.

(-)*see violations on standard report
Discussed Critical Control Points with the manager kitchen chef
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and employees are properly washing their hands when needed.
IV. Person in Charge/Demonstration of Knowledge (+)
The person-in-charge is very knowledgeable in food protection practices/procedures.
V. Thawing (+) Food is thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)All food was held out of the temperature danger zone during the standard inspection. All food is properly cooled and reheated.
VIII. Date Marking/Time as a Public Health Control (+) All refrigerated time/temperature controlled for safety food is properly labeled with a 7-day discard date.
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 (+)
Acceptable Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental

PIC - Paul

PIC - Bill & Tarrance
- The green "INSPECTED" sign was updated during the inspection.
- Discussed the inspection report with the PIC.
- Critical violations shall be corrected by the compliance date 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.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed TCS foods in the walk-in-cooler held above 41 F. All TCS foods shall be held at or below 41 F to prevent rapid bacterial growth and potential consumer illness. The operator immediately called a refrigeration repair company to repair the walk-in-cooler.
CDC Risk Factor 1 – Improper Holding Temperatures.
IX. Consumer Advisory (-)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are not properly informed about the increased risk of eating undercooked raw animal foods. The chef was advised to asterisk raw animal foods on the menu (a consumer advisory is on the back of the menu however it does not indicate which items are undercooked) that are sold raw or undercooked so that consumers are properly informed of the increased risk of foodborne illness.
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

PIC - Terrance Cupe
The walk-in-cooler has been properly repaired; food temperature are maintained below 40 F. A follow-up inspection will be conducted on or after 12/21/11 to verify compliance with violations listed on the 12/07/11 inspection report.

PIC - Bill
- The inspection was discussed with the person-in-charge.
- Repeat critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

PIC -Jordin
- Critical violations listed on the previous inspection have been corrected. Thank You!

Person in charge- Soup. This report was reviewed and signed by Soup, the manager. A follow up inspection will occur as a result of the critical violations today. Please make sure that all critical violations have been addressed and corrected. Any questions please call me at 645-2147.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer the basic food safety questions.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately.
V. 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 not properly date marked. Items must be discarded within 7 days of cooking, or opening a package or frozen within that 7 day period. Anything past the 7 days shall be discarded.
XI. Protection from contamination (-)
Note: Observed the dish machine was not properly dispensing chlorine at the time of the inspection. This means that dishes may not have been sanitized properly. Employees should be reminded to check the solution on a routine basis (perhaps at the beginning of their shift). Properly sanitizing dishes/utensils helps to prevent/reduce the spread of food borne illnesses. The ice machine and slicer were observed dirty. Food contact equipment needs to be routinely cleaned.
XII. Chemical (+)
Note: All chemicals were

This report was reviewed with and signed by Matt Galvin.

Follow up inspection conducted to check on the following repeat critical violations:
- cleanliness of ice machine
- date marking
Report reviewed with Mr. Campbell

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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