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Business Info

Restaurant: BRUEGGERS BAGELS #0715
Address: 1630 Neil Av, Columbus, OH 43201
Total inspections: 12
Last inspection: Jul 5, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC Dan. Inspected and approved to operate as a risk level 4 (2107). Check collected for $628.00 (CK# 7253).
W/in 14 days please:
- remove soap dispenser from dump sink.
- place thermometers in warmest part of the coolers.
- Ensure air gaps are correct on : ice bins, mop sink.
- Post handwashing signs.
- Trash can w/ lid for restroom.
GM Scott Levengood (Serv Safe #6954067)

Update sign

Good storage temps.
Good line temps.
Food protection (covers on the stored foods) good.
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 (+)

Update sign.

OVERFILLING RESULTING IN TEMP. ABUSE.

Update sign

Good line temps.
Good storage.

PIC: Renee
Reviewed report with PIC, Renee
Updated green 'Inspected' sign at time of inspection.

Discussed:
IV. Person In Charge/Demonstration of Knowledge (+) PIC, Renee, answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed and 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.
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 control the procedure is approved by local health department and the food is cooked and served within 4 hours.
XV. Temperature Measuring

PIC: Renee
Reviewed report with PIC, Renee.
All previous critical violations corrected.

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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