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Business Info

Restaurant: BURGER KING 393
Address: 3330 Indianola Av, Columbus, OH 43214
Total inspections: 12
Last inspection: Nov 15, 2012

Score
(the higher the better)
85

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Violation descriptions and comments

PERSON IN CHARGE: CRYSTAL
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
MISC
Observed facility does not provide a vegetable prep sink. Facility currently washes 1/2 case of tomatoes per day (10 AM, 2 PM, 6 PM). Highly recommend installation of vegetable prep sink for washing of vegetables.

PERSON IN CHARGE: CRYSTAL, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Discussed employee health and ill employees exhibiting flu like / cold symptoms are not permitted to work.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities shall be adequate and conveniently located and accessible for employees. Facility has one kitchen handsink. Observed no handwashing violations, but additional handsink would be advisable.
Hand washing facilities shall be adequately supplied. Provide single-use paper towels at all times for employee use.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees properly washing hands between tasks. Observed employee use tongs when dispensing frozen raw hamburger pattie.
Hands are properly washed when required.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures

PERSON IN CHARGE: BOB, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: BOB, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Facility has automatic system in place to remind employees to wash hands every hour.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees using single-use gloves.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.

PERSON IN CHARGE: CRYSTAL, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: CRYSTAL, MANAGER
XII. CHEMICAL
Observed containers of salt stored beside wet wiping cloth bucket with potential for contamination. Educated and discussed with manager to store chemicals separate from food and single-use articles. At time of inspection, containers of salt were removed from shelving. Other toxic materials in the facility were properly identified and stored.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Employees wearing single-use gloves while handling ready-to-eat foods.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL

PERSON IN CHARGE: TONI / SCOTT: MANAGERS
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: TONI / SCOTT - MANAGERS
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Handsinks shall not be blocked.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves while handling ready-to-eat foods.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being 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 TCS foods are date marked and discarded

PIC- Jeremy
No critical violations noted.
No further action is required.
Updated Green Sign.

PIC- Jeremy
Discussed Provided information:
Employee Health (+) Has Policy, documents
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable. Facility is properly maintaining and using their procedures for time in lieu of temperature on their selected food items.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated. Temperature devices were available.

PIC: Fred - signed and reviewed report
Updated green sign
Inspection conducted with Lauren from DOLPH program.
Flu information:

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
- No employees ill or showing symptoms of illness.
(+) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
- Good
(+) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
- Observed all employees properly wearing gloves
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code.}
- Good. PIC demonstrated knowledge in food safety by correctly answering questions and explaining procedures.
(+) V. Food from Approved Source {Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.}

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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