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Business Info

Restaurant: C-TOWN MARKET & DELI
Address: 152 E State St, Columbus, OH 43215
Total inspections: 10
Last inspection: Nov 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

C Town Food Market and Deli
152 E State St
Received check #1052 for $654.00.
Inspected and approved to operate.
Observe labeling requirements for packaged foods.
Facility will be re-heating soups.
Products must be cooled from 135F to 70 in 2 hours and 70F to 41 or below within an additional 4 hours. Foods musct be reheated to 165F within 2 hours.
The household freezer must be replaced or removed within 30 days. A person-in-charge must be in the facility at all times. Provided training schedule. COmplete training in 60 days.

Elements of the Critical Control Point Inspection.
II Personnel Pleanliness.
Food employees shall eat, and drink only in designated areas
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 135F to 70F within 2 hours or less and from 70 F to 41 F within 4 hours or loess.
Hot foods shall be held at 135F and cold foods are to be held at 41 F.

PIC Dave. Green sign updated.

. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
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 (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (-)Facility did not have a thermometer. Ensure thermometer is purchased and used to take temperatures of food while cooling and cooking.

CONSULTED AND REVIEWED THE INSPECTION REPORT WITH THE OWNER DAVE PATEL.
DISCUSSED FOOD SAFETY ISSUES,MAJOR FOOD ALLERGENS, RECALLS.
DIING AREA WAS INSPECTED, GREEN SIGN WAS POSTED,UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted and reviewed the inspection report.
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)

CONSULTED WITH PAYAL PATEL/CONDUCTED INSPECTION WITH DUSTIN WALTERS. REVIEWED INSPECTION REPORT WITH PAYAL PATEL
DISCUSSED FOOD SAFETY ISSUES
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Leafy greens rule changes, food allergens which will be effective january 2013.
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

CONSULTED WITH THE OWNER.
ABATE,HAS CORRECTED ALL VIOLATIONS.

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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