CAFE BISTRO, 4000 Worth Ave, Columbus, OH 43219 - Restaurant inspection findings and violations



Business Info

Restaurant: CAFE BISTRO
Address: 4000 Worth Ave, Columbus, OH 43219
Total inspections: 10
Last inspection: Jul 27, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about CAFE BISTRO, 4000 Worth Ave, Columbus, OH 43219 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Standard Inspection Aug 9, 2010 100
No violation noted during this evaluation. Critical Control Point Aug 9, 2010 100
  • Miscellaneous sources of contamination observed.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Nov 29, 2010 94
No violation noted during this evaluation. Critical Control Point Nov 29, 2010 100
  • Working containers of food are not properly labeled.
Standard Inspection Mar 28, 2011 99
No violation noted during this evaluation. Critical Control Point Mar 28, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Cutting or piercing parts of can openers are not removable for cleaning and for replacement.
  • Food-contact surfaces were dirty.
Standard Inspection Feb 3, 2012 93
No violation noted during this evaluation. Critical Control Point Feb 3, 2012 100
No violation noted during this evaluation. Standard Inspection Jul 27, 2012 100
No violation noted during this evaluation. Critical Control Point Jul 27, 2012 100

Violation descriptions and comments

Aug 9, 2010

At time of inspection observed no violations.

Aug 9, 2010

I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.

Nov 29, 2010

PIC: Jeremy

Nov 29, 2010

I Employee Health +
II Personnel Cleanliness +
III Handwashing, Prevention of Contamination from Hands +
IV Person in Charge/ Demonstration of Knowledge + ser safe
V Food from an Approved Source +
VI 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 +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

Mar 28, 2011

PIC: Jeremy

Mar 28, 2011

Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
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 (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

Feb 3, 2012

PIC Jeremy. Green sign updated.

Feb 3, 2012

I. 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 (+) servsafe 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 (+) On menu
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

Jul 27, 2012

Update sign

Jul 27, 2012

GOOD FOOD TEMPS.

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