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Business Info

Restaurant: CAPITAL CLUB
Address: 41 S High St 7th Floor, Columbus, OH 43215
Total inspections: 18
Last inspection: Nov 29, 2012

Score
(the higher the better)
78

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Violation descriptions and comments

IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
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)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

Ambient air temp in the top rail was 34�°F.
Continue monitor the unit closely.

Reviewed inspection with 2 acting chefs. Today is executive chef's last day at work.

I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
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
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required

Please replace the missing light bulbs in the service area bar.

Elements of the Critical Control Point Inspection
III. Hand washing, Prevention of Contamination from Hands
The kitchen hand sink is now supplied with hot water and is maintained in good condition.

PIC Chris Bee. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed no paper towels at hand sink.
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 (+)
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

Consulted/ Reviewed the inspection report with the Chef(Chris Bee).
Discussed food safety issues.
Dining areas were inspected, okay.
Green sign was updated.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Chris Bee.
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(-) Observed food employee washing hands in the 3 compartment sink. Must wash hands in handsink only.
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.

STANDARD INSPECTION WAS CONDUCTED AT FACILITY WITH A FOLLOW UP INSPECTION SCHEDULED FOR 8/10/12.
CONSULTED WITH THE COMPLAINANT REGARDING THIS
NOTED NO COOLING ISSUES AT LAST INSPECTION, FACILITY CAN PREPARE FOOD IN ADAVANCE AS LONG AS PROPER COOLING AND RE-HEAT IS FOLLOWED.

CONSULTED WITH JON ADAMS
FOLLOW UP INSPECTION, DISCUSSED FOOD SAFETY ISSUES.
ABATE HAS CORRECTED VIOLATIONS.
PRESSURE GAUGE IS BEEN WORKED ON
FOOD ITEMS WERE INSHALLOW PANS DURING COOLING IN THE WALK IN COOLER.
TCS COLD HOLD TEMP; FOOD STORAGE; LAZAGNA=38 DEGREES F,SALAMI=40 DEGREES F, CHICKEN BREAST/COOLING IN WALK IN=60 DEGREES F. PASTA SALAD=38 DEGREES F.

CONSULTED WITH THE COMPLAINANT EARLIER REGARDING THE FOLLOW UP INSPECTION.
FOLLOW UP INSPECTION ON THE PREVIOUS STANDARD INSPECTION, OPERATOR HAS CORRECTED ALL THE PREVIOUS VIOLATIONS.
OBSERVED FOOD ITEMS IN SHALLOW PANS DURING COOLING IN THE WALK IN COOLER.
TCS COLD HOLD TEMP; LAZAGNA=38 DEGREES F, SALAMI=40 DEGREES F, CHICKEN BREAST/COOLING PROCEES =60 DEGREES F, PASAT SALAD= 38 DEGREES F.
WILL ATTEMPT TO CALL COMPLAINANT ABOUT FINDINGS.

Consulted/Reviewed the inspection reports with Ashena Clinkscale.
Discussed the Leafy greens temperatures, Non continous foods requirements and the major allergens in the food code changes which will be effective Jan 2013.
Dining areas, restrooms were inspected and okay.
Green sign was updated.

Elements of the Critical Control Point Inspection
Discussed/consulted with Ashena Clinkscale.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and 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)
As part of the cooking

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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