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Business Info

Restaurant: CARRIE'S CAFE
Address: 670 Harmon Ave, Columbus, OH 43223
Total inspections: 15
Last inspection: Nov 19, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Updated green sign
PIC was Carrie

Discussed
Provided information
II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do 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 are adequate and conveniently located and accessible for employees
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooling procedures were insufficient
(-)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are not all date marked and discarded when required
(-)

XI. Protection from contamination
Foods are protected from physical and environmental contamination during storage, preparation, and display.
(-)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are

Kathy was the PIC
Updated green sign

II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles (+)
III. Hand washing, Prevention of Contamination from Hands
Employee did not wash hands when changing gloves (-)
IV. Person in Charge/Demonstration of Knowledge
Kathy had good food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are not being held at 41 F (-)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required (+)

XI. Protection from contamination
No sources of contamination (-)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated (+)

All critical violations have been corrected.

PIC: Cathy is certified ServSafe
* Personnel cleanliness
- food employee eat, and drink in designated area.
* Handwashing facilities are adequate and located in a convenient location.
* Exposed ready to eadt food are not touched by bare hands.
* Provided handwash signage in employee restrooms.
* Cooking/reheating, cooling,hot and cold holding were all incompliance- cold was 41 F and below and hot was 135 F and above.
NO VIOLATIONS WERE FOUND.

PIC: Cathy
Cathy is certified ServSafe.
No other violations were found.
Updated green sign.

PIC: Cathy
* All the handwashing sinks are located in a convenient locations.
* Person in charge has knowledge of food safety code.
* Personnel cleanliness was good
* Cooking, reheating, cooling, hot and cold food items were within the range of required temperatures.
* All the food items in the cooler were properly date marked except the burger that was discarded.
* All the measurement devices were available except test strips.

PIC Dave
Updated green sign
Spoke with Dave about providing some sort of temperature log for their catering services. Basically stating that the temperature of the food was safe and acceptable when it left their facility.

Discussed
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 (-)
Observed 4 containers of potato salad and 1 container of sliced tomato that were holding at 49F. All TCS foods must be kept at or below 41F or at or above 135F in order to prevent harmful pathogen growth.
CDC Risk Factor: Improper Holding Temperature
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

PIC Cathy
All violations corrected at time of follow-up inspection

PIC - David
- Updated the green "INSPECTED" sign.
- The inspection report was discussed with the person-in-charge David.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS foods = time/temperature controlled for safety foods.
IV. Person in Charge/Demonstration of Knowledge (-) The person-in-charge stated foods that are reheated for hot holding are to be reheated to 160. Cooked, cooled foods shall be reheated to at least 165 F within two hours of being removed from refrigeration. Proper reheating was discussed with the person-in-charge. CDC Risk Factor 4 – Unsafe Source
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cold time/temperature controlled for safety foods (TCS foods) on the front serving line are not being held in equipment capable of keeping them at 41 F or below. Food items were held between 47-51 F. Calibrated thermometers were used to take food temperatures. Cold TCS foods shall be held in equipment that is capable of them at below 41 F. The operator pulled the food items from the walk-in cooler at 11:00 AM and agreed to voluntarily discard any leftover food items when lunch was over at 1:00 PM. CDC Risk Factor 1 – Improper Holding Temperatures
VIII. Date Marking/Time as a Public Health Control (-) The operator is holding sliced tomatoes using time control however is not labeling the products with a 4-hours discard time. A written policy shall be available which states how TCS food items, as cut tomatoes, are being safely held for four hours or less using time control. The food item shall also be

PIC - David; all violations listed on the previous inspection report have been corrected. Thank You!

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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