Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.	Standard Inspection	Aug 24, 2010	98
No violation noted during this evaluation.	Critical Control Point	Aug 24, 2010	100
Food is stored unwrapped or in uncovered containers. The operator is not using an effective method for cooling. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Standard Inspection	Jan 27, 2011	89
No violation noted during this evaluation.	Critical Control Point	Jan 27, 2011	100
Consumer warnings were not provided. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Food employee was touching ready-to-eat food with bare hands. Food employee(s) did not wash hands in situations that specifically require them to do so. Food-contact surfaces were dirty. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Material characteristics of utensils and or food contact surfaces do not meet standards. Non-food contact surfaces are dirty. The operator is not using an effective method for cooling. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety food was improperly thawed.	Standard Inspection	Aug 26, 2011	69
No violation noted during this evaluation.	Critical Control Point	Aug 26, 2011	100
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Consumer warnings were not provided. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.	Standard Inspection	Jan 30, 2012	89
No violation noted during this evaluation.	Critical Control Point	Jan 30, 2012	100
A handwashing sign was not posted at all handwashing sinks. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.	Standard Inspection	Aug 21, 2012	94
No violation noted during this evaluation.	Critical Control Point	Aug 21, 2012	100

Violation descriptions and comments

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. 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 (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Elements of the Critical Control Point Inspection
Discussed
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1. In the food with their handles above the top of the food and the container; or
2. In food that is not time / temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; or
3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the required frequency [specified O.A.C. 3717-1-04.5(B) & 04.6 (B)]; OR
4. In running water of sufficient velocity to flush particulates to the drain, if

PIC - Brian
- Discussed inspection report with the person-in-charge.
- Updated the green "INSPECTED" sign
- All critical violations were corrected during the inspection.

(-)*see violations on standard report
Discussed Critical Control Points with the person-in-charge.
TCS = time/temperature controlled for safety
III. Hand washing, Prevention of Contamination from Hands (-)
During the inspection observed no employees wash hands before putting on clean gloves. Properly wash hands before putting on clean gloves to prevent food and equipment from becoming contaminated. Discussed hand washing procedures with the person-in-charge. CDC Risk Factor 5 – Poor Hygiene
VI. Thawing (-) Observed frozen duck that was thawing under water that was 78 F. Frozen TCS foods shall be thawed with running water that does not exceed 70 F to prevent outer surfaces from rising above 41 F. Discussed cooling methods with the person-in-charge. CDC Risk Factor 4 – Unsafe Source.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed a large container of cooked potatoes cooling in the walk-in cooler. Cooked TCS foods shall be properly cool from 135-70 F in 2 hours and from 70-41 F in an additional 4 hours to prevent access bacterial growth. The cooked potatoes were moved to a shallow pan during the inspection to rapidly decrease the temperature. CDC Risk Factor 4 – Unsafe Source.
IX. Consumer Advisory (-)
Observed no consumer advisory on the lunch menu for raw/undercooked meat products. An advisory shall

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)ok
III. Hand washing, Prevention of Contamination from Hands (+)OK
IV. Person in Charge/Demonstration of Knowledge (+)serve Safe
V. Thawing (+)water and Walkin
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+)needed to date mark
IX. Consumer Advisory (+)added to menu
X. Highly Susceptible Populations (+)NO
XI. Protection from contamination (+)Ok
XII. Chemical (+)0K
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)thermometers

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) DISCUSSED -PIC TO PROVIDE HAND WASHSIGN IN SAUTE LINE.
IV. Person in Charge/Demonstration of Knowledge (+) ALL CHEFS ARE SERVSAFE CERTIFIED.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODSHELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (-) DISCUSSED- DATE MARKING FOODS STORED IN THE WALK-IN COOLER.
IX. Consumer Advisory (+) POSTED ON LUNCH AND DINNER MENUS AS REQUIRED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) RAW AND RTE FOODS WERE SEPARATED DURING STORAGE.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A) NO FOOD TRANSPORTED OFF PREMISE.
XV. Temperature Measuring Devices (+) PROBE THERMOMETERS CALIBRATED WEEKLY. DISPLAYED IN ALL COOLERS.

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DEEPWOOD, 511 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Inspection findings

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Violation descriptions and comments

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