1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants

Business Info

Restaurant: DIRTY FRANK'S HOT DOG PALACE
Address: 248 S 4th St, Columbus, OH 43215
Total inspections: 19
Last inspection: Oct 11, 2012

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about DIRTY FRANK'S HOT DOG PALACE, 248 S 4th St, Columbus, OH 43215 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 18.222.117.35 will be logged.

Violation descriptions and comments

I recommend adding corrective actions to cooling logs and temp charts.
I recommend replacing milk crates with an easily cleanible replacement.

Discussed
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.
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.
XI. Protection from contamination
Foods shall be protected from physical and environmental contamination during storage, preparation, and display.

The cooling logs look much better.
Discussed with kitchen manager. For the cooling log, within 2 hours after removing a time/temperature controlled for safety food from heat it must be at 70�°F or below. Then, after an additional 4 hours (total of 6 hours), the product must be 41�°F or below.
I recommend adding corrective actions to the log. For example, a product was 90�°F at the 2 hour mark. The product was reheated to 165�°F and cooling was restarted.
If you have consistent difficulty cooling a particular product, you may consider corrections such as adding a portion of an ingredient such as water as ice at the end of cooking or splitting the product into smaller containers when cooling.

General cleanliness in the facility must be improved.

IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Knowledge must be demonstrated through consistent procedures.
Ensure employees complete any regular side work or cleaning that is not required daily (i.e. weekly duties)
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 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Please require employees to complete logs.
XI. Protection from contamination
Foods, clean equipment, and utensils shall be protected from physical and environmental contamination during storage, preparation, and display.
When mopping the wood floor, use a damp mop. Water will seep through the floor.

Pest control has increased to twice a month.

Elements of the Critical Control Point Inspection
IV. Person in Charge/Demonstration of Knowledge
Manager demonstrated knowledge by responding to food safety question regarding the operation
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. Reheating should never be done in the steam well. Always bring the product up to 165F prior to putting it in the steam well.
Cooked potentially hazardous foods shall be cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Do not leave the thermometer in the product. Che the product at standard times. The head of the thermometer has crevices that are not easily cleanable and should not be in direct contact with food

Elements of the Critical Control Point Inspection
Discussed
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety

Pest issues have been persistent in this facility. A change in strategy may be in order to get the issue under control.

The walk-in cooler was now noted at 37F.
Time-in-lieu of temperature was adequately documented as required.
The facility has changed pest control companies and has dramatically improved the cleanliness of the basement. The presence of cockroach bodies has decreased. Control of cockroaches will require continuing efforts.
Facility was properly cooling cheese sauces.
According to the person-in-charge, the facility is replacing 2 of the chest freezers by Thursday of next week.

PIC - Tonya *=Critical Violation
The complaint was discussed with the person-in-charge during the inspection. All time/temperature controlled for safety food was safely held to prevent excessive bacterial growth. Observed a large accumulation of soil and debris on equipment in the kitchen. The following violations shall be corrected in one week:

PIC - Mike. All violations listed on the previous complaint inspection have been corrected. Thank You!

CONSULTED WITH TONYA HARRIS.
DISCUSSED FOOD SAFETY ISSUES.
DISCUSSED MENUS.
GREEN SIGN WAS UPDATED AND POSTED.
PUBLIC RESTROOMS WERE INSPECTED.
FACILITY JUST SWITCH PEST CONTROL COMPANY.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Tonya Harris.
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
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 process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking temperatures

consulted with chef Tonya at inspection, unaware of the complaint.
The walk in coolers/freezers were maintaine at required temperature levels and also food.
Discussed food safety issues.
The complainant was notified of the findings on 3/28/12 2 3.40 PM per telephone conversation with the sanitarian.
This complaint will be closed.

FOLLOW UP INSPECTION, CONSULTED WITH TONYA HARRIS,ABATE, HAS CORRECTED ALL VIOLATION AS NOTED ON LAST INSPECTION.

PIC/SERVE SAFE;TONYA HARRIS.
DISCUSSED FOOD SAFETY ISSUES.
OBSERVED PROPER PROCEDURE IN USE DURING THE COOLING OF CHILI.OBSERVED THE COOLING LOG.
DISCUSSED THE MENUS.
OBSERVED NEW EQUIPMENTS FOR THE PREP COOLER.
THE ENTIRE KITCHEN FLOOR WAS JUST REPLACED.
THE AMBIENT WALK IN COOLER TEMPERATUE WAS 38 DEGREES AT TIM EOF INSPECTION.
THE BASEMENT WAS BETTER ORGANIZED.
NOTED NO VIOLATION AT TIME POF INSPECTION.
FOOD PREP EMPLOYEES WERE CURRENTLY SERVE SAFE CERTIFIED WITH CERTIFICATES POSTED IN THE KITCHEN WALL.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Tanya Harris/pic/manager.
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)
As part of the cooking

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend DIRTY FRANK'S HOT DOG PALACE to others? (optional)

Yes

  

No

Add photo of DIRTY FRANK'S HOT DOG PALACE (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.222.117.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
PEKING DYNASTY	Columbus, OH
SUBWAY #11301	Columbus, OH
MCDONALD'S #6037-0340221	Columbus, OH
COLUMBUS ARTS & TECHNOLOGY ACADEMY	Columbus, OH
MCDONALD'S #17738	Columbus, OH
SPAGHETTI WAREHOUSE	Columbus, OH
94TH AERO SQUADRON	Columbus, OH
STAR BOX LEARNING CENTER	Columbus, OH
NEW HARVEST CAFE'	Columbus, OH
JAY'S SPORTS LOUNGE	Columbus, OH

1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants