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Business Info

Restaurant: DODGE SENIOR CITIZENS RECREATION
Address: 667 Sullivant Ave, Columbus, OH 43215
Total inspections: 10
Last inspection: Jun 14, 2012

Score
(the higher the better)
88

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Violation descriptions and comments

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.
Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
A ready-to-eat, time/temperature controlled for safety (TCS) food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients shall retain the date marking of the earliest-prepared or first-prepared ingredient.
The back freezer was blinking an error message "CL". Foods are frozen. Seek guidance from a qualified person if repairs are required.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods shall be held at 135 F and cold foods are to be held at or below 41 F
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
XV. Temperature Measuring Devices
Temperature measuring devices shall be provided and readily accessible that are properly designed and calibrated

Wild game meat was noted in the freezer. I was told that this is stored for the food pantry and/or was the personal property of the director Jan.
Wild game may not be offered for sale.

Elements of the Critical Control Point Inspection
Discussed
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
VIII. Date Marking/Time as a Public Health Control
Foods are now date marked. This has been an issue in past inspections. Please keep up on date marking in the future.

Jan Guess is the person in charge
Jan is certified servsafe.

No other violations were found.

Updated green sign

PIC: Jan
* Personnel cleanliness was good
* All the food items in the freezer and the cooler are within the range of required temperatures
* Food revceived from approved source
* Handwash sink is located in a convenient location
* Person in charge is familiar with the food safety code.
* All the food temperature devices are available
* Practice protection of food contamination

No hot food was serving at the time.

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

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 does not have any knowledge in food safety practices and procedures. A food employee shall be present that is knowledgeable in food safety practices and procedures so that food can be safely prepared to prevent consumer illness. Proper cold holding, hot holding, cooking, cooling, reheating, handwashing, thawing, and thermometer calibration was discussed with the operator. A food safety worksheet was given to the operator for level-1 training. Food safety handouts were given to the operator as well.
V. Thawing (-) The operator did not know effective methods to properly cool frozen foods. Food shall be thawed using effective methods so that the items do not grow bacteria and cause consumers to get ill. Proper thawing methods were discussed with the operator during the inspection.
XI. Protection from contamination (-) Observed eggs stored above cooked foods in the reach-in cooler. Raw products shall be stored below cooked foods, so that if they leak or drip they will not contaminate the food items below them. The eggs were moved to the bottom of the walk-in cooler during the inspection. CDC Risk Factor 4 – Unsafe Source
I. Employee Health (+) Management is aware and has a policy regarding employee health situations

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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