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Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	Standard Inspection	Jul 6, 2010	100
No violation noted during this evaluation.	Critical Control Point	Jul 6, 2010	100
No violation noted during this evaluation.	Standard Inspection	Dec 15, 2010	100
No violation noted during this evaluation.	Critical Control Point	Dec 15, 2010	100
No violation noted during this evaluation.	Standard Inspection	Jun 21, 2011	100
No violation noted during this evaluation.	Critical Control Point	Jun 21, 2011	100
No violation noted during this evaluation.	Standard Inspection	Nov 2, 2011	100
No violation noted during this evaluation.	Critical Control Point	Nov 2, 2011	100
No violation noted during this evaluation.	-	Dec 6, 2011	100
No violation noted during this evaluation.	Inspection Other	Mar 16, 2012	100
Improper use of a restricted use pesticide Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Nonfood-contact surfaces are not cleaned frequently enough. Single-service articles or single-use articles were reused. Sponges were used on cleaned and sanitized or in-use food-contact surfaces. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. Working containers of food are not properly labeled.	Standard Inspection	Jul 23, 2012	87
No violation noted during this evaluation.	Critical Control Point	Jul 23, 2012	100

Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The pic @ time of inspections were said and Lisa Farakhan.
Noted no critical violation @ time of inspection.
* Notes;
There was no prep sink available or space for it.
The 3 compartment sink was use for prep/rinsing of vege/meats by using calendar.

Elements of the Critical Control Point Inspection
Discussed
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 process Cooking, Reheating, Cooling, Hot and

Pic at time of inspection was Lisa Farrakhan and Syed.
Discussed menu's allergy etc.
Noted no critical violation at time of inspection.
Green sign was updated and posted on door.

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 (+) THAWING FISH UNDER RUNNING WATER AT INSPECTION
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Consulted with Lisa Bannerman
Discussed food menu's, food allergens and recall.
Food license was displayed in the dinning area
Public restroom, dining area and outside dumpster area was inspected.
Noted no critical violations at time of inspection.
THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Lisa Bannerman
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management 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

CONSULTED WITH LISA FARAKHAN AT TIME OF INSPECTION.
PUBLIC RESTROOM + OUTSIDE DUMPSTER AREA WAS INSPECTED, OKAY.
THE DINING AREA WAS INSPECTED, OKAY.
DISCUSSED THE MENUS, FOOD RECALLS,MAJOR FOOD ALLERGENS.
DISCUSSED FOOD SAFETY ISSUES.
NOTED NO VIOLATION AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed /Consulted with Lisa Farakhan.
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
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 (+)

consulted with the owner to obtain the required e-mail address per management for cph food safety program.

PERSON IN CHARGE: SYED, OWNER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has attended CPH Level One Training.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process. Observed fish thawing under cold running water.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility cools rapidly by using ice wand.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during

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DRELYSE RESTAURANT, 1911 Tamarack Cir N, Columbus, OH 43229 - Restaurant inspection findings and violations

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