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Business Info

Restaurant: EAST HIGH SCHOOL
Address: 1500 E Broad St, Columbus, OH 43205-1506
Total inspections: 12
Last inspection: May 30, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Updated Green Sign.
Debra was pic

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
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 are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
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 potentially hazardous foods are date marked and discarded when required

Debra 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
Observed several employees washing hands (+)
IV. Person in Charge/Demonstration of Knowledge
Manager has good food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Sliced tomatoes were not being held below 41 degrees (-)
VIII. Date Marking/Time as a Public Health Control
Cheese in the walk-in cooler was not date marked (+)

XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.(+)
XV. Temperature Measuring Devices
Thermometers were calibrated

PIC: Debra
Noted hose coming from the sink drain across the floor- It is hazard for safety purpose.
-PIC: Mentioned that they store thermometers in the sanitizer and was informed not to do.
Updated green sign.

PIC: Debra
IV-PIC has a knowledge what she is doing.

VII- Hot and cold holding were all in the range of required limits.

VIII- Discussed with date marking food items.

XI- Discussed from cross contamination and wiping cloths.

XV- Discussed thermo- calibration and storage.
Also discussed with the Pic how to clibrate the thermometers in a cup with ice.
-Pic: was requested and documented to do something about the hoose coming from the 3-compartment sink for safety purpose.

PIC: Debra
Debra is certified ServSafe
Note: Hose coming from the 3-comp. sink should be removed for safety purpose- need to notify the mgt.
Updated green sign.

PIC: Debra
* Personnel cleanliness was good
* Handwash sinks located in a convenient locations.
* Cooking, reheating, holding, hot and cold fooda are being held within the required temperatures.
* All the food items were date marked
* PIC demonstrated knowledge of food safety code.
* Discussed with the employee health policy.

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 (-)
Observed the hand sink directly in front of the walk in cooler was not operational. All hand sinks must be maintained clean and in good working order.
CDC Risk Factor: Poor Personal Hygiene
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 sliced tomato holding at 52F. All TCS foods must be kept at or below 41F or at or above 135F to prevent harmful pathogen growth.
CDC Risk Factor: Improper Holding Temperatures
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 Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other

PIC Camica
Updated green sign

PIC Debborah
Repeat critical violations noted at time of follow-up inspection
*Hand sink in front of walk in is now operational

PIC Debbie
All critical violations corrected at time of follow-up inspection

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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