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Business Info

Restaurant: EDDIE MERLOT'S
Address: 1570 Polaris Pkwy, Columbus, OH 43240
Total inspections: 11
Last inspection: Aug 16, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Pic Geoff
updated green sign
final Rinse 180 F

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 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
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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,

PIC - Vittorio
Updated green sign.

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 (+) menu items that can be cooked to order need asterick
X. Highly Susceptible Populations (n/a)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)

PIC Ed
Green sign updated

I. Employee Health (+) Haz Policy discussed with manager
II. Personnel Cleanliness (-) Observed tobacco use on the line, discussed with the manager the importance of not allowing employees to eat, drink, or use tobacco products while handling or preparing food
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 (+) 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 (+) all items were properly date marked in the walk in coolers
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods

Other critical violations from previous report:
-Effective Methods For Cooling
At the time of the inspection, I observed effective methods (i.e. shallow pans, small containers) being used for cooling.
-Ready To Eat Food Was Not Protected From Contamination By Separation From Raw Animal Food
Discussed with manager
-Employees were eating, drinking or using tobacco in non designated areas
Observed no tobacco stored on the lines.

Person in charge- Geoff Kelty. Updated green sign.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Employees are either Serv Safe certified and/or have graduated from a culinary
school. Person in charge also stated that employees receive basic sanitation
education. Manager was able to clearly explain what procedures are taken to
prevent cross contamination specifically when dealing with customers with
allergies and described procedures for dealing with nonfunctioning cold holding
units.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees were washing hands during critical points in the food service operation. Observed employees are using gloves to prevent bare hand contact with food. In addition tongs and gloves were observed readily available for cutting fruit and placing in drinks.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. Person in charge properly explained procedures for cooling food (ice wands, ice baths)
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)

PIC- Matt and Geoff
No critical violations noted at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Matt and Geoff
Discussed Provided information:
Employee Health (+) Has Policy.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
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.
Chemical (+)Toxic materials are properly identified and stored.
Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible that are properly designed and calibrated.
Consumer Advisory (+) Consumers are informed about the increased risk of eating these foods

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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