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Business Info

Restaurant: EMERITUS AT LAKEVIEW
Address: 4000 Lakeview Crossing, Columbus, OH 43125
Total inspections: 15
Last inspection: Nov 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Facility name changed from Summerville at Lakeview to Emeritus at Lakeview
*Profile Completed
Updated Green Placard
PIC: Ron

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is located in the employee manual.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed employees change their gloves and wash their hands in situations that required them to do so.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Ron, was very knowledgeable of food safety and code compliance based on his responses to food safety questions. *Ron is ServSafe certified
VI: Thawing - Discussed foods being thawed under refrigeration
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using an ice bath or using shallow pans. All foods are reheated to at least 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.

Updated Green Placard
PIC: Judy

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is posted.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Judy, was very knowledgeable of food safety and code compliance based on her responses to food safety questions.
VI: Thawing - Discussed foods being thawed under refrigeration or by the continuous cooking process
VII: Cooking, Reheating, Cooling, Hot and Cold Holding –All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours. All foods are reheated to 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control – Time/ temperature controlled for safety foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Protection from Contamination - Raw animal products was segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

Delivered food safety tool box to Mrs. Judy

The following violations were corrected prior to the follow-up inspection:
*Dish machine has beer repaired and the final rinse = 180�°F
*The plumbing fixture has been repaired
Updated Green Placard
PIC: Ron

TALKED TO BETTY
UPDATED GREEN FOOD SAFETY PLACARD

IV RON HAGER SERVSAFE CERTIFICATION IS DUE TO BE RENEWED COURSE OFFERED AT COLUMBUS PUBIC HEALTH
V FOODS FROM APPROVED SOURCES
VI OBSERVED THAWING IN COOLER
VII FOODS WERE STORED AND HELD AT PROPER TEMPS AT TIME OF INSPECTION
X PASTEURIZED EGGS AMD JUICE SERVED
XV THERMOMETERS WERE AVAILABLE IN ALL COOLERS FREEZER
GET MAXIMUM REGISTERING THERMOMETER FOR DISH WASHER TO VERIFY PROPER SANITIZING. THERMOMETER WILL REGISTER 160-170=
TO VERIFY THE 180 FINAL TEMP

PIC- Sheila
Updated Green Sign
Inspection conducted with Debbie Allen

I. Employee Health
Management is aware and has 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 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
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is not certified in food safety:
Please take action to get employees properly trained
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are 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
VI. Cooking, Reheating, Cooling, Hot and Cold

TALKED TO RON MANAGER DURING FOLLOW UP
SINK IS IN PROCESS IF BEING REPAIRED PARTS ON ORDER. OPERATOR TO CALL WHEN REPAIR IS COMPLETED, NOT LATER THAN JAN 12 2012
MAX REGISTERING THERMOMETER FOR DISHWASHER WILL BE IN FACILITY BY 1-6-12

PIC Alice
Updated Green Sign
Reviewed with Carol

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 (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (-)
Person in charge has not been through level one food safety training.
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Did not know the proper temperature for reheating foods
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 (+)
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.
XII. Chemical (+) properly stored and labeled

PIC Clayton Walker Reviewed with Shelia Updated Green Sign
On Aug 23 Mike Tedrick will be teaching a PIC class for all kitchen staff.
All prior violations corrected. No new violations noted.

DROPPED OFF THE PIC CERTIFICATES TO THE KITCHEN MGR.

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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