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Business Info

Restaurant: FAWCETT CENTER
Address: 2400 Olentangy River Rd, Columbus, OH 43210
Total inspections: 14
Last inspection: Sep 20, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

PIC Sue
Updated Green Sign
During standard inspection observed Fast break coffee shop down the hall operating without a valid food service license. The facility offered coffee, soup, bagels/ pastries, pre-wrapped sandwiches, yogurt, milk etc. Facility was ordered to cease operation. Operation must remain closed until a license is obtained/ approved by the health department. To submit plans for operation contact 645-6191.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Multiple hand sinks
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 (-) Must date mark all sliced meats
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC Joe
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Do not use hand washing sink as a dump sink
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe certified
V. Thawing (+) Cold running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) All cold TTCS foods must hold below 41 degrees F.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) *foods that can be raw or undercooked
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Need to clean food/ non-food contact surfaces more frequently.
XII. Chemical (-) Fix chemical dispensing unit
XIV. Transporting Food off Premise (+) Hot boxes/ warmers
XV. Temperature Measuring Devices (+) Thermometers in coolers, Probe thermometers frequently calibrated.

PIC Joe
Updated Green Sign
All open critical violations have been corrected.

PIC Alex
Updated Green Sign

Discussed
Provided information
VIII. Date Marking/Time as a Public Health Control
Observed foods in walk-in and reach-in coolers either not properly date marked and/ or not discarded when the date mark exceeded 7 days. (Soups, corn beef, pork, lasagna, roast beef, corn beef, turkey) Must ensure all refrigerated TTCS foods held for more than 24 hours are properly date marked and used or discarded within 7 days. PIC must ensure all foods are properly marked by monitoring employees, coolers and foods more closely.
XI. Protection from contamination
Observed food contact surfaces such as coffee and tea pitchers, ice machine and meat slicer dirty. Must clean all food contact surfaces more frequently and throughly to prevent contamination. Clean coffee and tea pitchers after every event/ use, clean meat slicer after different cuts and after use and clean inside of ice machine more frequently to prevent the buildup of soil/ mold.
XII. Chemical
Observed Quat sanitizer in 3-comp sink measuring below 100 ppm. Must measure between 150-400ppm to effectively kill/ limit bacteria. Employee corrected Quat sanitizer to 200ppm at time of inspection. Monitor concentration frequently with test strips.

PIC Wade
Updated Green Sign
All open violations have been corrected

PIC Adam
Updated Green Sign
Notes: Must ensure all TTCS foods are properly dated and/or re-dated when taken out of the freezer and discarded when the date mark exceeds 7 days. The date the food is prepared/ opened counts as day 1.

Discussed
Provided information
V. Thawing
Foods are properly thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained at of below 41 degrees F/ Hot foods were maintained above 135 degrees F. PIC explained proper cooling procedures using ice baths and shallow pans.
VIII. Date Marking/Time as a Public Health Control
Make sure frozen foods that are previously date marked are re-dated when taken out of the freezer to ensure food is consumed or discarded within the appropriate time frame.
XI. Protection from contamination
Observed inside of ice machine in bar back room not cleaned frequently enough. Must clean more frequently and throughly to prevent contamination. PIC will clean equipment at the end of lunch today.
XII. Chemical
Observed no chlorine test strips to measure chlorine sanitizer concentration at bar. Provide and use to ensure proper concentration/ food safety.
XV. Temperature Measuring Devices
Observed thermometers missing in small beverage cooler and 2-door upright cooler. Provide thermometer in all coolers to easily monitor cooler temperatures.

PIC Joe
Performed inspection with Rachel DeKold
Updated Green signs

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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
Please only use hand wash sink for washing of hands.
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 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

Report was reviewed with PIC: Adam
Updated green sign.
Inspection conducted with Ben.

I. Employee Health
Management is aware and has a policy regarding handling employee illness.
IV. Demonstration of Knowledge
Person in Charge demonstrates knowledge of Ohio Administrative Code.
VI. Time/Temperature Controlled Safety Food
All foods properly cold and hot held. Proper cooling and date marking procedures were observed and demonstrated by PIC.
III. Preventing Contamination by Hands
Handwashing facilities are adequate and conveniently located. Please ensure that they are supplied with soap and paper towels at all times.

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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