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Business Info

Restaurant: FIFTH AVE INTERNATIONAL K-8
Address: 100 W 4th Ave, Columbus, OH 43201
Total inspections: 8
Last inspection: Oct 17, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Good storage and handwashing.

Update sign

Update sign.
Collect info. for change of name and class. This unit cools cooked meat products,holds the food in cold storage and reheats and serves the food in serving pans the following day. This is a Class IV operation and a employee of the Board of Education said there were 4 or 5 of these operations.

PIC: Liz
Updated green 'Inspected' sign at time of inspection.

Discussed:
I. Employee Health (+) Has policy.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
IV. Person In Charge/Demonstration of Knowledge (+) PIC and all staff are ServSafe certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed cooling and reheating procedures. Temperature logs kept.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Cooked foods observed as properly dated.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4

PIC: Liz
Reviewed report with PIC, Liz
Updated green 'Inspected' sign at time of inspection.
NOTE: Dry storage room painting noted as being needed done on last inspection report is due to be completed this week on in-service day.

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Hand washing sinks properly stocked. Employees wearing gloves when preparing ready-to-eat foods.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC and all employees answered questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
V. Food from an Approved Source (+) Shipment received at time of inspection.
All foods are from an approved source (including but no limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed cooling and reheating procedures. All foods within proper temperature. No food being held hot at time of inspection.
Proper cooking temperatures and

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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