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Business Info

Restaurant: FIRST WATCH #61
Address: 496 S High St, Columbus, OH 43215
Total inspections: 11
Last inspection: Jun 28, 2012

Score
(the higher the better)
90

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Violation descriptions and comments

PIC:Brandon
Changed date on placard.
germanvillage@firstwatch.com

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
V. Thawing (+)
Foods are thawed in accordance with OAC .

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

PIC - Rachel
Updated green sign.

Discussed
Provided information
I. Employee Health (+) Management knows proper foodborne illness symptoms
II. Personnel Cleanliness (+) Well maintained
III. Hand washing, Prevention of Contamination from Hands (+) When necessary
IV. Person in Charge/Demonstration of Knowledge (+) All management is servesafe certified
V. Thawing (+) Refridgeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Good temperatures
VIII. Date Marking/Time as a Public Health Control (-) Items on prep line need to be date marked
IX. Consumer Advisory (+) In menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Keep items off floor in coolers.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC- Bryan
Updated green sign.
Keep ice in ice baths surrounding product.

Discussed
Provided information
I. Employee Health (+) All employees are in good health. Record of foodborne illnesses is kept.
II. Personnel Cleanliness (+) Well maintained.
III. Hand washing, Prevention of Contamination from Hands (+) Observed employees washing hands when necessary.
IV. Person in Charge/Demonstration of Knowledge (+) All managers are servesafe certified.
V. Thawing (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures are out of temperature danger area (41�°F-135�°F)
VIII. Date Marking/Time as a Public Health Control (+) Time in lieu of temperature is being used properly.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

had nursing student with me so dicussed proper sanitizing, cooking , cooling and other procedures

PIC - Joe
Updated green sign.

XI. Time as a Public Health Concern
FACILITY IS APPROVED TO BE USING TIME AS A PUBLIC HEALTH CONCERN.
Observed facility did not time stamp indicate when cooked potatoes had been removed from cold holding and placed on the counter for time in lieu of temperature. PIC stated food had bee nout for about one hours time and labeled the product for having at maximum three hours left in time of leiu. Facility must always indicate when a food has been placed into time in lieu of temperature.

PIC Charlie/ Joe
Updated Green Sign
Notes:
- Must ensure butter in pan remains fully submerged in ice bath to maintain proper temperature.
-PIC stated back half of kitchen floor is being re-finished to make smooth and easily cleanable.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC's are Servsafe certified and were able to answer all basic food safety questions.
V. Thawing
Foods are thawed under refrigeration and/ or as part of the cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained below 41 degrees F and hot foods were above 135 degrees F. Observed foods properly cooling on shallow sheet trays. PIC explained soups and other hot foods are cooled using an ice bath ensuring the food is cooled from 135-70 within 2 hours and then 70-41 degrees or below within the next 4 hours.
VIII. Date Marking/Time as a Public Health Control
Observed foods throughout the facility past the date mark and/or not properly date marked. Must ensure all TTCS foods are properly date marked and used or discarded within 7 days. Food was discarded at time of inspection.
IX. Consumer Advisory
Clearly posted on menu
XII. Chemical
Dish machine and wet wiping buckets were measuring at the proper sanitizer concentration.

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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