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Business Info

Restaurant: FIRST WATCH #63
Address: 2103 Polaris Pkwy, Columbus, OH 43240-2022
Total inspections: 16
Last inspection: Nov 26, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves.
IV: Observed the person in charge was very knowledgeable of food safety ad code compliance based on his responses to food safety questions.
VI: Observed food being thawed under refrigeration.
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were not properly date marked.**(Please refer to Standard Inspection Report for violation and corrective text)***
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.
XII: Chemicals were separated from food and food equipment.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

Inspected and changed date on green sign
Observed equipments gasket, doors and handles in good condition
Observed license and verified ownership- yes
Inspection of Air Gaps- yes
Inspection of hand sinks and signage- yes
Identified mop sink- yes
Verified Date marking- yes
Verified Commercial equipment- yes
Verified if Facility has a pest management in place- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Looked at Menu and verified if a consumer advisory was necessary- yes
Person in charge at time of inspection was Jim
Discussed handwashing policy.
Jim is Serv Safe certified

Follow up inspection.
At time of follow up inspection all critical violations have been corrected.
All potentially hazardous food that is prepared and held in the facility were properly date marked.

STATE SURVEY INSPECTION WITH JEAN HAYDEN

UPDATED GREEN FOOD SAFETY SIGN THAT I FAILED TO DO YESTERDAY AND HAD THE CCP INSPECTION FORM SIGNED AND DISCUSSED.

PERSON IN CHARGE: SCOTT, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: SCOTT, GM
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Facility maintains illness logs.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints and covered beverages.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Observed sauce properly cooling in ice bath.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are

ON SITE CONSULTATION AT FACILITY TO DELIVER COPY OF RECENT STANDARD INSPECTION.
ORIGINAL COPY OF REPORT WAS DELETED FROM ENVISION CONNECT PROGRAM DURING UPDATE.
OBTAINED MANAGER'S SIGNATURE ON CPH REPORT COPY.

Updated green sign. Person in charge-Scott.
Inspected facility including restrooms and dumpsters.

I. Employee Health (+)
Has Policy and keeps records of employee illnesses.
II. Personnel Cleanliness (+)
Acceptable
III. Hand washing, Prevention of Contamination from Hands (+)
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
Manager stated that none of their meat comes frozen.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Temperatures were in compliance
The cooling process was discussed for soups. The manager stated that ice baths are used for cooling soups.
VIII. Date Marking/Time as a Public Health Control (+)
all items were properly date marked
IX. Consumer Advisory
The menu was reviewed and an appropriate consumer advisory noted.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
Present and calibrated

Person in charge-Dan. Updated green sign.

Discussed
Provided information
I. Employee Health (+) Has Policy
Discussed employee health policy with manager.
II. Personnel Cleanliness (+) Acceptable
Observed employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Observed employees properly washing hands when needed
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is Serv safe certified. Manager is also very knowledgeable in food safety. Discussed with manager what would be done in the event of a power outage as well as how allergies are handled. Manager was able to clearly explain the steps that are taken which include providing the customer with an allergen menu marking the order ticket to alert cooks, and having one cook prepare the meal from start to scratch.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
Discussed with manager the process of cooking eggs and how cross contamination is avoided. As part of their procedures, eggs are cracked in advance and placed in separate containers.
XII. Chemical (+) labeled

PIC- Douglas
No critical violations
No further action required
Updated Green Sign

PIC- Douglas
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Level 1 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 (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.
Consumer Advisory (+) Printed on menu.

No violations at time of inspection. PIC Heather. Green sign udpated.

I. Employee Health (+) Has Policy. Spoke with facility about shigella.
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 (+)
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 or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) On menu
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 NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical

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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
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4. Franklin County, OH Restaurants