FORUM AT KNIGHTSBRIDGE, 4590 Knightsbridge Blvd, Columbus, OH 43214 - Restaurant inspection findings and violations



Business Info

Restaurant: FORUM AT KNIGHTSBRIDGE
Address: 4590 Knightsbridge Blvd, Columbus, OH 43214
Total inspections: 4
Last inspection: Nov 6, 2012
Score
(the higher the better)

97

Restaurant representatives - add corrected or new information about FORUM AT KNIGHTSBRIDGE, 4590 Knightsbridge Blvd, Columbus, OH 43214 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Standard Inspection Mar 30, 2012 100
No violation noted during this evaluation. Critical Control Point Mar 30, 2012 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Nov 6, 2012 97
No violation noted during this evaluation. Critical Control Point Nov 6, 2012 100

Violation descriptions and comments

Mar 30, 2012

PIC -linda
Observed no violations at the time of inspection. Updatead green sign.

Mar 30, 2012

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 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
Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.

Nov 6, 2012

PIC - LINDA
UPDATED GREEN SIGN
DISCUSSED WITH PIC

Nov 6, 2012

X. Highly Susceptible Populations
Pasteurized juices are being served
Pasteurized eggs are used if undercooked
Raw or partially cooked animal food and raw seed sprouts are not being served.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
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

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