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Business Info

Restaurant: FRANKLIN CO CORRECTIONAL FACILITY
Address: 2460 Jackson Pk, Columbus, OH 43223
Total inspections: 11
Last inspection: Jul 18, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration or as part of a continual cooking process.
XI. Protection from contamination
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.
I recommend designating floor space for pallets of raw meats to ensure separation from ready to eat foods.

Critical items corrected.
Pest control will be an on going issue.
Inspect packages when bringing supplies from downstairs storage. Seal outer openings near food storage when possible.

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
V. Thawing
Foods shall be 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
Thawing under refrigeration is recommended as the facility has pre-planned meals. Plan ahead and thaw needed products under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are to be held at or above 135 F and cold foods are to be held at or below 41 F
VIII. Date Marking/Time as a Public Health Control
If time is used as a public health control the procedure shall be approved by the Columbus Health Department and the food shall be cooked and served within the allowed time frame (4 hours for any temperature or 6 hours for foods starting at 41F and never exceeding 70F)
Please contact me if it is necessary to use time for certain products for assistance in establishing an acceptable procedure.

Log sheets were printed. I strongly recommend that the facility use logs to monitor times/temperature of foods to ensure safe practices.
Feel free to develope your own logging sheets if necessary.

Prior critical items have been corrected.
Discussed cooling of pasta salad.

Elements of the Critical Control Point Inspection
Discussed
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
I recommend maintaining cooling logs to ensure that cooling is happening within the allowed time frame.
Cold foods are to be held at or below 41 F
XII. Chemical
Toxic materials shall be properly identified and stored

PIC: Hal
Hal is the person incharge

No other violations were found.

Updated green sign.

* Person in charge is familiar with the food safety code
* All the food items in the walk-in cooler are properly date marked
* Cooking temperatures were within the required limits
* All the food items were received from approved sources
* All the handwash facilities are located in a convenient locations where the employee can get access to

CONSULTED WITH HAL RHOADS.
DISCUSSED COOLING PROCESS, FOOD SAFETY ISSUES.
DISCUSSED FOOD ALLERGENS,MENUS.
NOTED NO CRITICAL VIOLATION AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED

Elements of the Critical Control Point Inspection
Discussed/Consulted and reviewed inspection report with Hal Rhoads.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)

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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