FRENCH LOAF, 1456 W 5th Av, Columbus, OH 432122400 - Restaurant inspection findings and violations



Business Info

Restaurant: FRENCH LOAF
Address: 1456 W 5th Av, Columbus, OH 43212-2400
Total inspections: 9
Last inspection: Oct 31, 2012
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • Single-service articles or single-use articles were reused.
  • The operator is not using an effective method for cooling.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • There was no properly trained person in charge designated.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Inspection 30 day Nov 4, 2011 71
No violation noted during this evaluation. Critical Control Point Nov 4, 2011 100
  • There was no properly trained person in charge designated.
Followup Inspection Nov 21, 2011 95
No violation noted during this evaluation. Followup Inspection Dec 6, 2011 100
No violation noted during this evaluation. - Mar 27, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food items are not protected from contamination during storage.
  • Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items.
Standard Inspection May 31, 2012 95
No violation noted during this evaluation. Critical Control Point May 31, 2012 100
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Standard Inspection Oct 31, 2012 99
No violation noted during this evaluation. Critical Control Point Oct 31, 2012 100

Violation descriptions and comments

Nov 4, 2011

PIC/ Employee Katie
Updated Green Sign

Nov 4, 2011

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed all hand washing sinks provided hot water, hand washing sign and were fully stocked with soap and paper towels.
IV. Person in Charge/Demonstration of Knowledge
Observed no properly trained designated PIC on site at time of inspection. Facility must always have a properly trained PIC on site at all times. The facility has a new owner and is required to attend a food safety class. Must attend food safety class and have someone on site that has been properly trained by the follow-up inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed cheesecakes in front service/ display cooler holding at 50 degrees F. TTCS foods must hold at or below 41 degrees F. Foods were discarded at time of inspection.
Employees could not explain the proper times and temperatures for proper cooling. Must ensure all TTCS foods are properly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours. Foods must be properly cooled and stored in a way that wont contaminate other foods. Do not place Quiche in front display cooler until they are fully cooled.
VIII. Date Marking/Time as a Public Health Control
Observed sliced deli meat not discarded when the date mark exceeded 7 days. Must use or discarded opened/ prepared TTCS

Nov 21, 2011

PIC Ann/ Logan
Notes:
-Spoke with Jack Kelly at time of inspection about employee training, cooling procedures and proper date marking procedures.
-Provided food safety workshop schedule.
-Facility must have PIC's attend food safety training by the follow-up inspection.

Dec 6, 2011

PIC Ann
Updated Green Sign
All open violations have been corrected.
PIC attended level 1 training on Friday Dec 2nd.
.

Mar 27, 2012

Collected check for $28.00 made payable to Columbus City Treasurer.
Check# 1465
PIC- Ann

May 31, 2012

Person In Charge- Logan
Updated Green Inspection Sign.

May 31, 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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

Oct 31, 2012

Updated Green Sign
The report was reviewed with the Person In Charge- Ann

Oct 31, 2012

I. Employee Health +
II. Good Hygienic Practices +
III. Preventing Contamination by Hands +

IV. Person In Charge Knowledge +
VI. Time/ Temperature Controlled for Safety Foods +

VII. Protection from Contamination +
VIII. Chemical +

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