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Business Info

Restaurant: FRIENDSHIP VILLAGE MAIN KITCHEN
Address: 5800 Forest Hills Blvd, Columbus, OH 43231
Total inspections: 11
Last inspection: Aug 15, 2012

Score
(the higher the better)
95

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Violation descriptions and comments

PIC Sue available for inspection. Green sign updated. Follow up scheduled for two weeks. Facility doing an excellent job in most areas. All employees were knowledgable.

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Proper hardworking and glove usage
IV. Person in Charge/Demonstration of Knowledge (+) P/C and employees all knowledgeable.
V. Thawing (+) Foods are thawed in cooler or as part of the cooking process
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Aside from the cooler that was broken, all foods are being properly cooked, held, and reheated
VIII. Date Marking/Time as a Public Health Control (+) datemarking system is excellent
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+) All needs for highly susceptible populations are being met
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise N.A
XV. Temperature Measuring Devices (+) Temperature measuring devices available

PIC Sue and Mohammed called to ask if I could stop by to see that the cooler was working. Everything was great. Cooler was at ambient air temperature of 38�° F.

Pic at time of inspection were Robert Steffen and Mohammed Dhamani '
Discussed Menu's, risk classperson, allergens, equipments
Green sign was updated and posted on the menu.
Discussed food recall.

Elements of the Critical Control Point Inspection
Discussed
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)
As part of the cooking process Cooking,

CONSULTED WITH ROLAND FELLOWS AND MOHAMMED DHAMANI.
DISCUSSED EMPLOYEE ILLNESS LOG
THE OUTSIDE DUMPSTER AREA AND PUBLIC REST ROOMS WERE INSPECTED AND OKAY
THE CONCENTRATION OF QUART SANITIZER IN THE SANITIZER BUCKET WAS 200 PPM.
THE GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Roland Fellows and Mohammed Dhamani.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
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)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)

Person In Charge- Roland
Updated green inspection sign.

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

PIC: Mohammed
Mohammed is Certified ServSafe

Updated Green sign.

PIC: Mohammed
* Mohammed is Certified ServSafe
* Handwash sink is located in a convenient location
* Person in charge is familiar with food safety code
* All the food items in the walkin cooler are properly date marked
* All the food items are received from approved sources
* High susceptible people serve pasteurized foods.
*Personal cleanliness is good
* All the temperature measuring devices are availabe
* Cooking, reheating, cooling hot and cold food items are all within the range of required temperatures.

The following food items temperature was obtained:-

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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