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Business Info

Restaurant: FRIENDSHIP VILLAGE RIDGEWOOD TERRAC
Address: 5800 Forest Hills Blvd, Columbus, OH 43231
Total inspections: 10
Last inspection: Aug 15, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
All CCPs were discussed or observed. Facility is doing a great job with food safety.

PIC Sue available for inspection. Green sign updated. No violations at time of inspection. This kitchen is actually more of a satellite kitchen where foods are transported down the hallway from the main kitchen . The only food cooked on a regular basis here is grilled such as burgers. Both kitchens have buffets that are used at mealtimes for residents. Please be sure that cold food has ice underneath to maintain proper temperatures and any foods not in use are placed in cooler. Thank you!

This is a satelite food prep area. Minimal food prepared. No cooking, no reheating. Serves community which is not as independent.
No food prep at time of inspection . Cold salad buffet line was set up.
Noted no critical violation.
P1C @ time of inspection was Mohammed Dhamani.
Green sign were updated and posted on the door.

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 (N/A)
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 RESTROOMS WERE INSPECTED, OKAY.
THE CONCENTRATION OF QUART SANITIZER IN THE SANITIZER BUCKET WAS 200 PPM.
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 (+)
Managementis 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.
No violations at time of inspection.

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: Mohammmed
Mohammed is Certified ServSafe
Updated green sign.

PIC: Mohammed
* Mohammed is Certified ServSafe
* Handwash sinks are located in a convenient locations
* Person in charge is familiar with food safety code
* All the food items in the walk-in cooler are properly date marked
* All the food items are received from approved sources
* High susceptible people srved pasteurized foods
* Personal cleanliness is good
* All the temperature measurng devices are available
* Cooking, reheating, cooling hot and cold food items were within the required temperatures.

The following food items temperatures were 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