FRISCH'S BIG BOY #199, 2375 Silver Dr, Columbus, OH 43211 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	Critical Control Point	Apr 12, 2010	100
Equipment and/or components were not maintained in good working order. Nonfood-contact surfaces are not cleaned frequently enough. Plumbing system is not maintained in good repair. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Apr 12, 2010	78
Food employee was touching ready-to-eat food with bare hands.	Followup Inspection	Apr 27, 2010	95
Equipment and/or components were not maintained in good working order. Food-contact surfaces were dirty. The operator is not using an effective method for cooling.	Standard Inspection	Sep 29, 2010	89
No violation noted during this evaluation.	Followup Inspection	Sep 29, 2010	100
No violation noted during this evaluation.	Critical Control Point	Sep 29, 2010	100
No violation noted during this evaluation.	-	Jan 13, 2011	100
Food-contact surfaces were dirty. In-use utensils are improperly stored.	Standard Inspection	Apr 29, 2011	94
No violation noted during this evaluation.	Critical Control Point	Apr 29, 2011	100
A quaternary ammonium sanitizing solution was being used improperly Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Food employee(s) did not wash hands in situations that specifically require them to do so. In-use utensils are improperly stored. Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked. Single use gloves were used for more than one task or were not changed when contaminated. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Sep 21, 2011	72
No violation noted during this evaluation.	Critical Control Point	Sep 21, 2011	100
A chlorine sanitizing solution was being used improperly. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. In-use utensils are improperly stored. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Oct 5, 2011	83
No violation noted during this evaluation.	-	Oct 13, 2011	100
No violation noted during this evaluation.	-	Oct 19, 2011	100
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. The can opener blade was dull and creating metal fragments The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].	Followup Inspection	Oct 19, 2011	91
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Nov 7, 2011	89
Access to handwashing sink is blocked. Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. The can opener blade was dull and creating metal fragments	Followup Inspection	Dec 5, 2011	97
The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.	Followup Inspection	Jan 4, 2012	95
No violation noted during this evaluation.	Complaint Inspection	Apr 20, 2012	100
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.	Standard Inspection	Apr 20, 2012	99
No violation noted during this evaluation.	Critical Control Point	Apr 20, 2012	100
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment capable of achieving a utensil surface temperature of 160 °F (71 °C). Clean equipment and utensils were not properly stored. Food is stored unwrapped or in uncovered containers. Observed unacceptable employee beverage containers. PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine. The food facility is not preventing cross contamination between different types of raw animal products. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Sep 19, 2012	73
No violation noted during this evaluation.	Critical Control Point	Sep 19, 2012	100
Clean equipment and utensils were not properly stored.	Followup Inspection	Oct 15, 2012	99

Violation descriptions and comments

II. Personnel Cleanliness (+)
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
Hands are properly washed when required

IV. Person in Charge/Demonstration of Knowledge (+)
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 are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
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

VIII. Date Marking/Time as a Public Health Control (+)
Ready to eat potentially hazardous foods are date

PIC ; Gail
Discuuses changing out scrambled egg bowl at least once every 4 hours.
Changed date on placard.

Please make sure wiping cloth water is changed frequently
Recommend using metal pan on salad bar for pasta salad.
Recommend using was pencil to mark egg bowls. (4hrs max)
PIC: Dave
Changed date on placard.

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 (+)

ATTEMPTED TO CONDUCT 2ND CCP INSPECTION. 2ND INSPECTION WAS DONE BY MR. FASONE ON 9-29-10.
I WILL ENTER THIS INSPECTION IN ENVISION.
THE PIC WAS DAVE SMITH, EXECUTIVE MANAGER.

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Gloves Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Manager was able to explain all processes correctly.
V. Thawing (+) Thawing is done in walk in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) Facility uses stickers for date marking of all food items that are going to be held for more than 24 hours.
IX. Consumer Advisory(+) Facility has advisory printed on bottom of menu.
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) Observed spatula, spoons, and tongs with food debris on them while stored in clean utensil area. Corrected at time of inspection.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Handwashing (-) Observed employee not wash hands before putting on new gloves. Ensure hands are washed before new gloves are put on.
Cold holding (-) Observed food holding from 60-68 F. Items were discarded.
Date marking (-) Observed deli meat not dated. Ensure deli meat is dated.
Protection from contamination (-) Observed employee touch raw meat and then ready to eat food with out changing gloves.
Employee Health (+) Has Policy
PIC Knowledge (+) Servsafe Certifide
Thawing(+) Done in cooler

Inspection completed with Mike Thiel. Green sign posted and yellow sign removed at time of inspection.
PIC Graig.

Complaint# CO0030624 Turkey burger not cooked well done: soft mushy. I'm probably going to be sick. Temperture of burger questioned
Talked to Stephanie executive manager. This spmplaint was also sent to corporate. Temperatures of meats ate periodically taken. Ground turkey is cooled to 155
Burgers come in frozen and are thawed in cooler.
Facility offered to exchange entree
Closed

TALKED TO STEPHANIE
OBSERVED TEST TRIPS IN FACILITY AND MAZ REGISTERING THERMOMETER
UPDATED GREEN FOOD SAFETY SIGN

EMPLOYEE ILLNESS POLICY REGARDING FOODBORNE ILLNESS MUST BE ADHERED TO
MANAGER KNOWLEDGEABLE ABOUT FOOD SAFETY, SANITATION, AND SERVSAFE TRAINING OF SEVERAL STAFF POSTED
FOODS FROM APPROVED SOURCES
OBSERVED THAWING IN COOLERS
DATEMARKING ON FOODS KEPT OVER 24 HOURS
CONSUMER ADVISORY ON MENU
MAKE SURE THERMOMETERS ARE IN COOLERS, FREEZERS TO ENSURE CORRECT TEMPS AND AS A BACK UP TO THERMOMETERS CONNECTED TO COOLING UNITS

PIC: Bambi and Brett
Report discussed and reviewed with Bambi.
Inspection conducted with Jennifer Panian.
Updated green sign.

II. GOOD HYGIENIC PRACTICES
Observed employee drink was not covered.
CDC Risk Factor: Poor hygiene.
VII. PROTECTION FROM CONTAMINATION.
Observed dishwashing machine was sanitizing at plate temperature of 158F. Facility must use 3-compartment sink until dishwasher is fixed.
CDC Risk Factor: Contaminated Equipment
X. CHEMICAL
Observed toxic substances were not properly labeled. PIC labeled at time of inspection.
CDC Risk Factor: Contaminated Equipment

PIC- John
Inspection report discussed and reviewed with PIC.
All critical violations corrected.
NOTE: Facility has acquired heat strips to test dish machine rinse temperature. High temp thermometer registered final rinse plate temperature of 160 F at time of inspection. Continue to monitor and test final rinse temperature with heat strips to ensure dish machine reaches utensil surface temperature of at least 160 F.

AL	CA	CO	DC	DE	FL	GA
IA	ID	IL	IN	KS	KY	LA
MD	ME	MI	MN	NC	NE	NH
NJ	NV	NY	OH	OK	OR	PA
SC	TN	TX	UT	VA	WA	WI

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

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FRISCH'S BIG BOY #199, 2375 Silver Dr, Columbus, OH 43211 - Restaurant inspection findings and violations

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FRISCH'S BIG BOY #199, 2375 Silver Dr, Columbus, OH 43211 - Restaurant inspection findings and violations

Business Info

Inspection findings

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Violation descriptions and comments

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