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Business Info

Restaurant: FRISCHS BIG BOY #151
Address: 8121 N High St, Columbus, OH 43235
Total inspections: 16
Last inspection: Nov 12, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

pic-manager
updated green sign

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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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,

PIC: Doug

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures (-) see standard report
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

Updated green sign.

I. Employee Health (+) Has Policy
Management was able to clearly explain their policy regarding employee illnesses.
II. Personnel Cleanliness (+)
Acceptable
III. Hand washing, Prevention of Contamination from Hands (+)
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Manager was able to explain procedure for cooling items, proper temperatures, how to calibrate a thermometer.
V. Thawing (+)
All thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+)
All items were properly date marked
IX. Consumer Advisory
Observed consumer advisory on menu.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
Acceptable, foods properly stored.
XII. Chemical (+)
Labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
Present and calibrated

Person in charge- Dave. Inspected dish machine. Dish machine final rinse temperature reached the minimum of 180 F.

PIC- Mindy. Updated green sign.

Discussed procedures for handling customers with allergies and what the manager would do in the event of a power outage. In the event of a power outage the manager stated that all food would be placed in coolers. Then depending on the length of the power outage, food might be transported to another facility. In the case of a customer with an allergy concern, the manager is alerted and will check the product labeling. If unsure it the product contains the allergen, the manager will suggest another menu item.
Reviewed most recent pest control report from Bona Fide.
II. Personnel Cleanliness (+) Acceptable
Observed employees in dean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+)
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Manager was able to answer food safety related questions accurately.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XV. Temperature Measuring Devices (+) Present and calibrated
Observed manager correctly calibrate a thermometer.

PIC: Doug
Updated green sign
Follow-up inspection in about 2 weeks.

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if ill.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed employees working on grill / cook line are not properly handwashing before putting on gloves and are wearing gloves for more than one task. Wearing gloves as a barrier between hands and ready-to-eat food is acceptable, but may not be efficient in your kitchen. To prevent cross contamination of food, monitor practices and ensure employees are properly washing hands when required. Will follow-up in 2 weeks.
IV. Person in Charge/Demonstration of Knowledge (+) PIC knowledgeable in food safety. Suggest monitoring employees more to ensure proper handwashing and glove usage.
V. Thawing (-) Observed crab meat thawing at room temperature in a pan. Product moved to refrigerator. Follow proper thawing procedures to ensure product does not rise above 41 deg F where bacteria growth occurs more rapidly.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed raw hamburger meat in cold hold ice well in front of grill and sliced tomatoes in prep counter in ice where above 41 deg F. To prevent bacteria growth that may cause foodborne illness, ensure TCS products are held at 41 deg F or below. Products were discarded during inspection.
VIII. Date Marking/Time as a Public Health Control (-) Observed bag of spaghetti delivered from another kitchen was not discarded at

Discussed inspection report violations with PIC and ways to correct the critical violations

PIC: Doug
Follow-up inspection for Standard conducted on 3-9-12.
All Critical and Noncritical violations have been corrected. Discussed food handling, handwashing, and glove usage practices for cooks on grill line. Observed hamburger pattis and sliced tomatoes being stored in walk-in cooler during down times in operation. Spaghetti not in facility at time of inspection, PIC stated the products are being checked on every delivery for date marking.

PIC Doug. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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
Hands were not properly washed when required. Observed employee change gloves without washing hands. Explained to employee the importance of hand washing and why he needs to wash hands.
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 questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (-) Observed deli meat that had been opened from original packaging with no date marking.
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA

All previous violations corrected at time of inspection. PIC Doug.

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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