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Business Info

Restaurant: GARAGE CAFE
Address: 451 W 10th St, Columbus, OH 43210
Total inspections: 14
Last inspection: Jun 29, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC: Christie Hambadi
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) observed employees properly washing hands.
IV. Person in Charge/Demonstration of Knowledge (-) PIC, Christie, knowledgeable of food safety, but managers of individual areas did not answer all questions correctly. Suggest more training by PTC or taking Level 1 training class. Schedule provided.
V. Thawing (+) Observed frozen foods being thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Observed some products not date marked.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Observed chemical bottles w/o label.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (-) thermometers not readily available in all food prep areas (Mark Pi buffet).

PIC: Christine
All Critical violations corrected
Remaining Non-Critical items from standard inspection should be corrected by next regular inspection.

PIC: Christy
Updated Green Sign

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+) Good.
III. Hand washing, Prevention of Contamination from Hands (-) Needed paper towels at hand sinks.
IV. Person in Charge/Demonstration of Knowledge (+) Good
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures in compliance.
VIII. Date Marking/Time as a Public Health Control (+) Good.
IX. Consumer Advisory (+) N/A
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Good.
XII. Chemical (+) Chemicals properly labeled and stored.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available

PIC: Christie, Joshua, Andy, Yong
Updated Green Sign
Note: Spray hose on prep sink is close to hanging below flood rim line. To prevent backflow, please adjust hose so it is at least 1 inch above the flood rim line of sink.
Note: Observed basin under 2 comp sink with accumulation of food. To prevent attraction of pests and help with smell, please clean frequently.

II. Good
IV. PIC is knowledgeable in food safety and many employees have been sent to Level 1 training.
VI. Observed food being thawed under refrigeration.
VII. Observed temperatures in compliance.
VIII. Observed products properly date marked.
IX. (n/a)
X. (n/a)
XI. (-) Observed bags of rice stored on floor. To prevent contamination, please always store at least 6 inches off floor.
XII. Chemicals properly stored and labeled.
XV. Thermometer available and calibrated.

PIC: Christie
Follow-up inspection for Standard on 8-18-11.
Critical violations corrected: Hand sink faucet repaired; leak under 3comp sink repaired; ice machine splash guard clean.

PIC: Christina
Updated green sign
Website for alternate language Level 1 food safety training: www.statefoodsafety.com

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (-) PIC of Mark Pi did not demonstrate knowledge in food safety: could not answer food safety questions and several Critical Violations. Suggest PIC of Mark Pi take a Level 1 food safety training class.
V. Thawing (-) Observed Mark Pi thawing frozen chicken at room temperature. To prevent bacterial growth which may cause foodborne illness, TCS products must be thawed properly. Corrected during inspection by moving product to room temperature.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed cooked rice being held below 135 deg F. To prevent bacterial growth which may cause foodborne illness, always keep hot TCS products at 135 deg F or above. Corrected during inspection by discarding product after 4 hours.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
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 (-) PIC of Mark Pi did not know

PIC: Young and Eddie
Follow-up inspection for Standard on 1-31-12
All critical violations corrected. Discussed cooking, hot holding and thawing procedures with PIC at Mark Pi. 2 people from Mark Pi attended Level 1 training.

Talked to Christie-overall manager and managers in each of the divisions
Level one training has been taken by several employees
updated Green Food Safety placard
Talked to Young. Mark Pi Andy Pizza/Pasla Josh Deli Danny Coffee I Beverage
Coolers were 40 and below at all stations
thermometers in coolers and probes wee available

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Be aware Major Food Allergens are part of the Food Code for your information. Discussed major food allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Christie
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods

COMPLAINT: OSU HOSPITAL FOOD COURT UNDERNEATH PARKING GARAGE...FOOD WAS COLD AND FOOD COURT DIRTY.
TALKED TO CHRISTIE
THERE ARE SEVERAL RESTURANTS AT ADDRESS. TOOK A GUESS CONPLINANT WAS DESCRBING THIS FACILITY.
AT TIME OF INSPECTION FACILITY WAS LOOKING OK
CLOSED
CO0031454

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Takes reservations:

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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