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Business Info

Restaurant: KNOTTY PINE BAR AND GRILL
Address: 1765 W 3rd Ave, Columbus, OH 43212
Total inspections: 16
Last inspection: Nov 7, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PIC Cathy
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe/PIC Certified
V. Thawing (+) Refrigeration /cooking
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 (-) Raw/ RTE foods on grill
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
.

PIC Alis
Updated Green Sign
Notes: Make sure to hang mops to dry after use.
Do not use towels under cutting boards. Use non-skid pads that are smooth and easily cleanable.

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 (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot above 135, Cold below 41. Use metal pan when cooling using ice bath method!
VIII. Date Marking/Time as a Public Health Control (-) Missing date marks, not discarded within 7 days.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean more frequently
XII. Chemical (+) Label all chemical spray bottles
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)

PIC Alis/ Cathy
Updated Green Sign
Most open violations have been corrected.

PIC Jim
Updated Green Sign
Notes: Must remove hand washing sign, soap and paper towels from mop sink. Place hand washing sign at bar hand washing sink!

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed hot meatballs on line holding at 120 degrees F. Must hold hot foods above 135 degrees F to prevent the growth of harmful bacteria. Employee rapidly reheat food to 165 degrees to then hold above 135 degrees F.
Observed cold foods in prep top cooler across from grill holding above 41 degrees F. (Chicken 45, Pork 46) Must hold all cold foods below 41 degrees F. Food was discarded at time of inspection.
Observed foods being improperly cooled/ stored. Chicken was tightly wrapped holding at 68 degrees F. Do not tightly wrap foods until they are fully cooled. Employee placed foods in shallow pans/ uncovered in the walk-in cooler at time of inspection.
VIII. Date Marking/Time as a Public Health Control
Make sure all foods are properly date marked and used or discarded within 7 days.
XI. Protection from contamination
Observed cooked/ RTE roast beef stored underneath raw chicken in walk-in cooler. Do not store any RTE food near/ below raw food to prevent cross-contamination. Roast beef was voluntarily discarded at time of inspection.
XII. Chemical
Observed no measurable chlorine in chemical dish machine. Must provide a minimum of 50ppm chlorine to effectively sanitized dishes. Test with test strips

PIC Jim
Updated Green Sign
Observed no violations at time of inspection.
All open violations have been corrected.

PIC Kathy/ Jim
Updated Green Sign
-Keep close eye on cooler gasket on small prep top cooler on the line!

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed multiple fully stocked hand washing sinks throughout the facility. Observed employees wearing gloves when handling any RTE foods.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained at or below 41 degrees F. Hot foods were maintained above 135 degrees F. Employee explained proper cooling procedures using an ice bath method. Must ensure foods are properly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours.
VIII. Date Marking/Time as a Public Health Control
Observed foods in walk-in and reach-in cooler not discarded when the date mark exceeded 7 days. Must ensure all TTCS foods are properly date marked and used or discarded within 7 days if held refrigerated. Foods were discarded at time of inspection. When date marking food, must ensure to count the day the food is prepared or made as day one.
XI. Protection from contamination
Observed toaster stored next to hand washing sink. Move toaster or provide splash guard on sink to prevent contamination.
XII. Chemical
Observed chemicals throughout facility not labeled. Also observed unapproved pest control devices throughout the facility. Pest control devices

PIC Kathy/ Jim
Updated Green Sign
All open critical violations have been corrected.
-Splash guard for kitchen hand washing sink has been ordered. Store paper towels in a location that contamination of food/ food contact surfaces will not occur.
.

Collected check for $853.00 made payable to Columbus City Treasurer.
Check # 8419
PIC- Cathy

PIC- Kathy
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

Updated Green Sign
Reviewed with PIC- Kathy

I. Employee Health +
II. Good Hygienic Practices +
III. Preventing Contamination by Hands +

IV. Person In Charge Knowledge +
VI. Time/ Temperature Controlled for Safety Foods +
VII. Protection from Contamination +

VIII. Chemical +

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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