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4. Franklin County, OH Restaurants

Business Info

Restaurant: KSA CAFE
Address: 275 W Woodruff, Columbus, OH 43210
Total inspections: 12
Last inspection: Oct 24, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Person in Charge: Maria
Updated Green Sign
Facility cleanliness is great!

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) Good
III. Hand washing, Prevention of Contamination from Hands (+) Observed hand washing and no bare hand contact with ready-to-eat food.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot and cold hold temperatures adequate.
VIII. Date Marking/Time as a Public Health Control (+) Foods proper by date marked.
IX. Consumer Advisory (+) N/A
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) No raw animal foods.
XII. Chemical (+) Good
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available.

PIC: Maria
Updated Green Sign

Discussed with PIC
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed employees use 3 comp sink for hand washing. To prevent contamination of utensils, do not use 3comp sink for hand washing. Hand sink is for hand washing only and maybe used for no other purpose.
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgeable of food safety.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed receiving temperatures of TCS foods (deli sandwiches) to be above 41 deg F as recorded daily on temperature logs. Temperature record 2 hours after delivery are below 41 deg F. All temperatures taken during inspection in compliance. Temperature range on logs were 43-54 deg F over a several week period. When receiving cold TCS foods, product should be 41 deg F or below. Items are delivered from Raney Commons--> currently aware of and working to remedy the problem.
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

PIC: Tabitha
Updated green sign
emailed inspection reports at time of inspection

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed employee did not was hands after handling mouth part of cup with gloved hands. To prevent contaminating equipment and food, gloves should be removed before drinking or eating and hands must be washed before putting on new gloves. Review "when to wash procedures." PIC discussed with employee and violation corrected at time of inspection.
IV. Person in Charge/Demonstration of Knowledge (+) Knoweldgeable in food safety.
V. Thawing (+) 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 (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 (+) Present and calibrated

Talked to Seth
I did not see a violation occur, but I saw no barrier to pick up apples operator said tongs are most often in place for customer to us Bongs were put in place
Updated Green Food Safety Sign

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.
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 Seth
Saw lead person give instructions to employee so they would k now not to dump in hand wash sink
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

Talked to Maria
observed handWAshing 200 ppm Quat
Quince Salad 42 pasta salad 37
Updated Green Food Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
which are part of Food Code so be aware
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 no 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 Maria

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 necessary.
IX: Consumer Advisory is

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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