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Business Info

Restaurant: L'ANTIBES
Address: 772- Ste 106 N High St, Columbus, OH 43215
Total inspections: 11
Last inspection: Aug 21, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

Talked to MAT CHEF
Updated Green Food Safety Placard
FAX

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Mat chef
VI: Observed food being thawed under refrigeration.
V: Foods are from approved source
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently located. Make sure internal thermometers are provided in all required cooling units.

PIC: Matt L

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

ABATE

TALKED TO MIKE AND MATT
NO VIOLATIONS AT TIME OF INSPECTION
VERY RESPONSIBLE OPERATION-SINKS VERY CLEAN FOOD TEMPS 41 OR BELOW
100PPM CHLORINE SANITIZER FOR SINK AND DISHWASHER
UPDATED GREEN FOOD SAFETY SIGN

CONSUMER ADVISORY DOCUMENTED ON MENU
FOODS COVERED AND LABLED
FRESH PREP DAILY
THAWING UNDER COLD RUNNING WATER

Talked to Mat
No violations at time of inspection
Updated Green Food Safety Sign
Floors and walls are about to be done

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 Mat
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 necessary.
IX: Consumer Advisory is

CONSULTED WITH MATHEW LITZINGER/PIC/OWNER.
REVIEWED THE INSPECTION REPORT WITH SAM ELLIS.
DINNING ROOM AND RESTROOMS WERE INSPECTED.
GREEN SIGN WAS UPDATED.
DISCUSSED MENUS, CDC FOOD BORNE RISKS FACTORS.

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

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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