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Business Info

Restaurant: LA PATRONA
Address: 2977 N High St, Columbus, OH 43202
Total inspections: 17
Last inspection: Dec 5, 2012

Score
(the higher the better)
91

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Violation descriptions and comments

Assist with change of owner with Carol. (Spanish)

CHANGE OF OWNERSHIP INSPECTION AT FACILITY WITH VINCE FASONE. COMPLETED PROFILE FORM AND SIGNED APPLICATION. LICENSED AS A RISK CLASS LEVEL 4, 2107, AND RECEIVED CHECK #999997 IN THE AMOUNT OF 628.00. INSPECTED AND APPROVED TO OPERATE.
WITHIN 30 DAYS:
- FACILITY SHALL PROVIDE TWO HANDSINKS (MAIN KITCHEN AREA; AND BEVERAGE AREA)
- REPAIR SPRAY HOSE. REPAIR PREP TOP TO COLD HOLD AT 41 F OR BELOW.
- FINISH ALL UNFINISHED WOOD SURFACES
- ALL LIGHTS SHALL BE SHIELDED. PROVIDE LIGHTING IN STORAGE AREA.
- REPAIR BROKEN HANDSINK IN WOMEN'S RESTROOM.

ON-SITE CONSULATION AT FACILITY W/ R. ACQUISTA TO DISCUSS FACILITY QUESTIONS WITH ORDER TO INSTALL ADDITIONAL HANDSINKS (BEVERAGE AREA; MAIN AREA OF KITCHEN).

PERSON IN CHARGE: ALBERTO, OWNER
ISSUED NEW GREEN PASSED INSPECTION PLACARD AND POSTED AT FRONT ENTRANCE.

PERSON IN CHARGE: ALBERTO, OWNER
PERSONNEL CLEANLINESS
Food employees shall eat, and drink only in designated areas. Employees shall drink from only covered beverage containers.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied. Provide handwashing signage; and waste receptacles at each handsink.
Exposed ready-to-eat foods are not touched by bare hands
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has completed Level One Training at CPH and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled using ice wand and cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Observed hot foods are

PERSON IN CHARGE: ALBERTO, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: ALBERTO, OWNER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods shall not be touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has completed CPH Level One Training in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods shall be protected

PERSON IN CHARGE: ALBERTO, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: ALBERTO, OWNER
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Observed TCS food products hot holding below 135 F (shredded beef, 123 F; cooked rice, 120 F). Products out of temperature less than 4 hrs. TCS food products were reheated to 165 F and temperature of unit increased. Observed cooked rice, 136 F. TCS food products MUST hot hold at 135 F or above to reduce the potential for bateria growth.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
XI. PROTECTION FROM CONTAMINATION
Observed ice scoop handles stored in direct contact with ice at bar and beverage ice bins used for consumer beverages. Handles shall be stored in an upright position to protect ice from contamination. Additionally, observed container of limes stored in bar ice bin with ice used for consumer beverages. Owner removed the container at time of inspection and abated. And finally, observed knife stored in the crack between kitchen prep top units. Educated and discussed with owner to store utensils on clean, sanitized surfaces. Food residues and debris can accumulate in the cracks between equipment and is not a clean, sanitized surface appropriate for utensil storage. Knife was properly removed during inspection.
Raw foods are separated from each other during storage, preparation, holding, & display.

PERSON IN CHARGE: ALBERTO, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: ALBERTO, OWNER
II. PERSONNEL CLEANLINESS
Food employees eat, and shall drink only in designated areas. Drink from only covered beverages with a lid / straw. Observed employees with proper hair restraints and clean outer clothing.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required. Observed employee arrive to work and properly wash hands prior to begining shift.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has attended CPH Level One Training.
VI. THAWING
Foods are thawed under refrigeration.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Reviewed TCS cooking temperatures with Owner.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
IX. CONSUMER

PERSON IN CHARGE: ALBERTO, OWNER
- COMPLAINT INVESTIGATION FOR ABOVE COMPLAINT. COMPLAINANT BELIEVES HE ATE CHILE RELLENO AT FACILITY WHICH RESULTED IN A FOODBORNE ILLNESS.
- ARRIVED TO FACILITY AND DISCUSSED COMPLAINT WITH OWNER. OWNER WAS UNAWARE OF THE FOODBORNE COMPLAINT INCIDENT OCCURRING 11/11/11.
- CONDUCTED STANDARD AND CCP INSPECTIONS AT TIME OF COMPLAINT INVESTIGATION.
- OBSERVED ALL HANDSINKS PROPERLY SUPPLIED WITH SOAP, PAPER TOWELS AND HOT WATER.
- OWNER HAS ATTENDED CPH LEVEL ONE TRAINING. OBSERVED POSTED CERTIFICATE OF COMPLETION.
- OBSERVED NO CROSS CONTAMINATION ISSUES.
- OBSERVED ALL TCS FOOD PRODUCTS PROPERLY HOT HOLDING ABOVE 135 F.
- OBSERVED CHILES RELLENOS PREPARED ON 11/12/11 PROPERLY COLD HOLDING AT FACILITY WALK IN COOLER AT 42 F.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED KITCHEN PREP TOP UNIT COLD HOLDING TCS FOOD PRODUCTS ABOVE 41 F (RAW MARINATED CHICKEN, 52 F; SHREDDED CHEESE, 51 F). ALL TCS FOODS (DICED TOMATOES, SOUR CREAM, MARINATED CHICKEN, SHREDDED CHEESE) VOLUNTARILY DISCARDED DURING INSPECTION. OWNER

PERSON IN CHARGE: ALBERTO, OWNER
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATIONS.
- OBSERVED FACILITY REPLACED THE KITCHEN PREP TOP UNIT THAT WAS COLD HOLDING TCS FOODS > 41 F.
- OBSERVED NEW KITCHEN PREP TOP UNIT AND TCS FOODS (I.E, SLICED TOMATOES, RAW CHICKEN, SHREDDED CHEESE) COLD HOLDING < 41 F.
- CLOSED OUT OPEN CRITICAL VIOLATIONS.
- NO FURTHER FOLLOW-UP.

Report signed by and reviewed with PIC: Alberto
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work with food if feeling ill or showing symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. Discussed reheating and cooling processes. Observed proper reheating temperatures.
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. Continue to monitor the sanitizing concentration of dish machine.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC: Martha - signed and reviewed report
Updated green sign
Overall, facility is doing a good job maintaining compliance. Thank you.
Flu information:

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
(+) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
-Good.
(+) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
- All hand sinks stocked with soap and paper towels and used appropriately.
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code.}
(+) V. Food from Approved Source {Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.}
(+) VI. Time/Temperature Controlled Safety Food {Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding

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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