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Business Info

Restaurant: LAWSHEAS
Address: 1488 Morse Rd, Columbus, OH 43229
Total inspections: 14
Last inspection: Aug 1, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The pic @ time of inspection was Bernard Lawshea.

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, Reheating, Cooling, Hot and

The pic @ time of inspection was Bernard Lawshea.
THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.

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, Reheating, Cooling, Hot and

Follow up inspection of 10/14/10. Abate, has complied with all orders.
Observed on evidence of grease or debris in the back of & he facility or the alley way. The facility has a grease tank which is functional and emptied every month by Hansel grease company. 614/272-0925. See attached copies.
Green sign was updated.

CONSULTED WITH THE OWNER BERNARD LAWSHEA(AND MIKE HESTER)
DISCUSSED MENUS, FOOD ALLERGENS.
OUTSIDE DUMPSTER WAS INSPECTED, OKAY.
GREEN SIGN WAS UPDATED AND POSTED.
* THIS WAS RE- ENTERD INSPECTION REPORT. PREVIOUS DATA WAS LOST DURING THE 5/23/11 ENVISION UPDATE.

Elements of the Critical Control Point Inspection
Discussed;menus,food allergens.Consulted with Mike Hester and Bernard lawshea.
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
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. Observed frozen fish thawing under cold running water in the prep sink.
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

TO OBTAIN COPY OF INSPECTION FOR 5/20/11 TO BE RE-KEYED IN SINCE DATA WAS LOST DURING THE ENVISION UPDATE ON 5/23/11

CONSULTED WITH BERNARD LAWSHEA AT INSPECTION.
DISCUSSED MENUS,FOOD ALLERGENS, DISCUSSED WRITTEN PLANS FOR USISNG TIME IN LIEU OF TEMPERATURE.
PUBLIC RESTROOMS + OUTSIDE DUMPSTER AREA WERE INSPECTED.
GREEN SIGN WAS UPDATED AND POSTED ON THE DOOR.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware andl have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
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, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking temperatures

PERSON IN CHARGE: MIKE, KITCHEN MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MIKE, MANAGER BERNARD, OWNER
II. PERSONNEL CLEANLINESS
AT TIME OF INSPECTION, OBSERVED EMPLOYEES ON BREAK IN KITCHEN AREA EATING LUNCH. EDUCATED AND DISCUSSED WITH MANAGER, EMPLOYEES SHALL EAT IN DINING ROOM AREA.
Food employees shall eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
WITH HANDSINKS BLOCKED AND MISSING SUPPLIES, FOOD EMPLOYEES ARE NOT PROPERLY WASHING HANDS IN SITUATIONS THAT SPECIFICALLY REQUIRE THEM TO DO SO. POOR PERSONAL HYGIENE IS A MAJOR RISK FACTOR FOR FOODBORNE ILLNESS ACCORDING TO THE CDC.
Hand washing facilities are adequate and conveniently located and shall be accessible for employees.
Hand washing facilities shall be adequately supplied and hands shall be properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
DUE TO NUMBER OF CRITICAL AND NON-CRITICAL VIOLATIONS, PERSON IN CHARGE IS UNABLE TO DEMONSTRATE THE NECESSARY FOOD SAFETY KNOWLEDGE.
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold

inspection with Carol Zubovich

PERSON IN CHARGE: BERNARD, OWNER
- FOLLOW-UP INSPECTION WITH M. THIEL.
- FOLLOW-UP FOR OPEN CRITICAL VIOLATIONS.
- FACILITY ABATED ALL CRITICAL AND NON-CRITICAL VIOLATIONS BY THIS FOLLOW-UP INSPECTION.
- CLOSED OUT OPEN CRITICAL VIOLATIONS.
- NO FURTHER FOLLOW-UP.

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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