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Business Info

Restaurant: LEVEL DINING LOUNGE
Address: 700 N High St, Columbus, OH 43215
Total inspections: 12
Last inspection: Aug 20, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Talked to Brent
Updated Green Food Safety Placard

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 Brent
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. Temperatures measuring devices were provided in all required

Talked to Brent
Updated Green Food Safety Sign

Discussed with Brent
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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Watch temps on coolers to keep at 41 or below
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

ABATE

TALKED TO PREVIN
BAR LOOKS GOOD

SICK LEAVE POLICY FOR FOODBORNE ILLNESS IN PLACE
KEEP EYE ON COOLER TEMPS KNOW THEY ARE 41 OR BELOW
CONSUMER ADVISORY DOCUMENTED ON MENU

Talked to Previn
updated Green Food Safety Sign
Several equipment repairs were being repaired

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 Previn manager
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.

PIC - Brent *=Critical Violation - Updated Green Sign.

VII – Cold Holding (-) Observed TCS foods held in two prep cooler that were in the temperature danger zone. Cold TCS foods shall be held at 41 F or below to prevent bacterial growth and potential consumer illness. The operator voluntarily discarded all unsafe food during the inspection. CDC Risk Factor 1 – Improper Holding Temperature
VIII – Time as a Public Health Control (-) Observed butter, chicken stock, and beef stock that were held at room temperature without being labeled with a discard time. TCS foods held using time control shall be clearly labeled with a discard time that cannot exceed 4-hours from the time of being removed from temperature control. A time control policy shall be available for the items listed above, if they will continue to be held at room temperature. Ensure all products are clearly labeled with a 4-hour discard time. A policy will be provided for you by the next inspection. CDC Risk Factor 4 – Unsafe Source.
TCS = Time/Temperature Controlled for Safety Foods

PIC - Todd/Previn
All violations listed on the previous inspection report have been corrected. Always have a discard time posted on your food products held at room temperature (beef/chicken stock).

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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