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Business Info

Restaurant: LIFECARE ALLIANCE
Address: 1699 W Mound St, Columbus, OH 43223
Total inspections: 12
Last inspection: Oct 2, 2012

Score
(the higher the better)
84

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Violation descriptions and comments

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAS ZACH.
THE GREEN PLACARD WAS UPDATED.

ELEMENTS OF THE CRITICAL CONTROL POINT INSPECTION OBSSERVED/DISCUSSED:
1. All meals date-marked in coolers.
2. All bulk containers labeled.
3. Handwash sinks supplied.
4. PIC demonstrated food safety knowledge and is ServSafe certified.

There were no violations observed.
The PIC was Zach.
The green placard was updated.

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAS ZACH.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED; ALL EMPLOYEES USE SINGLE-USE GLOVES.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER IS CERTIFIED IN FOOD SAFETY.
V. Thawing (+) FOODS THAWED IN WALK-IN COOLERS.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) FOODS WERE BELOW 41F DURING STORAGE.
VIII. Date Marking/Time as a Public Health Control (+) FOOD DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS ARE SERVED.
X. Highly Susceptible Populations (+) PASTEURIZED JUICES AND EGGS ARE BEING USED AND SERVED.
XI. Protection from contamination (+)
XII. Chemical (+) CHEMICALS STORED IN SEPARATE ROOM.
XIV. Transporting Food off Premise (+) ADEQUATE AND APPROVED EQUIPMENT IS USED FOR TRANSPORT.
XV. Temperature Measuring Devices (+) DISPLAYED IN COOLERS. PROBE THERMOMETERS CALIBRATED WEEKLY.

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAS ZACHARY.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) EMPLOYEES REQUIRED TO WEAR HAIR RESTRAINTS PRIOR TO ENTERING THE KITCHEN.
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED; SINGLE USE GLOVES WORN.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER TRAINED IN FOOD SAFETY- SERVSAFE CERTIFIED.
V. Thawing (N/A) NOT OBSERVED.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OBSERVED FOOD COOLING IN BLAST CHILLER. TEMPERATURE IS CHECKED AND LOGGED HOURLY.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS ARE SERVED.
X. Highly Susceptible Populations (+) ONLY PASTEURIZED EGGS AND JUICES ARE SERVED. NO RAW OR UNDERCOOKED FOOD SERVED.
XI. Protection from contamination (+) TOXIC MATERIALS IDENTIFIED AND PROPERLY STORED.
XII. Chemical (+)
XIV. Transporting Food off Premise (+) FOOD IS TRANSPORTED IN REFRIGERATED TRUCK TO THE OTHER FACILITY.
XV. Temperature Measuring Devices (+)

PIC- Zach
No violations noted at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Zach
Discussed Provided Information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above. Temperature logs are kept for all processes involved in cooking and cooling the foods in the facility.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Acceptable
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.
At time of inspection, no documentation was provided about the catering procedures. Throughout the catering process, temperatures should be documented; while the food

PIC- Zach and Rob
Critical violations noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.
NOTE: At time of inspection, the mashed potatoes were at 80 F while being processed and sealed in the food trays. If warm or hot foods are going to be put in cold holding after being sealed, it would be best that the foods are cold while packaging because the heat from the food will be trapped inside of the package and could potentially prevent the foods from cooling in the allowed amount of time. Ensure to constantly check the temperatures of the foods of they are going to be packaged warm and cooled down.

PIC- Zach and Rob
Discussed Provided information:
Employee Health (+) Has Policy.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
Chemical (+)Toxic materials are properly identified and stored.
Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible that are properly designed and calibrated.
Transporting off Premises (+) Potentially hazardous foods are maintained at proper temperatures during

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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