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Business Info

Restaurant: MAX & ERMA'S #333080
Address: 7480 Sawmill Rd, Dublin, OH 43016
Total inspections: 15
Last inspection: Jul 31, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

PERSON IN CHARGE: DAVE, MANAGER
- PRE-LICENSING INSPECTION. CHANGE OF OWNERSHIP INSPECTION.
- SIGNED APPLICATION. COMPLETED PROFILE FORM. RECEIVED CHECK #806773 FRO $654.00
- INSPECTED AND APPROVED TO OPERATE.
- COMPLETED OWNERSHIP CHECKLIST. NO NEW ADDITIONS OR CHANGES - CHANGE OF OWNERSHIP ONLY.

PERSON IN CHARGE: BRENDON, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- 30 DAY INSPECTION FROM RECENT OWNERSHIP CHANGE. NEW LICENSE RECEIVED AND DISPLAYED.

PERSON IN CHARGE: BRENDON, MANAGER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
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. Provide supply of single-use paper towels at all times.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves; properly washing hands between tasks.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified 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

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

PERSON IN CHARGE: DAVE, MANAGER
XII. CHEMICAL
At time of inspection, observed wet wiping cloth bucket stored on food prep surface beside open food products with risk for potential contamination. Toxic materials shall be properly identified and stored. Manager removed bucket and placed on storage rack separate from food products. Facility has converted dish machine to chemical dishwasher and observed proper 50 ppm chlorine sanitizer.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed large prep top unit non-functional and ice used to maintain TCS food products < 41 F. Observed one container of hard boiled eggs not properly stored in direct contact with ice cold holding > 41 F (eggs, 55 F). Unsafe food product was voluntarily discarded during inspection. Improper holding temperature(s) is a CDC risk factor for foodborne illness.
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 shall be held at 41 F.
XI. PROTECTION FROM CONTAMINATION
Observed interior of kitchen ice machine with accumulation of mold. Discussed with Manager ice shall be drained completely and unit washed, rinsed, and sanitized within 2 wks. Contaminated equipment is a CDC risk factor for foodborne illness. Follow-up inspection within

PERSON IN CHARGE: DAVE, MANAGER
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION - MOLD AT INTERIOR OF BULK ICE MACHINE.
- OBSERVED ICE MACHINE HAS BEEN WASHED, RINSED AND SANITIZED. OBSERVED NO MOLD OR YEAST BUILD-UP.
- CLOSED OUT OPEN CRITICAL VIOLATION.
- MANAGER STATED NEW PORTABLE CUTTING BOARDS ARE ON ORDER. WORN CUTTING BOARDS DISCARDED.
- NO VIOLATIONS AT TIME OF FOLLOW-UP INSPECTION.
- NO FURTHER FOLLOW-UP.

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

PERSON IN CHARGE: BRUCE, MANAGER
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
At time of inspection, observed bar handsink missing a supply of single-use paper towels and supply of hand soap. Additionally, observed back kitchen handsink missing a supply of hand soap. Soap dispenser missing from wall. At time of inspection, Manager provided both handsinks with proper supplies. Hand washing facilities shall be adequate and conveniently located and accessible for employees. Observed side handsink blocked by cart. Manager moved and abated during inspection. A handsink shall be accessible at all times for handwashing.
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. Observed employees wearing single-use gloves while handling ready-to-eat food products.
The CDC lists poor personal hygiene as a major risk factor of food borne illness.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Employee belongings shall be stored in designated areas.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under

PERSON IN CHARGE: BRUCE
- ON SITE CONSULTATION AT FACILITY.
- ATTEMPTED FOLLOW-UP INSPECTION AT FACILITY FOR OPEN CRITICAL VIOLATION. 4.5 A - MOLD IN ICE MACHINE. FACILITY HAS BULK ICE MACHINE SCHEDULED FOR CLEANING ON MONDAY. ATTEMPTED TO PERFORM FOLLOW-UP INSPECTION EARLY - DUE TO UPCOMING HOLIDAY.
- CONFIRMED E-MAILED REPORT WAS RECEIVED.
- RE-ATTEMPT SCHEDULED FOLLOW-UP INSPECTION AFTER THE HOLIDAY.

PERSON IN CHARGE: BRUCE, MANAGER
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION. 4.5 A MOLD AT INTERIOR OF BULK KITCHEN ICE MACHINE.
- OBSERVED FACILITY HAS WASHED, RINSED AND SANITIZED INTERIOR OF ICE MACHINE. OBSERVED NO ACCUMULATION OF MOLD / YEAST.
- CLOSED OUT OPEN CRITICAL VIOLATION.
- FACILITY HAS REGULAR CLEANING SCHEDULE VIA ECOLAB FOR ICE MACHINE.
- FACILITY ADDITIONALLY REPAIRED / REPLACED WORN GASKETS AT SEVERAL REACH IN COOLER UNITS. CLOSED OUT VIOLATIONS.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: SHAWN, MANAGER
- COMPLAINT INVESTIGATION AT FACILITY FOR ABOVE COMPLAINT. CUSTOMER ATE AT FACILITY 2/19/12, (SALAD, HAMBURGER) AND BECAME ILL WITH NAUSEA AND VOMITING. ADMITTED TO RIVERSIDE HOSPITAL FOR ONE NIGHT.
- ARRIVED TO FACILITY AND DISCUSSED COMPLAINT WITH MANAGER WHO WAS AWARE OF COMPLAINT.
- FACILITY HAS FORWARDED TEMPERATURE LOGS TO MAX AND ERMA'S CORPORATE FOR INVESTIGATION.
- MANAGER STATES OVER 120 BURGERS WERE SERVED 2/19/12; 50 GARDEN SALADS; AND OVER 80 OTHER SALADS.
- FACILITY AND COLUMBUS PUBLIC HEALTH HAS NOT RECEIVED ADDITIONAL REPORTS OF FOODBORNE ILLNESSES FROM OTHER CONSUMERS.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED ALL TCS FOOD PRODUCTS INVOLVED IN INVESTIGATION (I.E., SLICED TOMATOES, RAW HAMBURGER) PROPERLY COLD HOLDING AT 41 F OR BELOW.
- MANAGER STATED FACILITY COOKS HAMBURGERS TO AN INTERNAL TEMPERATURE OF 160 F.
- PREP TOP, SLICED TOMATOES: 41 F
- REACH IN COOLER, GARDEN SALAD, 41 F; RAW HAMBURGER, 40 F
- WALK IN COOL: DRESSINGS, 40 F; RAW HAMBURGER, 39 F
- OBSERVED UTENSIL IN CROUTONS TO

Spoke to PIC: Shawn
Corporate office is to mail license payment. At time of consultation, could not verify that payment has been sent. PIC will verify with corporate office. PIC is to call me when Corporate office has been reached. If payment has not been sent, payment must be receieved today (3-26-12.)

Received check #807057 for $853.00 for RL 4 License and late fee.
Spoke to PIC: Stacey Watton
PIC signed application

PIC at time of inspection: Bruce, Assistant Manager
Report reviewed with and signed by: Bruce
Updated green sign
Critical violation corrected, no follow-up required. Please address non-critical violations prior to next Standard inspection.

Discussed with PIC, Bruce
Provided information
I. Employee Health (+) Has Policy. Discussed employee procedures for reporting illness and employees do not work if feeling ill or displaying symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately. Observed employees properly wearing gloves and washing hands.
IV. Person in Charge/Demonstration of Knowledge (+) Demonstrated knowledge in food safety and is ServSafe certified.
V. Thawing (+) Under refrigeration or in cooking process
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. Discussed cooling and reheating procedures.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Printed on menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

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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