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Business Info

Restaurant: PARKVIEW CAFE
Address: 518 E Broad St, Columbus, OH 43215
Total inspections: 16
Last inspection: Aug 17, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

Pic: Deborah
Updated green sign.

Discussed
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 (-) see standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Pic: Debbie

PIC: Debbie
All items corrected @ time of inspection

PIC Debbie. Updated Green Sign.

Discussed
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 (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (-) Please add consumer advisory.
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC Debbie. Temps on salad bar were good.

(-)*see violations on standard report
Discussed critical control points with the person in charge.
TCS = time/temperature controlled for safety food
III. Hand washing, Prevention of Contamination from Hands (-)
Observed employees fail to wash hands in circumstances that required them to do so. The person-in-charge and the head chef were the only two people who were observed washing their hands during the inspection. Food employees were not properly using their gloves or were not washing their hands when the circumstance required them to. Observed a food employee touch ready-to-eat food with his bare hands. To prevent the spread of disease all food employees shall properly wash their hands when required to and shall not touch ready-to-eat food with their bare hands. Discussed hand washing and glove usage with the head chef. CDC Risk Factor 5 – Poor Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed time/temperature controlled for safety food stored in the temperature danger zone (highest temperature 43.2 imitation crab). Food held in the walk-in cooler is hovering slightly above 41 F. To prevent the spread of disease all TCS food shall be held cold at or below 41 F. Discussed with the person-in-charge the importance of having a cooler that effectively keeps TCS food out of the temperature danger zone. CDC Risk Factor 1 –

PIC - Debbie; the green "INSPECTED" sign will be updated when all critical violations have been corrected. email- Debbie.Robinson@Stateauto.com

All critical violations were corrected.

PIC - Debbie
- A copy of the inspection report will be e-mailed to the person-in-charge and will be hand delivered tomorrow.
- Discussed the inspection report with the person-in-charge.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed food employees that did not wash their hands before donning gloves. Observed a food employee that did not wash his hands prior to handling clean equipment after it was washed in the warewashing machine. Food employees shall properly and thoroughly wash their hands to prevent food and equipment contamination. Discussed with the person-in-charge during the inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed a walk-in-cooler holding time/temperature controlled for safety foods in the temperature danger zone (provolone 45.3 F, Turkey 45.8 F, Ham 47.8 F, raw eggs 44.6 F, half & half 44.7 F, sour cream 44.6 F, whole beef 44.7 F, raw chicken 45.1 F, Soup 44.4 F). Observed cooked steak that was held at 127 F on the hot holding line. The steak held at 127 F was voluntarily discarded during the inspection. TCS foods shall be properly held out of the temperature danger zone to prevent excessive bacterial growth and potential consumer illness. All TCS food held in the temperature danger zone was voluntarily discarded during the inspection.
VIII. Date Marking/Time as a Public Health Control (-)
Observed cooked pork that was past its 7-day expiration. Refrigerated, ready-to-eat, TCS foods shall be discarded after 7-days so that food potentially contaminated

PIC - Debbie & Amy
- A copy of the inspections conducted on 10/31/11 were given to the operator.
- The inspection reports were thoroughly discussed with the person-in-charge (Debbie & Amy).
- Critical violations listed on the standard inspection conducted on 10/31/11 shall be corrected by the 11/14/11 or this facility will be referred to supervision for an enforcement hearing.

PIC - Amy
- Inspection conducted with Rob Acquista.
- Discussed the inspection report with the person-in-charge.
- E-mail an approved written policy for TCS foods using time control to srwhittaker@columbus.gov
- Ensure consumers are well aware of the patty-paper which is to be used for the self-service apples.

THE REPORT WAS REVIEWED WITH CHEF ROSE, PIC.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HAND WASH SINKS SUPPLIED. SINGLE USE GLOVES PROPERLY USED TO HANDLE RTE FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) CHEF TRAINED IN FOOD SAFETY AND IS SERVSAFE CERTIFIED.
V. Thawing (+) FOOD IS THAWED IN COOLERS.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OBSERVED COLD PHF SORED BELOW 41F.
VIII. Date Marking/Time as a Public Health Control (+) FOOD IS PROPERLY DATE MARKED.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOOD IS SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) RAW ANIMAL FOODS ARE SEPARATED FROM EACH OTHER DURING STORAGE AND PREPARATION.
XII. Chemical (+) CHEMICALS ARE PROPERLY IDENTIFIED AND STORED.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) CHEF MAINTAINS CALIBRATED THERMOMETER TOCHECK TEMPERATURES.

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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