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Business Info

Restaurant: PERS II
Address: 277 E Town St, Columbus, OH 43215-4627
Total inspections: 14
Last inspection: Oct 5, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods shall be held at or above 135 F and cold foods are to be held at or below 41 F
Bean sprouts, Cut mellons, and cut tomatoes are time/temperature controlled for safety foods.
Temperatures should be monitored throughout the day, and corrective actions taken at the first sign of a temperature issue.
The person-in-charge's food thermometer is accurately calibrated.

Do not double pan foods in the prep table. Foods were at 42-43�°F.
PIC removed the extra pans.
Foods were noted at 36�°F in the delfield cooler. The lower section of the same cooler had an ambient air temperature of 48�°F (no food was in this area). Seek guidance from a qualified refrigerator technician or the manufacturer.

Employee Health
Employees experiencing persistent sneezing, coughing, runny nose, etc. shall not work with clean food contact surfaces or food.
Please watch employees as we get through flu season and properly restrict or exclude them as required.
Cooling
I recommend pre-refrigerating tuna, mayo, etc. prior to mixing salads or other TCS foods mixed from ambient air temperature ingredients.
Cooling should never be conducted in a prep cooler, and I recommend you avoid cooling in the lower portion of the Delfield cooler.

Elements of the Critical Control Point Inspection
Discussed
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods shall be held at or above 135 F and cold foods are to be held at or below 41 F
VIII. Date Marking/Time as a Public Health Control
When time is used as a public health control the procedure shall be approved by the Columbus Health Department and the food shall be cooked and served within 4 hours

PIC: Sandra
Sandra is certified ServSafe

Updated green sign.

PIC: Sandra
* PIC is familiar with the food safety code.
* All the food items in the walk-in cooler are properly date marked except discarded rice.
* All the handwash facilities are located in a convenient locations where the employee can easily get access to
* Cooking, reheating, coolig hot and cold food items were within the range of required limits.
* Observed all the employee were wearing the hand gloves
* Peronnel cleanliness was good
* All the food items were received from approved sources.

CONSULTED WITH SANDY GREEN.
DISCUSSED FOOD SAFETY ISSUES, FOOD RECALLS, FOOD ALLERGENS AND MENUS.
GREEN SIGN WAS UPDATED, RESTROOM AND DINNING AREA WERE INSPECTED AND OKAY.

Elements of the Critical Control Point Inspection
Discussed/Consulted with pic/ serve safe certified-- Sandy Green at inspection. Serve safe certificate#6966971 expires 3/13/2015.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and 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

FOLLOW UP INSPECTION.
CONSULTED WITH SANDY GREEN.
DISCUSSED FOOD SAFETY ISSUES.
HAS CORRECTED ALL PREVIOUS VIOLATIONS.

CONSULTED WITH SANDY GREEN/PIC/SERVE SAFE CERTIFICATE#6966971 EXPIRES 3/13/15.
DISCUSSEED MENUS, FOOD SAFETY ISSUES.
DINING ARE WAS INSPECTED.
GREEN SIGN WAAS UPDATED.
REVIEWED THE INSPECTION REPORT WITH SANDY.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Sandy Green.
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

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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