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Business Info

Restaurant: PHILLIPS ORIGINAL CONEY ISLAND
Address: 450 W Broad St, Columbus, OH 43215
Total inspections: 17
Last inspection: Nov 28, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Updated green sign.
Nick was PIC

Discussed
Provided information
II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do 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 are adequate
(-)
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods were not all being held at 41 F (hot dogs)
(-)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required
(-)

XI. 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.
(+)

All critical violations have been corrected.

Updated green sign
Nick was the PIC

II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles (+)
III. Hand washing, Prevention of Contamination from Hands
Hands are properly washed when required (+)
IV. Person in Charge/Demonstration of Knowledge
Nick has good food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All foods were properly held (+)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required
(+)

XI. Protection from contamination
No visible signs of contamination (+)
XV. Temperature Measuring Devices
Digital thermometer (+)

Critical items have been corrected
The Door handle is on a work order (verified)
Nick was the PIC

PIC: Nick
No other violations were found.
Dicussed with the owner to replace all non-commercial equipments in the kitchen.
Updated the green sign.

PIC: Nick
Nick is certified ServSafe.
No other violations were found.
Updated green sign.

PIC: Nick
* Employee cleanliness was good
* Discussed with the employee health policy.
* Handwashing sinks are located in a convenient locations, sopa and towels were available.
* cooking, reheating, cooling, hot and cold were held the required temperatures.
* Person in charge has knowledge for food safety code.
* All the measurement devices were available.
* All the food items in the cooler were crrectly date marked.
No violations were found.

PIC - Kristen & Nick; upgraded green sign; * = Critical Violation
A calibrated thermometer was used to check food temperatures. Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action. Ensure the hand sink by the back sid eof the prep line is supplied with soap and paper towels.

- Critical control points were discussed with the operator during the inspection. TCS = Time/Temperature controlled for safety.

VII – Cold Holding, Cooling (-) Observed TCS foods held in the temperature danger zone. Cold, TCS foods shall be held at 41 F or below to prevent bacterial growth and potential consumer illness. TCS foods held above 41 F were discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures
The person-in-charge stated hot soups left at the end of the day are partially covered and are put into the walk-in cooler. Hot foods shall use effective cooling methods so that their temperatures decrease from 135-70 F in two hours or less and from 70-41 F in an additional 4-hours or less. Proper cooling was discussed with the operator during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures

XII – Chemical (-) Observed wet cloths that were held in a chlorine solution which exceeded 300 ppm. Wet cloths shall be held in a chlorine solution between 100-200 ppm to prevent the chemical contamination of food and equipment. The wet cloth solution was decreased during the inspection. CDC Risk Factor: Other – Foreign Substances
VIII – Date Marking (-) Observed an open package of Swiss cheese that was past its 7-day expiration date. Refrigerated, ready-to-eat, TCS foods shall be used or discarded by their 7-day discard date to prevent the use of foods

PIC - Nick

PIC - Nick
- The operator has purchased irreversible registering temperature indicator strips and has purchased the device to properly install the spray nozzle.

PIC - Nick
- The inspection report was discussed with the person-in-charge.
- The green "INSPECTED" sign was updated.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

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 putting on single-use gloves. Food employees shall wash their hands before putting on single-use gloves to prevent food contamination. Proper handwashing was discussed with the person-in-charge during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Two large containers of Coney sauce made two days ago were held in the walk-in cooler between 46-48 F. Hot cooked foods shall be rapidly cooled from 135-70 F in two hours or less and shall cool from 135-41 F in six total hours or less. The improperly cooled Coney sauce was voluntarily discarded by the operator during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures
XV. Temperature Measuring Devices (-) The operator does not have an accurate thermometer to check food temperatures. A calibrated thermometer shall be available so that food temperatures can be accurately monitored.
I. Employee Health (+) Management is aware and has 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 do not work with

PIC - Nick
- All violations listed on the previous inspection report have been corrected. Please ensure employees are an area away from food and clean equipment to stored their personal items.

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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