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Business Info

Restaurant: PLANTAIN CAFE
Address: 77 E Gay St, Columbus, OH 43215
Total inspections: 18
Last inspection: Oct 12, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC Don. 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 (NA)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (NA)
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (NA)
XV. Temperature Measuring Devices (+)

PIC Don. 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 (NA)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (NA)
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (NA)
XV. Temperature Measuring Devices (+)

Stopped by to see if they were ready for a 102. Not ready.

PIC - Anna Steere; updated green sign. All violatiuons were discussed with the person-in-charge.

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and employees are properly washing their hands when needed.
IV. Person in Charge/Demonstration of Knowledge (+)
PIC is very knowledgeable in food protection practices/procedures.
V. Thawing (+) N/A
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All food was held out of the temperature danger zone.
VIII. Date Marking/Time as a Public Health Control (-) Observed food (Swiss cheese and shredded beef) that was not labeled with discard date. Observed ropa vega (beef dish) that has past its 7-day expiration. To prevent the growth of bacteria, including Listeria, all time/temperature controlled for safety food shall be labeled with a 7-day discard date. Once TCS food is past its expiration date it shall be discarded. Date marking was discussed with the person in charge. (Anna). CDC Risk Factor 4 – Unsafe Source.
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from

PIC - Don; updated green "INSPECTED" sign.
All critical and non-critical violations from the previous inspection have been corrected. Thank You!

- Discussed inspection report with the person-in-charge.
- Updated green "INSPECTED" sign.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for an enforcement hearing.

PIC - Don
(-)*see violations on standard report
Discussed Critical Control Points with the owner.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed pork that was improperly reheated for hot holding. Cooked, cooled time/temperature controlled for safety foods shall be reheated to 165 F within 2 hours of being removed from refrigeration to prevent rapid bacterial growth and potential consumer illness. The food that was improperly reheated was discarded during the standard inspection. CDC Risk Factor 2 – Inadequate Cooking Temperatures.
XII - Chemical (-) Observed chemicals that were not labeled and that were stored above clean equipment. Chemicals shall be labeled with their common name and shall be stored in a location where there is not threat of food or equipment contamination. The chemical bottle was properly labeled and moved to an area where food and equipment could not become contaminated. CDC Risk Factor – Unsafe Source.
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and employees are properly washing their hands when needed.
IV. Person in Charge/Demonstration of Knowledge (+)
The person-in-charge is very knowledgeable in food

- All violations listed on the previous inspection report have been corrected.

PIC - Anna
The complaint was discussed with the person-in-charge. Food employees properly use their gloves to prevent food contamination. No Cause for further action.

PIC-Maddie; updated green sign.

I. Employee Health (+)
Spoke with person in charge about symptoms/illnesses when employees should not handle food/work in the kitchen.
III. Hand washing/ Prevention of Contamination (+)
The hand sinks were properly stocked. The person in charge used gloves to prevent bare hand ocntact with ready to eat food.
IV. Person in charge Demonstration of knowledge (+)
The person in charge was very knowledgeable. It was evident through our conversations that shew as awrae of proper cooling, temperatures, thermometer calibration, allergies, etc.
VIII. Date Marking/ Time As a Public Health Control (+)
All items were date marked accordingly.
VII. Cooking, Reheating, Cooling, Hot/Cold Holding (-)
Several food items were observed in the temperature danger zone today. Food in the temperature danger zone can lead to the growth of organisms which cause food borne illness. Therefore it is important to monitor temperatures and properly cool foods.
XV. Temperature Measuring Devices (+)
Temperature measuring devices were readily available. Please recalibrate to 32 F.

PIC- Jose Yero. Report reviewed and signed by Maddie. Follow up for cooling of time/ temperature controlled for safety foods. Observed proper temperatures however, pans several inches thick are being used for various cooked meats. If proper methods are used that can cool the food down in these pans that is fine but shallow two inche pans are recommended.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH SINKS SUPPLIED. DISCUSSED- PROVIDE HAND WASH SIGNAGE IN THE RESTROOM.
IV. Person in Charge/Demonstration of Knowledge (-) MANAGER HAS NOT HAD A RECENT FOOD SAFETY CLASS. WILL TAKE LEVEL 1 PIC CLASS.
V. Thawing (N/A) NOT OBSERVED AT TIME OF THE INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) NONE OF THESES WERE OBSERVED. OBSERVED FOODS STORED BELOW 41F(SEE TEMPERATURE LOG).
VIII. Date Marking/Time as a Public Health Control (-) DISCUSSED- SOME CONTAINERS OF PREPARED FOOD WERE NOT PROPERLY DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)DISPLAYED IN ALL COOLERS.

Drop off Food Safety Class schedule to PIC to attend class.

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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