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Business Info

Restaurant: POMEGRANATE HEALTH SYSTEMS
Address: 765 Pierce Dr, Columbus, OH 43223
Total inspections: 12
Last inspection: Dec 4, 2012

Score
(the higher the better)
87

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Violation descriptions and comments

Updated green sign

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 and conveniently located and accessible for employees
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Servesafe trained
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
(+)
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

Updated green sign
Bart was the PIC

I Employee Health (+)
II. Personnel Cleanliness
Hair restraints must be worn (-)
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hands are properly washed when required (+)
IV. Person in Charge/Demonstration of Knowledge
Bart had excellent food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
(+)
VIII. Date Marking/Time as a Public Health Control
(+)

XI. Protection from contamination
(+)
XV. Temperature Measuring Devices
(+)

PIC: John Hedrick
John is certified ServSafe
No Othe Violations were found.
Updated green sign.

PIC was not there at the time of inspection.
* Personnel cleanliness was good
* Handwashing sink is located in a convenient location.
* Date marking was good
* Cooking/reheating,cooling, hot and cold holding was proper.
Kitchen was clean.
NO VIOLATIONS WERE FOUND.

PIC: John Hedrick
John is certified servsafe.
No other violations were found.
Updated green sign.

PIC: John
* All the handwashing sink are located in a convenient locations.
* Person in charge is knowledgeable food safety code.
* Cooking, reheating, cooling, hot and cold food items are within the required range of temperatures.
* All food items in the walk-in cooler are properly date marked.
* All the measurement devices are available
* All the food items are received from approved source.

PIC - Bart
- Updated green sign. Discussed the inspection report with the person-in-charge. All critical violations noted were corrected during the inspection.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
XI. Protection from contamination (-) The same spatula is used to cook raw chicken and transfer it to a holding tray. Separate utensils shall be used between cooked foods and raw animal products to prevent cross-contamination. Cross-contamination was discussed with the operator during the inspection. CDC Risk Factor 3 – Contaminated Equipment
XII. Chemical (-) During the inspection observed a container of white board cleaner above clean equipment. Chemicals shall be stored in a safe location that will have no threat of contaminating food and clean equipment. The white board cleaner was moved to a safe location during the inspection. CDC Risk Factor: Other – Foreign Substances
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 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 and conveniently located and accessible for employees. Hand washing facilities are adequately supplied. Exposed ready-to-eat foods are not touched by bare hands. Hands are properly washed

PIC - John & Bart
- The inspection report was discussed with the person-in-charge.
- The green "INSPECTED" sign was updated.

The operator is complaint with all critical control point items.
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
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 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 and conveniently located and accessible for employees. Hand washing facilities are adequately supplied. Exposed ready-to-eat foods are not touched by bare hands. Hands are 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 questions regarding the operation.
V. Thawing (+) Foods are thawed in accordance with the OAC.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods are properly cooked to temperatures as indicated in the Ohio Uniform Food Code. Time/Temperature controlled for safety foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F. Cooked

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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