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Business Info

Restaurant: PRESS GRILL
Address: 741 N High St, Columbus, OH 43215
Total inspections: 11
Last inspection: Aug 2, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

UPDATED GREEN FOOD SAFETY PLACARD
TALKED TO BINOY
DISCUSSED MAJOR FOOD ALLERGENS

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to owner

VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV:Make sure temperature measuring devices are located in all coolers and freezers

PIC: Kevin

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

The PIC was Binoy, owner..
The green placard was updated.

III. Handwashing, Prevention of contamination from hands.
Hand wash sinks supplied. Single-use gloves used to handle RTE foods.
IV. Person In Charge
Owner and managers are knowledgeable in Food Safety. Owner completed ServSafe;Managers have completed PIC class.
VII. Hot Holding.
Hot foods held above 135F.

No violations at time of inspection
updated Green Food Safety Sign
Talked to Binoy Kevin and Scott

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Binoy
VI: Observed food being thawed under refrigeration and under cold running water
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.

PIC - Binoy; updated green sign * = Critical Violation
All critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
Note: Email time control policy to operator.

III - Handwashing, prevention of contamination of hands (-) Observed a food employee that only washed his hands for 3-5 seconds before putting gloves on. Food employees shall thoroughly wash their hands with soap and warm water for 15-20 seconds to prevent food and equipment contamination. Proper hand washing was discussed with the employee that did not wash his hands correctly. After discussions the employee also properly washed his hands correctly. CDC Risk Factor 5 - Poor Personal Hygiene
XII - Chemical (-) Near the mop sink observed chemicals stored above food. Above the 3-compartment sink observed a container of bleach. Chemicals shall be stored in a safe location that will prevent food and equipment contamination. The operator was advised to safely store all chemicals during the inspection. CDC Risk Factor 4 - Unsafe Source

PIC - Binoy; all violations listed on the previous inspection report have been corrected. Thank You!

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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