Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Equipment components were not intact, tight or properly adjusted. Outer openings of a food facility were not protected against the entry of insects and rodents. The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].	Standard Inspection	May 24, 2010	88
No violation noted during this evaluation.	Critical Control Point	May 24, 2010	100
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.	Followup Inspection	Jun 8, 2010	95
No violation noted during this evaluation.	Followup Inspection	Jun 14, 2010	100
A chlorine sanitizing solution was being used improperly. In-use utensils are improperly stored. Miscellaneous sources of contamination observed. The operator is not properly using time as a public health control. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Nov 10, 2010	87
No violation noted during this evaluation.	Critical Control Point	Nov 10, 2010	100
No violation noted during this evaluation.	Complaint Inspection	Mar 9, 2011	100
Food employee(s) did not wash hands in situations that specifically require them to do so. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Standard Inspection	Mar 9, 2011	89
No violation noted during this evaluation.	Critical Control Point	Mar 9, 2011	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. [multiple violations]	Standard Inspection	Dec 14, 2011	98
No violation noted during this evaluation.	Critical Control Point	Dec 14, 2011	100
No violation noted during this evaluation.	Complaint Inspection	Mar 30, 2012	100
Equipment and/or components were not maintained in good working order. Non-food contact surfaces are dirty. Outer openings of a food facility were not protected against the entry of insects and rodents. The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). Ventilation systems were inadequate.	Standard Inspection	May 8, 2012	95
No violation noted during this evaluation.	Critical Control Point	May 8, 2012	100
Equipment and/or components were not maintained in good working order. Food items are not protected from contamination during storage. In-use utensils are improperly stored. Miscellaneous sources of contamination observed. Outer openings of a food facility were not protected against the entry of insects and rodents. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water. The physical facilities were not maintained in good repair. Working containers of food are not properly labeled.	Standard Inspection	Sep 20, 2012	88
No violation noted during this evaluation.	Critical Control Point	Sep 20, 2012	100
No violation noted during this evaluation.	Followup Inspection	Oct 18, 2012	100

Violation descriptions and comments

VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
Follow internal proceedures for time controls.

An exterminator visited the facility on the 10th.
Please follow all guidance provided to help control pests.
The facility looks much cleaner than it did during the standard inspection.

VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
When time is used as a public health control the procedure shall be approved by the Columbus Health Department.
You must be consistent with the time procedure.

A complaint was received regarding rat hair being found in cheese.
No rodent droppings were noted in the facility. No signs of active infestation were noted.
See standard inspection report for complete inspection conducted simultaneously.

III. Hand washing, Prevention of Contamination from Hands
Hands shall be properly washed when required
Review hand washing requirements with all staff members.
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
The condition of the facility has shown improvement from prior inspections.
VIII. Date Marking/Time as a Public Health Control
Employees were properly documenting the time controls on products held near the fryer.
XV. Temperature Measuring Devices
Temperature measuring devices shall be provided and readily accessible that are properly designed and calibrated
The probe thermometer can be verified as accurate in ice water (32F or boiling water 212F). Please use this thermometer to monitor food temperatures in the walk in.

PIC: Candi
Candi is certified SrvSafe

No other violations were found.

Updated green sign.

PIC: Candi
* Candi is familiar with the food safety code
* All the food items in the walk-in cooler are properly date marked
* Cooking, reheating, cooling, hot and cold food items are all within the range of required temperatures.
* Handwash sink is located in a convenient location.
* Personnel cleanliness are good
* All the items are received from approved sources
* All the measuring devices are available

complaint-0030787-BACON WAS RAW ON SANDWICH- BACON WAS WHITE--IT WAS ABOUT 5:45-THEY ASKED FOR A REFUND
TALKED TO MANAGER-PAM-OBSERVED SOME OF BACON FAT IN PAS WAS WHILE BUT WAS COOKED BUT WAS JUST NOT CRISP/SHE HAD NOT HEARD OF COMPLAINT
NCFA AT THIS TIME

CONSULTED WITH THE GENERAL MANAGER.
DISCUSSED MENUS, FOOD RECALLS, MAJOR FOOD ALLERGENS.
DISCUSSED EMPLOYEE ILLNESS POLICY.
RESTROOM, DINING AREA, OUTSIDE DUMPSTER WERE INSPECTED, OKAY.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the manager/candi Braun at inspection.
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)

CONSULTED WITH THE GENERAL MANAGER;CANDI BRAUN, PAMELA BOWMAN,ILONA HAYES, ALL SERVE SAFE CERTIFIED WITH CURRENT INFORMATION POSTED ON THE BOARD IN THE MANGERS OFFICE.
DISCUSSED THE MENUS, CURRENT LICENSE WAS POSTED.
OUTSIDE DUMPSTER AREA, DINNING AND PUBLIC RESTROOMS WERE INSPECTED, OKAY.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.
REVIEWED THE INSPECTION REPORT WITH THE GENERAL MANAGER-CANDI BRAUN

Elements of the Critical Control Point Inspection
Discussed/Consulted with the General manager.
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

CONSULTED WITH THE GENERAL MANAGER,CANDI BRAUN.
ABATE,HAS CORRECTED VIOLATIONS.
*SERVICE REPAIR HAS AN APPOINTMENT TO CHECK ON THE CONDENSATE LINE RE=FREEZING*

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RALLY'S #4043, 1340 W Mound St, Columbus, OH 43223 - Restaurant inspection findings and violations

Business Info

Inspection findings

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Inspection Score
(the higher the better)

Violation descriptions and comments

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