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Business Info

Restaurant: RALLY'S #4048
Address: 1940 E Livingston Av, Columbus, OH 43209
Total inspections: 12
Last inspection: Sep 20, 2012

Score
(the higher the better)
87

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Violation descriptions and comments

The PIC was Mr. Fleming.
The green placard was updated.

ELEMENTS OF THE CRITICAL CONTROL POINT INSPECTION OBSERVED/DISCUSSED:
1. Hot foods held above 135F.
2. Single-use gloves and hair restraints used.
3. Food was properly stored in freezers and coolers.
Discussed need to post a handwash sign at handwash sink in the food prep area with the manager.

THE PIC WAS SHEILA.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH STATIONS WERE SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A) NOT OBSERVED AT TIME OF INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS PREPARED.
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) DISCUSSED- ICE SCOOP HANDLE CONTACTING ICE- CORRECTED BY THE PIC.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) FOOD TEMPERATURES CHECKED AND RECORDED DAILY IN TEMPERATURE LOG.

PIC - Shelia
Updated green sign.

VII. Cold holding
Observed hot dogs at 61 degrees F. Time and temperature controlled for safety food must be held cold below 41 degrees F. Bacterials growth is optimal at temperatures between 41 degrees and 135 degrees F. Food was immediately reconditioned.
VIII. Time as a public health concern
Food that has a written procedure for time in lieu of temperature must be indicated what time the food was placed there and what time the items must be thrown away by. Items were immediately time stamped.

PIC - Sheila
Updated green sign.

I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)all management is servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items were properly time stamped with time as a public health control.
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (-) labeled and stored appropriately. Observed chlorine in three comnaprtment sink was below the appropriate concentration. PIC corrected it at the time of inspection.
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated. PIC knows how to calibrate thermometer.

PIC Thomas
Updated Green Sign

Discussed
Provided information
II. Personnel Cleanliness
All employees were wearing proper working attire and hair restraints when necessary.
IV. Person in Charge/Demonstration of Knowledge
PIC is Servsafe certified.
PIC was unable to demonstrate the proper cooling procedures for cooling hot foods such as chili. Must ensure foods are properly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees F or below within the next 4 hours. This can be accomplished by using one or a combination of the following: - Using an ice bath method, shallow pans, uncovered or slightly covered in the walk-in cooler or freezer. Must ensure to take temperatures throughout the cooling process the ensure the foods are being properly cooled within the allowed time frame.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed tomatoes holding on the line between 52-55 degrees F. All TTCS foods must be maintained at or below 41 degrees F to prevent the growth of bacteria. Tomatoes were discarded at time of inspection. Recommend removing pan liners so the foods will be directly contacting the cold surface of the pan.
VIII. Date Marking/Time as a Public Health Control
All foods held for more than 24 hours are properly date marked with a used by sticker.
XI. Protection from contamination

PIC Trudy
Updated Green Sign
Went over report with PIC Trudy

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employees properly washing hands and wearing gloves when handling any ready-to-eat foods.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic foods safety questions.
V. Thawing
Frozen foods are thawed under refrigeration in the walk-in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed sliced tomatoes holding on the line at 48 degrees F. The facility uses false bottoms to keep the tomatoes raised slightly from the bottom of the pan. Tomatoes were voluntarily discarded and false bottoms were removed at time of inspection. Must ensure all cold TTCS foods are maintained at or below 41 degrees F.
V
XI. Protection from contamination
Observed inside of ice machine dirty/ not cleaned frequently enough. Ice was taken out and equipment was cleaned at time of inspection. Must clean frequently and throughly to prevent contamination.

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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