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Business Info

Restaurant: RANEY COMMONS
Address: 47 Curl Dr, Columbus, OH 43210
Total inspections: 15
Last inspection: Oct 24, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC: Chuck
Updated green sign.
Follow up inspection will be done in about two weeks.
Note: please separate and /or label personal and employee items in refrigerators.
Note: if knives are not being washed in high-temp dish machine for safety reasons, they must be "washed, rinsed, sanitized" in three compartment sink.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) PIC knowledgeable of food safety.
V. Thawing (+) Observed frozen products thawing under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+) Most products date marked properly, however, some found without date marking.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Observed food Properly stored according to cooking temperature in refrigerators.
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Use Insulated Cambros to transport cold & hot food.
XV. Temperature Measuring Devices (+)

Person in Charge: Pat
All Critical and Non-critical violations from Standard inspection have been corrected. Thank you!

PIC: Patrick
Updated Green Sign
Overall, great job! Thank you.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) Good. Employee beverages in designated area.
III. Hand washing, Prevention of Contamination from Hands (+) Employees wearing gloves while handling ready-to-eat foods.
IV. Person in Charge/Demonstration of Knowledge (+) Have ServSafe certification
V. Thawing (+) Observed thawing under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures found to be adequate
VIII. Date Marking/Time as a Public Health Control (+) Foods properly date marked
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Foods properly stored to prevent cross contamination
XII. Chemical (+) Chemicals properly stored and labeled.
XIV. Transporting Food off Premise (+) Many policies are in place for transporting foods to other facilities on campus. Cold foods = 41 deg F or below
XV. Temperature Measuring Devices (+) Available. Have heat strips for dish machine.

PIC: Patrick
Updated Green Sign
Discussed in detail facility's deli sandwich production that are delivered to cafés on campus. Deli meat is prepped for assembly the day before delivered, the meat is blast chilled and held under refrigeration. The day of delivery, sandwiches are prepared, placed in tubs, and put in cooler below taken to delivery truck. Temperatures taken before delivery have been 41 deg F below. Ice packs are going to be ordered to be placed in the tubs with sandwiches in delivery. Cafés and production should continue working together to determine where in the process sandwiches are rising above 41 deg F.

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe Her a A cats on
V. Thawing (+) Observed thawing under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (+) Taking temperatures of delivered items before leaving facility; many control measures taken to keep foods cold while in production, one transportation vehicle is refrigerated.
XV. Temperature Measuring Devices (+) Present and calibrated

Discussed inspection report with managers at Raney. Also waiting for my car to be unblocked in parking lot

On-site consultation with Sarah Badenhop and Representatives of OSU discussing sandwich prep/ deliveries around campus.

Person in charge - Mark Newton. Updated green sign. Observed no violations at the time of the inspection.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Based on our conversation, the person in charge appears knowledgeable in basic
food safety and sanitation. He stated that he tries to have most of his full time
employees take Serv Safe, students receive person in charge training in house, and
ongoing education in food safety happens periodically.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees are using gloves to prevent bare hand contact with food.
IV. Employee Health (+)
Person in charge is aware of when employees should be restricted from working. Recommended that the facility keep an employee illness log.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
IX. Transporting Foods Off Premises (+)
Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment is used for transport. Observed food

TALKED TO MARK, SHIRLEY AND KATHY
NO VIOLATIONS AT TIME OF INSPECTION
OBSERVED EMPLOYEES USING BRRIERS TO HANDLE FOODS
OBSERVED HANDWASHING BEING WASHED AFTER NOSE BEING BLOWNED
STORAGE ROOM WAS CLEAN WITH FOODS MORE THAN 6" OFF FLOOR
COOLERS 37 38 37 35
UPDATED GREEN FOOD SAFETY SIGN

DISCUSSED EMPLOYEE HEALTH RELATIVE TO FOODBORNE ILLNESS
OBSERVED EMPLOYEES WASHING HANDS IN FACILITY
PERSONS IN CHARGE WERE VERY MUCH AWARE OF FOOD TEMPS, SANITARY CONDITIONS IE., FOOD TEMPS, STORAGE, TRAINING. BECAUSE OF HIGH
TURNOVER, EMPLOYEES ARE TRAINED REGULARLY SO THEY KNOW WHAT IS EXPECTED
FOODS ARE FROM APPROVED SOURCES
COOLING TAKES PLACE IN BLAST CHILLER
DATEMARKING WAS OBSERVED
DISCUSSED MAJOR FOOD ALLERGENS

TALKED TO PAT
NO VIOLATIONS AT TIME OF INSPECTION
EXTERMINATOR WAS IN AT TIME OF INSPECTION
FYI ADVISED LEAFY GREENS IN JAN 13 MUST BE HELD AT 41 OR BELOW
UPDATED GREEN FOOD SAFETY SIGN

CONSUMER ADVISORY POSTED
FOOD HAD JUST BEEN DELIVERED AND WAS BEING PUT AWAY

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Takes reservations:

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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:

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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