Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The flow pressure in a warewashing machine was not adequate.	Standard Inspection	Jul 27, 2010	89
No violation noted during this evaluation.	Critical Control Point	Jul 27, 2010	100
No violation noted during this evaluation.	Followup Inspection	Aug 11, 2010	100
No violation noted during this evaluation.	Standard Inspection	Feb 8, 2011	100
No violation noted during this evaluation.	Critical Control Point	Feb 8, 2011	100
Material characteristics of utensils and or food contact surfaces do not meet standards. Plumbing system is not maintained in good repair.	Standard Inspection	Apr 7, 2011	90
No violation noted during this evaluation.	Critical Control Point	Apr 7, 2011	100
No violation noted during this evaluation.	Standard Inspection	Nov 8, 2011	100
No violation noted during this evaluation.	Critical Control Point	Nov 8, 2011	100
Clean equipment and utensils were not properly stored. 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. PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine. Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. 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).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Apr 18, 2012	74
No violation noted during this evaluation.	Critical Control Point	Apr 18, 2012	100
Outer openings of a food facility were not protected against the entry of insects and rodents.	Followup Inspection	May 31, 2012	99
A handwashing sign was not posted at all handwashing sinks. Food-contact surfaces were dirty. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided Outer openings of a food facility were not protected against the entry of insects and rodents. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Sep 10, 2012	91
No violation noted during this evaluation.	Critical Control Point	Sep 10, 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
Showed the person-in-charge a list of cheeses exempt from date marking on the Ohio Department of Agriculture's website.

XI. Protection from contamination
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.
Printed refrigerator safety sign.

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
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
Please be mindful of this requirement as we are in flu season.

Elements of the Critical Control Point Inspection
Discussed
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequately supplied
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code

No violations at time of inspection. Note: Ensure once spray bottles are filled, they are clearly labeled with contents.
PIC Kurt. Green sign updated.

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 (+)
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
XI. Protection from contamination (+)
XII. Chemical (+) labeled and stored appropriately
XV. Temperature Measuring Devices (+) Available

CONSULTED WITH STEFANIE GREEN/GENERAL MANAGER AT INSPECTION.
DISCUSSED MENUS, FOOD SAFETY ISSUES.
DOES CATERING ALSO.
RESTROOM/OUTSIDE DUMPSTER OKAY.
DINING AREA INSPECTED,OKAY.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Stefanie Green at inspection.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is awre 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 (-). Observed Roast

Consulted with Kurt Schoemaker/Chef.
Discussed food safety issues.
Abate all violations except; 6.1 Weatherstrip the rear door.

DISCUSSED FOOD SAFETY ISSUES.
CONSULTED WITH KURT SHOEMACKER AT TIME OF INSPECTION.
DISCUSSED MENUS, RESTROOM AND DUMPSTER AREA WERE INSPECTED, OKAY.
DISCUSSED ILLNESS POLICY.
GREEN SIGN WAAS UPDATED.
OBSERVED THE OPERATOR USING SPONGE TO PRECLEAN ALL THE POTS/BOWLS PRIOR TO RUNNING ALL THE DISHES THROUGH THE MECHANICAL WASHER.
REVIEWED THE INSPECTION REPORT WITH ANDY SCHMIDTH.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Kurt Schoemaker and reviewed the inspection report with Andy Schmidth.
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

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RECEPTION HOUSE AT RAYMOND, 3860 Trabue Rd, Columbus, OH 43228 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

Violation descriptions and comments

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