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Business Info

Restaurant: REGENCY MANOR NURSING HOME
Address: 2000 Regency Manor Cir, Columbus, OH 43207
Total inspections: 16
Last inspection: Oct 1, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PIC Bryan
Updated green sign.
Inspection conducted with ODH

PIC Bryan
Discussed
Provided information
I. Employee Health (+) Log
II. Personnel Cleanliness (+) Well Maintained
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (-) Didnt know cold holding/ Servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)Cold holding in temperature danger zone
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (NA)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (NA)
XV. Temperature Measuring Devices (+)

PIC - John
All critical violations have been corrected.

PiC John
updated green sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) ok
V. Thawing (+) ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) temperature of meat above 41
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) Ok
XI. Protection from contamination (+) OK
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

PIC-Barbara
Updated green sign.

Discussed
Provided information
I. Employee Health - Employee illness Policy
II. Personnel Cleanliness -Acceptable
III. Hand washing, Prevention of Contamination from Hands -Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge - knowledgable in food safety
V. Thawing-refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding -Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control - all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations -Pasteurized products are used.
XI. Protection from contamination -Acceptable
XII. Chemical - labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices - Present and calibrated

PIC-Dee
At the time of the inspection all critical violations have been corrected.

PIC - Betty
Updated green inspected sign.
FOLLOW UP INSPECTION REQUIRED.

VII. Cold Holding
Observed middle walk in cooler holding at 53 deg F. PIC stated that cooler was found not working properly when they arrived to work this morning. Food that was time and temperature controlled for safety in that cooler was immediately discarded by the PIC. CDC Risk Factor: Improper holding temperatures.
Cooling
Any time bulk foods are made and need to be cooled to put in the refrigerator the facility must :
use shallow pans
use an ice bath
use an ice wand
portion food into smaller containers
or any other acceptable means.
Observed a large tightly wrapped container of sausage at 90 degrees cooling on the counter. This method is not effective to properly cool foods from 135 to 70 within 2 hours and from 70 to 41 deg F within four hours.

PIC- Betty
Observed all critical violations have been corrected at the time of inspection.
Inspection conducted with Elizabeth Ousky.

PIC Betty
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed multiple fully stocked hand washing sinks throughout the facility. Observed employees wearing gloves in situations that required them to do so.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions.
V. Thawing
Foods are thawed under cold running water and/ or under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed foods in upright air curtain cooler holding between 48-60 degrees F. Must ensure all cold TTCS foods are held at or below 41 degrees F to prevent the growth of harmful bacteria. Food was discarded at time of inspection.
VIII. Date Marking/Time as a Public Health Control
Observed turkey in walk-in cooler with a discard date of 4/22 not discarded. Must properly date mark all foods held under refrigeration and use or discarded within 7 days of opening / preparation.
X. Highly Susceptible Populations
Facility does not serve anything raw or undercooked. Most items are pasteurized and/ or processed.
XI. Protection from contamination
Observed multiple fruit flies in the dish washing area. Must control and/ or minimize to prevent contamination. Facility does have an active pest control operator.
XII. Chemical
Observed Quat sanitizer in 3-comp sink measuring above 400ppm. Must

PIC Betty
Updated Green Sign
All other open violations have been corrected.

Cooler temp logs show upright air curtain cooler has been holding at or below 40 degrees F. Make sure to take internal food temperatures in multiple foods throughout the cooler to ensure all parts of the cooler are holding properly.

PIC Betty/ Tim
Updated Green Sign
Went over report with Tim.
Notes:
-Do not use heavily scored dish racks. Ensure all food and non-food contact surfaces maintain smooth and easily cleanable.
-Make sure all employees follow the same date marking procedures to prevent confusion/ possible contamination.

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 is Servsafe certified and was able to answer all basic food safety questions.
V. Thawing
Under refrigeration, cold running water and/ or part of the cooking process.
VIII. Date Marking/Time as a Public Health Control
Observed all opened/ prepared TTCS foods throughout the facility date marked. Must ensure all employees follow the same procedure/ foods are properly date marked.
XI. Protection from contamination
Observed open beverage container above food prep table. Drink was discarded at time of inspection. Keep drinks covered and properly stored to prevent possible contamination.
XV. Temperature Measuring Devices
Observed no maximum registering thermometer or heat strips to measure the plate temperature in the high temp dish machine. Provide and use to ensure proper sanitizing rinse temperature.

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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