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Business Info

Restaurant: RHODES KITCHEN
Address: 410 W 10th Ave, Columbus, OH 43210
Total inspections: 13
Last inspection: Apr 16, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Called and consulted with manager. No cause for action at this time.

consultation about the remodel that is going to be happening over the next couple of years.

PIC: Berta, Drew, Mona
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) multiple members of kitchen management available, all knowledgeable of food safety.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+) All food found date marked.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+) Food products not served raw and food holding at proper temperatures.
XI. Protection from contamination (-) Condensate leak in walk-in freezer.
XII. Chemical (+)
XIV. Transporting Food off Premise (+) cold food being taken to other facilitieson campus.
XV. Temperature Measuring Devices (+)

PIC: Roberta
Updated Green Sign

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+) brood.
III. Hand washing, Prevention of Contamination from Hands (+) Good
IV. Person in Charge/Demonstration of Knowledge (+) knowledgeable of food safety.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures in compliance.
VIII. Date Marking/Time as a Public Health Control (+) Observed proper date marking.
IX. Consumer Advisory (+) No products served under cooked.
X. Highly Susceptible Populations (+) No products served under cooked.
XI. Protection from contamination (-) Do not store food where it is exposed to splash from hand washing.
XII. Chemical (-) Need to keep all chemical bottles properly labeled.
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Available.

PIC: Roberta
Updated Green Sign

I. (+) Employees do not work if feeling ill
II. (+) Acceptable
IV. (+) PIC and other managers knowledgeable of food safety
VII. (+) All temperatures in compliance
VIII. (+) Observed products properly date marked
XIII. (+) Facility uses ROP process for prepared products. Dairy items kept for 7 days, others are 14 days.
XV. (+) Present and calibrated

Waiting for PIC to be available to go over reports, and discussed inspection

PIC: Roberta
Updated Green Sign

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 (+) Has ServSafe certification
V. 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 (+) No items served undercooked to patients.
XI. Protection from contamination (-) Observed raw eggs above pickles (ready-to -eat) in reachin refrigerator. To prevent cross contamination, always Store products according to cooking temperature. Corrected by removing eggs.
XII. Chemical (-) Observed chemical bottle stored above clean dishes. To prevent contamination of food and utensils, always store chemicals separately. Corrected by removing chemical.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Talked to Roberta and Drew
Dishroom 200ppm quat sanitizer
Hot water sanitizer
Tray line setup with cold foods that are heated from plated cart
CooK chill processing area is where major food preparation is completed
updated Green Food Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Staff policy in place. Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly. observed employees washing hands
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Roberta and Drew
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods

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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