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Business Info

Restaurant: RHODES TOWER INTERNATIONAL CAFE
Address: 30 E Broad St, Columbus, OH 43215
Total inspections: 11
Last inspection: Nov 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC – Laura Kolb
The following items shall be corrected within the next 14 days:
1.) The salad bar shall be repaired so all TCS foods are held at 41 F or below; and
2.) All sanitizer (quaternary ammonium) shall be held between 200-400 PPM and shall be stored in an area that will prevent the contamination of food and clean equipment; and
3.) All wet cloths shall be held in a sanitizer solution between uses to prevent bacterial growth; and
4.) All frozen foods shall be thawed using an approved method, not at room temperature; and
5.) Sanitized equipment shall not air-dry on towels; and
6.) Raw eggs shall not be stored above ready-to-eat foods on refrigerator units; and
7.) All refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date; and
8.) All cold TCS foods shall be held in equipment that is capable of keeping it at 41 F or below (sliced tomatoes held on ice); and
9.) All food held in containers (salad dressing) shall be labeled with the common name of its contents; and
10.) The heat lamp on the serving line shall have its light bulbs protected fro shattering (covered or coated if not already done).
11.) Ensure a certificate is available for an employee who has taken and passed a food safety course.
Check #0929 collected for $654.00
The facility is licensed and approved to operate.

PIC - Laura
- Posted a green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- All critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a food employee that did not wash his hands before donning gloves. Food employees shall vigorously wash their hands with soap and warm water for at least 20 seconds before putting on gloves to prevent food and equipment contamination. Discussed proper hand washing with the employee that committed the violation. CDC Risk Factor 5 – Poor Personal Hygiene
IV. Person in Charge/Demonstration of Knowledge (-)
There is no person employeed in the facility that is currently trained in food safety. The person-in-charge has been advised to immediately take a food safety course.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
The operator is not using effective methods to rapidly cool hot foods. Hot cooked foods shall be rapidly cooled using effective methods so that the food items temperature decreases from 135 -70 F in two hours and from 70 F in 41 F an additional 4 hours. Cooling techniques were discussed with the person-in-charge during the inspection. CDC Risk Factor 4 – Unsafe Source
During the inspection observed time/temperature controlled for safety foods in the temperature danger zone. Time/temperature controlled for safety foods shall be held out of the temperature danger zone to prevent excessive bacterial

PIC - Laura
* = Critical Violation
Note: The complaint was discussed with the operator. No violations were observed that were pertinent to the complaint.

This report was signed and reviewed by Laura Kolb. Green sign updated to reflect today's inspection date. Please fax a copy of you or another employee's food safety certification card to (614) 645-7155. Thank you.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer the basic food safety questions.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. The chef stated that they rarely have any leftovers but any leftovers are placed in the freezer to rapidly cool. The person in charge and chef were aware of what to do if a cooler stopped working and cold not hold food at or below 41 F. The person in charge was aware of the need to discard any food that had been in the temperature danger zone for too long, would transfer food to working units, and use ice baths where necessary.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (+)

REVIEWED 5HE REPORT WITH LAURA AND DON, PIC.
UPDATED GREEN PLACARD.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) DISCUSSED- BARE HAND CONTACT WITH RTE FOODS AND HAND WASHING VIOLATIONS.
IV. Person in Charge/Demonstration of Knowledge (-) NO ONE HAS BEEN TRAINED IN FOOD SAFETY.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT AND COLD FOODS HELD AT PROPER TEMPERATURES.
VIII. Date Marking/Time as a Public Health Control (-) DISCUSSED- PROPER DATE MARKING AND DISCARDING OF FOOD AS REQUIRED.
IX. Consumer Advisory (+) POSTED AS REQUIRED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

Reviewed report with Laure, owner/PIC. Due to several critical violations, I strongly recommend food safety traing for employees. They will attend Level 1 PIC class. Class to be scheduled by follow-up inspection on 11/14/12.

REVIEWED REPORT WITH LAURA, OPERATOR/PIC.

ABATED PREVIOUS VIOLATIONS. OWNER AND 2 COOKS COMPLETED LEVEL 1 PIC CLASS ON 11/17/12.

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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