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Business Info

Restaurant: RIDGEVIEW MIDDLE SCHOOL
Address: 4241 Rudy Rd, Columbus, OH 43221
Total inspections: 12
Last inspection: Dec 4, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PIC Janey
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 (+) PIC is ServSafe certified
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) A few items not date marked properly.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Good storage practices
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC Janey Noble
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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Cold holding below 41 degrees F.
VIII. Date Marking/Time as a Public Health Control (+) Great job!
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Must frequently check sanitizer concentration with test strips.
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+) frequently calibrated

PIC Janey
Updated Green Sign

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC and other staff demonstrated all necessary food safety knowledge by answering all of the food safety questions properly. Did not observe any critical violations at time of inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Spoke to PIC about cooling procedures. She explained that foods are cooled in shallow pans, slightly covered in walk-in cooler. She explained that the food cools within the proper time frame. 135-70 degrees within 2 hours and then 70-41 degrees or below within the next 4. She stated all food is reheated to 165 degrees or above.
When placing food in walk-in cooler you can store uncovered until the food is below 41 degrees to ensure proper cooling; however, must ensure there is no possible surrounding contamination.
VIII. Date Marking/Time as a Public Health Control
All foods were properly dated if held for more than 24 hours. Make sure to discard foods if not used/ consumed within 7 days.
XI. Protection from contamination
Observed missing light shield on cooler light bulb. This is a possible contamination due to the exposer to food. Provide light shield to prevent any contamination.
XII. Chemical
Need to provide test strips for sanitizer. Use test strips to effectively measure sanitizer concentration.

PIC Janey
Updated Green Sign
Facility provides sandwich bar that is not held under refrigeration. PIC stated all cold TTCS foods on the bar are not held on the bar for more than 4 hours and are discarded after lunch. PIC stated the facility does have a written procedure for the process. Please fax a copy of the written time in lieu of temperature procedure to the Health Department. Julian P. 614-645-7155

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employees properly washing hands and changing gloves when required to do so.
IV. Person in Charge/Demonstration of Knowledge
PIC is Servsafe certified and able to answer all basic food safety questions.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
PIC stated foods are cooled in walk-in refrigerator on uncovered shallow pans. Hot foods are maintained at 135 degrees F or above and cold foods are maintained at 41 degrees F or below.
VIII. Date Marking/Time as a Public Health Control
Facility used time in lieu of temperature on cold sandwich line. All cold TTCS foods held on the line are discarded after lunch which is less than 4 hours from the food being taken out of refrigeration. PIC stated they do provide a written procedure for the process. PIC stated she will fax a copy of the written procedure to the Health Department.
XII. Chemical
Observed Quat sanitizer in 3-comp sink measuring below the manufactures requirements. Must measure between 150-400ppm to be effective. PIC corrected at time of inspection.

PIC- Janey
Updated Green Inspection Sign.

1. Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Hand Washing
Hand Washing facilities are adequate, conveniently located, and are accessible for all employees. Hands are properly washed when required.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code. ( Under Refrigeration)
VII. Hot and Cold Holding
Cold foods are held at or below 41 degrees. Hot foods are held at or above 135 degrees.
XI. Protection from contamination
Raw animal foods are seperate from raw ready to eat foods and cooked ready to eat foods.

The report was reviewed with the Person In Charge- Janey
Thanks for your time and cooperation during my inspection.
Updated Green Sign
Have a great day!

I. Employee Health
Management is aware and has 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 do 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 are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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
Using proper cooking temperatures

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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