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Business Info

Restaurant: RIVER CLUB @ CONFLUENCE PARK
Address: 679 W Long St, Columbus, OH 43215
Total inspections: 12
Last inspection: Sep 7, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Christopher was the PIC
Updated green sign

II. Personnel Cleanliness
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
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are being held at 135 F and cold foods are being held at 41 F
(+)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required
(+)

XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
(+)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and

All critical violations have been corrected
Joe was the PIC

Updated green sign
Josh was the PIC

I. employee health (+) employees must have a doctors excuse after 3 consecutive days off
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) observed cooks washing hands throughout
IV. Person in Charge/Demonstration of Knowledge (+)
Josh has good food safety knowledge. I recommend that he attend servesafe in the near future.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All food was holding at proper temperatures
VIII. Date Marking/Time as a Public Health Control (-) several items were not dated in the walk-in cooler

XI. Protection from contamination (+)
XV. Temperature Measuring Devices (+)

NO VIOLATIONS AT TIME OF INSPECTION
APPROVED DANCE HALL PERMIT
UPDATED GREEN FOOD SAFETY SIGN
TALKED TO TIM

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Tim
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Make sure date markings goes on all foods necessary
X. Consumer Advisory documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

NAG INSPECTION

III. OBSERVED GOOD HANDWASHING DURING THE INSPECTION.
VII. OBSERVED STEAK OUT OF TEMPERATURE ON THE FRONT COOKING LINE. MAKE SURE IT STAYS BELOW 41F
VII. OBSERVED COOLING DONE WITH THE ICE WANDS.

PIC - Ben
- The green inspected sign was updated and the inspection report was discussed with the person-in-charge.
- 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.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding(-)
Observed a steam well holding mashed potatoes at 125 F. The mashed potatoes were recently made (at 4:00 PM; the temperature was taken at 4:45 PM). The operator placed a 4-hour time stamp on the product (4:00-8:00 PM). Hot foods shall be maintained at 135 F or above to prevent bacterial growth.
Observed a reach-in cooler (server station) holding ranch dressing and dairy creamer at 55 F. Both items were voluntarily discarded during the inspection. Cold TCS foods items shall be maintained at 41 F or below to prevent bacterial growth.
CDC Risk Factor 1 – Improper Holding Temperatures
IX. Consumer Advisory (-) Raw animal products that can be sold undercooked do not have an asterisk next to them on the menu indicating to consumers their increased risk of contracting a foodborne illness. Consumers shall be informed of their increased risk of contracting a foodborne illnesses from eating raw or undercooked animal products. Properly asterisking the menu items was discussed with the person-in-charge during the inspection. CDC Risk Factor 4 – Unsafe Source
I. Employee Health (+) Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+) Food employees eat,

PIC - Ben
All violations listed on the previous inspection report have been corrected. Thank You!

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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