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Business Info

Restaurant: DANNY'S DELI & RESTAURANT
Address: 37 W Broad St Level P1, Columbus, OH 43215
Total inspections: 11
Last inspection: Aug 23, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC Joe
Facility was inspected and approved to operate as a Risk Level 4 food service operation. Received a check in the amount of 654.

PIC Joe
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 (-) see standard inspection
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (-) see standard inspection

PIC - Joe
- Updated green "INSPECTED" sign.
- Discussed inspection report with the person-in-charge.
- If critical violations from this inspection are not corrected by the follow-up inspection, then this facility will be referred to supervision for enforcement.

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed food employees that did not wash their hands or change their gloves in situations that required them to do so. To prevent the contamination of food and equipment, all food employees shall properly and routinely wash hands and change gloves. Discussed hand washing and glove usage with the person-in-charge. CDC Risk Factor 3 – Contaminated Equipment
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed packaged raw corned beef briskets that were held in the temperature danger zone (47.5 -52 F). To prevent the growth of harmful bacteria as Listeria, all time/temperature controlled for safety foods shall be held at or below 41 F. The person-in-charge discarded all food that was in the temperature danger zone during the standard inspection. CDC Risk Factor 1 – Improper Holding Temperatures
IX. Consumer Advisory (-)
A consumer advisory is not available for undercooked meat products. Consumers shall be notified of the increased risk of foodborne illness when consuming raw or undercooked products. Discussed having a consumer advisory available for raw or undercooked meat products.
XII - Chemical (-) Observed unlabeled chemical containers. All chemical bottles shall be properly labeled with their common name to prevent them from

PIC - Joe

No violations at time of inspection. PIC Joe. Green sign updated.

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 (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

CONSULTED WITH JOE GEORGES.
DISCUSSED MENUS, FOOD SAFETY ISSUES, FOOD ALLERGENS.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
V. Thawing (+)
Foods shall be 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

CONSULTED WITH LILLY GEORGES
FOLLOW UP INSPECTION.
ABATE,HAS CORRECTED ALL VIOLATIONS.
DISCUSSED FOOD SAFETY ISSUES.

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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