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Business Info

Restaurant: LEXI'S ON THIRD
Address: 100 E Broad St 1st Fl, Columbus, OH 43215
Total inspections: 10
Last inspection: Sep 20, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

inspected and approved to operate

PIC -Steve; posted a green sign.

The management is very knowledgeable in food protection practices. Discussed cold holding improvements/practices with management.
I. Employee Health (+)
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (-)
Observed food employees storing food in restricted areas. To avoid cross contamination properly store personal food items in designated areas.
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 (-)

- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- All critical violations observed were corrected during the inspection.

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
Provided information
VIII. Date Marking/Time as a Public Health Control (-) Observed spinach artichoke dip that was not labeled with a 7-day discard date. All refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date to prevent the use of food that is potentially contaminated with bacteria as Listeria. The spinach artichoke dip which was prepared yesterday was properly labeled with a 7-day discard date during the inspection. CDC Risk Factor 4 – Unsafe Source.
XI. Protection from contamination (-)
Observed a food employee touch American cheese with his bare hands. To prevent food contamination, food employees are prohibited to touch ready-to-eat food with their bare hands. The contaminated food was voluntarily discarded during the standard inspection. CDC Risk Factor 4 – Unsafe Source.
XII - Chemical (-) Observed chemicals that were stored next to clean equipment. To prevent equipment contamination, chemicals shall be stored in a location where there is no threat of food or equipment contamination. CDC Risk Factor 3 – Contaminated Equipment
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and

THE PIC WAS STEVE.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED. NO BARE HAND CONTACT WITH RTE FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER WAS KNOWLEDGEABLE AND IS SERV SAFE CERTIFIED.
V. Thawing (N/A) NOT OBSERVED.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F. FOODS REHEATED TO 165F. FOODS ARE COOLED VIA ICE WANDS.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) CONSUMER ADVISORY IS POSTED ON THE MENUS.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+) FOOD IS TRANSPORTED OFF PREMISES IN COMMERCIAL HOT HOLDING EQUIPMENT.
XV. Temperature Measuring Devices (+) PROBE THERMOMETER PROVIDED, CALIBRATED AND USED BY THE PIC.

CONSULT WITH MR. GEORGES ABOUT FOOD HANDLING, COOLING AND COOKING PROCEDURES FOR THE CHICKEN THAT IS USED IN THE BERRY SALAD THAT WAS NOTED IN THE FOOD HISTORY. CHECKED FOOD HANDLING AND TEMPERATURE OF THE RAW CHICKEN THAT IS USED IN THE SALAD. TEMPERATURE OF THE CHICKEN WAS 34F AT TIME OF THE INSPECTION. ALSO CHECKED TO INSURE THAT OTHER COOLERS WERE MAINTAINING PRODUCT TEMPERATURE.
THERE IS NO CAUSE FOR ACTION AT THIS TIME.

REVIEWED REPORT WITH DANIEL GEORGE, OWNER AND PERSON IN CHARGE.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+ ) SINKS WERE SUPPLIED. NO BARE HAND CONTACT WITH RTE FOODS. EMPLOYEES CHANGE GLOVES TO DO NEW TASKS.
IV. Person in Charge/Demonstration of Knowledge (+) OWNER COMPLETED SERVSAFE CLASS. THE CHEF HAS COMPLETED LEVEL 1 PIC CLASS.
V. Thawing (N/A) NOT OBSERVED DURING THE INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) COOKING, HOT AND COLD HOLDING TEMPERATURES WERE WITHIN THE TEMPERATURE CONTROL REQUIREMENTS.
VIII. Date Marking/Time as a Public Health Control (+) FOODS WERE DATE MARKED WITH COLOR CODED DAY DOTS DURING STORAGE.
IX. Consumer Advisory (+) POSTED ON THE MENUS.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+) ADEQUATE AND APPROVED EQUIPMENT IS USED FOR TRANSPORT.
XV. Temperature Measuring Devices (+) DISPLAYED IN ALLCOOLERS. PROBE THERMOMETER WAS PROPERLY CALIBRATED BY THE OWNER DURING THE INSPECTION.

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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