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Business Info

Restaurant: SHERATON COLUMBUS HOTEL AT CAPITOL SQUARE
Address: 75 E State St, Columbus, OH 43215
Total inspections: 13
Last inspection: Dec 3, 2012

Score
(the higher the better)
61

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Violation descriptions and comments

Elements of the Critical Control Point Inspection
Discussed
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety – Please fax ServSafe certificate to 614-645-7155 attn Steve Meininger
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 process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated shall be heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods shall be held at 135 F and cold foods are being held at 41 F

IX. Consumer Advisory
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers shall be informed about the increased risk of eating these foods
Provided ROP HACCP sample.

Critical item corrected.
The pastry cooler was still holding at 50F, however, the cooler was empty. No food may be stored in this unit until to cooler is repaired and can consistently hold at 41F or below.
Signed dance hall permit.

Consulted regarding dance hall license with office staff.

CONSULTATION REGARDING EMPLOYEE ILLNESS.
COMMUNICABLE DISEASES NOTIFIED ME THAT THE CHEF AT THE SHERATON HAD A KID THAT TESTED POSITIVE FOR CAMPLOYBACTER.
TALKED TO JASON (CHEF WHO'S KID IS SICK) AND JOHNATHEN (EXECUTIVE CHEF)
WENT OVER EMPLOYEE ILLNESS PROCEDURE AND THE FACILITY DOES HAVE ONE IN PLACE.
JASON SAID THAT HE HAS RESTRICTED HIMSELF TO DOING OFFICE WORK RIGHT NOW AND NOT WORKING IN THE KITCHEN. HE SAID THAT HE CURRENTLY HAD A HEADACHE AND WAS NOT NAUSEATED.
TOLD THEM THAT THEY NEEDED TO MAKE SURE THAT ALL STAFF IS AWARE TO CALL OFF IF THEY ARE FEELING ILL. CURRENTLY THEY ARE WORKING A SMALL STAFF RIGHT NOW DUE TO THE HOTEL NOT BEING BUSY THIS WEEK.

Consultation regarding employee illness with Mary Adams and Michael Burnett with communicable disease (RN's)
Jonathan (executive chef) and General manager Steve Groppe present
Discussed inability of communicable disease to contact Jason (suspect case) and communicable disease will have the facility email over the employee payroll log to determine which employees were off ill in the past couple of illness cycles

Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Ensure that bar area has designated hand sink with soap and paper towels.
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 (+)
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

All previous violations correced. Facili is still working on HACCP plan. Ensure HACCP plan is completed b 2/13/12.
PIC Johnathan.

CONDUCTED INSPECTIONS WITH JONATHANOLSON(EXECUTIVE CHEF) AND KEITH MARTIN(EXECUTIVE STEWARD)
DISCUSSED FOOD SAFETY ISSUES,MENUS, MAJOR FOOD ALLERGENS, CDC RISK FACTORS REGARDING FOOD BOURNE ILLNESS.
GREEN SIGN WAS UPDATED.
REVIEWED INSPECTION WITH JONATHAN OLSON.

Discussed/Conducted inspection with Jonathan Olson and Keith Martin.
Provided information
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. Observed open drink in the bar/panty area, drinks shall be consumed at designated area. consulted with pic at inspection.
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
Hands are 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 questions regarding the operation

V. Thawing
Foods are thawed in accordance with the OAC.

Consulted/Reviewed the inspection report with the chef/pic(Jonathan Olson)
Discussed the non-continous foods, major food allergens and the leafy greens requirements which will be effective Jan 2013.
The restroom was inspected, dining area.
Provided with a new Green signage, facility stated, the old one was accidentally discarded.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Jonathan Olson.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is awre and 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

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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