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Business Info

Restaurant: ALANA'S
Address: 2333 N High St, Columbus, OH 43202
Total inspections: 16
Last inspection: Nov 15, 2012

Score
(the higher the better)
86

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Violation descriptions and comments

Not open

STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

CRITICAL CONTROL INSPECTION

Discussed hand washing and glove usage.
The PIC was provided with information regarding the CPH web site.
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
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.
Under refrigeration

Complaint states that a dumpster in the rear parking lot is leaking.
Inspected and consulted with operator.and
The dumpster in the rear of the unit used for refuse has an oil deposit below theunit on the ground.

Violation abated

PIC: Alana

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

TALKED TO ALANA
NO VIOLATIONS AT TIME OF INSPECTION
LEFT INFO ABOUT FOOD SAFETY WORKSHOPS
CHEMICAL SANITIZER (CHLORINE) DISHWASHER 100PPM
UPDATED GREEN FOOD SAFETY SIGN

OPERATOR KNOWLEDGEABLE ABOUT FOOD SAFETY
OPERATOR INQUIRED ABOUT SENDING MORE STAFF TO LEVEL ONE
CONSUMER ADVISORY LISTED ON MENU
FRESH COOKING OCCURS DAILY
DAYS OF OPERATION ARE WED-SAT

PlC-Alana . Updated green sign. Note: Please email course dates for Serv Safe and person in charge to owner.

I. Employee Health
Person in charge is aware of when employees should be restricted from working.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+)
Stocked and used appropriately. Observed employees washing hands when appropriate.
IV. Person in Charge/Demonstration of Knowledge (+)
Almost all of the employees in the kitchen nave attended culinary school. Person in charge is knowledgeable in food safety.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
All items were properly date marked.
IX. Consumer Advisory
Observed on the menu.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-)
Observed a bag of carrots stored on floor by walk in cooler.
XV. Temperature Measuring Devices (+) Present and calibrated

Upon delivery of cease letter, found facility closed. Per sign on door, facility does not open until 5pm.
Cease letter was posted on door. Photo of posted sign taken.

PIC: Alana
Reviewed report with PIC: Alana
Updated green 'Inspected' sign at time of inspection.

Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Hand sink behind bar needing hand washing sign and soap.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed gazpacho at 50F. Recovered with an ice bath at time of inspection.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as

PIC: Alana - signed and reviewed report
Updated green sign
Critical violations corrected during inspection, no follow-up required.
Flu information:

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
- Observed no employees displaying symptoms of illness.
(-) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
- Observed unapproved employee beverage container stored directly on food prep surface. Protect hands by only using beverage containers with lid and straw. Protect food and food prep surfaces by storing beverage separately or below food prep surfaces. Corrected during inspection.
(-) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
- Discussed with PIC blocked hand sink in front prep area. PIC stated the alternate hand sink is always used. Observed employees not washing hands before putting on gloves. Protect the outside of gloves from contaminates by always washing hands first. PIC discussed with employees during inspection. Handwashing is the BEST way to protect from foodborne illness.
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates

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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