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Business Info

Restaurant: BARLEY'S BREWING CO
Address: 467 N High St, Columbus, OH 43215
Total inspections: 18
Last inspection: Oct 12, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic: Jason
Updated green sign.
great datemarking and food safety knowledge

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (-) see standard
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
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 (+)

PIC: Jason
All critical items corrected at time of inspection
Prep top unit has been turned down (temperature) and is holding under 41 degrees.

When holding products on ice, use minimal quantities.
Ice should come all the way up the sides of the product.

Discussed inspection with the brewmaster.

THE PIC WAS JASON.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) All hand wash stations were supplied.
IV. Person in Charge/Demonstration of Knowledge (+) Manager is ServSafe certified.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Foods were held at proper temperatures.
VIII. Date Marking/Time as a Public Health Control (+) Food date marked during storage.
IX. Consumer Advisory (+) Poste on the menus.
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Food probe thermometer provided on cook line. Thermometer displayed in all coolers.

PIC - Jason/Ed
- chefjason@barleysbrewing.com
- Note: Email copy to the PIC.
- Updated green "INSPECTED" sign.
- 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.
II. Personnel Cleanliness (-)
Observed food employees with unsanitary outer clothing. Food employees shall have clean outer clothing to prevent the potential contamination of food and clean equipment. Employee personal cleanliness was discussed with the person-in-charge during the inspection.
III. Hand washing, Prevention of Contamination from Hands (-)
During the inspection multiple food employees were observed putting on new gloves without washing their hands. Food employees shall thoroughly wash their hands with soap and warm water for at least 20 seconds prior to donning gloves. During the inspection food employees were advised to wash their hands before donning gloves. CDC Risk Factor 5 – Poor Hygiene
IV. Person in Charge/Demonstration of Knowledge (-)
The operator states that cooked, cooled TCS foods as soups, should be reheated to 140 F for hot holding. Cooked, cooled TCS foods shall be reheated to as least 165 F for 15 seconds for proper pathogen destruction. Proper reheating was discussed with the PIC during the inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed hummus held at 45.5 F. TCS foods shall be held out of the temperature danger zone to prevent rapid bacterial growth and potential consumer illness.

PIC - Ian
- All critical violations observed during the previous inspection have been corrected. Thank You!
- Ensure that the floor in the 2nd floor walk-in-cooler is repaired so that it is smooth, durable, and easily cleanable.

PIC - Jason/Ed
- The inspection report was discussed with the operator during the inspection.
- All time/temperature controlled for safety foods held in the temperature danger zone were voluntarily discarded by the operator during the inspection. The inspectors and the operators thermometers were both calibrated during the inspection. An immediate follow-up inspection will be conducted on 7/2/12 to verify all time/temperature controlled for safety foods are being safely held at 41 F and below. All remaining critical violations shall be corrected on or after 7/13/12 or this facility will be referred to supervision for enforcement action.

PIC - Jason
All cold TCS foods are being safely held. All other critical violations listed on the 6/29/12 inspection shall be corrected by the follow-up inspection (on or after 7/13/12).

PIC - Ian/Jason; all critical violations listed on the previous inspection report have been corrected. The second floor walk-in cooler floor shall be repaired by the next standard inspection. Thank You!

THE CCP WAS NOT CONDUCTED ON 6/29/12 WHEN THE STANDARD WAS CONDUCTED.
ALSO UPDATED THE GREEN PLACARD.Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HAND WASH SINKS SUPPLIED. SINGLE-USE GLOVES USED TO HANDLE RTE FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) PIC IS SERV SAFE CERTIFIED.
V. Thawing (+) SLACK IN COOLER AND UNDER COLD RUNNING WATER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F. FOODS COOLED BY ICE BATH, ICE WANDS TO 41F IN 4 HOURS.
VIII. Date Marking/Time as a Public Health Control (+) FOOD IS DATE MARKED 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 (N/A)
XV. Temperature Measuring Devices (+) THERMOMETERS CALIBRATED WEEKLY AND USED TO CHECK FOOD TEMPS.

REVIEWED REPORT WITH ED, CHEF.
UPDATED GREEN PLACARD.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HAND WASH SINKS SUPPLIED. DISCUSSED- INSURE THAT SINKS ARE ACCESSIBLE TO EMPLOYEES.
IV. Person in Charge/Demonstration of Knowledge (+) CHEF IS TRAINED IN FOOD SAFETY.
V. Thawing (+) FOOD THAWED IN THE WALK-IN COOLERS.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT AND COLD FOODS HELD AT REQUIRED TEMPERATURES. FOODS RAPIDLY COOLED WITH ICE WANDS.
VIII. Date Marking/Time as a Public Health Control (+) FOODS 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 (+) STORED IN SEPARATE DESIGNATED ROOM.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) DISPLAYED IN COOLERS. PIC HAS CALIBRATED PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.

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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