Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
A handwashing sign was not posted at all handwashing sinks. Equipment is not approved by a recognized agency or authority. In-use utensils are improperly stored. The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.	Inspection 30 day	Mar 8, 2010	92
No violation noted during this evaluation.	Critical Control Point	Mar 8, 2010	100
No violation noted during this evaluation.	Followup Inspection	Mar 10, 2010	100
Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].	Standard Inspection	Jan 15, 2011	95
No violation noted during this evaluation.	Critical Control Point	Jan 15, 2011	100
No violation noted during this evaluation.	Standard Inspection	Feb 23, 2011	100
The physical facilities are not cleaned as often as necessary. There is no test kit available for measuring the concentration of the sanitizer.	Standard Inspection	Aug 17, 2011	98
No violation noted during this evaluation.	Critical Control Point	Aug 17, 2011	100
No violation noted during this evaluation.	Standard Inspection	Dec 12, 2011	100
No violation noted during this evaluation.	Critical Control Point	Dec 12, 2011	100
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A handwashing sign was not posted at all handwashing sinks. Food employee was touching ready-to-eat food with bare hands. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required. There is no covered receptacle in women's restroom. There is no test kit available for measuring the concentration of the sanitizer.	Standard Inspection	Aug 8, 2012	75
No violation noted during this evaluation.	Critical Control Point	Aug 8, 2012	100

Violation descriptions and comments

UPDATED GREEN SIGN
MARTIN - OWNER/PIC
DISCUSSED CROSS CONTAMINATION PREVENTION AND STORING DUE TO COOKING TEMPS.
RTE - TOP
WHOLE CUTS/MUSCLE/STEAKS/BACON/ETC (145F)
GROUND PORK, GROUND BEEF (155F)
POULTRY (CHICKEN/TURKEY) GROUND OR WHOLE (165F)
DISCUSSED DATE MARKING ALL TTCS READY TO EAT FOODS IF NOT PREPARED/OPENED AND CONSUMMED/DISCARDED WITHIN 24 HOURS.
FACILITY IS WELL MAINTAINED AND VERY CLEAN.

Discussed AND/OR Provided information:
I. Employee Health +DISCUSSED
II. Personnel Cleanliness + OBSERVED
III. Hand washing, Prevention of Contamination from Hands +OBSERVED
IV. Person in Charge/Demonstration of Knowledge +DISCUSSED PIC AND SERVSAFE CERTIFIED. KNOWLEDGE DEMONSTRATED THRU COMPLIANCE WITH FOOD CODE
V. Thawing
VII. Cooking, Reheating, Cooling, Hot and Cold Holding +SEE BELOW
VIII. Date Marking/Time as a Public Health Control
IX. Consumer Advisory -ADVSIORY NEEDS TO BE ADDED ON TO MENU. BURGERS COOKED TO ORDER
X. Highly Susceptible Populations N/A
XI. Protection from contamination
XII. Chemical + ALL CHEMICALS LABELED AND STORED TO PREVENT CONTAMINATION.
XIV. Transporting Food Off Premise N/A
XV. Temperature Measuring Devices

MOST OF STAFF SERVSAFE CERTIFIED
FOODS FROM APPROVED SOURCES
CONSUMER ADVISORY DOCUMENTED ON MENU
THERMOMETERS AVAILABLE
FOOD TEMPS AND QUESTIONS ASKED ABOUT OPERATION ON TARGET

TALKED TO LARRY AND ALBERTO
NO CROSS CONTAMINATION OBSERVED
FOODS IN COOLER CLEARLY SEPARATED
DISHWASHER CHLORINE SANITIZER 50PPM LOW TEMP
UPDATED GREEN FOOD SAFETY SIGN

ALBERTO PIC
OBSERVED FOODS DATEMARKED WITH USE BY DATES
CONSUMER ADVISORY DOCUMENTED ON MENU

Talked to Larry
No violations at of inspection
Bathrooms clean
Coolers 41 and below
Exhaust hood were being put back after being washed
Chlorine Sanitizes Dishwasher and Quat for sinks
updated Greer Food Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Larry
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
IX: Consumer Advisory is documented on menu.

PIC - Larry & Dave
- Updated the green inspected sign and discussed the inspection report with the person-in-charge. All critical violations observed were corrected during the inspection.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VIII. Date Marking/Time as a Public Health Control (-)Observed a container of sliced turkey, cooked short ribs, and mashed potatoes that expired on 8/7/12 and were not voluntarily discarded by the operator until the inspection was conducted. The previously listed food items shall be used or discarded in seven days to prevent excessive bacterial growth and potential consumer illness. The food items were voluntarily discarded by the operator during the inspection. CDC Risk Factor 4 – Unsafe Source
XI. Protection from contamination (-) Observed raw eggs stored above grapes. Raw animal products shall be stored below ready-to-eat foods to prevent cross-contamination. The raw eggs were moved below the grapes during the inspection. CDC Risk Factor 4 – Unsafe Aource
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

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BERNARD'S TAVERN, 630 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations

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