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Business Info

Restaurant: BLACK CREEK BISTRO
Address: 51 Parsons Ave, Columbus, OH 43215
Total inspections: 14
Last inspection: Nov 20, 2012

Score
(the higher the better)
84

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Violation descriptions and comments

Updated the green sign.
Tom was the Pic

Discussed
Provided information
II. Personnel Cleanliness
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
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are not always being held at 41 F
(-)
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods were not date marked in the walk in cooler
(-)

XI. Protection from contamination
Foods were not protected from physical and environmental contamination during storage, preparation, and display.
(-)

All critical violations have been corrected.

Updated green sign
PIC was Kent

I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-)
Several sinks were out of soap and paper towels
IV. Person in Charge/Demonstration of Knowledge (+)
PIC has good food safety knowledge
V. Approved sources (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control(+)
All food is dated in the proper manner.

XI. Protection from contamination (-)
Food is uncovered in the cooler
XV. Temperature Measuring Devices (+)
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated

PIC: Mike
Mike is certified ServSafe
Updated green sign.

PIC: Mike
* Cooking, reheating, cooling, hot and cold holding were all in the required limits.
* Date marking were not visble but dated on.
* Protection from contamination was good.
* Personnel cleanliness good
* Handwash sink located in a convenient location.

PIC: Kent
Kent is certified ServSafe
Note: All the outstanding violation were corrected.
Updated green sign.

PIC: Kent
* Manangement has a policy regarding employee health situations.
* Employee eat food, drink and use only in a designated area.
* Handwash sinks are located in a convenient location and accessiable for employees
* Person in charge demonstrated the knowledge necessary to control the risk of food born illness.
* All the food items were properly date mark
* Cookind, reheating, cooling, hot and cold holding were within the required range of temperatures.

Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only 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
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

PIC Tom
All critical violations corrected at time of inspection.
-Prep sink properly air gaped
-Ice machine has been sani tized

PIC/Reviewed- Tom
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only 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
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
OBSERVED NUMEROUS TCS ITEMS ON THE PREP TOP COOLER HOLDING AT 45F. ENSURE ALL EQUIPMENT IS ABLE TO MAINTAIN TCS FOOD ITEMS AT 41F OR BELOW OR 135F OR ABOVE.
CDC RISK FACTOR: IMPROPER HOLDING TEMPERATURE
VIII. Date Marking/Time as a Public Health Control (-)
OBSERVED BEANS AND CAESAR DRESSING IN THE WALK IN COOLER THAT WERE KEPT PAST THEIR DATE MARK. ALL FOOD PREPARED IN A FACILITY AND KEPT LONGER THAN 24 HOURS MUST BE MARKED WITH A DATE, WHICH IS A MAXIMUM OF 7 DAYS, BY

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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