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Business Info

Restaurant: BOB EVANS FARMS INC #323
Address: 900 Bethel Rd, Columbus, OH 43214
Total inspections: 10
Last inspection: Jun 20, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

Updated Green Food Safety Placard
Talked to Susan and Jeff both Servsafe Certified
Discussed sick leave for employees ill from foodborne illness
Provided info on Major Food Allergens

I DISCUSSED HOW EMPLOYEE WITH FOODBORNE WOULD BE HANDLED
III OBSERVED EMPLOYEES WAHING HANDS. WAS TOLD EMPLOYEES ARE TRAINED TO WASH IN RESTROOM AND COME TO KITCHEN AREA FOR SECOND WASHING
VI OBSERVED THAWING IN COOLER
VII DATEMARKING WAS IN USE WITH AT LEAST TWO SYSTEMS IN PLACE
IX CONSUMER ADVISORY IS DOCUMENTED ON MENU
XI WITNESS FOODS SEPARTED RAW FROM READY TO EAT THROUGHOUT STORE

NO VOILATIONS AT TIME OF INSPECTION
TALKED TO DANIEL
UPDATED GREEN FOOD SAFETY PLACARD

IX CONSUMER ADVISORY ON MENU
VII OBSERVED FOODS LABLED AND COOLING IN WALK-IN COOKER

talked to Chris-asst mgr
Reviewed and asked questions about temps for holding hot cold foods
Tables for hotrod holding are marked with use by times
updated Green 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 Ford Allergens
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Chris
VI: Observed food being thawed under refrigeration
V: Foods are from approved source

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. The system in place for the amount of time allowed for holding foods (that may be held out of temp was written on line for all to Know when to discard
IX: Consumer Advisory is tormented on menu.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage
XV Observed thermometers and T-strips for measuring temperatures in facility for food and dishwasher

Talked to Geraldo manager and Missy the district supervisor
Dishwasher Machine very clean
Walk-in Cooler 36
Foods labeled with use by in coolers and on the serving line.
Updated Green Food Safety Placard
This is a training store

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 Missy and Geraldo
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

PIC - JEFF
UPDATED GREEN SIGN.

I. Employee Health
FOOD BORNE ILLNESS PACKET
II. Personnel Cleanliness
OBSERVED ALL EMPLOYEES ARE EATING AND DRINKING IN DESIGNATED AREA.
III. Hand washing, Prevention of Contamination from Hands
HANDWASHING FACILITIES ARE COMVENIENTLY LOCATED AND STOCKED PROPERLY.
HANDS WERE WASHED WHEN REQUIRED.
IV. Person in Charge/Demonstration of Knowledge
ALL MANAGERS ARE SERVESAFE CERTIFIED.
THERE ARE CERTIFIED TRAINERS FOR EACH CATEGORY.
V. Thawing
ALL THAWING IS DONE IN THE WALK IN COOLER
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
HOT FOOD ARE BEING HELD ABOVE THE HOT HOLDING STANDARD AND COLD HOLDING FOODS ARE BEING HELD BELOW THE STANDARD.
VIII. Date Marking/Time as a Public Health Control
ALL FOODS ARE BEING PROPERLY DATE MARKED
TIME IN LIEU OF TEMPERATURE IS BEING DOCUMENTED AND BEING CARRIED OUT CORRECTLY FOR TOPPINGS ON THE PREP LINES. OBSERVED STICKERS ON BOTH TIME IN LIEU CONTAINERS STATING THEY WILL BE DISCARDED WITHING THE REQUIRED FOUR HOUR WINDOW.
IX. Consumer Advisory (+)
EGGS CAN BE SERVED COOKED TO ORDER. MENU ITEMS WITH EGGS THAT CAN BE COOKED MEDIUM OR UNDERCOOKED ARE

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Takes reservations:

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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