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Business Info

Restaurant: BON AIRE LOUNGE
Address: 1435 S Hamilton Rd, Columbus, OH 43227
Total inspections: 16
Last inspection: Nov 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic Mary Mary
updated green Sign

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
IV. Person in Charge/Demonstration of Knowledg
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

PIC-MARI ANN
UPDated green sign

Pic Marianne
updated green sign

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ole
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) OK
XV. Temperature Measuring Devices (+) OK

PIC-
UPDATED GREEN SIGN

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+OK)
III. Hand washing, Prevention of Contamination from Hands (+)OK
IV. Person in Charge/Demonstration of Knowledge (+)OK
V. Thawing (+)OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)OK
VIII. Date Marking/Time as a Public Health Control (+)OK
IX. Consumer Advisory (+)OK
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)OK
XII. Chemical (+)OK
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)OK

Pic owner Brad
updated green sign
no violations

Discussed
Provided information
I. Employee Health (+) O K
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) thaw in refrigerator
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ace food Above [34 or below 42
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) NA

Persons in charge- Drew, Maggie, Mary. Updated green sign. Follow up will occur.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Maggie is Serv Safe certified and was able to appropriately answer all food safety questions related to the operation of the faciltity. This included allergens and what to do if a cooler breaks down. Maggie explained their procedures clearly and was able to properly stated when employees should be restricted from working in the kitchen.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees are using gloves to prevent bare hand contact with food.
V. Thawing (-)
Note: Food was sitting in the sink thawing. Today I reviewed ways to properly thaw frozen food. This was corrected today by running water over the frozen chicken that was thawing in the sink.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored. Dish machine needs to be repaired to ensure that dishes are being properly sanitzed.
XII. Chemical (+)

To ensure dishes and utensils are effectively sanitized, the final rinse water must reach 180 F or you must use chlorine (50 ppm minimum) in the dish machine. This is a repeat critical violation. It was made clear today that as this is a REPEAT CRITICAL VIOLATION, the facility could be brought in for non-compliance. I was made aware of the facilities need for parts for the dish machine during the initial inspection. However, during the last inspection it was written that employees were to use the quat clean in their two compartment sink until the dish machine is able to effectively clean and sanitize dishes. This has been restated on today's inspection report also. The owner/persons in charge may reach me at 614-645-2147.
Note: The person in charge in the kitchen (on 4/18/12 approximately 3pm) stated that she was not aware of the previous inspection report. Person in charge was aware however that I had been here previously for another inspection.

Person in charge- Brad Spurlock. Follow up to check on the dish machine and sanitization of dishes. Person in charge stated that they are currently using the quat sanitizer for sanitizer in the two compartment sink. Observed commercial microwave has been obtained.

Person in charge in kitchen at the time of the inspection, Mary Ann. Report reviewed with Mary Ann and the owner of the facility. Green sign updated. This report was reviewed with Mary Ann.
Note: Filter needs to be put back up. The owner stated that it needs a new pin. Observed no violations at the time of the inspection.

I. Employee Health Policy
The person in charge was aware of the importance of not working when ill/ sick (i.e. vomiting, diarrhea, etc.
II. Demonstration of Knowledge
The person in charge was able to answer basic food safety questions related to the operation of the facility.
III. Hand washing/ Prevention of Contamination
Observed food properly stored in the refrigerators (covered, rasw & ready to eat food separated).
VI. Temperature Measuring Devices
Temperature Measuring devices were readily available. Calibration methods were discussed and reviewed with the person in charge. Recommended the ice method using a cup of ice with a small amount of cold water. The thermometer should read 32 F in the ice water. If not, the dial thermometer should be adjusted accordingly.

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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