1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants

Business Info

Restaurant: BRAZENHEAD OF GRANDVIEW
Address: 1027 W 5th Ave, Columbus, OH 43212
Total inspections: 16
Last inspection: Nov 20, 2012

Score
(the higher the better)
88

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about BRAZENHEAD OF GRANDVIEW, 1027 W 5th Ave, Columbus, OH 43212 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.143.1.57 will be logged.

Violation descriptions and comments

PIC Craig/ Chef Jeff
Updated Green Sign

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

PIC Chelsea/ Chef Jeff
Updated Green Sign
All open critical violations have been corrected.

PIC Dan
Observed restroom's in facility and also spoke with PIC Dan. He stated restroom's were professionally cleaned on Monday. He stated they are going to increase the frequency of cleaning in all the restroom's.

PIC Chelsea/ Jeff
Updated Green Sign
Notes: Fix/ repair kitchen hand washing sink so water is not being wasted.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Need soap/ paper towels at hand sink
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe Certified
V. Thawing (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cold foods were holding above 41 degrees F
VIII. Date Marking/Time as a Public Health Control (+) Great job!
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean utensils/ non-food contact surfaces more frequently
XII. Chemical (+) properly labeled, concentration
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)

All open violations have been corrected!
Observed no violations at time of inspection.
PIC Chelsea/ Jeff
Updated Green Sign

PIC Chelsea
Updated Green Sign
Observed dish machine was running as a high temp dish machine and also had chemical sanitizer hooked up to it. Either purchase a max reading thermometer and run the machine as a high temp dish machine or have machine adjusted to provide 50ppm chlorine on final rinse cycle.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employee changing gloves without washing hands between. Must wash hands before putting on a new pair of gloves to prevent contamination. Employee corrected at time of inspection.
IV. Person in Charge/Demonstration of Knowledge
Must ensure all employees are properly trained in all aspects of food safety as it relates to his/ her job.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed sliced turkey and ham in deli meat cooler holding at 48-50 degrees F. Cold TTCS foods must be held at or below 41 degrees F. Food was removed from cooler and rapidly cooled at time of inspection. Do not use cooler until unit is working properly.
VIII. Date Marking/Time as a Public Health Control
Observed many foods throughout facility properly date marked.
XI. Protection from contamination
Observed ceilings in kitchen dusty/ dirty. Clean more frequently to prevent contamination.

PIC Chelsea/ Jeff
Updated Green Sign
Facility is going to wash dishes in dish machine and manually rinse/ sanitize in 3-compartment sink until the machine is fixed. Facility immediately called for maintenance at time of inspection.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed proper hand washing during inspection. Must ensure all hand washing sinks are provided with signs, soap and paper towels.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions.
V. Thawing
Foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods were maintained at or below 41 degrees F. Facility demonstrated proper cooling procedure with having shallow uncovered trays of chicken wings in the walk-in cooler.
VIII. Date Marking/Time as a Public Health Control
Facility does a great job date marking foods.
XI. Protection from contamination
Observed dish machine is not reaching the proper temperature and pressure during the final rinse cycle. Equipment must be fixed/ maintained to ensure proper sanitizing of equipment and utensils. Facility called for maintenance. Facility is going to manually sanitize in 3-compatment sink until equipment is fixed.
Observed drip/ leak in walk-in cooler. Food was moved and maintenance was called at time of inspection. Do not store foods in any locations that contamination could occur.
XV. Temperature

PIC Dan/ Jeff
Updated Green Sign
All open critical violations have been corrected

The report was reviewed with Chelsea, who is the Person In Charge
Updated The Green Inspection Sign

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 supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

The report was reviewed with the Person In Charge- Chelsea
Updated Green Inspection Sign.

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 supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend BRAZENHEAD OF GRANDVIEW to others? (optional)

Yes

  

No

Add photo of BRAZENHEAD OF GRANDVIEW (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.143.1.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
PEKING DYNASTY	Columbus, OH
SUBWAY #11301	Columbus, OH
MCDONALD'S #6037-0340221	Columbus, OH
COLUMBUS ARTS & TECHNOLOGY ACADEMY	Columbus, OH
MCDONALD'S #17738	Columbus, OH
SPAGHETTI WAREHOUSE	Columbus, OH
94TH AERO SQUADRON	Columbus, OH
STAR BOX LEARNING CENTER	Columbus, OH
NEW HARVEST CAFE'	Columbus, OH
JAY'S SPORTS LOUNGE	Columbus, OH

1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants