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Business Info

Restaurant: CATERING BY SCOTT
Address: 2980 E Broad St, Columbus, OH 43209
Total inspections: 12
Last inspection: Aug 30, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

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 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 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,

Pic Scotty
updated green Sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) 0K
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+)
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 (+) Ok
XV. Temperature Measuring Devices (+) Ok

violations were abated 10/26/10

no water

Pic Scotty
updated green sign
final Rinse 50 ppm

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 (+) 0K
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ok
VIII. Date Marking/Time as a Public Health Control (+)0K
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) N A
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) oK
XV. Temperature Measuring Devices (+) oK

Pic Scotty
up dated 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 (+) Serve Safe
V. Thawing (+) in Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) are temp above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+) all date marked
IX. Consumer Advisory (+) on menu
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) Have coolers
XV. Temperature Measuring Devices (+)

Reviewed report with the person in charge Scott Bast. Updated green sign. Checked FSO license for accuracy.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health. Discussed employee health and illness policy with the person in charge. The person in charge stated that a log of employee illness is kept. Observed that a file is kept with doctors excuses.
II. Demonstration of Knowledge (+)
Note: The person in charge was very knowledgeable in food safety. Person in charge was able to answer the basic food safety questions related to the operation of the facility including what to do in a power outage, how allergy concerns are handled, sanitizing/cleaning equipment. The person in charge trains his staff and some of his staff are Serv Safe certified.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Discussed hand washing and glove usage policies. Observed employees using gloves when required.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. The person in charge stated that there are no leftovers that are kept, then cooled down; everything is thrown away at the end of the night.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked. The person in charge marks some items with a numerical date and for other

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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