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Business Info

Restaurant: CREATIVE CUISINE
Address: 827 Busch Ct, Columbus, OH 43229
Total inspections: 11
Last inspection: Jun 25, 2012

Score
(the higher the better)
85

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Violation descriptions and comments

PIC Shauna available for inspection. Green sign updated. Facility clean and well maintained. All equipment working properly. All foods properly labeled. Restrooms clean and in working order. All hand sinks readily accessible. Both violations were fixed immediately, therefore no follow up is needed.

Discussed
Provided information
I. Employee Health (+) Employee health policy in place.
II. Personnel Cleanliness (+) Break area separate. All employees wearing restraints when necessary; outerwear clean
III. Hand washing, Prevention of Contamination from Hands (+) Hands are being washed at appropriate times
IV. Person in Charge/Demonstration of Knowledge (+) PIC/staff very knowledgeable in food safety
V. Thawing (+) All foods are thawed in WIC
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All cooking, cooling, hot and cold holding, and reheating are happening properly and being monitored.
VIII. Date Marking/Time as a Public Health Control (+) Date marking system in use
IX. Consumer Advisory (+) Consumer advisory available
X. Highly Susceptible Populations (+) N.A.
XI. Protection from contamination (+) All foods protected from contamination.
XII. Chemical (+) All chemicals separated. No chemical additives in use.
XIV. Transporting Food off Premise (+) Foods are transported properly and kept above 135 degrees F or below 41 degrees F
XV. Temperature Measuring Devices (+) Thermometers available and in use.

PIC: Marcus
Updated Green Sign
No Critical violations.

Discussed
Provided information
I. Employee Health (+) PIC keeps record of employee call-offs due to illness.
II. Personnel Cleanliness (+) Good
III. Hand washing, Prevention of Contamination from Hands (+) Hand sink installed in back of kitchen.
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe certification.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures adequate. Cooling properly.
VIII. Date Marking/Time as a Public Health Control (+) Good
IX. Consumer Advisory (+) On menu / contract.
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+) Properly stored.
XIV. Transporting Food off Premise (+) Good, use Cambros and take thermometers.
XV. Temperature Measuring Devices (+) Available, calibrated.

PIC: Marcus
Updated green inspect sign.

Discussed
Provided information
I. Employee Health (+) Person in charge is aware of the importance of employee health and has a policy regarding employee health situations.
II. Personnel Cleanliness (+) Personal cleanliness of the employees was acceptable. Designated areas have been correctly assigned.
III. Hand washing, Prevention of Contamination from Hands (+) Hand washing facilities are not properly supplied.
IV. Person in Charge/Demonstration of Knowledge (+) Person in charge demonstrates knowledge in food protection.
V. Thawing (+) Foods are thawed in accordance with the Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance as specified in the Ohio Administrative Code.
VIII. Date Marking/Time as a Public Health Control (+) Ready to eat potentially hazardous foods are date marked and are discarded when required.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Temperature measuring devices are provided and

Person In Charge- Marcus
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 employee touching dirty dishes then clean dishes without changing gloves.
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
Potentially hazardous foods that have been cooked and

All ready to eat/potentially hazardous foods are correctly date marked and discarded after seven days.
Employees are washing hands in situations that require them to do so.
All critical and non critical violations were corrected at time of follow up inspection.
Person in charge- Marcus

PIC: Marcus
Marcus is certified servsafe.
No other violations were found.
Updated green sign.

PIC: Marcus is certified servsafe.
* All the handwash sinks are located in a convenient locations where employee can easily get access to.
* Cooking, reheating, cooling hot and cold food items are all within the range of required temperatures
* Employee health policy in place
* All the food items are received from approved source
* Personal cleanliness was good
* All the food items are properly date marked
* Potentially hazardous food are maintained at proper temperature during transport. Adequate approved equipment is used for transport.

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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