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Business Info

Restaurant: DE SALES HIGH SCHOOL
Address: 4212 Karl Rd, Columbus, OH 43224
Total inspections: 14
Last inspection: Sep 12, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC: Rhonda
updated Green Sign
All Critical violations must be corrected by follow-up inspection in One Week; non-critical' corrected by next standard inspection.
Note: Please replace and/or secure drain covers to floor drains.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Need to work on hand washing in Situations When required.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+/-) Hot holding adequate, found cold holding in violation.
VIII. Date Marking/Time as a Public Health Control (+) Found products date marked properly.
IX. Consumer Advisory (+) N/A
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+) Chemicals separated and labeled.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Have proper thermometer for Checking heat sanitizing temp in dish machine.

PIC: Rhonda
All Critical violations have been corrected. Thane you!
Note: Any remaining Non-critical violations are to be corrected by next standard inspection.

PIC: Alie
Updated Green sign
Follow-up inspection in 2 weeks.

Discussed
Provided information
I. Employee Health (+) Policy in Place.
II. Personnel Cleanliness (+) Good
III. Hand washing, Prevention of Contamination from Hands (+) Good
IV. Person in Charge/Demonstration of Knowledge (+) knowledgeable of food safety.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot holding good.
VIII. Date Marking/Time as a Public Health Control (-) Need to record time with foods being held under Time In Lieu of Temp.
IX. Consumer Advisory (+) N/A
X. Highly Susceptible Populations (+) Good.
XI. Protection from contamination (+)
XII. Chemical (+) Properly stored and labeled. Dish machine sanitizing at proper chlorine concentration strength.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available. PIC demonstrated proper calibration technique.

PIC: Rhonda
Follow-up inspection for Standard on 1-10-11.
Critical violations corrected:
Facility keeping a "Time In lieu of Temperature Log" recording the time and temperature of food placed on serving line.
Walk-in cooler holding foods below 41 deg F. Observed deli meats at 33-38 deg F. Also keeping a daily log of temperatures in the walk-in.
Thank you for your efforts to obtain and maintain compliance!

PIC: Alie
Updated Green Sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgeable of food safety.
V. Thawing (+) In cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+) Does not serve any under cooked foods.
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgeable in food safety
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+/-) all items were properly date marked. Time-in-lieu chart not being filled out daily. Always record time product is made and time discarded, even if less than 4 hours. Chart is available and PIC will continue to record times daily.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC: Ali
Updated Green sign
Flu information:

Talked to Alie
ServSafe certified
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. Be aware Major Food Allergens are part of the Food Code for your information.
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 Alie
VI: Observed food being thawed under refrigeration
V: Foods are from approved source Food delivery came just as inspections was completed
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.

Talked to Alie
No violations at time of inspection
Cooler 37
50ppm Chlorine sanitizer
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 Food 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
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Alie
VI: Observed food being thawed under refrigeration ground beef

V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been cooked and refrigerated to the approved temps
Sandwiches puton serving line not sold during meal time are discarded
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.

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

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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:

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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