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Business Info

Restaurant: DOSA CORNER
Address: 1077 Old Henderson Rd, Columbus, OH 43220
Total inspections: 11
Last inspection: Aug 9, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

PIC Harry
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 (+) Under Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cooler holding foods above 41 degrees F.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean utensils/ food contact surfaces more frequently
XII. Chemical (+)
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+) Properly calibrated

PIC Narahari/ Giriga
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Make sure to always have access to hand washing sink. Post signs at sinks.
IV. Person in Charge/Demonstration of Knowledge (+) PIC trained
V. Thawing (+) Refrigeration, Part of cooking process
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot above 135, Cold below 41
VIII. Date Marking/Time as a Public Health Control (-) Need to date mark all cooked foods!
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Floors, walls and equipment dirty. Must clean more frequently!
XII. Chemical (+) Quat tablets used, Measures at 200ppm
XIV. Transporting Food off Premise (+) Hot boxes, warming units
XV. Temperature Measuring Devices (+) Thermometers in coolers, Food probes calibrated using ice method

PIC Narahari/ Giriga
Updated Green Sign
Observed REPEAT critical and non-critical violations.
Must have all open violations corrected by next inspection.

PIC Narahari
Updated Green Sign

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed large container of soup in reach-in cooler holding at 54 degrees F. All cold TTCS foods must maintain below 41 degrees F to prevent the growth of harmful bacteria. PIC discarded food at time of inspection. PIC/ employees will make sure cold foods maintain below 41 degrees F and immediately return cold foods to cooler if not used during prep.
VIII. Date Marking/Time as a Public Health Control
Observed cooked cabbage and cooked vegetable dish held for more than 24 hours without a proper date mark. Must ensure all cooked/ prepared TTCS foods are properly date marked to ensure they are being used or discarded within 7 days. PIC corrected at time of inspection by discarding the food. Many other items in the cooler were properly date marked.
XI. Protection from contamination
Observed multiple food items throughout facility stored unwrapped/ uncovered. Must ensure all foods are properly covered to prevent any sorts of contamination. PIC with make sure to cover all food/ food ingredients.

PIC Narahara
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed no paper towels at back hand washing sink. Must always keep paper towels fully stocked at all hand washing sinks.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions.
V. Thawing
Foods are thawed in microwave as part of the cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold TTCS foods were maintained at or below 41 degrees F. PIC explained hot foods are cooled using an ice bath cooling foods from 135-70 degrees F within 2 hours and then 70-41 degrees F within the next 4 hours or less.
VIII. Date Marking/Time as a Public Health Control
Facility properly date marked cooked/ TTCS foods held for more than 24 hours.
IX. Consumer Advisory (N/A)
XI. Protection from contamination
Observed facility not cleaned as often as necessary. Must clean facility more frequently and throughly to prevent contamination.
XIV. Transporting Food off Premise
Facility provides hot boxes for transport and other necessary catering items.

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

I. Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Hand Washing
Hand Washing facilities are adequate, conveniently located and are accessible to all employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
VIII. Date Marking
Ready to eat/ potentially hazardous foods are correctly date marked, and are discarded when required.
XI. Protection From Contamination
Raw foods are held/ stored seperate from ready to eat foods.

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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