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Business Info

Restaurant: FAMILY AFFAIR CATERING
Address: 2274 S Hamilton Rd, Columbus, OH 43232
Total inspections: 12
Last inspection: May 17, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

Updated Green Placard
*Printed handouts on cooling, employee illness, and reheating to post
PIC: Mrs. Maggie

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Policy is posted in the food preparation area.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed employees change their gloves in situations that required them to do so.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Mrs. Maggie, was very knowledgeable of food safety and code compliance based on her responses to food safety questions. All employees are ServSafe certified
VI: Thawing - Discussed foods being thawed as part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are properly cooled using 2 inch shallow pans. All foods are reheated to at least 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Protection from Contamination - Raw animal products was segregated

PIC: JAMIE UPDATED GREEN PLACARD

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is posted.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Jamie, was very knowledgeable of food safety and code compliance based on his responses to food safety questions.
VI: Thawing - Discussed foods being thawed under running cold water or part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding –All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using 2 inch shallow pans. All foods are reheated to 165 degrees F or above.
VIII: Date Marking / Time as a Public Health Control – Time/temperature controlled for safety foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Protection from Contamination - Raw animal products was segregated according to species. Raw animal products were

consultation reviewed inspection report and answered questions

Pic maggie
updated 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 (+) walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ice bath
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) l OK
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) Ok
XV. Temperature Measuring Devices (+) OK

PIC Maggie
Updated Green Sign
Inspection conducted with Julian P.
Notes: Facility is licensed as a Risk Level 4 caterer. During inspection/ discussion found out the facility has a storage unit at another location that has freezers that hold food. Other location must have a license if holding food. If freezers are removed and food is not stored in that location the facility does not need a license. Must contact Carrie Kamm ASAP to discuss details for licensing. 645-6191

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
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 were NOT adequately supplied with paper towels
IV. Person in Charge/Demonstration of Knowledge
Manager has NOT demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration and through ice bathing
VI. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding within 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
VII. Date Marking/Time as a Public Health Control

PIC- Maggie
Inspection conducted with Cal Collins
Facility has fixed all critical violations and only has two non critical violation that are being taken care of on 12.28.11.

PIC Maggie Shelton
Updated Green Sign

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Sinks equipped (+)
Exposed ready-to-eat foods are not touched by bare hands
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) Under cold running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked with the day in.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise using hot boxes and chaffing dishes
XV. Temperature Measuring Devices (+) Present and calibrated

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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