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4. Franklin County, OH Restaurants

Business Info

Restaurant: FLORENTINE RESTAURANT
Address: 907 W Broad St, Columbus, OH 43222
Total inspections: 16
Last inspection: Nov 30, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

Delivered new green sign
Pete was the PIC

Discussed
Provided information
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
Hands are properly washed when required
(+)
IV. Person in Charge/Demonstration of Knowledge
Manager has been to servesafe
(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Ice wants are being used to cool. Some cold foods are not being being held at 41 F
(-)

VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods were not all date marked
(-)
XI. Protection from contamination
Raw animal foods are not all separated from each other during storage.
Foods were not protected from physical and environmental contamination during storage, preparation, and display.
(-)
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and

Dropped off Inspection report and a new green sign
Explained the violations to the manager in detail.
Pete was PIC

All critical violations have been corrected.

Updated green sign
Nick was the PIC

I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge
Nick has excellent food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Sausage and Peppers were not holding at 135 or above (-)
VIII. Date Marking/Time as a Public Health Control
Several items in the walk-in cooler were not dated (-)

XI. Protection from contamination (+)
XV. Temperature Measuring Devices (-)
Temperature measuring devices were missing for coolers

All violations have been corrected
Nick was the PIC

PIC: Christine and Nick
Updated green Sign
Inspection conducted with Julian P.

Discussed with PIC
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
VIII. Date Marking/Time as a Public Health Control
IX. Consumer Advisory
X. Highly Susceptible Populations
XI. Protection from contamination
Obseved non-food contact surface such as clean utensil rack, wasing machine and ceiling vent dusty/dirty. These surfaces must be cleaned more frequently.
XII. Chemical
Make Sure the chemical bottles are properly Labeled.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices

PIC: Nick
Nick is certified ServSafe.
Note: All outstanding violations were corrected.
Updated green sign.

PIC: Nick
* Employee cleanliness was good
* Handwash sinks located in a convenient locations where the employee easily get access to.
* Cooking, reheating, cooling, hot and cold were being held within the required temperatures.
* Person in charge has knowledge food safety code and preventing food contamination.
Date marking for all food items in the cooler were marked as required.
* All measurement devices were available.
No violations were found.

PIC - Nick; updated green sign; * = Critical Violations

VII -Cold Holding (-) Observed a garlic oil mixture at 67 F and blue cheese dressing at 65 F. Garlic oil mixtures shall be at 41 F and below to prevent the toxin formation from bacteria (Clostridium botulinum species). All cold TCS foods shall be held at 41 F to prevent potential consumer illness. All food items listed above 41 F were voluntarily discarded by the operator during the inspection. CDC Risk Factor 1 - Improper Holding Temperatures.
VIII - Date Marking (-) Observed crab meat (cooked) and american cheese that were held past their 7-day expiration. Once packages of TCS foods are open they shall be used or discarded to prevent the use of foods contaminated with bacteria (Listeria monocytogenes species). The expired food was voluntarily discarded during the inspection. CDC Risk Factor 4 - Unsafe Source

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-) Observed a food employee handle dirty equipment and clean equipment with the same pair of gloves on. Employees shall use their gloves for one task only to prevent food and equipment from becoming contaminated. The warewashing employee shall change his gloves and wash his hands before handling clean equipment. Proper gloves usage was discussed with the warewashing employee during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed the operator place hot covered containers of food directly in the walk-in cooler. Cooked food item shall use proper cooling techniques so that their temperature decreases from 135-70 in two hours or less and from 135-41 F in six total hours or less. All food was properly cooled during the inspection. Proper cooling techniques were discussed with the operator during the inspection. CDC Risk Factor 4 – Unsafe Source
VIII. Date Marking/Time as a Public Health Control (-) Inside of the walk-in cooler observed packages of cooked pasta that were not labeled with a 7-day discard date. Cooked pasta shall be labeled with a discard date that does not exceed 7-days to prevent the use of unsafe foods. The containers of cooked pasta were properly labeled during the inspection. CDC Risk Factor 4 – Unsafe Source

PIC - Peter/Nick
- The inspection report was discussed with the person-in-charge.
- The green "INSPECTED" sign was updated.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

PIC - Peter
- The inspection report was discussed with the person-in-charge.
- All critical violations have been corrected.

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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