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Business Info

Restaurant: FRANK'S
Address: 2932 E Broad St, Columbus, OH 43209
Total inspections: 16
Last inspection: Oct 16, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic Frank
upgradegreen Sign
recommend owner to take Pic class

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
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 question regarding the operation
V. Thawing
Foods shall be 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

violations abated 4/08/10
There is no Hand sink in kitchen

Pic Frank
There is no hand sink in kitchen He Says there is no Room
updated green sign

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
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 question regarding the operation
V. Thawing
Foods shall be 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

water main break

Pic Shirley
updated green Sign
fend Ruses 50 ppm chlorine

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 (+)
V. Thawing (+) OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OK
VIII. Date Marking/Time as a Public Health Control (+) Ham was not dated it was dated while here

IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Pic Frank Jr
updated green Sign
call 645-7135

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) soap and towels ave Available
IV. Person in Charge/Demonstration of Knowledge (+) ok
V. Thawing (+) in refrigerator
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) temperatures were above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) OK
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Persons in charge- Shirley Riley, Frank.

II. Personnel Cleanlinee (+)
Observed all employees appeared to be healthy.
III. Hand washing, Prevention of Contamination From Hands
Paper towels need to be restocked in back. Observed gloves were used to prevent bare hand contact.
IV. Person in Charge Demonstration of Knowledge (+)
Person in charge was able to answer basic questions related to food safety in the operation.
V. Food From An Approved Source (+)
Food is purchased from GFS/Kroger.
VII. Cold Holding (-)
Observed eggs on ice holding above 41 F. EGgs that have not been treated to destroy all viable salmonella shall be stored in refrigerated equipment of 45 F or less.
VIII. Date Marking (+)
Observed items properly date marked today.
IX. Consumer Advisory (+)
Observed consumer advisory is posted about the consumption of undercooked hamburgers.
Best practices observed today:
* Foods were properly stored & protected from contamination.
*Observved the use of gloves to prevent bare hand contact.

Person in charge: Mr. Riley
Complaint received that ready to eat food was being touched without gloves and unsanitary practices were occurring in this facility (complaint CO0031942). At the time of the inspection, I did not observe bare hand contact with ready to eat food. Consulted with person in charge about hand washing.

This report was reviewed with the person in charge- Frank.
Note: Repeat critical violations may lead to a prehearing and loss of your green sign. The facility will be delivered in person a copy of this report with full corrective test.

I. Employee Health (+)
Person in charge was able to explain when employees should be restricted from the kitchen.
II. Personnel Cleanliness (+)
Employees were in clean work clothes, and did not exhibit symptoms of being ill such as sneezing, jaundice, runny nose.
III. Hand washing (+)
Hand washing sinks were appropriately stocked. Reviewed/ discussed hand washing policy.
VII. Cooking, Reheating, Cooling, Hot/ Cold Holding (-)
Observed a four door reach in cooler holding several items in the temperature danger zone. Food that has been in the temperature danger zone for a long time can cause food borne illness if consumed. Recommend using the stove instead of warmer to ensure that food is properly reheated to 165 f in two hours
VIII. Date Marking/ Time As A Public Health Control (-)
All items held for more than one day must be date marked. Several items in the reach in cooler in the back were not properly date marked.
XV. Temperature Measuring Devices (+)
A thermometer was readily available. Please remember to calibrate your thermometer regularly using ice water to 32 F.

Reinspected cooler, observed cooler holding at proper temperatures. Observed all items requiring date marking, properly date marked.

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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