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Business Info

Restaurant: GIORGIO
Address: 2941 N High St, Columbus, OH 43202
Total inspections: 11
Last inspection: Aug 10, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

PERSON IN CHARGE: BETH / TODD
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: BETH / TODD
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied. Provide supply of single use paper towels at all times for employee use.
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
A handsink shall be accessible at all times for employee use.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled using shallow pans / ice baths and cooled from 140 F to 70 F

PERSON IN CHARGE: TODD, CHEF
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: TODD, CHEF
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required. Provide single-use paper towels at all times at bar handsink.
Exposed ready-to-eat foods are not touched by bare hands. Observed chef using single-use gloves with ready-to-eat food products.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Chef has attended CPH Level One Training. ServSafe Certification needs renewed. Provided copy of CPH Training.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Observed cooked lasagna properly cooling uncovered, shallow pans in walk in cooler.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Discontinue use of front prep top unit until repaired to cold hold at 41 F or below.
DATE MARKING / TIME AS

PERSON IN CHARGE: TODD, CHEF
- FOLLOW-UP INSPECTION TO FACILITY FOR OPEN CRITICAL VIOLATION.
- OBSERVED WORN SPRAY HOSE REPLACED / REPAIRED. CLOSED OUT OPEN CRITICAL VIOLATION.
- FACILITY ALSO DID GOOD JOB IN CORRECTING OPEN NON-CRITICAL VIOLATIONS BY THIS FOLLOW-UP INSPECTION: REPLACED WORN FREEZER LID, REPLACED CUTTING BOARDS, PROVIDED SINGLE-USE PAPER TOWELS AT BAR HANDSINK. REPAIRED PREP TOP. OBSERVED TCS FOODS PROPERLY COLD HOLDING BELOW 41 F.
- CLOSED OUT ALL CORRECTED VIOLATIONS. NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: TODD, CHEF
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- FACILITY WAS NOT OPEN FOR BUSINESS AT TIME OF STANDARD INSPECTION.

PERSON IN CHARGE: TODD, CHEF
XII. CHEMICAL
At time of standard inspection, observed non-labeled working spray container stored by front handsink. Toxic materials shall be properly identified and stored to protect from the risk of potential contamination. Quaternary ammonium chemical spray bottle was properly labeled and identified at time of inspection. Abated and no further follow-up.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2

PERSON IN CHARGE: TODD, CHEF
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: TODD, CHEF
XII. CHEMICAL
At time of inspection, observed non-labeled chemical spray containers stored at mechanical dishwasher. Toxic materials shall be properly identified and stored. All chemical spray bottles were properly labeled with the common name of the chemical at time of inspection. Abated and no further follow-up.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employee wearing single-use gloves while prepping ready-to-eat food product.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2

Report reviewed with and signed by PIC: Beth
Updated green sign

I. (+) Discussed employee health policy
II. (+) Good
III. (+) Stocked and used appropriately
IV. (+) PIC has ServSafe certification
VI. (+) Good. Discussed thawing processes (in walk-in cooler or under cool running water)
VII. (+) Temperatures in compliance. Discussed cooling procedures - PIC monitors product temp while cooling
IX. (+) Posted on menu
XII. (+) Chemicals properly labeled and stored
XV. (+) 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