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Business Info

Restaurant: GORDON BIERSCH BREWERY REST
Address: 401 N Front St, Columbus, OH 43215
Total inspections: 17
Last inspection: Aug 20, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic: Zachary
Updated green Sign.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) see standard report
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (-) see standard report
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 (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC Stewart Miller. Updated Green Sign.

Discussed
Provided information
I. Employee Health (+) Logged,
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) in fridge
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Cooling in small shallow quantities
VIII. Date Marking/Time as a Public Health Control (+) Good.
IX. Consumer Advisory (+) Present.
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (NA)
XV. Temperature Measuring Devices (+) Good. Calibration Daily.

PIC - Zack
- Updated the green "INSPECTED" sign
- Discussed the inspection report with the person-in-charge.
- If critical violations are not corrected by the follow-up inspection, then this facility will be brought in to Columbus Public Health for an enforcement hearing.

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
TCS = time/temperature controlled for safety foods
II. Personnel Cleanliness (-) Observed food employees with unsanitary outer clothing. To prevent the contamination of gloves and food contact surfaces outer clothing shall be maintained in a clean condition. All unsanitary aprons were changed during the standard inspection. CDC Risk Factor 5 – Poor Hygiene.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed refrigerated TCS food in the temperature danger zone. To prevent the growth and spread of pathogens, all refrigerated TCS food shall be kept at or below 41 F. All TCS food in the temperature danger zone was voluntarily discarded during the standard inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
XII - Chemical (+) Observed an unlabeled chemical storage bottle near the mop sink. All chemicals shall be properly labeled to prevent them from being misused. The chemical bottle was properly labeled during the standard inspection. CDC Risk Factor 3 – Contaminated Equipment
I. Employee Health (+) Policy acceptable
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing sinks throughout the facility are adequately supplied and employees are properly washing their hands when needed.
IV. Person in Charge/Demonstration of

PIC - Tom

delivered yellow sign and prehearing letter

Discussed the complaint with the general manager over the phone. Discussed food preparation and food storage with the manager; procedures are acceptable.

PIC - Jack & Stuart
- Repeat critical violations observed during the follow-up inspection.
- A follow-up inspection will be conducted on or after 8/19/2011 to verify compliance with violations listed on this report.

PIC - Tom & Stuart
- A green "INSPECTED" sign was re-posted.
- All critical violations listed on prior inspection have been corrected.
- The inspection was conducted with Rob Acquista.

PIC - Stewart
- No Critical or non-critical violations were observed during the inspection.

PIC - Josh & Dave

PIC - Matt
- Discussed the inspection report with the person-in-charge.
- Updated the green "INSPECTED" sign.
- All critical violations were corrected during the inspection.

PIC - Matt
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
I. Employee Health (+)
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas.
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 are adequately supplied.
Exposed ready-to-eat foods are not touched by bare hands.
Hands are properly washed when required.
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety.
Manager has demonstrated knowledge through compliance with the food code.
Manager demonstrated knowledge by responding to food safety questions regarding the operation.
V. Thawing (+)
Foods are 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
All foods are properly

Persons in charge- Matt Paisley, Stewart Miller. Updated green sign. Reports were reviewed with the persons in charge. At the time of the inspection today, observed no violations.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health. The person in
charge (PIC) is aware of when employees should be restricted from working in the kitchen.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer the basic food safety questions. Serv Safe certification was displayed to me (expires 2017). Items discussed today included determining if food is safe to serve when a cooler malfunctions, how allergy concerns are handled, food recall notification.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees properly washing hands before changing gloves and at other times when gloves may have been contaminated. According to the sous chef, wearing gloves with raw and ready to eat foods is mandatory.
V. Thawing (+)
Note: Most foods are thawed under refrigeration or under cold running water according to the PIC
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: The food reviewed today was lobster bisque. The person in charge explained processes for cooking, cooling, reheating, and hot holding of this item. Typically food is cooled down by splitting the food product into shallow pans and ice baths. Food is then rapidly reheated to 165 F. All items in the warmers were observed at the proper hot holding temperature.

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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