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4. Franklin County, OH Restaurants

Business Info

Restaurant: HOMETOWN BUFFET #777
Address: 3874 Morse Rd, Columbus, OH 43229
Total inspections: 17
Last inspection: Aug 23, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY
The PK @ time of inspection was.James Washington.

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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 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

PERSON IN CHARGE AT TIME OF INSPECTION WAS NESRIN BASTONI
GREEN SIGN WAS UPDATED AND POSTED.

Discussed
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 (-)
XII. Chemical (+)
XIV. Transporting Food off Premise (-)
XV. Temperature Measuring Devices (+)

Follow up inspection. Abate, all violations. The hood filter in the rear was schedules cleaning.
Green sign war updated.

COMPLAINT;CALLER SAYS,SHE REPORTED TO THE EMPLOYEES TODAY THAT THERE WAS BLACK MOLD UP INSIDE THE DRINK AND ICE DISPENSERS ON BOTH SIDES. CONSULTED WITH TODD GRUNDERG ON 2/23/11 WHO SAID WAS AWARE OF THE COMPLAINT.
THE FACILITY EQUIPMENTS DISPENSING ICE MAKER WERE INSPECTED,CLEANED AND SANITIZED.THE MANAGER SAID IT WAS CORRECTED ON 2/23/11.CONSULTED WITH THE MANAGER TO MAINTAIN EQUIPMENTS FOOD CONTACT ICE DISPENSER CLEANED AT ALL TIMES.
2/24/11, CONSULTED WITH THE COMPLAINANT AT 1.30 PM AFTER INVESTIGATION REGARDING THE FINDINGS.

Consulted with Phil Balasko
Public restrooms were inspected, okay.
The outside dumpster storage area was inspected, okay.
Discussed major food allergens, Menus.
Green sign was updated and posted on the door.

Elements of the Critical Control Point Inspection
Discussed Menu's , food allergens. consulted with Phil Balasko .
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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 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)

Follow up , Consulted with Phil Balasko
Discussed food safety issues/menus.
Has corrected all violations. Abate.
Green sign was updated.

CONSULTEDWITH LINK TRIMMER PIC
DISCUSSED MENUS,FOOD RECALLS,ALLERGENS.
PUBLIC RESTROOMS,DINNING AREA,OUTSIDE DUMPSTER AREA ,WERE OKAY.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Link Trimmer
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware of and have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

CONSULTED WITH PHIL BALASKO AND LINK TRIMMER.
HAS CORRECTED ALL VIOLATIONS.
MUST MAINTAIN.
DISCUSSED FOOD SAFETY ISSUES.

COMPLAINT;FOOD ON THE BUFFET LINE WAS NOT HOT.
CONSULTED WITH LINK TRIMMER AND PHIL BALASKO.
TEMPED SEVERAL TCS FOODS AT BUFFET LINE(NOTE ALL TEMPERATURES ARE IN DEGREES FAHRENHEIT);MEATLOAF=162DEGREES, MACARONI/CHEESE=162 DEGREES, SPINNACH KISH=192DEGREES, GRILLED CHICKEN=152DEGREES, FRIED RICE =182,MASHED POTATOS=176 DEGREES,HOT DOG=170 DEGREES,BAKED POTATO=173 DEGREES,MEXICAN RICE=175,TACO MEAT=194,BAKED BEANS=192,SHREDDED CHICKEN=185 DEGREES,GREEN BEANS=185 DEGREES,BAKED FISH=159 DEGREES,CHEESY BAKED POTATO=165 DEGREES,BAKED CHICKEN=168 DEGREES,PASTA=186 DEGREES,CHICKEN SALAD=40 DEGREES,SEAFOOD SALAD=40 DEGREES,COLE SLAW =38 DEGREES,CUT TOMATO=35 DEGREES.THESE WERE WITHIN THE REQUIRED TCS HOT/COLD HOLD TEMPERATURES PER ODH FOOD CODE.

PERSON IN CHARGE: PHIL, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: PHIL, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be 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 hours; & 70 F to 41 F within 4 hours. Facility cools rapidly by using ice baths. Provided copy of CPH "Cooling."
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are

ON SITE CONSULTATION AT FACILITY TO OBTAIN SIGNATURE ON STANDARD AND CCP INSPECTION REPORTS.

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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