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Business Info

Restaurant: HOY TOY
Address: 11 W State St, Columbus, OH 43215
Total inspections: 18
Last inspection: Nov 6, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods shall be held at 41 F.
Frozen foods must remain frozen.
XI. Protection from contamination
Foods and single use articles shall be protected from physical and environmental contamination during storage, preparation, and display.

Critical items corrected.
Pest control is being handled by Diamond pest control. This will require repeated visits.
Keep invoices of pest control service for the next routine inspection.

Elements of the Critical Control Point Inspection
Discussed
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

Great job on temperatures.
Downstairs walk-in units are no longer used.

The facility must be prepared for a followup on the cooler tomorrow. The cooler must be repaired, foods stored on sufficient ice to hold at or below 41F, and/or a written procedure must be present for time in lieu of temperature with food items marked with a discard time.
See the CCP report for time in lieu of temperature requirements. Time in lieu of temperature is a temporary solution while teh cooler is repaired or replaced.

Elements of the Critical Control Point Inspection
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are to be held at or below 41 F
VIII. Date Marking/Time as a Public Health Control
When time is used as a public health control the procedure shall be approved by the Columbus Health Department and the food shall be cooked and served within the allowed time frame.
To prevent excessive bacterial growth if time alone is used as a public health control for a time/temperature controlled for safety (TCS) food that is either a working supply or being displayed or held for immediate consumption, the operator must meet all 4 of the following requirements:
1) Food shall have an initial temperature of 41 ºF (5 ºC) or less when removed from cold holding temperature control, or 135 ºF or greater when removed from hot holding temperature control;
2) The food shall be marked or identified to indicate the time that is 4 hours past the
time when the food is removed from temperature control;
3) The food shall be cooked and served or discarded, within 4 hours from the point in time when the food is removed from temperature control; and
4) Unmarked food must be discarded.

Or
To prevent excessive bacterial growth if time alone is used as a public health control for a time/temperature controlled for safety food that is either a working supply or being displayed or held for

Reboot computer to allow printer to work. Review inspection report with operator. Discussed that a followup would be conducted tomorrow to verify proper procedures are followed until the prep cooler is repaired/replaced.

The facility has purchased a new cooler to hold ice and product. Time is also being documented on the cooler.
A new commercial refrigeration unit has been ordered and is to be delivered today. Operator showed me the invoice for the new refrigeration unit.

No violations at time of inspection. Green sign updated. PIC Puttachard Ju.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) PIC
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

CONSULTED WITH THE OWNER/PIC
CHECKED FOOD LICENSE,MENUS, DISCUSSED FOOD ALLERGENS/RECALLS.
DISCUSSED EMPLOYEE ILLNESS LOG
OUTDOOR REFUSE STORAGE,PUBLIC RESTROOM, DINING AREAS WERE INSPECTED, OKAY.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner.
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
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 shall properly washed when required. OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO REPLACING SOILED GLOVES WITH NEW, VIOLATION WAS NOTED ON THE STANDARD INSPECTION REPORT.
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
PIC MUST ENSURE EMPLOYEES FOLLOW HANDWASH REQUIREMENTS. PLEASE SEE THE STANDARD REPORT FOR VIOLATION TEXT.
V. Thawing (+)
Foods shall be thawed in

CONSULTED WITH THE OWNER AT TIME OF INVESTIGATION, STATED SHE WAS AWARE OF COMPLAINT, THAT AFEMALE CUSTOMER ASKED HER IF SHE USED MSG AS PART OF THE INGREDIENT IN THE FOOD. SHE SAID NO, LATER STATED CUSTOMER WHEN EATING WAS COUGHING, SAID CUSTOMER WAS OKAY WHEN THEY LEFT THE RESTAURANT. SANITARY CONDITION WAS OKAY AT TIME OF INSPECTION. STANDARD INSPECTION WAS CONDUCTED AND REQUIRED A FOLLOW UP INSPECTION.
CONSULTED WITH THE COMPLAINANT AT THE OFFICE ON 4/26/12 AT 3.30 PM.

CONSULTED WITH THE OWNER.ABATE HAS CORRECTED ALL VIOLATIONS FROM THE LAST INSPECTION.
DISCUSSED FOOD SAFETY ISSUES.

CONSULTED/REVIEWD THE INSPECTION REPORT WITH THE OWNER-PUTTACHARD.
DISCUSSED THE NEW REQUIREMENT FOR THE LEAFY GREENS WHICH WILL BE EFFECTIVE JAN 2013.
DISCUSSED MENUS, FOOD ALLERGENS.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner Puttchard.
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

CONSULTED WITH OWNER.
FOLLOW UP INSPECTION.
DISCUSSED FOOD SAFETY ISSUES
ABATE, HAS CORRECTED ALL VIOLATION.

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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