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Business Info

Restaurant: INDIAN OVEN
Address: 427 E Main St, Columbus, OH 43215
Total inspections: 14
Last inspection: Sep 14, 2012

Score
(the higher the better)
91

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Violation descriptions and comments

Discussed
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Cooked vegetables will cool more quickly if they are spread out on a sheet tray.
Ensure staff stirs cooling products frequently when using an ice bath.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods shall be held at 135 F and cold foods are to be held at a maximum 41 F (except shell eggs (45F)

Reviewed inspection with manager.

No violations noted at the time of inspection.

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods were held at 135 F or above, and cold foods are being held at 41 F or below.
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
Foods are dated and rotated, however, only the day of the week is marked. I recommend using the numeric date also.

PIC: Mohammed
Mohammed is certified servsafe.

No other violations were found
Updated green sign.

PIC: Mohammed
* PIC has the knowledge of food safety code
* Employee cleanliness was good
* Have a policy of employee sickness
* All the handwashing facilities are located in a convenient locations where the employee can easily get access to.
* All the employees were wearing gloves at the time
* All the food items in the walk-in cooler are properly date marked.
* All the food items are within the range of required temperatures cold and hot.
* Food items were received from approved sources.

Talking PIC what is required for food safety and date marking in the coolers and the seperation of ready to eat food from raw food in the storage area.

CONSULTED WITH THE OWNERS AND FOOD CHEF.
DISCUSSED FOOD SAFETY ISSUES.
PUBLIC RESTROOMS,DINING AREAS, OUTSIDE DUMPSTER AREA WERE INSPECTED.
GREEN SIGN WAS 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
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 KAMRUL ISLAM AND THE OWNER AT TIME OF INSPECTION.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.
DISCUSSED THE MENUS, DINING AREA WAS INSPECTED.

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
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

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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