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Business Info

Restaurant: KAHOOT'S
Address: 4522 Kenny Rd, Columbus, OH 43220
Total inspections: 16
Last inspection: Sep 13, 2012

Score
(the higher the better)
96

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Violation descriptions and comments

PIC Steve/ Dustin
Updated Green Sign
Please fax me a copy of the new menu with consumer advisory on it. Julian P. 645-7155

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Responded effectively to questions
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were good
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (-) Menu needs consumer advisory
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Sanitizer at bar dish machine to high
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC Steve/ Dustin
Updated Green Sign
Open critical violations were corrected at time of inspection.
Investigated/ Discussed complaint ID: CO0025422

COMPLAINT ID: CO0025422
1) Employees smoking in NON-designated area (patio) but within the establishment's hallway of the back entrance.
Did not observe anyone smoking. Noticed ashes inside near door of back entrance. PIC stated everyone smokes outside.
2) Food is left out overnight and NOT refrigerated
Food was at proper temperature at time of inspection.
3) Employee hygiene (hand washing, hair nets, etc) is very questionable
Did not notice any hygiene violations.
4) Cleaning and disinfecting of the kitchen and kitchen services are questionable
Facility has sanitizer and test strips. Facility should clean non-food contact surfaces more frequently.
5) General cleanliness of the restaurant (rodents).
Observed no rodent activity. Facility has licensed PCO come out once a month.

PIC Steve / Dustin
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgeable in food safety
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All cold foods below 41 degrees F
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) Add * on each item when making next menu
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) keep foods covered and keep equipment clean
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Multiple thermometers

PIC Steve, Larry & Michael
Updated Green Sign
Use 3-comp sink to do the dishes until the dish machine is fixed.

VIII. Date Marking
Observed sliced turkey, cooked eggs and prepared tuna held for more than 24 hours without a date mark. Must ensure all TTCS foods held for more than 24 hours are properly date marked to ensure foods are consumed or discarded within 7 days. This is extremely important to ensure bacteria levels in foods do not reach the point of making someone sick. PIC will provide date marks and ensure all necessary items will be properly labeled/ dated.
XI. Protection from contamination.
Observed mechanical high temperature ware washing machine was only reaching 140 degrees during the final rinse cycle. Must ensure rinse temperature reaches a minimum of 165 degrees at the plate to effectively sanitize/ kill bacteria. PIC made a phone call to have the machine repaired. Will use 3-comp sink to wash dishes until the machine is fixed.

PIC: Larry and Michael
Follow-up inspection for Standard on 4-19-11
Critical violations corrected:
Facility's high temp test strip registered 180 deg F in dish machine.
Observed TCS foods date marked properly with day dots.
Meat slicer cleaned and covered when not in use.

PIC Steve/ Larry
Updated Green Sign

Discussed
Provided information
V. Thawing
Frozen foods are properly thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods are maintained at 41 degrees of below. Facility was not holding any hot food. Foods are cooked to the proper temperature and then immediately served.

VIII. Date Marking/Time as a Public Health Control
Make sure to date mark all opened/ prepared TTCS foods that are held for more than 24 hours to ensure they will be used or discarded within 7 days.
XI. Protection from contamination
Observed ice scoop container dirty and pizza peel chipped/ not cleanable. Must ensure all food contact surfaces are kept clean and free of any cracks or chips. PIC cleaned equipment at time of inspection and stated he will purchase new pizza peel today or tomorrow.
XV. Temperature Measuring Devices
Observed inaccurate thermometer in 2 door upright cooler. Replace with working thermometer to easily monitor cooler temperatures.

Person In Charge- Larry
Updated Green Inspection Sign.

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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

No violations at time of follow up inspection.
All food has been stored correctly. (Ready to eat foods stored above Raw foods)
Light guard has been provided in ice machine room.
All soiled utensils were washed, rinsed, and sanitized.
Rack were also cleaned.
Person In Charge- Larry

The report was reviewed with the Person In Charge- Larry
Updated The Green Inspection Sign.

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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

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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