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Business Info

Restaurant: LAWSHEA'S SOUTHERN FISH & RIBS
Address: 2620 N High St, Columbus, OH 43202
Total inspections: 11
Last inspection: Nov 6, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

PERSON IN CHARGE: BERNARD, OWNER
- CHANGE OF OWNERSHIP.
- COMPLETED PROFILE, CHECKLIST, AND APPLICATION.
- LICENSED AS 2107 FOOD SERVICE OPERATION.
- RECEIVED CHECK #4846 FOR $688.00
- WITHIN 30 DAYS:
PROVIDE HOOKS FOR HANGING MOPS.
SHIELD WALK IN COOLER LIGHT BULB.
REMOVE HOUSEHOLD SHARP MICROWAVE.
REPAIR WALK IN COOLER TO 41 F OR BELOW.

PIC: Bernard, Allison
Posted green sign on front door.
emailed Standard and CCP reports at time of inspection.
Will follow-up in 2 weeks to verify date marking.

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if feeling ill.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Need paper towels at hand sink in kitchen. Always supply hand sink with soap and paper towels to encourage employees to properly wash hands frequently.
IV. Person in Charge/Demonstration of Knowledge (+) PIC knowledgeable in food safety.
V. Thawing (+) Thaw under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (-) Observed products not date marked. Cooked products may be held for 7 days and then discarded to ensure the growth of bacteria does not reach levels that may cause foodborne illness. Will follow-up to ensure compliance.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Observed raw fish stored above ready- to-eat food in the reach in refrigerator. To prevent cross contamination of bacteria found on raw food items to ready-to-eat foods, always store the raw products below ready-to-eat food. Corrected during inspection by moving the ready-to-eat food to the top shelf.
XII. Chemical (-) Observed chemical spray bottle not labeled. To prevent contamination and ensure chemicals are used properly, ensure bottles are

PIC: Bernard
Follow-up inspection for Standard on 3-29-12
emailed report at time of inspection
Inspection conducted with Elizabeth Ousky

Follow-up completed with Sarah Badenhop.

PIC: Bernard, Allison
Follow-up inspection for Follow-up conducted on 4-12-12.
Inspection conducted with Elizabeth Ousky.
Critical violations have been corrected. Observed products properly date marked. 2 people attended Level 1 class on 4-24-12.

Follow-up inspection with Sarah Badenhop.

CO0031529: CALLER REPORTS VISITING LAWSHEAS SOUL FOOD RESTAURANT AND WITNESSED SEEING A RAT RUNNING ACROSS THE FLOOR, STATES THAT ONE OF THE COOKS HAD BLOOD ALL OVER HIS SHIRT AND A BIG GASH ON HIS FACE, ALSO STATES THERE ARE ANTS.
At time of investigation, no rats or mice were seen in the facility. Owner of facility was aware of the complaint and stated that he had his pest control company come treat the facility immediately after the complaint was made. Rodent traps are visible throughout the facility. All outer openings are adequately protected. At time of investigation, facility is taking the necessary measures to reduce pest activity.
Owner did state that an employee had injured himself during his shift earlier in the week. The employee did have a gash on his face, but the injury was immediately reported and the employee was taken to the emergency room to receive treatment. Employee did not continue work in the kitchen after sustaining the injury.
At time of investigation, complaint is closed. No further investigation necessary.

PIC: Allison
Reviewed report with PIC, Bernard
Updated green 'Inspected' sign at time of inspection.

Discussed:
IV. Person In Charge/Demonstration of Knowledge (+) PIC is Level 1 certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (-) Observed liver thawing at room temperature.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed baked beans holding at 120F. Observed chicken wings cooked the night prior holding at 60F.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (-) Observed not all foods prepared in the facility are being date marked for the day prepared.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours.

PIC: Allison
Reviewed report with PIC, Allison
All previous critical violations corrected.

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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