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Business Info

Restaurant: MAC'S CAFE
Address: 693 N High St, Columbus, OH 43215
Total inspections: 13
Last inspection: Jul 31, 2012

Score
(the higher the better)
95

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Violation descriptions and comments

TALKED TO JOE AND OWNER PAT
UPDATED GREEN FOOD SAFETY PLACARD

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Pat (owner) and Joe
VI: Observed food being thawed under refrigeration and under cold running water
V: Foods are from approved source
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Most Raw animal products were segregated according to species. Remember to separate raw from ready to eat
by storing ready to eat over raw

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently

DELIVERED STICKER FOR GREEN SIGN

PIC CLASSES HAS BEEN ATTENDED BY MOST STAFF
CONSUMER ASVISORY DOCUMENTED ON MENU

TALKED TO PAT
QUAT AT BAR 100 PPM
CHLORINE AT MACHINE 100 PPM

TALKED TO PAT
QUAT AT BAR 100PPM
CHLORINE AT MACHINE 100PPM

TALKED TO MOLLY AND TAMARA
OBSERVED NO BARE HAND CONTACT
200PPM QUAT AT BAR
UPDATED GREEN FOOD SAFETY SIGN

OBSERVED FOODS STORGED MORE THAN 24 HOURS LABELED WIHT USE BY DATES
CONSUMER ADVISORY DOCUMENTED ON MENU
FOODS FROM APPROVED SOURCES

Talked to Pat
Ceiling towels were replaced
We discussed some general task that can occur to assist with upkeep of kitchen e.g. keeping fans on compressors clean so mechanism
does not have to work so hard, clean out drain trays on dish washer that catches debris, and cleaning water sprayer

Updated Green Ford Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Pat
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
IX: Consumer Advisory is documented on menu.

PIC - Pat
- Updated green sign and discussed the inspection report with the operator.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed cream cheese stored above a prep cooler that was held at 59 F. Cold TCS foods shall be held at 41 F or below to prevent bacterial growth and consumer illness. The cream cheese held above 41 F was voluntarily discarded by the operator during the inspection. CDC Risk Factor 1 - Improper Holding Temperatures
XII. Chemical (-) Observed an unlabeled chemical bottles at the bar. All chemicals shall be labeled with the common name of its contents so that it can be properly and safely used. The contents of the unlabeled chemical container were dumped down the drain during the inspection. CDC Risk Factor: Other – Unknown Source.
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.

PIC - DJ; all violations listed on the previous inspection report have been corrected. Thank You!

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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
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4. Franklin County, OH Restaurants