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Business Info

Restaurant: MARKETPLACE
Address: 1578 Neil Ave, Columbus, OH 43201
Total inspections: 12
Last inspection: Aug 28, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC: Robert
Updated green sign
Note: Discussed with PIC different options for managing food at proper temperatures. Documentation on a temperature log will be implemented. Remember, Cold = 41 deg F or below and Hot = 135 deg For above!
Note: Overall, facility is in excellent condition!

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Good, observed employees washing hands and wearing gloves.
IV. Person in Charge/Demonstration of Knowledge (+) Good
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperature violations found.
VIII. Date Marking/Time as a Public Health Control (+) Good, found all products dated.
IX. Consumer Advisory (+) Posted with sushi.
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Sanitizer was not at proper strength in 3comp ware washing Sink.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Good, available.

Spoke with PIC, Robert.
Discussed proper cooling method and suggested ways to ensure products are able to cool properly. Found no products that had not cooled properly during inspection. If foods have not gone through the proper cooling process, the product should be discarded.
* 135 to 70 in 2 hours; 70 to 41 in an additional 4 hours.

Person in Charge: Robert
All Critical and Non-critical violations have been corrected. Thank you!
Note: Continue temperature logs for products on the salad bar. Always ensure products are 41 deg F or below.

PIC: Robert
Updated Green Sign

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+) Good.
III. Hand washing, Prevention of Contamination from Hands (+) Observed proper hand washing.
IV. Person in Charge/Demonstration of Knowledge (+) Good.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Continue working on cooling process for pasta.
VIII. Date Marking/Time as a Public Health Control (+) Good.
IX. Consumer Advisory (+) Posted on Sushi.
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Good.
XII. Chemical (+) Good.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available.

PIC: Robert
Updated Green Sign

Discussed
Provided information
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 (+) Has ServSafe certification
V. Thawing (+) Observed thawing under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Posted on sushi containers
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC: Robert
Updated green sign
Emailed inspection reports at time of inspection.
Observed no violations at time of inspection. Observed TCS products on salad bar holding at 41 deg F or below - products have been lowered to sit closer to cold plate and near-by cooler hot air exhaust was redirected to not blow directly towards salad bar. Observed pastas being cooled in ice water bath before storing in walk-in.

Discussed
Provided information
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 (+) ServSafe certification and demonstrates knowledge in food safety
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) posted with sushi
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) All hand washing sinks are properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively.
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.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed cooling and reheating procedures. Foods within proper temperature.
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 and discussed proper date marking procedures.
Ready to eat potentially hazardous foods are date

PIC: Robert
Reviewed report with PIC, Robert
Updated green 'Inspected' sign.

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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