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Business Info

Restaurant: MAX & ERMA'S
Address: 55 Nationwide Blvd, Columbus, OH 43215
Total inspections: 14
Last inspection: Aug 15, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

pic: Jennifer
Updated green sign
Note: storage shelves in walk-in are heavily worn and Unbearable. Please replace.
Please replace broken ice scoop.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) see standard report
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PERSON IN CHARGE: ANTHONY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: ANTHONY, GM
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
CONSUMER ADVISORY
Consumers are informed

PIC - Tom Gurtler; Discussed violations with the manager. The green sign will be updated when all critical violations have been corrected. email - tgurtler@columbushospitality.com

(-)*see violations on standard report
Discussed critical control points with the kitchen manager; the kitchen manager is very knowledgeable is food safety practices and procedures.

III. Hand washing, Prevention of Contamination from Hands (-) Observed food employees touch ready-to-eat food with contaminated gloves. To prevent the spread of harmful pathogens to food products, ready-to-eat food shall only be touched with clean gloves or utensils. Discussed proper hand washing and glove usage with the person in charge. CDC Risk Factor 5 – Poor Hygiene
XV. Temperature Measuring Devices (-) Temperature measuring devices are not readily available to test internal temperatures of time/temperature controlled for safety food. To monitor temperatures in time/temperature controlled for safety food a thermometer shall be readily available. The kitchen manager is going to acquire thermometers for her staff members to use.
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Acceptable
IV. Person in Charge/Demonstration of Knowledge (+) Kitchen manager is Servsafe certified
V. Thawing (+) All food is thawed in the refrigerator.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)

* = Critical

PIC - Brian

PIC - Lena & Jennifer
- Updated green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for an enforcement hearing.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
II. Personnel Cleanliness (-)
Observed a food employee eat candy in a food preparation area. Food employees shall eat in designated locations to prevent the contamination of food and equipment. Discussed personal cleanliness with the person-in-charge. CDC Risk Factor 5 – Poor Personal Hygiene
III. Hand washing, Prevention of Contamination from Hands (-)
Observed food employees that did not wash their hands when before they put on clean gloves. Observed employees that did not wash their hands before handling clean utensils. Observed a food employee wipe her gloved hands on a soiled cloth and then return to food preparation. A food employee stated that she cut fruit with her bare hands. Food employees shall properly and thoroughly wash their hands to prevent food and equipment contamination. Food employees shall use their gloves for only one task to prevent food and equipment contamination. Food employees shall wear gloves when working with ready-to-eat foods. Thoroughly discussed handwashing and glove usage with the person-in-charge. CDC Risk Factor 5 – Poor Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed time/temperature controlled for safety foods held in the temperature danger zone. TCS foods shall be held out of the temperature danger zone so

PIC - Mark & Jennifer
- All critical and non-critical violations observed during the previous inspection have been corrected. Thank You

PIC - Brian
Went to facility and went through kitchen with prep area. Kitchen manager discussed contact time for snaitizing, cooking procedures, cooling procedures all correctly. Did not witness any observations of actions with chicken salad that could have contaminated the food. Chemical storage is in a serarate location from any food. Complaint has been abated.

ABATED PREVIOUS VIOLATIONS IN ENVISION.
REVIEWED REPORT WITH TRACY, GM AND PIC.
GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) FOOD EMPLOYEES EAT AND DRINK IN DESIGNATED AREAS.
III. Hand washing, Prevention of Contamination from Hands (+) DISCUSSED - PROVIDING TOWELS AND HAND WASH SIGNAGE AT SINKS.
IV. Person in Charge/Demonstration of Knowledge (+) ALL MANAGERS ARE SRRVSAFE CERTIFIED; ALL EMPLOYEES HAVE HAD LEVEL 1 PIC CLASS.
V. Thawing (+) THAWED IN THE WALK-IN COOLERS.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) DISCUSSED HOLDING HOT PHF FOODS ABOVE 135F. CORRECTIVE ACTION WAS TAKEN.
VIII. Date Marking/Time as a Public Health Control (+) FOOD WAS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (+) POSTED ON THE MENUS.
X. Highly Susceptible Populations (N/A) THIS POPULATION IS NOT SERVED.
XI. Protection from contamination (+) FOODS ARE PROTECTED DURING STORAGE.
XII. Chemical (+) CHEMICALS ARE LOCKED IN SEPARATE ROOM.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) DISPLAYED IN COOLERS. THERMOCOUPLE PROVIDED TO CHECK FOOD TEMPS.

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Takes reservations:

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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