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Business Info

Restaurant: NORTH COMMONS
Address: 157 Curl Dr, Columbus, OH 43210
Total inspections: 14
Last inspection: Oct 31, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC: J.J. and Connie
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 (+) PIC very knowledgeable in food safety.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All cold holding equipment working properly.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Raw and ready to eat products separated.
XII. Chemical (+) All chemicals properly labeled a stored away from food.
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC: Steve
Updated Green Sign
Facility doing a great job! Thank you.

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+) Good.
III. Hand washing, Prevention of Contamination from Hands (+) Good. observed proper hand washing,
IV. Person in Charge/Demonstration of Knowledge (+) Good.
V. Thawing (+) Under refrigeration or under cool running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures adequate.
VIII. Date Marking/Time as a Public Health Control (+) All foods properly date marked.
IX. Consumer Advisory (+) Posted with sushi
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Products properly stored
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Available.

PIC: J.J.
Updated Green Sign
Note: Please clean dust from wall-mounted fan blowing on large dish machine.

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed employee working at dish machine did not wash hands and change gloves between handling dirty and clean dishes. To prevent contaminating clean dishes, wash hands after handling soiled dishes. Corrected by discussing with PIC who will implement training.
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: Steve
Updated green sign
emailed inspection report at time of inspection.
Critical violations corrected at time of inspection and service requests entered to maintenance for equipment check. No follow-up required.
Observed employees wearing gloves in situations where glove use is not necessary. Gloves are to serve as a barrier between hands and ready-to-eat foods. If products are going to be cooked, employees are using tongs or utensils, etc, or not handling food, it is not necessary to wear gloves. Constant glove usage may discourage handwashing and give the employee a "false sense of hand cleanliness". Gloves become contaminated from touching surfaces just as hands do; not wearing gloves in tasks where glove use isn't necessary may cause the employee to consider handwashing between tasks.

Discussed
Provided information
I. Employee Health (+) Has Policy, employees do not work if ill.
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, demonstrates knowledge in food safety.
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed TCS products held above 41 deg F (on buffet and in grab-and-go cooler) and below 135 deg F (on hot lines). To prevent the growth of bacteria, TCS products remain out of the temperature danger zone. Corrected during inspection by reconditioning the products.
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

Talked to Steve and Pierre Dishwasher was extremely clean as well as pot pan machine
Observed barriers for no bare hand contact thorough out operation
updated Green Food 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. Awareness of Major Food Allergens was evident by the posted allergen warnings at various food stations part of the Food Code for your information.
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 Steve
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 L og book of recorded temps is maintained
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date

Talked to Steve- Manger
Coolers in the facility were between 37-41 Food delivery had just come in and was being put away
Observed handwashing thru out different Stations
updated Green Food Safety Sign
Employees wore hair covers.

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
They have gluten free designations through out the facility
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 no touched
by bare hands Observed handwashing thru off kitchen by staff in various stations
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Steve
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

Complaint: on or about ort 19,2012 Per citizen at this location... the walk in cooler are so packed air doesn't circulate... students take slackers out and don't put them back...
out for sometime. . sink drain got backed up and raw sewage got on delivery of potato. Potatoes were moved to storage and never wasted Grease trap seems to he problem as are hoods, Grease drips off pipes floors stick. Manager Steve aware
Talked with Manager Steve Drain in dishroom did back up and was repaired Same day, Hoods are cleared weekly as are stackers Pipes under hoods are cleaned weekly. Had several e-mails of correctional actions by staff. no violations. Cloud

TALKED TO MANAGER STEVE. DRAIN IN DISHROOM DID BACK UP AND WAS REPARIED . SAME DAY. HOOD ARE CLEARED WEEKLY AS ARE STAKERS. PIPES UNDER HOODS ARE CLEANED WEEKLY. HAD SEVERAL E-MAILS OF CORRECTIONAL ACTIONS BY STAFF.
NO VIOLATIONS CLOSED

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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