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4. Franklin County, OH Restaurants

Business Info

Restaurant: RALLY'S #4053
Address: 3260 E Broad St, Columbus, OH 43209
Total inspections: 14
Last inspection: Nov 2, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

PIC-MARY
UPDATED GREEN SIGN

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

PicChristy
updated grin sign
no violations

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

Pic Rick
updated green sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) chicken and fish l in drawer was below 135
wash corrected while here
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) N A
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) shortening is bathroom Removed
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Pic Cathy
updated green sign

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) temp Above 134 on below 42
VIII. Date Marking/Time as a Public Health Control (+) ok using + time for tomatoes
IX. Consumer Advisory (+) Na
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) final Rinse above 50 ppm in final Rinse bu was Corrected to 50
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Person in charge- Angela.

I. Employee Health/Illness (+)
The manager was able to name various symptoms/illnesses for which employees should be restricted from working.
II. Personnel Cleanliness (+)
Observed all employees were in clean uniforms.
III. Hand washing/ Prevention of Contamination (+)
Observed hand sink properly stocked. Employees properly washed hands when required.
IV. Demonstration of Knowledge (+)
Manager is Serv Safe certified (expires 10/2012)
VII. Cooking/ Hot Holding/ Cold Holding (+)
Proper food temperatures were observed today.
VIII. Date Marking/ Time as a Public Health Control (+)
Observed items were properly date marked. Time is used as a public health control for cheese, tomatoes. These items were properly time stamped with the time removed form temperature control and the discard time.
XV. Temperature Measuring Devices (+)
Readily accessible and manager explained calibration method.

This report was reviewed with the person in charge, Angela.

Person with suspected food borne illness stated they ate a chili dog form this facility. Spoke with manager, Teresa, about employee health/ illness policies. She stated call offs are written down in the managers' log and a doctors excuse is required before employees that are ill (with vomiting, diarrhea) may return to work. The manager stated that no one has been ill in the past month. Discussed with Angela procedures for making chili. The manager stated meat is mixed with bag of chili. The chili comes in already thawed (not frozen) Any chili leftover is dicarded. Violations related to holding times/ temperatures of food were observed. A follow up inspection will occur. Please see standard report for further details. This report was reviewed with Angela.

I. Employee Health (+)
Management is aware of how to handle employee health situations.
II. Hand washing stations were appropriately stocked and observed employees properly washing hands when required.
VI. Most food items are thawed under refrigeration.
VII. Observed items in a reach in cooler that was holding at 50 F. Keeping food out of the temperature danger zone is important for preventing the spread of foodborne illnesses.
VIII. Date Marking/ Time As A Public Health Control (-)
Observed food items not properly time stamped as required when using time instead of temperature.

Person in charge- Angela. This report was reviewed and signed by the person in charge. Rechecked time in lieu identification and cooler. Observed items with time stamp. Please remember to time stamp all items.

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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