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Business Info

Restaurant: RICE BOWL
Address: 2300 S High St, Columbus, OH 43207
Total inspections: 12
Last inspection: Jul 6, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

pic -manager
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 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, Reheating, Cooling, Hot and Cold Holding

Pic owner
updated green
No violationS

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 (+) OK
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PiCPui king Tang
updated green sign
fend Rinse 50 ppm chlorine

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 (+) ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) MA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Pic owner
updated green sign
case 645-7135 when Repaired

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 (+) ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) oK

CONFIRMED CAMPYLOBACTERIOSIS AND 2 SUSPECTED SEPARATE POSSIBLE BACTERIAL TOXIN CASES WERE REPORTED TO COLUMBUS PUBLIC HEALTH. STOOL SAMPLES ARE TO BE SUBMITTED. EBONY MERRITT CONDUCTED THE ROUTINE INSPECTION. THE OWNER (SIM ) AND GENERAL MANAGER (CONNIE) WERE PRESENT DURING THE INSPECTION. CONNIE AND SIM WERE MADE AWARE OF THE COMPLAINT CONCERNING A POSSIBLE FOOD BORNE ILLNESS INVOLVING THEIR RESTAURANT. THE HOSPITALIZED INDIVIDUAL WITH CAMPYLOBACTERIOSIS AND THE OTHER TWO INDIVIDUALS WITH POSSIBLE BACILLUS CEREUS INTOXICATION ATE AT THE RESTAURANT ON DIFFERENT DAYS.
MGMT STATES THERE ARE NO EMPLOYEE ILLNESS LOGS MAINTAINED AND NO WRITTEN SOP'S CONCERNING EMPLOYEE ILLNESS. AN EMPLOYEE ILLNESS LOG WAS LEFT WITH MGMT.
FOOD WAS DISCARDED DUE TO TEMPERATURE ABUSE IN THE UPSTAIRS REACH-IN COOLER AND DOWNSTAIRS WALK-IN COOLER.
THERE ARE NO RECEIVING, COOKING, OR COOLING LOGS MAINTAINED BY MGMT.
THERE WERE CROSS CONTAMINATION ISSUES INVOLVING WIPING CLOTHES, FOOD HANDLING, AND LACK OF HANDWASHING/GLOVE USAGE.
NO FORMAL FOOD SAFETY EDUCATION TRAINING HAS OCCURED

This inspection was conducted with Mike Tedrick. Follow up inspection will be conducted.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Employee Health & Illness (+)
Note: Persons in charge were aware of what symptoms employees should be restricted from working in the kitchen. The facility does not have a written health and illness policy nor does the facility keep an employee health and illness log.
III. Demonstration of Knowledge (+)
Note: The person in charge was able to answer basic food safety questions related to the operation of the facility.
IV. Hand washing, Prevention of Contamination from Hands (-)
Note: Observed employees are not always washing hands to prevent cross contamination (i.e. after cracking eggs, before switching gloves).
Corrective Action: Reviewed with the person in charge when hands should be washed and recommended keeping the gloves near the hand sink.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: All temperatures were not in compliance. Observed shrimp holding at 69 F and rice holding at 49 F. The rice is not being properly cooled within proper time frames.
Corrective Action: The food was discarded and reviewed with the person in charge the proper way to cool foods. In addition reviewed how to monitor the

Person in charge- Connie. Follow up inspection conducted to check on previous violations. Observed all violations have been addressed and corrected. Consulted with facility about power outage. Rechecked all coolers to ensure that they were functioning properly. Please continue to monitor temperatures using thermometers, monitor/ensure food cools properly, properly label containers of chemicals when placing in a different container.

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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