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Business Info

Restaurant: SAGE AMERICAN BISTRO
Address: 2653 N High St, Columbus, OH 43202
Total inspections: 12
Last inspection: Nov 15, 2012

Score
(the higher the better)
97

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Violation descriptions and comments

PERSON IN CHARGE: BILL, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: Bill, Owner
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied. Provide single use paper towels at bar handsink at all times.
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
A handwashing sink shall only be used for handwashing.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Discussed thawing with Owner. Foods are thawed in accordance with the OAC:
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature

PERSON IN CHARGE: BILL, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: BILL, OWNER
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 shall be accessible for employees. Do not block handsinks.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide single-use paper towels at bar hand sink at all times.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees using single-use gloves while working with ready-to-eat foods.
Handsinks shall only be used for handwashing. Provide bucket at bar for discarding in.
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. Facility uses ice baths to cool TCS food products.

PERSON IN CHARGE: BILL, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: BILL, OWNER
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
At time of inspection, observed both bartender and kitchen staff using bare hand contact with ready-to-eat foods. Observed bartender cutting and placing on beverage garnishments using BHC; and observed kitchen staff handling bread and potato chips using BHC. Educated and discussed with Owner, absolutely no bare hand contact with ready-to-eat foods. Provided copy of CPH handout "No BHC." The CDC lists poor personal hygiene as the number one risk factor for foodborne illness.
Hand washing facilities are adequate and conveniently located and accessible for employees. Facility to re-attach back paper towel dispenser to wall.
Hand washing facilities are adequately supplied and hands shall be properly washed when required. Wash hands prior to re-gloving.
Exposed ready-to-eat foods shall not be touched by bare hands.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.

PERSON IN CHARGE: RYAN, CHEF
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: RYAN, CHEF
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employee(s) with proper hair restraints and clean outer clothing (aprons).
III. 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.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration.
VII. 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. Reviewed cooling process. Facility cools rapidly using ice wands / ice baths.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
IX. CONSUMER ADVISORY
Consumers are informed about the increased risk of eating raw/undercooked foods via the consumer

Report signed by and reviewed with PIC: Ryan
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed employees do not work if ill or displaying symptoms of illness.
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
V. Thawing (n/a)
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 menu
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

This report was reviewed with and signed by Ryan.

I. Employee Health / Illness
The person in charge stated that there is not an employee health/ illness log that is kept (that he is aware of). The person in charge was aware of the importance of restricting employees from work that are ill.
II. Hand washing/ Prevention From Contamination
All hand washing sinks were stocked appropriately.
III. Cold/ Hot Holding Temperatures
The person in charge was aware of reheating, cold, and hot holding temperatures. The person in charge stated that temperatures would be taken of food stored inside an improperly working cooler and discarded accordingly.
IV. Protection From Contamination
All food items were properly stored at the time of the inspection. Discussed allergies and accommodations for customers with food allergies.
V. Consumer Advisory (+)
Reviewed menu. Food items were properly marked on the menu.
VI. Temperature Measuring Devices
Temperature measuring devices were readily available and properly calibrated.

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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