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Business Info

Restaurant: SALVATION ARMY MAIN KITCHEN
Address: 1675 S High St, Columbus, OH 43207
Total inspections: 15
Last inspection: Oct 29, 2012

Score
(the higher the better)
83

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Violation descriptions and comments

Make sure salad bar is iced.
PIC: Mike
Changed date on placard.

II. Personnel Cleanliness (+)
Food employees experiencing persistent sneezing, coughing, or runny nose do 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 are adequate and conveniently located and accessible for employees
Hands are 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 are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
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 potentially hazardous foods are date

Went to facility to do standard inspection. PIC stated inspection was completed the week before. Checked and verified date on green sign.

PIC - Mike
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 (+) Servesafe certified
V. Thawing (+) Refrigeration or cool water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Keep time and temp controlled for safety foods refrigerated
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (n/a)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Cooks all have

PIC- Mike
Updated green sign.

I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC-Mike
All critical violations from prior inspection have been corrected.

PIC - Mike
Updated green sign.

VIII.Date marking
Observed various food in the walk in cooler without date marking. PIC corrected at the time of inspection. CDC Risk Factor: Improper holding temperatures.

PIC Ruby
Updated Green Sign
Please fax copy of next PCO report to Inspector.
Went over report and left business card with PIC Ruby

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed hand washing sinks fully stocked with soap, air drying device and hand washing signs.
V. Thawing
PIC explained foods are thawed under cold running water and/ or under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed butter that states Keep Refrigerated holding out at 71 degrees F. Must ensure all cold TTCS foods must be maintained at or below 41 degrees F. Butter was voluntarily discarded at time of inspection.
Discussed proper cooling procedures with PIC. PIC stated food are mostly cooled using an ice bath. Must ensure all foods are properly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours.
VIII. Date Marking/Time as a Public Health Control
Observed a few packages of opened deli meats in walk-in cooler not date marked. Must date mark all opened/ prepared TTCS foods held refrigerated to ensure the foods is used or discarded within 7 days. Food was properly date marked at time of inspection. Observed other foods throughout the facility properly date marked.
XI. Protection from contamination
Observed crates of bad onions producing fruit flies in the back of the kitchen. If the food is rotten and/or producing fruit flies in must

PIC Ruby
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Must fix hot water faucet on kitchen hand washing sink to ensure hot water is provided to allow for proper hand washing. Facility is going to provide soap and paper towels and use the prep sink as a hand washing sink until the kitchen hand sink is repaired. The facility will use colanders at the 3-compartment sink to do any prep while the prep sink is being used as a hand sink.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed a large pan of chicken and a large pan of potatoes made the night before tightly wrapped holding in the walk-in cooler at 47-50 degrees F. The food was voluntarily discarded at time of inspection. Proper cooling methods were explained at time of inspection. Must ensure all foods are properly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees F or below within the next 4 hours.
VIII. Date Marking/Time as a Public Health Control
Observed multiple items throughout facility without proper date markings. Opened sliced meats were properly date marked at time of inspection. Must properly date mark items to ensure the food is used or discarded within 7 days if held refrigerated.
XII. Chemical
Provide and use bleach test strips to properly measure sanitizer concentration.
XV. Temperature

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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