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4. Franklin County, OH Restaurants

Business Info

Restaurant: TACO BELL #17296
Address: 3834 Morse Rd, Columbus, OH 43219
Total inspections: 14
Last inspection: Sep 11, 2012

Score
(the higher the better)
96

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The Pic @ time of inspection was Rosa Vargas

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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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, Reheating, Cooling, Hot and

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
THIS REPORT WAS RE-CREATED BECAUSE PREVIOUS ARCHIVED REPORT WAS LOST DURING CONVERSION FROM FIS SYSTEM TO ENVISION CONNECT.
THE PERSON IN CHARGE AT TIME OF INSPECTION WAS DEBBIE SHUPE.

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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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, Reheating, Cooling, Hot and

Consulted with Karen Whorf pic @ time of inspection
The outside dumpster storage area is clean and maintained.
The public restrooms are well maintained and clean.
Noted no critical violation at time of inspection.
Observed rust on the bottom of the side exterior door across the dumpster. This was closet for the water heater and mechanical room. There was no
opening on the wall leading into the food area. *the manager send there was already a work order to correct this situation.

Elements of the Critical Control Point Inspection
Discussed major food allergens.
Provide information
Please read and understand the following requirements; PIC@ time of inspection was Karen Wholf.
I. Employee Health (+)
Managementl have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands Observed food employee washes hands as required. All food employee were weaving gloves
Hands properly washed when required.
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety (Karen Wholf serv safe temperer # 7679790 expires 32294/2016.
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

PIC AT TIME OF INSPECTION WAS DEBROAH SHUPE SERV SAFE CERTIFICATE #7824756 EXPIRES 5/12/16.
CONSULTED REGARDING RECENT RENOVATION AT FACILITY.* DINNING AREA WAS CLOSED FOR REMODELING AND THE EXTERIOR OF THE FACILITY. THE DINING ROOM AREA WAS SEALED OFF FROM THE FOOD PREP AREA AT INSPECTION.
DISCUSSED FOOD SAFETY ISSUES,MENUS,MAJOR FOOD ALLERGENS.
GREEN SIGN WAS UPDATED,TEMPORARILY POSTED IN THE FOOD PREP AREA DUE TO INSDE RENOVATION AT THIS TIME.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Debroah Shupe regarding food allergens.
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 eat, and drink only in designated areas.
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)

facility remodeled the outside of the building and the dining room.

Shift manager Stacie
Changed date green sign

PERSON IN CHARGE: Stacie
Report prepared by Rachel DeKold. Training with C. Zubovich.
I. EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees food and open drink container in kitchen area. Food was discarded during inspection.
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.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager interested in taking level one PIC. Left schedule of CPH training.
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. Thaws 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.

PERSON IN CHARGE: STACIE, MANAGER
- ARRIVED TO FACILITY AND DISCUSSED ABOVE COMPLAINT WITH MANAGER.
- MANAGER WAS UNAWARE OF THE ABOVE ANONYMOUS COMPLAINT "UNSANITARY CONDITIONS AT RESTAURANT - FOOD NOT TEMPED, TEMP BOOKS FORGED, NO THERMOMETER."
- INQUIRED WITH MANAGER IS EMPLOYEE HAD RECENTLY BEEN TERMINATED. MANAGER STATED A MANAGER WAS RECENTLY TERMINATED AND PARTED ON UNFRIENDLY TERMS.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED PROPERLY COMPLETELY TEMPERATURE LOGS WITH VARIED TEMPERATURE(S) DOCUMENTED.
- FACILITY PROVIDES SEVERAL FOOD STEM THERMOMETERS FOR MONITORING FOOD PRODUCT TEMPERATURES.
- OBSERVED FACILITY WAS CLEAN AND SANITARY.
- TRAINING WITH RACHEL DEKOLD DURING COMPLAINT INVESTIGATION. ADDITIONALLY, PERFORMED STANDARD AND CCP INSPECTIONS AND NOTED BOTH CRITICAL AND NON-CRITICAL VIOLATIONS.
- CLOSED OUT COMPLAINT.
- NO FURTHER INVESTIGATION.

PERSON IN CHARGE: ROSA, MANAGER
REVIEWED REPORT WITH ROSA.
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: ROSA
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsinks. E-mailed copy of CPH "Handsink" handout.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
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.
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.
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.

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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