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2. Ohio smaller cities
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4. Franklin County, OH Restaurants

Business Info

Restaurant: THAI TASTE
Address: 1178 Kenny Ctr Mall, Columbus, OH 43220
Total inspections: 13
Last inspection: Sep 17, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PIC Burt
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 (+) PIC Certification
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cold foods were above 41�°F
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Label all chemicals
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC Noi Noi
Updated Green Sign
Open critical violations have been corrected.

PIC Noi
Updated Green Sign
Notes: Do not store frozen glasses in freezer lip down.
Make sure to wrap ice paddle after cleaning and before putting in freezer.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgeable in food safety
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) cooling in shallow pans
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean vents/ racks more frequently
XII. Chemical (+) Dish machine at proper concentration
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+)

PIC Gem/Noi
Updated Green Sign

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed chicken and shrimp tightly wrapped in walk-in cooler before being fully cooled below 41 degrees F. After cooked, cool foods uncovered, in shallow pans, and/or using an ice bath. Must ensure foods are below 41 degrees F before tightly covering so you know they get to the right temperature within the proper time frame. 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4. PIC corrected at time of inspection by placing foods in shallow metal pans.
XI. Protection from contamination
Must clean all food and non-food contact surfaces more frequently to prevent contamination (Ice machine, hood filters) PIC cleaned ice machine at time of inspection and he stated the company is scheduled to come out very soon to clean the hood.

Observed no violations at time of inspection
PIC Noi
Updated Green Sign
Notes:
Make sure foods stay covered in reach-in freezer when not in use to prevent contamination.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC demonstrated proper food safety knowledge by answering basic food safety questions.
V. Thawing
Foods are properly thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods were maintained above 135 degrees F. Cold foods were maintained at 41 degrees F or below. Foods were properly cooling on shallow trays in walk-in cooler within the appropriate time frames/ 135-70 within 2 hours and then 70-41 degrees or below within the next 4 hours.
XI. Protection from contamination
Facility is clean. All food and non-food contact surfaces are being cleaned at the appropriate frequency.
XII. Chemical
Chemical dish machine was properly measuring between 50-100ppm chlorine.
XIV. Transporting Food off Premise (N/A)
Dine in and carry out only.
XV. Temperature Measuring Devices
Working thermometers were places in all coolers.

Person In Charge- Gem

Updated green inspection sign.

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
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
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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
Using proper cooking temperatures

The report was reviewed with the Person In Charge- Noi
Updated the Green Inspection Sign.

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
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
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are 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
Using proper cooking temperatures

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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