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Business Info

Restaurant: THE COLUMBUS FISH MARKET
Address: 1245 Olentangy River Rd, Columbus, OH 43212
Total inspections: 13
Last inspection: Jul 24, 2012

Score
(the higher the better)
96

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Violation descriptions and comments

PIC Arin. She ate a crab cake served with a creamy sauce, half of a house salad, Creme Brulee, coffee and 7-up after arriving at the resturant at 8pm. They left tha restaurant about 9:40pm and drove home. Symptoms: nausea, vomiting, pain in arms, shortness of breath.
Observation: Crab cake is made from pasteurized canned crab meat. Ice is dispensed with a dispenser. Some ice is from an ice bin. House salad has a house dressing made from oil ad niegr,bt is maintained cold. Creme Brule is held cold as a liquid then portioned and cooked. Chemicals were stored in a separate room. Only one employee has been sick w/ mono k the last two weeks. Complaint Closed.

PIC Arin. 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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (NA)
XV. Temperature Measuring Devices (+)

COMPLAINT REGUARDING CLAM CHOWDER. INTERVIEWED THE KITCKEN CHEF - NICK. DID A PROCESS REVIEW OF THE CLAM CHOWDER FROM RECEIVING TO SERVING. NO PROBLEM WITH PROCEDURE. COOLING LOGS NOT COMPLETELY FILLED OUT. SOME CROSS-CONTAMINATION ISSUES OBSERVED. AIRGAPS FIXED UNDER SINKS. HOT AND COLD FOOD TEMPS WERE GOOD. DISCUSSED FOOD SAFETY. KITCHEN STAFF SERVSAFE CERTIFIED.

PIC Keith/ Chef Kevin
Updated Green Sign
Note: You will want to seal back hand sinks to the wall with caulk to allow easy cleaning and avoid mold accumulation.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Make sure dish washer washes hands between loading dirty and unloading clean dishes
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) cold below 41, hot above 135
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean food slicer more throughly
XII. Chemical (+)
XIV. Transporting Food off Premise (+) held cold with ice
XV. Temperature Measuring Devices (+)

PIC Karla/ Eric
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed hand washing sink in bakery area does not provide hot water. Hand washing sinks need to provide hot water at a minimum of 100 degrees F to effectively wash hands. Bakery employee will use other hand washing sink that provides hot water. Sink should be adjusted to give bakery employee easy access to proper hand washing.
IV. Person in Charge/Demonstration of Knowledge
PIC/ Chef was very knowledgeable in food safety- Servsafe Certified
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All hot foods were holding above 135 degrees F and cold foods were maintained at 41 degrees or below. PIC stated proper cooking and cooling times and temperatures.

IX. Consumer Advisory
Consumer advisory was clearly marked on the menu
XI. Protection from contamination
Observed prep sink air gap needing adjusted. Make sure prep sink drain lines does not go below the floor drain to prevent contamination. Air gap will be adjusted to prevent possible contamination.
XIV. Transporting Food off Premise
Very little food is transported off the premise. If so, it is cold food that is held cold using ice and coolers. Food is not returned to the facility after being transported.

On-site consultations with Managers.

PIC Karla/ Cody
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
All hand washing sinks were fully stocked with soap, paper towels, hand wash sign & provide hot water.
IV. Person in Charge/Demonstration of Knowledge
PIC's were very knowledgeable and able to answer all basic food safety questions.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold TTCS foods are maintained at or below 41 degrees F. Hot foods are maintained above 135 degrees F. PIC explained proper cooling methods using an ice bath.
VIII. Date Marking/Time as a Public Health Control
All food held for more than 24 hours are properly date marked to ensure the food is used or discarded within 7 days or less.
IX. Consumer Advisory
Posted on menu
XII. Chemical
Observed sanitizer dispensing unit on 3-comp sink near the dish machine not working properly. Must ensure equipment works properly to provide the proper amount of sanitizer. Test with test strips frequently to ensure proper sanitizer concentration. Use other working unit until equipment is fixed.
XV. Temperature Measuring Devices
Observed drawer coolers missing thermometers. Place thermometers in all coolers holding TTCS foods to easily monitor cooler temperatures.

The report was reviewed with the person in charge- Cody
Updated Sign

I Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Hand Washing
Hand Washing facilities are adequate, conveniently located, and are accessible for employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
VIII. Date Marking
Ready to eat/ potentially hazardous foods are properly date marked and discarded when required.
XV. Temperature measuring devices
TMD are provided, calibrated, and readily accessible.

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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