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Business Info

Restaurant: THE LITTLE PALACE
Address: 240 S 4th St, Columbus, OH 43215
Total inspections: 15
Last inspection: Oct 11, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

facility needs to finish cleaning entire kitchen area. Clean gaskets on coolers, resurface shelves in cooler, move three comp sink four inches from wall. Owner will take class May 20, 2010

Discussed:
Mops must be air dried after use in a manner that does not contaminate walls, equipment etc.
Ensure there are adequate shelves for clean dishes as the 3 comp lacks a drain board.
A small leak was noted in the basement.

III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequately supplied
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
XI. Protection from contamination
Foods shall be protected from physical and environmental contamination during storage, preparation, and display.
Please relocate drying mops to avoid contamination to ketchup

I recommend the facility utilize daily temperature logs as an active managerial control of refrigeration units. If units are above 41F, adjustments or repairs are required.
Staff indicated that the 3 door unit has been freezing up for at least 2 weeks and requires defrosting regularly. Temperature logs could ensure issues do not persist for extended periods of time.

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are to be held at or below 41 F
Daily temperature logs are recommended to catch temperature problems as soon as possible.
XV. Temperature Measuring Devices
Temperature measuring devices shall be provided and readily accessible that are properly designed and calibrated. Provided thermometer calibration instructions.

The kitchen manager indicated that temperatures are checked in the morning, but was unsure if temperatures are checked in the evening.
Temperature logs for checks throughout the day are a great way to monitor temperatures and avoid problems.

Coolers have been repaired. Temperatures were below 41F.
Critical items corrected.

PIC Molly. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
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

Consulted with the owner and manager at time of inspection.
Discussed the menus, major food allergens, food safety issues.
restrooms, dining areas,outside dumpster were inspected.
Green sign was updated and posted.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner
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( (Observed food employee not washing hands prior to replacing soiled gloves with new, must wash hands after removing soiled gloves to prevent contamination,)
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 must properly be 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

CONSULTED WITH THE OWNER/PIC.
238/240 WAS JOINT ADDRESS/OWNED BY SAME OWNER. OWNER ALREADY DISCUSSED THE SITUATION WITH THE FOOD PROGRAM MANAGER ROBERT ACQUISTA.
DISCUSSED FOOD SAFETY ISSUES.
DISCUSSED FOOD ALLERGENS, FOOD RECALLS.
RESTROOM WERE INSPECTED = DINING AREAS.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner/TINA CORBIN
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

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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