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Business Info

Restaurant: TIME WARNER CAFE
Address: 1015 Olentangy River Rd, Columbus, OH 43212
Total inspections: 11
Last inspection: Jun 14, 2012

Score
(the higher the better)
96

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Violation descriptions and comments

PIC Robert
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 (+) ServSafe certified
V. Thawing (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Milk at 47�°F
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+) Clear soda nozzles more frequently
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC Robert/ Brian
Updated Green Sign
Notes: Do not dump mop water outside. Use mop sink in janitor's closet!
Observed sliced meats and cheeses stacked high on service line. PIC stated all of this food is discarded after lunch which is less than 4 hours. Food was cold at time of inspections because it was just recently prepped/ pulled out of refrigeration. If you are using time in lieu of temperature there needs to be a written procedure/ documentation. An example is provided. If you are keeping the food after lunch you need to monitor temperatures making sure foods are maintaining proper temperature at all times (41 degrees or below).

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 (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot above 135, Cold below 41- 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 food/ non-food contact surfaces more frequently
XII. Chemical (-) Quat needs to measure 200ppm
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) thermometers in coolers, calibrate probes using ice method

PIC Matt
Updated Green Sign
Notes: Must use mop sink in mop closet to dump mop water! Do not dump mop water in garbage disposal!

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC stated Servsafe workshop is provided for all staff members.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed pork loin being improperly cooled in walk-in cooler. Large/ whole portion was placed in cooler around 45 minutes prior and internal temperature of item was holding above 140 degrees F. Food must be placed into small portions to ensure foods will be rapidly cooled from 135- 70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours. PIC sliced pork loin into smaller portions at time of inspection to ensure proper cooling.
XI. Protection from contamination
Observed ceiling vents throughout facility dusty/ dirty. Must clean more frequently to prevent contamination of food/ food contact surfaces.
XII. Chemical
Must provide working test strips to effectively measure and monitor sanitizer concentration.
XIV. Transporting Food off Premise
PIC stated some cold foods including sandwiches are transported off the premise. Cold sandwiches are held on ice during transport and then immediately served. Food is never returned to the facility.
XV. Temperature Measuring Devices
Multiple thermometer are provided and calibrated daily. Thermometers are

PIC Matt
Updated Green Sign
Must ensure products that are sold/ provided for consumer self-service such as cookie & treats are properly labeled with an ingredient list.

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC must ensure employees are using proper cooling methods by frequently monitoring employees and taking temperatures.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed cold TTCS foods holding in open air cooler above 41 degrees F. Must ensure cold TTCS foods are maintained at or below 41 degrees F to prevent the growth of harmful bacteria. Food was discarded at time of inspection.
Observed large container of chicken in the walk-in cooler made more than 2 hours prior holding at 96 degrees F. Foods must be rapidly cooled from 135-70 degrees within 2 hours and then 70-41 degrees or below within the next 4 hours. Use a cooling method and/or a combination of cooling methods such as ice bath, ice wand, smaller portions, shallow trays etc. to ensure foods are cooled within the allowed time period.
VIII. Date Marking/Time as a Public Health Control
Observed foods in walk-in cooler held for more than 24 hours were properly date marked.
XI. Protection from contamination
Observed ceiling vents throughout facility dusty/ observed floors under and behind equipment dirty. Clean more frequently to prevent contamination.
XII. Chemical
Observed no test strips provided to properly measure Quat sanitizer concentration. Provide and

PIC Matt
Updated Green Sign
All open violations have been corrected.
Repair person was working on open air cooler at time of inspection. Must ensure equipment is able to maintain all products at or below 41 degrees F before storing any TTCS foods or beverages in it.
.

Updated the Green Inspection Sign
Report was reviewed with Matt who was the Person In Charge.

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