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Business Info

Restaurant: WE'RE ROLLING PRETZEL CO
Address: 3900 Morse Rd, Columbus, OH 43219
Total inspections: 13
Last inspection: Oct 26, 2012

Score
(the higher the better)
93

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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 WALL OF THE LICENSED FACILITY.
The Pic @ time of inspection Mohammed Rawahneh

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 WALL BEHIND THE CASHIER.
Person in charge at time of inspection was Mohammed Rawahneh

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management 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 does 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 was not touched with 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,

Consulted with Mohammed Rawahneh at the of inspection.
Green sin was updated.
Discussed Menu and major food allergens.

Elements of the Critical Control Point Inspection
Discussed the major ford allergens/menus
Provide information
Please read and understand the following requirements; Consulted with Mohammed Rawahneh .
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. Observed food employee washed heads prior to engaging in food activities'
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 (N/A)
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

CONSULTED WITH MOHAMMED RAVAHNEH
DISCUSSED MENUS, FOOD SAFETY ISSUES,MAJOR FOOD ALLERGENS.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Mohammed Ravahneh
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 (+) Able to demonstrate /annswer the properly set up for 3 compartment sink.
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 N/A)
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,

PERSON IN CHARGE: MOE, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MOE, OWNER
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed small front prep top unit cold holding TCS foods (hot dogs / whipped cream) > 41 F. Unsafe food products were voluntarily discarded during inspection. See completed Voluntary Destruction form. Improper holding temperature is a top risk for food borne illness according to the CDC.
Facility is using proper cooking temperatures.
Observed hot foods are being held at 135 F and cold foods shall be held at 41 F or below.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
At time of inspection, observed non-dated opened package of pepperoni at back cooler unit. Ready-to-eat TCS foods shall be date marked and discarded when required. Owner stated package was opened today (6/8/12) and package was properly date-marked during inspection. Abated.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block or store items in handsinks.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide supply of soap and paper towels at all handsinks for employee use. Observed Owner properly wash hands after taking customer money.
Exposed ready-to-eat foods are not touched by bare

PERSON IN CHARGE: ZEID
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION.
- ASSISTED FACILITY IN DOCUMENTING TIME IN LIEU OF TEMPERATURE PROCEDURE. WRITTEN PROCESS SHALL BE MAINTAINED AT FACILITY AT ALL TIMES AND UPDATED IF PROCEDURE / PROCESS IS CHANGED.
- CLOSED OUT OPEN CRITICAL VIOLATION.
- NO FURTHER ACTION.

PERSON IN CHARGE: MO

PERSON IN CHARGE: MOE, OWNER
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods shall be date marked and discarded when required.
OBSERVED PEPPERONI ROLLS HELD AT TIME IN LIEU OF TEMPERATURE WITHOUT PROPER TIME STAMP TO INDICATE DISCARD TIME. OWNER STATED ROLLS WERE MADE AT 12 NOON AND SHALL BE DISCARDED AT 4. DISCARD TIME WAS PLACED ON CONTAINER. EDUCATED AND DISCUSSED WITH OWNER TO USE LABEL RATHER THAN MARKER THAT RUBS OFF. FACILITY HAS POSTED WRITTEN PROCEDURE FOR PROCESS. ABATED DURING INSPECTION.

II. PERSONNEL CLEANLINESS
Food employees shall eat, and drink only in designated areas. Observed properly covered beverage containers.
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. Observed Owner using tongs to dispense food products.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner answered food safety questions asked during inspection.
VI. THAWING
Foods are thawed under refrigeration, under cold

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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

Cuisines:

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants