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Business Info

Restaurant: WOODLANDS AT EASTLAND
Address: 2469 E Kimberly Pkwy E, Columbus, OH 43232
Total inspections: 14
Last inspection: Aug 14, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Updated Green Placard
PIC: Jan /Sandria / Philip
*Provided Food Safety training schedule
*Will return within 14 days and all violations should be addressed/ corrected

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy posted on wall
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves.
IV: Person in charge/Demonstration of Knowledge - Observed the person(s) in charge were unable to demonstrate knowled of food safety and code compliance (*See standard inspection report for violation and corrective text).
VI: Thawing - Discussed foods being thawed under running cold water or as part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. *No foods are cooled
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were not properly date marked compliance (*See standard inspection report for violation and corrective text).
XI: Protection from Contamination - Raw animal products was segregated according to species. *Raw animal products were not

The following violations were corrected prior to prior to the follow-up inspection:
*All foods being held in refrigeration were properly date marked
*Food Employees are scheduled to attend PIC training at the Health Department
*Did not observe any employee beverages being stored without lids
*Food employees are washing their hands in the designated hand sink.
*Water temperature at the hand wash sink reached this required temperature
*Facilities have been thoroughly cleaned
* Hole in the wall, behind oven, has been repaired
*Sanitizer test strips were provided
*Foods were stored above the floor
Updated Green Placard
PIC: Sarah

THE PIC WAS JAMES.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH STATIONS WERE SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) COOKING AND HOLDING TEMPERATURES WITHIN PROPER PARAMETERS.
VIII. Date Marking/Time as a Public Health Control (+) FOODS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)NO RAW OR UNDERCOOKED FOODS PREPARED.
XI. Protection from contamination (+)
XII. Chemical (+) CHEMICALS STORED IN SEPARATE ROOM.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) CALIBRATED BY MANAGER;DISPLAYED IN COOLERS.

Delivered and reviewed inspection report.

DELIVER LICENSE APP

Pic Sandria
updated green sign
50 ppm chlorine final Rinse

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) in cold Runny water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) reheats to 165
VIII. Date Marking/Time as a Public Health Control (+) date marks food
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) ok
XI. Protection from contamination (+) OK
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

PIC- James
Critical Violations noted and corrected at time of inspection.
No further action required.
Updated Green Sign.

PIC- James
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Person in Charge/Demonstration of Knowledge (+) Serv Safe Certified
Thawing (+)
Uses cold running water, then puts into smaller containers and the walk in cooler to thaw
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
To cool they use ice baths and separate into smaller portions and put the food in the walk in cooler. Use hot holding at 135 or above
Date Marking/Time as a Public Health Control (-)
Observed lunch meat in the walk in cooler was not properly date marked. Corrected at time of inspection.
Protection from contamination (+) Acceptable
Chemical (+) labeled and stored appropriately
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available
Personnel Cleanliness (+) Acceptable
Highly Susceptible Populations (+)
Pasteurized juices are being served
Pasteurized eggs are used

PIC James
Updated Green sign

I. Employee Health (+) Has Policy, Keeps Log
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental

PIC James Updated Green Sign
All critical violations corrected No new violations noted

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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