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Business Info

Restaurant: CASA PATRON
Address: 6094 Parkcenter Cir, Dublin, OH 43017
Total inspections: 15
Last inspection: Sep 5, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PIC Martin
Green sign updated

Discussed
Provided information
I. Employee Health (+) Haz 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 (-)*see violations on standard report, ensure not thawing under standing water
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

PIC Merri
Green sign updated
Follow up inspection required

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(-) see violations on standard report, bare hand contact and broken hand washing sink
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 (-)*see violations on standard report regarding thawing violation
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
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 contamination during storage, preparation, and display.
XII. Chemical (-)*see violations on standard report; see violations regarding chlorine concentration
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Alex
Critical violations from previous inspection corrected

PIC Martin. Green sign updated.

(-)*see violations on standard report
Discussed
Provided information
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 (-) Manager stated that thawing is done over night at room temperature. Ensure thawing is done in cooler or under cool running water. Risk Factor: Improper Holding Temperature.
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 (-) Observed raw meats stored over ready to eat food and raw beef stored over shrimp and raw chicken stored over raw beef. Ensure items are stored in the following order from top to bottom: Ready to eat food, seafood, beef, poultry. Refrigeration Safety sheet given to facility in english and spanish. Risk Factor: protection from Contamination.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Martin.

All previous violations corrected at time of inspection. No violations at time of inspection. PIC Martin

PIC: Ana
Updated green 'Inspected' sign at time of inspection.

Discussed:
II. Personnel Cleanliness (-) Observed personal items stored in and around food storage areas.
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
III. Handwashing, Prevention of Contamination from Hands (-) Observed no hand washing sign in restrooms.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (-) Observed PIC unable to ensure effective sanitizing of utensils and equipment.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for

PIC: Ana
Two hand sinks in kitchen are marked 'out of order'. Plumber has been out to assess cold water issue from previous inspection. Parts have been ordered to fix the problem. Two additional, fully functioning hand sinks are still available in kitchen for employee use.
All previous violations corrected.

PIC/ Reviewed- Martin
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (-)
Observed numerous uncovered employee drinks throughout the facility. Employees must eat and drink only in designated areas and all drinks must have a lid and straw.
CDC Risk Factor: Poor Personal Hygiene
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 (-) Observed shrimp thawing in stagnant water. All TCS foods must be thawed under cold, running water, under refrigeration, or as part of the cooking process
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed beef holding at 47F on the prep top cooler. All TCS foods must be held at or below 41F or at or above 135F.
CDC Risk Factor: Improper holding temperatures
VIII. Date Marking/Time as a Public Health Control (-) Observed numerous containers of TCS foods that were undated in the walk in cooler. All TCS

PIC Oscar
All critical violations corrected:
-Employee drinks in designated area
-All TCS foods properly date marked
-All TCS foods holding at or below 41F on prep top cooler

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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