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Business Info

Restaurant: SUMENO'S ITALIAN RESTAURANT
Address: 7400 Sawmill Rd, Columbus, OH 43235
Total inspections: 14
Last inspection: Sep 13, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

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

PERSON IN CHARGE: SAM, OWNER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Ill employees are not permitted to work.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Hot water temperature at all handwashing sinks shall be a minimum of 100 F.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager demonstrated knowledge by responding to food safety questions regarding the operation
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
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS)

ON-SITE CONSULTATION AT FACILITY AS FOLLOW-UP FROM RECENT INSPECTION. PROVIDED COPY OF CPH TOOLKIT - TO PROVIDE COPY OF CURRENT MARCH 2009 FOOD CODE. SPOKE WITH OWNER, SAM AND DISCUSSED CONTENTS OF TOOLKIT.

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

PERSON IN CHARGE: SAM, OWNER
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with clean aprons and proper hair restraints.
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.
Hot water temperature at handsinks shall be minimum of 100 F.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner demonstrated knowledge with food safety questions asked during inspection.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL

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

PERSON IN CHARGE: SAM, OWNER
II. PERSONNEL CLEANLINESS
At time of inspection, observed open employee beverage stored on top of stand mixer in kitchen area. All food employees must eat and drink only in designated areas and from only covered beverage containers with a lid / straw to protect from contamination. Open beverage was removed and discarded at time of 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 handsinks.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed 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
Ready-to-eat TCS foods are date marked and discarded

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

PERSON IN CHARGE: SAM, OWNER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner properly answered food safety questions asked during inspection.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. TCS food products are cooled rapidly using ice wands.
Observed 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
Ready-to-eat TCS foods are date marked and discarded when required.

PIC: Sam
Updated green sign
emailed Standard Report, CCP Report, and Complaint investigation report to PIC at time of inspection

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if they are feeling ill or showing signs of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately. Ensure no utensils or items are stored in the hand sink. This will allow for convenient use by employees.
IV. Person in Charge/Demonstration of Knowledge (+) Demonstrated knowledge in food safety.
V. Thawing (+) Chicken wings are thawed in cooking process. Other items are thawed in the refrigerator.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Complaint Investigation concerning "moldy tomatoes on pizza." Conducted Standard and CCP inspections. Spoke to Person In Charge, Sam. At time of inspection, did not observe any tomatoes or any other produce to be moldly or distressed. PIC stated produce is delivered twice a week. Observed all sliced tomato containers to be date marked. No cause for further action, complaint closed.

PIC: Sam - signed and reviewed report
Updated green sign
Flu information:

Discussed with PIC:
Provided information
I. Employee Health (+) Has Policy. Employees do not work if feeling ill or showing symptoms of illness
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Demonstrated knowledge in food safety by correctly answering questions.
V. Thawing (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Posted on menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

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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