Franklin County food inspection reports are available online. There is no grade assigned to the reports, but the complete inspection reports are posted to allow the public to conveniently view all violations that were noted during inspections.
We have also started a sign program that allows restaurants and other businesses we inspect, such as groceries and convenience stores, to inform customers they have been inspected by Franklin County Public Health and let them know the inspection report is available online. The sign program is a voluntary program. The food service and retail food establishment operators are not required to display an inspection sign, but they will be offered the sign after the completion of an inspection. However, regardless of the operator’s decision to post the inspection sign, their inspection reports will be available online.
Information about the types of inspections and violations are listed below.Expand All | Collapse All
There are four possible “risk” levels of food licenses. The level is assigned based on the relative risk associated with how the business operates. Level one is the lowest risk and level four is the highest. Below is a brief description of the types of licenses:
These are foods which require temperature control. This includes meats that are raw or cooked, cooked vegetables, raw seed sprouts; or cut melons.
All TCS food must be held at 41 Degrees Fahrenheit or below or at 135 Degrees Fahrenheit or above. The area between is often referred to as the “Danger Zone”. This is the temperature range that allows certain bacteria to multiply rapidly.
Franklin County Public Health (FCPH) announces a recognition and award program for high-performing food service operations and retail food establishments. This new Gold Medal Award Program will recognize operations that consistently perform exceptionally well throughout the licensing year. Operations that finish the year with no critical or non-critical violations identified during routine inspections will qualify for the Gold Medal Award.
Although award winners are selected based on the number of food code violations, operations can be disqualified from eligibility if they fail to meet any of the standards of the FCPH Food Safety Program. The following issues can disqualify an operation from winning the award:
Operations that meet the qualifying criteria and are selected as a Gold Medal Award winner will receive a decal that can be placed in a conspicuous location within the operation. This decal will help to promote the operator’s commitment to safe food handling and emphasis on customer satisfaction.
The main goal of this new program is to increase food handler awareness of food safety principles, and help motivate the operators to place more emphasis on proper food handling practices. The Ohio Uniform Food Code, general food safety information and an example of the Gold Medal Award decal are included in the Food Safety Program portion of our website.
If you have any questions about this program, please contact the Food Safety Program Supervisor, Garrett Guillozet, at (614) 525-4537.