SPAGHETTI WAREHOUSE, 397 W Broad St, Columbus, OH 43215 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	Complaint Inspection	Apr 23, 2010	100
Food is contacting an unclean surface.	Complaint Inspection	Apr 28, 2010	95
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Equipment and/or components were not maintained in good working order. Equipment components were not intact, tight or properly adjusted. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Food-contact surfaces were dirty. [multiple violations] In-use utensils are improperly stored. Material characteristics of utensils and or food contact surfaces do not meet standards. Miscellaneous sources of contamination observed. Non-food contact surfaces are dirty. [multiple violations] Plumbing system is not maintained in good repair. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The physical facilities are not cleaned as often as necessary. [multiple violations] The physical facilities were not maintained in good repair. The windows or doors were not protected against the entry of insects and rodents. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]	Standard Inspection	Apr 28, 2010	51
No violation noted during this evaluation.	Critical Control Point	Apr 28, 2010	100
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Followup Inspection	May 20, 2010	95
No violation noted during this evaluation.	Followup Inspection	Jun 1, 2010	100
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Equipment and/or components were not maintained in good working order. Food employee was touching ready-to-eat food with bare hands. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Food-contact surfaces were dirty. [multiple violations] In-use utensils are improperly stored. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Non-food contact surfaces are dirty. [multiple violations] Plumbing system is not maintained in good repair. [multiple violations] Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. The physical facilities are not cleaned as often as necessary. [multiple violations] The physical facilities were not maintained in good repair. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Standard Inspection	Nov 23, 2010	51
No violation noted during this evaluation.	Critical Control Point	Nov 23, 2010	100
No violation noted during this evaluation.	Followup Inspection	Dec 7, 2010	100
Exhaust ventilation hood systems were not designed to prevent dripping of grease or condensation. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Plumbing system is not repaired according to the Ohio Building Code. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The physical facilities were not maintained in good repair.	Standard Inspection	May 6, 2011	90
No violation noted during this evaluation.	Critical Control Point	May 6, 2011	100
No violation noted during this evaluation.	Complaint Inspection	Jun 14, 2011	100
No violation noted during this evaluation.	Standard Inspection	Jun 19, 2011	100
No violation noted during this evaluation.	Complaint Inspection	Aug 16, 2011	100
No violation noted during this evaluation.	Complaint Inspection	Sep 2, 2011	100
A handwashing sign was not posted at all handwashing sinks. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor. Working containers of food are not properly labeled.	Standard Inspection	Nov 4, 2011	96
No violation noted during this evaluation.	Critical Control Point	Nov 4, 2011	100
No violation noted during this evaluation.	Standard Inspection	Dec 16, 2011	100
A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code. A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A food temperature measuring device was not cleaned before storing and/or using. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. Equipment and/or components were not maintained in good working order. [multiple violations] Equipment is not approved by a recognized agency or authority. Fixed equipment was not properly installed. Food employee(s) did not wash hands in situations that specifically require them to do so. Food is not protected from cross-contamination. Food-contact surfaces were dirty. In-use utensils are improperly stored. Outer openings of a food facility were not protected against the entry of insects and rodents. Single use gloves were used for more than one task or were not changed when contaminated. Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency. The operator is not using an effective method for cooling. The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions. The person in charge is not ensuring that employees are properly sanitizing equipment or utensils. The physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair. The water source and system is not of sufficient capacity to meet the peak water demands of the food service operation or retail food establishment. There is not adequate equipment for cooling, heating or holding food. Time/temperature controlled for safety foods are not being properly cooled within the allowed time period. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned Wood or wood wicker was used as a food-contact surface.	Standard Inspection	May 9, 2012	25
No violation noted during this evaluation.	Critical Control Point	May 9, 2012	100
Equipment and/or components were not maintained in good working order. [multiple violations] The physical facilities were not maintained in good repair. There is not adequate equipment for cooling, heating or holding food. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	May 16, 2012	86
No violation noted during this evaluation.	Followup Inspection	May 25, 2012	100

Violation descriptions and comments

At the time of the complaint inspection, I did not observed any undercooked chicken on the prep line. I did however, observe soiled plates in the clean plate stack that could possible be used to sever customers food. I discussed situation with the manager and he corrected the violation on the spot. He will train dish washing employees to be aware of what condition the washed equipment is in before being placed back on the shelf.

Employee health +
Personal +
Handwashing +
Knowledge +
Holding (-) TTCS foods were not being held under 41
date marking +
Contamination (-) raw food was being stored over ready to eat food, Food being stored on the floor, Dirty food contact surfaces.

All but one critical violation was corrected.
Facility will be granted a second follow up.

II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles (+)
III. Hand washing, Prevention of Contamination from Hands
Observed several employees wash hands (+)
IV. Person in Charge/Demonstration of Knowledge
PIC had good food safety knowledge(+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot holding (+)
COld Holding (-)
VIII. Date Marking/Time as a Public Health Control(-)

XI. Protection from contamination
Foods were not all covered in the coolers (-)
XV. Temperature Measuring Devices
Temperature calibrated (+)

All critical violations have been corrected.
Signed the Arcade permit.
Diana was the PIC

Discussed
Provided information
I. Employee Health (+) Not observed any sick employee at the time of inspection.
II. Personnel Cleanliness (+) was acceptable. Noone was eating and drinking at the time of on duty.
III. Hand washing, Prevention of Contamination from Hands (+) Observed all posters of handwashing sign was posted in the restrooms and all hand washing sinks.
IV. Person in Charge/Demonstration of Knowledge (+) PIC knowledgable food safety.
V. Thawing (+) was incompliance.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures were good.
VIII. Date Marking/Time as a Public Health Control (+) was marked each and every food items in the cooler or freezer
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) ready to eat food was below the raw food. Obsered this violations in the cooler. The raw food was placed below the ready to eat food. To protect from contaminating to ready to eat food.
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) themometers were all available and was accurate in reading.

PIC: Diana Arehart

A complaint was filed a customer complaining Mouse/Rat droppings.
* Spoke with general manager (PIC) Diana Arehart concerning the complaint. After observing the report from ECOLAPs on 6/10/11, it was obvious that there was a problem of Rat droppings. Exterminator report mentioned that they caught numerous Mouse in that visit.
The PIC report, due to construction, it has been doors left open.
After inspection, observed a lot of Mouse droppings in a various locations such as:
* under the prep food area
* duck area
It is not exterminator's responsibility to get under control, but it is the responsibility of the general manager and the PIC to take care the pest problem.
* Observed some areas in the facility needs to be repaired.
* Observed areas in the facility needs to be cleaned to minimize the Mouse feeding.
Note: Will call to PCO operator to investigate the infestation of pest and possible solutions.

After investigating the complaint it was not found any sign of rats or mouse droppings and urine trails. But the manager who is also the person in charge told that there was a rodent’s problem before but since using twice a exterminators seems that the mouse movements slows down. It was conducted to investigate from the building exterior to the interior and not located any visible activity sign of mouse and rats.
It was suggested to eliminate all the food droppings and do the clean-up after hours.
Avoid any entry holes and specifically need to seal weather thresholds and stripping at the back door.
Clean and remove the dumpster’s food spill around.
Avoid any open package in the dry food storage area.
Increase exterminator frequency until the problem resolved.
The complaint is closed.

After talking to PIC she told me that they have been trying to control the activity of rodents and had been applying all the possible way to minimize the rodent infestation. Ecolab pest is doing their best to reduce the activity of rodent on monthly bases. See the attached documents for the facility pest control dates.

PIC: Diana Arehart
Diana is sertified ServSafe
No other violations were found.
Updated green sign.

PIC: Diana
* Personnel cleanliness was good
* All the handwash sinks are located in a convenient locations.
* Person in charge has the knowledge of food safety code.
* Cooking, reheating, cooling, hot and cold food items are all within the required range of temperatures.
* All the food items in the walk-in cooler are properly date mark.
* All the measurement devices were available.

PIC - Dianna/Brad; updated green sign; * = Critical Violation
A complaint was received which stated a food employee became ill from eating at the facility. The complainant also stated the facility was unsanitary. The facility was unsanitary in areas and food was discarded during the inspection. A follow-up inspection will be conducted in 1-week to verify compliance with orders written on this inspection. The facility will be referred to supervision for enforcement action if critical violations persist during the follow-up inspection.

III - Handwashing (-) Observed a food employee that did not wash his hands before donning gloves. Food employees shall wash their hands before donning gloves to prevent food contamination. CDC Risk Factor 5 - Poor Hygiene.
VII - Cooking, Cold Holding (-) Observed cooked pasta put into the walk-in cooler hot and observed other TCS foods in the temperature danger zone. Hot, cooked foods shall be cooled properly from 135-70 F in two hours or less and from 70-41 F in four hours or less to prevent excessive bacterial growth and potential consumer illness. Improperly cooled foods were discarded during the inspection. Cold, TCS foods held above 41 F were discarded as well. CDC Risk Factor 1 - Improperly Holding Temperatures.
XII - Chemical (-) Observed spray bottles and sanitizer buckets that were filled with a quaternary ammonium sanitizer concentration which exceeded 500 ppm. All chemicals shall be safely used to pevent consumer illness. All chemical bottles and sanitizer buckets were safely diluted during the inspection. CDC Risk Factor: Other - Foreign Substances

PIC - Charles, Ryan, & Debbie
* = Critical Violation
Repeat critical violations were observed during the follow-up inspection. The facilities inspection history will be discussed with supervision to decipher if enforcement action is necessary. If a pre-hearing for the facility is not scheduled, a follow-up inspection will be conducted on or after 5/23/12. Thermometers were calibrated during the inspection.

PIC - Dianna/Brad
All violations listed on the previous inspection report have been corrected.

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SPAGHETTI WAREHOUSE, 397 W Broad St, Columbus, OH 43215 - Restaurant inspection findings and violations

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JB

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SPAGHETTI WAREHOUSE, 397 W Broad St, Columbus, OH 43215 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about SPAGHETTI WAREHOUSE? Post them here so others can see them and respond.

1 User Review:

JB

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