Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
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.
Equipment food-contact surfaces and utensils were not properly sanitized.
Food-contact surfaces were dirty.
Nonfood-contact surfaces are not cleaned frequently enough.
Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
The physical facilities are not cleaned as often as necessary.
[multiple violations]
The physical facilities were not maintained in good repair.
There are unnecessary or nonfunctional items and /or litter on the premises.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
[multiple violations]
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
The physical facilities are not cleaned as often as necessary.
There is no test kit available for measuring the concentration of the sanitizer.
Working containers of poisonous or toxic materials are not labeled.
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
Handwashing sink is being used for purposes other than handwashing.
Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
There is no test kit available for measuring the concentration of the sanitizer.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
A handwashing sign was not posted at all handwashing sinks.
Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Outdoor waste receptacles and handling units are not covered with tight fitting lids or doors.
Plumbing system is not maintained in good repair.
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
The physical facilities are not cleaned as often as necessary.
[multiple violations]
The windows or doors were not protected against the entry of insects and rodents.
This food facility does not have the required number of conveniently located handwashing sinks.
RECEIVED TIP THAT FACILITY WAS OPERATING A UN-LICENSED SMOKER OUTSIDE. UPON ARRIVAL OBSERVED SMOKER BURNING WOOD, NOT COOKING ANY FOOD. WAS TOLD THAT IT WAS BEING DONE AS A MATTER OF ADVERTISING. OBSERVED A SMALL RESIDENTIAL CHARCOAL GRILL ON SITE AS WELL THAT WAS NOT BEING USED. DID NOT SEE ANY FOOD BEING COOKED AT TIME OF INSPECTION. SPOKE WITH SON (QUINTON) OF OPERATOR OF KITCHEN (RENTING FROM OWNER) WHO TOLD ME THAT FOOD WAS ALL COOKED INSIDE AND DO NOT OFTEN USE SMOKER. ISSUED A CEASE AND DESIST ORDER REGARDING THE OPERATION OF THE SMOKER UNTIL A PLUMBED HAND SINK IS INSTALLED AND OR A MOBILE LICENSE WAS PURCHASED AND A TEMPORARY HAND SINK WAS PURCHASED. SPOKE WITH OPERATOR OF FACILITY, BAIRD McCARTY ON 11/22/10 AND TOLD HIM THE ABOVE. I ALSO SENT AN EMAIL WITH MORE INFORMATION.
PIC - Dominic - Updated green sign. - Discussed inspection report with the person-i-charge. - Signed the dance hall permit. - All critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action. - Note: Neither kitchen in the facility is being operated.
PIC - Dominic - All critical violations have been corrected. Prior to the next inspection the following items shall be corrected; 1.) Lids shall be placed on the exterior dumpster. 2.) Handwashing signs shall be posted in the employee restroom. 3.) All areas in the main bar shall be finished so that they are smooth, durable, non- absorbent, and easily cleanable.
Restaurant representatives - add corrected or new information about ALL AMERICAN FOOD SERVICE INC, 1921 Channingway Ctr Dr, Columbus, OH 43232 »