CAFE ISTANBUL, 3983 Worth Ave, Columbus, OH 43219 - Restaurant inspection findings and violations



Business Info

Restaurant: CAFE ISTANBUL
Address: 3983 Worth Ave, Columbus, OH 43219
Total inspections: 11
Last inspection: Jul 24, 2012
Score
(the higher the better)

94

Restaurant representatives - add corrected or new information about CAFE ISTANBUL, 3983 Worth Ave, Columbus, OH 43219 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food items are not protected from contamination during storage.
  • Non-food contact surfaces are dirty.
  • Working containers of food are not properly labeled.
Standard Inspection Apr 29, 2010 97
No violation noted during this evaluation. Critical Control Point Apr 29, 2010 100
  • Food items are not protected from contamination during storage.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Sep 29, 2010 98
No violation noted during this evaluation. Critical Control Point Sep 29, 2010 100
No violation noted during this evaluation. - Nov 23, 2010 100
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • In-use utensils are improperly stored. [multiple violations]
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Working containers of food are not properly labeled.
Standard Inspection Mar 28, 2011 91
No violation noted during this evaluation. Critical Control Point Mar 28, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • In-use utensils are improperly stored.
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Feb 7, 2012 95
No violation noted during this evaluation. Critical Control Point Feb 7, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Jul 24, 2012 94
No violation noted during this evaluation. Critical Control Point Jul 24, 2012 100

Violation descriptions and comments

Apr 29, 2010

PIC: Joel
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Updated green sign.

Apr 29, 2010

I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.

Sep 29, 2010

PIC: Fatih

Sep 29, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Nov 23, 2010

Facility needs to cease food preparation.
Power Outage cannot prep food or open until power is restored. Make sure all food is 41F or below. If it is too warm. Please discard.
PIC: Mustafa

Mar 28, 2011

PIC: owner

Mar 28, 2011

Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

Feb 7, 2012

Green sign updated.

Feb 7, 2012

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed no soap and paper towels at front hand sink in kitchen.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (-) Observed meat thawing at room temperature. Ensure meat is thawed under cool running water or in cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory(-) Not on menu, redoing menu to add it.
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

Jul 24, 2012

Update sign

Jul 24, 2012

GOOD FOOD TEMPS.

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