COSI #89, 7166 N High St, Worthington, OH 43085 - Restaurant inspection findings and violations



Business Info

Restaurant: COSI #89
Address: 7166 N High St, Worthington, OH 43085
Total inspections: 12
Last inspection: Sep 28, 2012
Score
(the higher the better)

88

Restaurant representatives - add corrected or new information about COSI #89, 7166 N High St, Worthington, OH 43085 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • A cross-connection has been created by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality.
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Cutting or piercing parts of can openers are not removable for cleaning and for replacement.
  • Miscellaneous sources of contamination observed.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Soiled linens were not kept in an approved manner.
  • Working containers of food are not properly labeled.
Standard Inspection May 7, 2010 83
No violation noted during this evaluation. Followup Inspection May 24, 2010 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 chlorine sanitizing solution was being used improperly.
  • Equipment and/or components were not maintained in good working order.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty. [multiple violations]
  • Handwashing sink is being used for purposes other than handwashing.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Standard Inspection Oct 27, 2010 68
No violation noted during this evaluation. Followup Inspection Nov 11, 2010 100
No violation noted during this evaluation. Complaint Inspection Jan 18, 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.
  • Food-contact surfaces were dirty.
  • Miscellaneous sources of contamination observed.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jul 15, 2011 88
No violation noted during this evaluation. - Aug 1, 2011 100
No violation noted during this evaluation. Followup Inspection Aug 2, 2011 100
  • 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.
  • Food employee(s) did not have their hair effectively restrained.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • Miscellaneous sources of contamination observed.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
Standard Inspection Dec 9, 2011 79
No violation noted during this evaluation. Followup Inspection Dec 23, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food is not properly labeled.
  • Food on display was not protected from contamination by consumers.
  • Food-contact surfaces were dirty.
Standard Inspection Apr 11, 2012 90
  • Access to handwashing sink is blocked.
  • 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.
  • Food is not properly labeled.
  • Food on display was not protected from contamination by consumers.
  • Food-contact surfaces were dirty.
  • Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided
  • 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.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Standard Inspection Sep 28, 2012 88

Violation descriptions and comments

May 7, 2010

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY
The PIC @ time of inspection was Racheal Lipoff

May 24, 2010

FOLLOW UP INSPECTION
ABATE ALL OTHER PREVIOUS VIOLATION HAS COMPLIED.
GREEN SIGN WAS UPDATED.

Oct 27, 2010

The PIC @ time of inspection was Rachel Lipoff
The report will be faxed and mailed to facility.
Green Sign was updated and posted at door.
Hot / Cold Holds; Oatmeal = 143° F. Cut-melons = 41° F. scrambled eggs = 138°F , Blue cheese = 38°F , Tomato = 36° F, Chicken = 38° F, Ginger soy = 36° F.

Nov 11, 2010

Follow up inspection.
Abate, Has complied.
Green sign was updated.

Jan 18, 2011

THIS COMPLAINT#CO0027534.
ANON COMPLAINT RECIEVED ON 1/18/11 AT 8.30 AM BY THE SANITARIAN OVER DESK PHONE. ANONOMOUS COMPLAINT STATES, AN EMPLOYEE NAMED JENIFER HAS BEEN SICK FOR FEW DAYS AND ALLOWED TO WORK.
AN ONSITE CONSULTATION AT FACILITY REGARDING THE ABOVE COMPLAINT WAS PERFORMED.CONSULTED WITH BLAKE(THE STORE MANAGER).HE DID SEND HOME THE SICK EMPLOYEE AT START OF SHIFT REPORTEDDLY USING THE BATHROOM WITH DIARRHEA.PER FACILITY ILLNESS POLICY,EMPLOYEE MUST RETURN TO WORK ONLY WITH A DOCTORS CLEARANCE. THE MANAGER ALSO SAID EMPLOYEE WAS SICK FOR A DAY LAST WEEK, DID CALL OFF. FACILITY MUST MAINTAIN ILLNESS LOG.

Jul 15, 2011

CONSULTED WITH RACHEL LIPOFF.
GREEN SIGN WAS UPDATED AND POSTED.

Aug 1, 2011

CONSULTED WITH THE NEW STORE MANAGER REGARDING DISHWASHER REQUIREMENTS PER HEALTH CODE.

Aug 2, 2011

CONSULTED WITH JOE GARDINIER
DISCUSSED FOOD SAFETY ISSUES
ABATE HAS CORRECTED VIOLATIONS.

Dec 9, 2011

CONSULTED WITH MATTHEW GEROSKI/GM.
DISCUSSED FOOD SAFETY ISSUES
DISCUSSED MENUS. THE FACILITY NOW COOLS AND RE-HEAT FOODS(BREAD PUDDING AND SOUPS). WILL UPDATE RISK LEVEL TO 4 FOR 2012 LICENSE YEAR.
THE FOLOWWING FOODS WERE TEMPED AT INSPECTION(DEGREES FAHRENHEIT);CLAM CHOWDER SOUP=164, PASTA SOUP=187,BLUE CHEESE=39,CHICKEN=39,CUT TOMATO=39.PROVIDED A COOLING LOG

Dec 23, 2011

CONSULTED WITH MATTHEW GEROSKI
DISCUSSED FOOD SAFETY ISSUES.
HAS CORRECTED PREVIOUS WRITTEN VIOLATIONS.

Apr 11, 2012

PERSON IN CHARGE: GINA, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- COLD HOLD, ON ICE: CUT FRUIT, 38 F
- COLD HOLD, PREP TOP: COOKED CHICKEN, 39 F; TUNA SALAD, 40 F; SLICED TOMATOES, 43 F; EGG SALAD, 41 F
- STORAGE, REACH IN COOLER: SALADS, 41 F; SLICED TOMATOES, 43 F
- STORAGE, WALK IN COOLER: COOKED CHICKEN, 36 F; LIQUID EGGS, 39 F
- HOT HOLD: TOMATO BASIL SOUP, 158 F
- TCS FOODS (SOUPS) ARE COOLED RAPIDLY USING ICE BATHS.
- OBSERVED EMPLOYEE PROPERLY TAKE OFF SINGLE-USE GLOVES AND WASH HANDS PRIOR TO RE-GLOVING.
- OBSERVED EMPLOYEES WEARING SINGLE-USE GLOVES WHILE PREPARING SANDWICHES; AND WITH PROPER HAIR RESTRAINTS (I.E. CAPS).

Sep 28, 2012

PERSON IN CHARGE: GINA, MANAGER REVIEWED REPORT WITH MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- COLD HOLD, PREP TOP: DICED TOMATOES, 34 F; COOKED CHICKEN, 37 F; TUNA SALAD, 36 F; SLICED TOMATOES, 41 F
- STORAGE, WALK IN COOLER: LIQUID EGGS, 41 F; BACON, 41 F; HUMMUS, 41 F
- HOT HOLD: TOMATO BASIL SOUP, 164 F
- COLD HOLD, ON ICE: CUT FRUIT, 35 F
- OBSERVED EMPLOYEES WITH PROPER HAIR RESTRAINTS AND CLEAN OUTER CLOTHING (APRONS)
- OBSERVED EMPLOYEES PROPERLY WASHING HANDS DURING INSPECTION PRIOR TO PLACING ON SINGLE-USE GLOVES.

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