DARZ, 111 W Nationwide Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: DARZ
Address: 111 W Nationwide Blvd, Columbus, OH 43215
Total inspections: 9
Last inspection: Jul 10, 2012
Score
(the higher the better)
100
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Restaurant representatives - add corrected or new information about DARZ, 111 W Nationwide Blvd, Columbus, OH 43215 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment and/or components were not maintained in good working order.
  • Food is either unsafe, adulterated or not honestly presented.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Aug 27, 2010 89
No violation noted during this evaluation. Followup Inspection Sep 13, 2010 100
No violation noted during this evaluation. Standard Inspection Jan 3, 2011 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Access to handwashing sink is blocked.
  • Clean equipment and utensils were not properly stored.
  • Food employee was touching ready-to-eat food with bare hands.
  • 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.
  • Heating, ventilating, and air conditioning systems were not designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
  • 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
Standard Inspection Jun 27, 2011 68
  • Heating, ventilating, and air conditioning systems were not designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
  • 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 Jul 11, 2011 88
No violation noted during this evaluation. Followup Inspection Jul 18, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Heating, ventilating, and air conditioning systems were not designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
  • 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.
  • The physical facilities are not cleaned as often as necessary.
  • 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)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Nov 8, 2011 75
  • Heating, ventilating, and air conditioning systems were not designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Nov 28, 2011 98
No violation noted during this evaluation. Standard Inspection Jul 10, 2012 100

Violation descriptions and comments

Aug 27, 2010

Pic: Hannah
Updated green sign.

Sep 13, 2010

PIC: Dar
All critical violations corrected at time of inspection.

Jan 3, 2011

PIC: dar
Updated green sign

Jun 27, 2011

PIC - Darlene, * = Critical Violation

Jul 11, 2011

PIC - Hannah
- 2 Repeat Critical Violations observed during the follow-up inspection. If both critical violations are not corrected by the next inspection date, then this facility will be reffered to supervision for enforcement.

Jul 18, 2011

PIC - Darlene
- All critical violations have been corrected/
- Time control will be used in lieu of temperature control for time/temperature controlled for safety foods held in the prep cooler.
- Next licensing period, this food service license will be raised to a commercial risk level IV.

Nov 8, 2011

PIC - Darlene/Kim
- Discussed the inspection report with the person-in-charge during the inspection.
- Updated green "INSPECTED" sign.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for an enforcement hearing.

Jul 10, 2012

Pic Darlene
updated green Sign no violations

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