DOUBLETREE GUEST SUITES, 50 S Front St, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: DOUBLETREE GUEST SUITES
Address: 50 S Front St, Columbus, OH 43215
Total inspections: 3
Last inspection: Nov 29, 2012
Score
(the higher the better)

73

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Nov 13, 2012 100
  • A handwashing sink or group of adjacent sinks was not provided with a waste receptacle.
  • Food on display was not protected from contamination by consumers.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Miscellaneous sources of contamination observed.
  • Non-food contact surfaces are dirty.
  • The can opener blade was dull and creating metal fragments
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
  • 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 food are not properly labeled.
Inspection 30 day Nov 29, 2012 73
No violation noted during this evaluation. Critical Control Point Nov 29, 2012 100

Violation descriptions and comments

Nov 13, 2012

FACILITY HAS CHANGED OWNERSHIP
NEED TO FIX THE HANDSINK FAUCET THAT WON'T SHUT OFF ALL THE WAY. MAKE SURE THAT THE DANISHES AND MUFFINS ON THE BUFFET ARE UNDER A SNEEZE GAURD OR IN A CABINET.

Nov 29, 2012

Consulted with the controller and the inspection was conducted with Brent Hobstetter who also reviewed the reports.
Dicsussed the Leafy greens temperature requirements, the non continous cooking for tcs foods.
Green sign was updated.
Dining area was inspected, okay.

Nov 29, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with Brent Hobstetter
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+). RECOMMENDED THE LINE STATION COOK BE TRAINED IN A LEVEL ONE FOOD SAFETY TRAININ, NOT ABLE TO SANITIZE THE IN USE EQUIPMENTS, ALTHOUGH THE MANAGER IS SERVE SAFE CERTIFIED.
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question

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