FLATIRON BAR & DINER, 129 E Nationwide Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations

  1. Ohio small cities
  2. Ohio smaller cities
  3. Ohio
  4. Franklin County, OH Restaurants

Business Info

Restaurant: FLATIRON BAR & DINER
Address: 129 E Nationwide Blvd, Columbus, OH 43215
Total inspections: 18
Last inspection: Aug 8, 2012
Score
(the higher the better)
100
Add photo of this business Description:

Restaurant representatives - add corrected or new information about FLATIRON BAR & DINER, 129 E Nationwide Blvd, Columbus, OH 43215 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Handwashing sink is being used for purposes other than handwashing.
  • 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.
  • Nonfood-contact surfaces are not cleaned frequently enough.
Standard Inspection Nov 10, 2010 97
No violation noted during this evaluation. Critical Control Point Nov 10, 2010 100
  • Food-contact surfaces were dirty.
  • Observed unacceptable employee beverage containers.
  • 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.
Standard Inspection Feb 16, 2011 88
No violation noted during this evaluation. Critical Control Point Feb 16, 2011 100
  • A chlorine sanitizing solution was being used improperly.
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • In-use utensils are improperly stored.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Non-food contact surfaces are dirty.
  • Single-service articles or single-use articles were reused.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The physical facilities are not cleaned as often as necessary. [multiple violations]
  • The physical facilities were not maintained in good repair.
Standard Inspection Jun 10, 2011 76
No violation noted during this evaluation. Critical Control Point Jun 10, 2011 100
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Handwashing sink is not located to allow convenient use by employees.
  • Non-food contact surfaces are dirty.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair. [multiple violations]
Followup Inspection Jun 27, 2011 90
No violation noted during this evaluation. Inspection Other Jun 28, 2011 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Access to handwashing sink is blocked.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • Linens not in direct contact with food were allowed to become wet, sticky, or visibly soiled.
  • Non-food contact surfaces are dirty.
  • Sanitizer concentration is not being monitored.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The physical facilities are not cleaned as often as necessary. [multiple violations]
  • The physical facilities were not maintained in good repair. [multiple violations]
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of food are not properly labeled.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Oct 20, 2011 61
No violation noted during this evaluation. Critical Control Point Oct 20, 2011 100
  • Access to handwashing sink is blocked.
  • Fixed equipment was not properly installed.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The physical facilities were not maintained in good repair. [multiple violations]
Followup Inspection Nov 8, 2011 95
  • The physical facilities were not maintained in good repair.
Followup Inspection Nov 30, 2011 99
No violation noted during this evaluation. Followup Inspection Dec 5, 2011 100
No violation noted during this evaluation. Complaint Inspection Dec 9, 2011 100
No violation noted during this evaluation. Complaint Inspection Dec 16, 2011 100
  • In-use utensils are improperly stored.
Standard Inspection Aug 7, 2012 99
No violation noted during this evaluation. Critical Control Point Aug 7, 2012 100
No violation noted during this evaluation. - Aug 8, 2012 100

Violation descriptions and comments

Nov 10, 2010

PIC: Steve
Updated green sign.
Note: Any sherries that have accumulated rust are not being used to store food.

Nov 10, 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 (+)

Feb 16, 2011

Pic: Steve
Updated green Sign.
Note: Datemarking is being done. However, dates need to be more consistent. Choose a method and stick with it. 7days are allotted once product is opened/ prepared/ or put in cooler to thaw; before must be discarded.

Feb 16, 2011

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 (+) Please be more consistent
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jun 10, 2011

PIC -Steve; update green sign. Discussed the standard inspection.

Jun 10, 2011

(-)*see violations on standard report
Discussed critical control points with the person in charge.
TCS = time/temperature controlled for safety food
Email-Flatironbar@att.net
XI – (-) Utensils used with raw meat are not being washed, rinsed, and sanitized every 4-hours. To prevent the growth and spread of pathogens utensils used with raw meats shall be washed, rinsed, and then sanitized at least once every four hours. Discussed with the person-in-charge; utensils will now be cleaned at least once every four hours. CDC Risk Factor 3 – Contaminated Equipment

I. Employee Health (+) Haz Policy discussed with manager
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 (+) Under cold running water
VII. Cooking, Reheating,

Jun 27, 2011

PIC - Steve

Jun 28, 2011

Plans were not submitted for approval prior to opening the outdoor bar. The outdoor bar at this facility shall cease operation until plans are submitted to and approved by the Food Protection Program at Columbus Public Health. Depending on outdoor service, you may be required to install a plumbed handwashing sink, a 3-compartment sink, and an ice bin. Please contact Carrie Kamm at 645-6191 for guidance or pick up an application at our office located at 240 Parsons Ave.

Oct 20, 2011

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

Oct 20, 2011

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a hand sink that was inaccessible at the bar. All hand sinks shall be readily accessible so employees can wash their hands when they become contaminated. The person-in-charge as advised to keep the hand sink accessible during operation.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed time/temperature controlled for safety foods held in the temperature danger zone in the kitchen prep cooler (egg wash 49 F) and inside of the walk-in cooler (pulled pork 44.5 F, sliced turkey 44.5 F). All food shall be held out of the temperature danger zone to prevent rapid bacterial growth and potential consumer illness. The egg wash at 49 F was discarded during the inspection. The operator was ordered to repair the walk-in-cooler so that TCS foods are held at or below 41 F. CDC Risk Factor 1 – Improper Holding Temperatures.
XII. Chemical (-)
Observed an unlabeled chemical bottle at the bar. All chemicals shall be properly labeled so they are safely used in accordance with their manufacturer and so that food does not become contaminated. The operator was advised to label all chemicals.

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness

Nov 8, 2011

PIC - Steve
- Discussed inspection report with the person-in-charge.
- All violations listed in this inspection report shall be corrected by the follow-up inspection or this facility will be referred to supervision for an enforcement hearing.
- 13 violations listed on the previous inspection have been corrected.

Nov 30, 2011

PIC - Roger
- The facility will be referred to supervision for enforcement action as a result of uncorrected chronic violations.

Dec 5, 2011

PIC - Steve
- The floor in the kitchen has been properly repaired. Thank You.

Dec 9, 2011

A complaint was received which pertained to a consumer having a severe allergic reation to fish. The complaint was discussed with the person-in-charge. The operator shall be able to identify all major food allergens (milk, wheat, fish, soybeans, eggs, peanuts, and tree nuts). Procedures were discussed with the person-in-charge to avoid allergic reactions with the food items previously listed. It is advised that a consumer advisory be put on the menu for individuals with food allergens.

Dec 16, 2011

PIC - John
The complaint was discussed with the person-in-charge. Food safety practices/procedures were discussed with the person-in-charge in regards to food allergies. No violations observed. No cause for further action.

Aug 7, 2012

The Person In Charge was Steve.
The green placard was updated.

Aug 7, 2012

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Sinks were supplied. Did not observe any food handling.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Food is thawed in the coolers.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot and cold foods were holding at proper temperatures.
VIII. Date Marking/Time as a Public Health Control (+) Foods were date marked during storage.
IX. Consumer Advisory (+) Posted on the menus.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (
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 (+)

Aug 8, 2012

Deliver and review CCP report with PIC. Also obtained signature for hard copy for the files.

Do you have any questions you'd like to ask about FLATIRON BAR & DINER? Post them here so others can see them and respond.

×
FLATIRON BAR & DINER respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend FLATIRON BAR & DINER to others? (optional)
  
Add photo of FLATIRON BAR & DINER (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
PEKING DYNASTYColumbus, OH
***•
SUBWAY #11301Columbus, OH
*•
MCDONALD'S #6037-0340221Columbus, OH
*
COLUMBUS ARTS & TECHNOLOGY ACADEMYColumbus, OH
***
MCDONALD'S #17738Columbus, OH
SPAGHETTI WAREHOUSEColumbus, OH
94TH AERO SQUADRONColumbus, OH
*
STAR BOX LEARNING CENTERColumbus, OH
NEW HARVEST CAFE'Columbus, OH
*****
JAY'S SPORTS LOUNGEColumbus, OH
*

Restaurants in neighborhood

Name

Address

Distance
RED ROOF INN #10262 111 E. Nationwide Blvd, Columbus 0.05 miles
ELEMENT PIZZA 250 N 3rd St, Columbus 0.07 miles
MICHAEL O'TOOLES 89 E Nationwide Blvd, Columbus 0.09 miles
WAREHOUSE CAFE 243 N 5th St Ste 100, Columbus 0.09 miles
DRURY INN & SUITES-COLS CONV CTR 88 E Nationwide Blvd, Columbus 0.12 miles
ROGERS CAFE @ ODH 35 E Chestnut St, Columbus 0.16 miles
CROWN PLAZA/FUSION CATERING 33 E Nationwide Blvd, Columbus 0.17 miles
HYATT REGENCY- MAIN KITCHEN 350 N High St, Columbus 0.21 miles
HYATT REGENCY- BB2 350 N High St, Columbus 0.21 miles
HYATT REGENCY-MKT STAND CAFE/PERKS 350 N High St, Columbus 0.21 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. Ohio small cities
  2. Ohio smaller cities
  3. Ohio
  4. Franklin County, OH Restaurants