GRAFFITI BURGER CLINTONVILLE, 2700 N High St, Columbus, OH 43202 - Restaurant inspection findings and violations



Business Info

Restaurant: GRAFFITI BURGER CLINTONVILLE
Address: 2700 N High St, Columbus, OH 43202
Total inspections: 11
Last inspection: Nov 8, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. - Oct 27, 2010 100
No violation noted during this evaluation. Inspection Plan & Site Nov 9, 2010 100
  • A handwashing sink or group of adjacent sinks was not provided with a waste receptacle.
  • Food items are not protected from contamination during storage.
  • In-use utensils are improperly stored.
  • Linens are being inappropriately used in contact with food.
  • Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Observed unacceptable employee beverage containers.
  • Single-service articles or single-use articles were reused.
  • Working containers of food are not properly labeled.
Inspection 30 day Dec 10, 2010 87
  • Access to handwashing sink is blocked.
  • Food items are not protected from contamination during storage.
  • Food on display was not protected from contamination by consumers.
Standard Inspection Jan 13, 2011 97
  • In-use utensils are improperly stored.
  • Single-service articles or single-use articles were reused.
  • Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
Standard Inspection Jun 6, 2011 97
  • Equipment and/or components were not maintained in good working order.
  • 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.
  • Single-service articles or single-use articles were reused.
  • Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Nov 8, 2011 81
  • A handwashing sign was not posted at all handwashing sinks.
  • Ambient air and water temperature measuring devices were not accurate to plus or minus 3° Fahrenheit in the intended range of use.
  • Equipment and/or components were not maintained in good working order.
  • Food items are not protected from contamination during storage.
  • Single-service articles or single-use articles were reused.
  • The physical facilities are not cleaned as often as necessary.
  • The windows or doors were not protected against the entry of insects and rodents.
  • Working containers of food are not properly labeled.
Standard Inspection Apr 12, 2012 92
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • The physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Oct 1, 2012 82
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Oct 15, 2012 93
  • Plumbing system is not maintained in good repair.
Followup Inspection Oct 24, 2012 95
No violation noted during this evaluation. Followup Inspection Nov 8, 2012 100

Violation descriptions and comments

Oct 27, 2010

ON-SITE CONSULT WITH ROB A.

Nov 9, 2010

Place guard between Hand sink and Prep sink
Gap at bottom of back door
Label bulk containers
Make repairs within 30 days
Inspected and approved to operate, collected check #1129 for $518 Risk level 3

Dec 10, 2010

PERSON IN CHARGE: MATT, GM GEORGE TAMCHEVSKI, OWNER
ISSUED NEW GREEN PASSED INSPECTION PLACARD AND POSTED AT TIME OF INSPECTION.
- 30 DAY INSPECTION.
- PROVIDED COPY OF CPH TOOLKIT
- STORAGE, RIC: MILK, 43 F
- COLD HOLD, PREP TOP: SLICED TOMATOES, 42 F
- COLD HOLD, PULLOUT: RAW HAMBURGER PATTIES, 41 F; PROVOLONE CHEESE, 41 F
- STORAGE, WIC: RAW SHELL EGGS, 42 F; MILK, 42 F; GROUND BEEF, 42 F
- IMMEDIATE SERVICE: HAMBURGER, 143 F
- GM IS SERVSAFE CERTIFIED IN FOOD SAFETY.
- FACILITY MONITORS TCS FOOD PRODUCT TEMPERATURES 1X PER DAY. OBSERVED DIGITAL FOOD STEM THERMOMETERS.

Jan 13, 2011

PERSON IN CHARGE: NANCY, SUPERVISOR
ISSUED NEW DATE FOR GREEN SIGNAGE
- GREEN SIGNAGE WAS POSTED AT TIME OF INSPECTION. SIGN SHALL REMAIN POSTED AT ALL TIMES
- STORAGE, REACH IN COOLER: MILK, 41 F
- COLD HOLD, PREP TOP: SLICED TOMATOES, 43 F; BACON, 43 F
- COLD HOLD, PULLOUT: CHEESE SLICES, 42 F; RAW HAMBURGER PATTIES, 38 F
- STORAGE, WALK IN COOLER: RAW SHELL EGGS, 41 F; RAW HAMBURGER PATTIES, 39 F; SLICED TOMATOES, 43 F
- OBSERVED PROPERLY COVERED BEVERAGE CONTAINERS. OBSERVED EMPLOYEES WITH PROPER HAIR RESTRAINTS AND USING SINGLE-USE GLOVES WHILE HANDLING READY-TO-EAT FOOD PRODUCTS.
- FACILITY PROVIDES FOOD STEM THERMOMETER AND PROPER QUAT CHEMICAL TEST KIT.

Jun 6, 2011

PERSON IN CHARGE: MIKE, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- STORAGE, SMALL REFRIGERATOR: MILK, 43 F
- COLD HOLD, PREP TOP: SLICED TOMATOES, 43 F
- STORAGE, REACH IN COOLER: BACON, 43 F; VEGETABLE BURGER, 43 F
- STORAGE, PULLOUT: RAW HAMBURGER PATTIES, 42 F; SLICED CHEESES, 40 F
- STORAGE, WALK IN COOLER: MILK, 40 F; SALAMI, 43 F; RAW SHELL EGGS, 42 F
- OBSERVED EMPLOYEES PROPERLY WASHING HANDS IN SITUATIONS THAT SPECIFICALLY REQUIRE THEM TO DO SO. OBSERVED EMPLOYEE USING SINGLE-USE GLOVES WHILE HANDLING READY-TO-EAT FOOD PRODUCTS (I.E, CUT ONIONS).
- FACILITY PROVIDES PROPER QUAT TEST KIT TO MONITOR SANITIZER CONCENTRATION.
- HAMBURGERS ARE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF 165 F.

Nov 8, 2011

PERSON IN CHARGE: JOHN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- STORAGE, REACH IN COOLER: MILK, 42 F; WHIPPED CREAM, 42 F
- COLD HOLD, PULLOUT: COOKED CHICKEN, 39 F; SWISS CHEESE, 39 F; RAW HAMBURGER PATTIES, 41 F
- STORAGE, WALK IN COOLER: SLICED TOMATOES, 39 F; MILK, 39 F; RAW HAMBURGER PATTIES, 40 F; RAW SHELL EGGS, 39 F
- IMMEDIATE SERVICE: COOKED HAMBURGER, 155 F

Apr 12, 2012

PIC: Nancy
Updated green 'Inspected' sign.
NOTE: Ensure french fries that have been blanched and are prepped to be fried are being held cold. Blanched french fries should be held at an internal temperature of 41F or lower at all times. Ensure french fries are not held at room temperature in between uses.

Oct 1, 2012

PIC: Nancy
Reviewed report with PIC: Nancy
NOTE: Facility is utilizing one non-commercial Emerson microwave.
Updated green 'Inspected' sign at time of inspection.

Oct 15, 2012

PIC: Nancy
Reviewed report with PIC, Nancy

Oct 24, 2012

PIC: Nancy
Reviewed report with PIC, Nancy

Nov 8, 2012

PIC: Nancy
Reviewed report with PIC: Nancy
All previous critical violations corrected. Handsink remains in same place, but has supply of both hot and cold water controlled by both knobs on sink and foot pedal.

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