RINGSIDE CAFE, 19 N Pearl St, Columbus, OH 432153511 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment and/or components were not maintained in good working order. Food is either unsafe, adulterated or not honestly presented. Food-contact surfaces were dirty. 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. 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. Plumbing system is not maintained in good repair. Table mounted equipment was not properly installed. 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. The physical facilities were not maintained in good repair. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Standard Inspection	Nov 9, 2010	71
No violation noted during this evaluation.	Critical Control Point	Nov 9, 2010	100
Counter mounted equipment is not properly installed. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment and/or components were not maintained in good working order. Food is either unsafe, adulterated or not honestly presented. Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use. 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. Plumbing system is not maintained in good repair. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Followup Inspection	Nov 23, 2010	69
No violation noted during this evaluation.	-	Nov 24, 2010	100
No violation noted during this evaluation.	Followup Inspection	Dec 6, 2010	100
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Nonfood-contact surfaces are not cleaned frequently enough.	Standard Inspection	Jan 10, 2011	98
No violation noted during this evaluation.	Critical Control Point	Jan 10, 2011	100
Equipment is not approved by a recognized agency or authority. 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. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.	Standard Inspection	Feb 16, 2011	97
No violation noted during this evaluation.	-	Apr 22, 2011	100
A handwashing sign was not posted at all handwashing sinks. A service sink or curbed cleaning facility was not provided. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. 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. Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use. Equipment and/or components were not maintained in good working order. Food-contact surfaces were dirty. In-use utensils are improperly stored. Outer openings of a food facility were not protected against the entry of insects and rodents. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The operator did not have a food thermometer readily accessible. The person in charge was unable to demonstrate the necessary food safety knowledge. 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	Standard Inspection	May 31, 2011	61
No violation noted during this evaluation.	Critical Control Point	May 31, 2011	100
No violation noted during this evaluation.	-	Jun 23, 2011	100
A handwashing sign was not posted at all handwashing sinks. A service sink or curbed cleaning facility was not provided. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. 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. [multiple violations] Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Equipment is not approved by a recognized agency or authority. 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. 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. 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. Outer openings of a food facility were not protected against the entry of insects and rodents. Sewage is not disposed through a facility that is a public sewage treatment plant or an approved individual sewage treatment system. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The operator did not have a food thermometer readily accessible. The person in charge was unable to demonstrate the necessary food safety knowledge. 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 food was improperly thawed.	Followup Inspection	Jun 23, 2011	53
No violation noted during this evaluation.	-	Jul 13, 2011	100
Equipment and/or components were not maintained in good working order. Equipment is not approved by a recognized agency or authority. 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. The physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair.	Followup Inspection	Jul 21, 2011	95
No violation noted during this evaluation.	-	Jul 21, 2011	100
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment and/or components were not maintained in good working order. Outer openings of a food facility were not protected against the entry of insects and rodents. 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. The physical facilities were not maintained in good repair.	Followup Inspection	Aug 23, 2011	94
Equipment is not approved by a recognized agency or authority. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. 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. [multiple violations] The can opener blade was dull and creating metal fragments The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. [multiple violations] The physical facilities are not cleaned as often as necessary. Working containers of poisonous or toxic materials are not labeled.	Followup Inspection	Sep 20, 2011	87
A handwashing sign was not posted at all handwashing sinks. Clean equipment and utensils were not properly stored. Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination. Food items are not protected from contamination during storage. Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored. 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. Non-food contact surfaces are dirty. Observed unacceptable employee beverage containers. Outer openings of a food facility were not protected against the entry of insects and rodents. Plumbing system is not maintained in good repair. Sanitizer concentration is not being monitored. Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. [multiple violations] The physical facilities are not cleaned as often as necessary. [multiple violations] Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Nov 11, 2011	68
No violation noted during this evaluation.	Critical Control Point	Nov 11, 2011	100
Food-contact surfaces were dirty. Outer openings of a food facility were not protected against the entry of insects and rodents. Soiled equipment food contact surfaces and utensils were not effectively cleaned. Utensils and/or equipment were not properly rinsed.	Followup Inspection	Nov 30, 2011	92
No violation noted during this evaluation.	-	Nov 30, 2011	100
No violation noted during this evaluation.	-	Mar 26, 2012	100
Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O). Food items are not protected from contamination during storage. Nonfood-contact surfaces are not cleaned frequently enough. Plumbing system is not maintained in good repair. The physical facilities were not maintained in good repair.	Standard Inspection	Aug 23, 2012	91
No violation noted during this evaluation.	Critical Control Point	Aug 23, 2012	100

Violation descriptions and comments

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) see standard report
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) see standard report
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 (+)

Pic: Adrian
Changed yellow sign to green sign.
All cooler units were holding temperature. Critical items corrected @ time of follow-up.

Pic: Joe Note: Joe will be attending Pic Level One Class before next routine inspection.
updated green Sign.
Be Sure to wear gloves, use tongs, deli tissue or other utensils whenever handling Ready to eat foods.

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 (+)

PIC - Joe; the green sign will be updated when all critical violations are corrected. If all critical violations are not corrected by the next scheduled inspection, then the facility will be brought into the health department for an enforcement hearing.

(-)*see violations on standard report
Discussed Critical Control Points with the manager
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (+) Observed had washing sinks throughout the facility without soap, paper towels, and hand washing signage. To prevent the contamination of food products, employees shall properly wash hands when they become contaminated. Discussed with the manager supplying hand washing sinks with a sufficient amount of soap and paper towels. CDC Risk Factor 5 – Poor Hygiene.
IV. Person in Charge/Demonstration of Knowledge (+) PIC (Joe) has not taken a food safety class. Discussed with the manager the importance of food safety knowledge. The manager is planning on taking a course in food safety in the near future.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) The Person in Charge properly reheats all his food to 165 F. Observed food held in the temperature danger zone (cut ham 74 F, chicken salad 57.3 F). To prevent the growth of bacteria all TCS food shall be held below or at 41 F, or at or above 135 F. Discussed proper cold holding procedures with the manager. CDC Risk Factor 1 – Improper Holding Temperatures.
VIII. Date Marking/Time as a Public Health Control (-) Observed lunchmeat that was opened up without being date marked with a discard date. To prevent the

PIC - Adrian; discussed the inspection report. Updated the green "INSPECTED" sign.

Consult with the person-in-charge to notify them of the new hearing date. Their yellow sign is still posted.

PIC - Joe
- All critical violations from the 6/23/2011 inspection have been corrected.

PIC - Adrian
- Discussed inspection report with the person-in-charge.
- Critical violations shall be corrected by the compliance date.
- adrian-rosu@hotmail.com

PIC - Adrian
- The critical violation observed was corrected during the inspection.

PIC - Adrian
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- The facilities history (lack of compliance with written orders) will be discussed with the food protection enforcement coordinator and supervisor.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
II. Personnel Cleanliness - (-)
Observed an uncovered employee drink above a food preparation area. All employee drinks shall be covered and shall be stored in a location that will prevent the contamination of food and equipment. Discussed with the person-in-charge and corrected during the inspection. CDC Risk Factor 5 – Poor Hygiene
XII. Chemical – (-)
Observed an unlabeled chemical container above the 3-compartment sink. Chemical containers shall be labeled so that they are properly used and handled. The unlabeled chemical container was labeled during the inspection. CDC Risk Factor: Other – Foreign Substances.
I. Employee Health
Management is aware and has a policy regarding employee health situations
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 is certified in food safety.
Manager has demonstrated knowledge through compliance with the food code.
Manager demonstrated knowledge by responding to food safety questions

PIC - Adrian
- All critical violations listed on the previous inspection have been corrected.

Person in charge- Adrian. This report was reviewed and signed by Adrian. Updated green sign.
Note: Please obtain extra test strips to keep downstairs at the three compartment sink. Observed a sink in the kitchen that the person in charge stated is being used solely as a mop sink. There is not an additional sink (that I observed) for washing any vegetables/vegetable prep if/as necessary.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer the basic food safety questions. Discussed with the person in charge employee health policy, required food safety training, handling improperly working cold holding units etc.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: All hand sinks were appropriately stocked.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (+)
Note: Temperature Measuring Devices were readily accessible and calibrated the person in charge.
Note:
Employee asked a question regarding temperature requirements for water using sanitizer in a three compartment sink. Please see below.

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LA	MA	MD	MI	MN	MO	NC
NE	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	TN	TX	UT
VA	WA	WI	WV

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RINGSIDE CAFE, 19 N Pearl St, Columbus, OH 432153511 - Restaurant inspection findings and violations

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RINGSIDE CAFE, 19 N Pearl St, Columbus, OH 432153511 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

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