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Business Info

Restaurant: SPINELLI'S DELI
Address: 767 Neil Ave, Columbus, OH 43215
Total inspections: 16
Last inspection: Oct 31, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Talked to Tara-pic trained
Updated Green Food safety Placard
Discussed majors food allergens

delivered paperwork

Talked to Marcy and owner Joe
updated Green Food Safety Placard
Observed consumer advisory on menu

III observed employees washing hands
V FOODS FROM APPROVED SOURCE
XI Foods were protected from contamination by not being on floor
VIII observed Consumer Advisory posters on MENU

TALKED TO JOE
COOLER TEMPS OK
UPDATED GREEN FOOD SAFETY PLACARD

III OBSERVED STAFF USING BRRIERS TO HANDLE FOOD. PERSON IN CHARGE JOE WAS ABLE TO ANSWER QUESTIONS ABOUT
FOOD SAFETY AND SANITATION.
IX CONSUMER ADVISORY POSTED ON MENUS

TALKED TO ANNA AND BILL
UPDATED GREEN FOOD SAFRY SIGN

OBSERVED HANDWASHING FROM DIFFERENT TASK
I ASKED QUESTIONS ABOUT CALIBRATING THERMOMETERS AND EMPLOYEE BRADLEY WAS ABLE TO SHOW IT WAS DONE. BRADLEY
ALSO SAW HIM WORK ON DRAIN PIP THAT WAS TOO LOW AS HE PROPERLY ADDRESSED THE ISSUE OF THE AIR GAP
WHILE I DIDN'T KMOW HOW LONG AT THE TIME OF VISIT THE CHILI TAKES TO REHEAT, I WANTED TO POINT OUT ANY REHEAT SHOULD BE UP TO 165 IN 2 HOURS. THE BACK SIDE OF THE CRITCAL CONTROL IS AN EXCELLENT SUMMARY AND REMINDER TO AN OPERATION
CONSUMER ADVISORY IS POSTED ON MENU
FOODS FROM APPROVED SOURCES AND WASHED BEFORE USED WHEN THE FOOD SO DICTATES

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

- Discussed 15 CCP's with the person-in-charge.
- TCS=Time/Temperature Controlled for Safety Food.
(II) Personal Cleanliness - (-)
Observed food employees drink uncovered beverages in a food preparation area. Employees shall drink from covered beverages away from food and clean equipment tp prevent from contamination. All employee beverages were moved away from food preparation areas during the inspection.
(VII) Cooking, Cooling, Reheating, Hot and Cold Holding - (-)
Observed corned beef in the pre cooler held at 50 F. TCS foods shall be kept out of the temperature danger zone so that bacterial growth and potential consumer illness is prevented. The corned beef was discarded during the inspection. CDC Risk Factor 1 - Improper Holding Temperature

PIC - Joe
- Repeat critical violations were observed during the inspection. The facilities inspection history will be discussed with supervision to decipher if enforcement action or another follow-up inspection is necessary.

PIC - Christie
- All violations listed on the previous inspection report have been corrected. Thank You! Ensure to put a 4-hour discard time on the butter.

PIC - Joe
Updated green "INSPECTED" sign
Discussed the inspection report with the person-in-charge.
Ensure the iced tea nozzle is thoroughly cleaned every day.
Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (- ) During the inspection observed food employees that did not wash their hands before putting on single-use gloves. Food employees shall wash their hands before putting on single-use gloves to prevent food and equipment contamination. Handwashing was discussed with the operator during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene
VIII. Date Marking/Time as a Public Health Control (-) The operator is holding butter using time control however does not have a written policy for the procedure. The operator shall have a written policy available for butter held using time control. The butter container shall be clearly labeled with discard time that cannot exceed 4-hours. The butter held without a discard time was voluntarily discarded by the operator during the inspection. CDC Risk Factor 4 – Unsafe Source
XI. Protection from contamination (-) The operator is using the same grille utensils for raw eggs and cooked food products. Separate utensils shall be used between cooked foods and raw animal products to prevent cross-contamination. The operator readily provided separate utensils for cooked foods and raw animal products during the inspection. CDC Risk Factor 4 – Unsafe Source
XII. Chemical (-) Observed an unlabeled chemical bottle near the

PIC - John
- All critical violations listed on the previous inspection report have been corrected.
- Please ensure to have the fluorescent light bulbs in the kitchen covered, clean the fan cover in the walk-in-cooler, and clean the storage racks outside of the walk-in cooler.
-
-

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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