525 N PARK LLC - PARK STREET SALOON, 525 N Park St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: 525 N PARK LLC - PARK STREET SALOON
Address: 525 N Park St, Columbus, OH 43215
Total inspections: 11
Last inspection: Aug 23, 2012
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Food-contact surfaces were dirty. [multiple violations]
Standard Inspection Apr 29, 2010 88
No violation noted during this evaluation. Followup Inspection Jun 3, 2010 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • The food facility is not preventing cross contamination between different types of raw animal products.
Standard Inspection Nov 4, 2010 79
  • A chlorine sanitizing solution was being used improperly.
Followup Inspection Nov 12, 2010 95
No violation noted during this evaluation. Followup Inspection Dec 23, 2010 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Standard Inspection Mar 31, 2011 95
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment capable of achieving a utensil surface temperature of 160 °F (71 °C).
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Food-contact surfaces were dirty. [multiple violations]
  • In-use utensils are improperly stored.
  • Plumbing system is not maintained in good repair.
  • 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.
  • The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair. [multiple violations]
  • 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 Sep 9, 2011 54
No violation noted during this evaluation. Followup Inspection Sep 14, 2011 100
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Equipment is not approved by a recognized agency or authority.
  • Fixed equipment was not properly installed.
  • Food is contacting an unclean surface.
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Handwashing sink is being used for purposes other than handwashing. [multiple violations]
  • Ice is being used for food after being used as a coolant.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • 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 May 11, 2012 67
No violation noted during this evaluation. Followup Inspection Jun 8, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Equipment is not approved by a recognized agency or authority.
  • Food is stored unwrapped or in uncovered containers.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
Standard Inspection Aug 23, 2012 92

Violation descriptions and comments

Apr 29, 2010

Be sure to cool foods properly. PIC Brandy. Updated Green Sign.

Jun 3, 2010

PIC Rick. Handsink was installed on the patio. Ice makers were clean.

Nov 4, 2010

PIC Brandi
Updated green sign.

Nov 12, 2010

PIC Brandi. Critical violations were correct at the time of reinspection.

Dec 23, 2010

PIC Nick. Dish tank was good.

Mar 31, 2011

signed dance hall license

Sep 9, 2011

PIC - Nick
*=Critical Violation
Issued 2 new green signs.
Updated green "INSPECTED" sign.

Sep 14, 2011

PIC - Nick & John
- Signed both dance hall permits.
- All critical and non-critical violations have been corrected.

May 11, 2012

Inspection conducted with NAG
PIC: MIchael Rowe
Change to Risk Level 4

Jun 8, 2012

ALL VIOLATIONS HAVE BEEN CORRECTED.

Aug 23, 2012

THE REPORT WAS REVIEWED WITH RYAN, PIC/KITCHEN MANAGER.
PROVIDED GREEN PLACARD FOR POSTING.

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