A quaternary ammonium sanitizing solution was being used improperly
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.
Food employee was touching ready-to-eat food with bare hands.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Working containers of food are not properly labeled.
Working containers of poisonous or toxic materials are not labeled.
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.
Equipment and/or components were not maintained in good working order.
Fixed equipment was not properly installed.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
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 are not cleaned frequently enough.
Plumbing system is not maintained in good repair.
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.
Working containers of poisonous or toxic materials are not labeled.
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.
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
PlC Meghan Updated green sign. Mens restroom needs a hand wash sign. Keep ice scoop protected from contamination.(Store in a container.) Some yeast in ice machine, clean more frequently.
PIC Toni Updated Green Sign Note: Observed bucket of water stored under mop sink. Did not observe a leak at time of inspection. Must ensure all plumbing fixtures are maintained in good repair. PIC stated the facility has separate owners/ managers for the bar area and the food area. The facility is currently operating under one food service operation license. Went over report with PIC Toni
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