CO CO'S GRILL, 845 W 5th Ave, Columbus, OH 43212 - Restaurant inspection findings and violations



Business Info

Restaurant: CO CO'S GRILL
Address: 845 W 5th Ave, Columbus, OH 43212
Total inspections: 8
Last inspection: Sep 5, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about CO CO'S GRILL, 845 W 5th Ave, Columbus, OH 43212 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • A chlorine sanitizing solution was being used improperly.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Standard Inspection Jun 25, 2010 79
No violation noted during this evaluation. Critical Control Point Jun 25, 2010 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Non-food contact surfaces are dirty.
  • Observed unacceptable employee beverage containers.
  • Single-service articles or single-use articles were reused.
Standard Inspection Dec 22, 2010 81
No violation noted during this evaluation. Critical Control Point Dec 22, 2010 100
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • There is not adequate equipment for cooling, heating or holding food.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
  • Utensils and/or equipment were not properly rinsed.
Standard Inspection Jul 11, 2011 75
  • Access to handwashing sink is blocked.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • The physical facilities are not cleaned as often as necessary.
  • Warewashing sink was used for handwashing.
Followup Inspection Jul 25, 2011 95
  • Equipment and/or components were not maintained in good working order.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • Single-service articles or single-use articles were reused.
  • Time/temperature controlled for safety food was improperly thawed.
  • Working containers of food are not properly labeled.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Aug 10, 2012 89
No violation noted during this evaluation. Complaint Inspection Sep 5, 2012 100

Violation descriptions and comments

Jun 25, 2010

PIC Andy
Updated Green Sign

Jun 25, 2010

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 (+) Cold running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Make sure to always use test strips
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Properly calibrated

Dec 22, 2010

PIC Andy
Updated Green Sign
Note: Downgrade license to Risk class 3. Facility is cooking, cooling & reheating in individual portions which is classified under risk class 3.

Dec 22, 2010

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 (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) cold below 41, hot above 135
VIII. Date Marking/Time as a Public Health Control (+) foods held more than 24 hours must be date mark
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) must clean more frequently
XII. Chemical (-) Quat must be at 200ppm
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)

Jul 11, 2011

PIC Peng
Updated Green Sign

Jul 25, 2011

PIC Peng
Updated Green Sign
All open violations have been corrected. Observed new non-critical violations.

Aug 10, 2012

The report was reviewed with the Person In Charge- Andy
Updated Green Inspection Sign

Sep 5, 2012

The report was reviewed with the Person In Charge- Peng
Discussed and Addressed complaint.
NCFA

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