A handwashing sign was not posted at all handwashing sinks.
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.
Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
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 provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Employees were eating, drinking or using tobacco in non-designated areas.
Equipment and/or components were not maintained in good working order.
Equipment is not approved by a recognized agency or authority.
Food is not protected from cross-contamination.
Food on display was not protected from contamination by consumers.
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.
Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The operator did not have a food thermometer readily accessible.
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
Consulted with the owner (mike Colombini ) and Ron Chesshir @ time of inspection . Outdoor dumpster area Okay, Public restroom was okay. Test strip was available. Discussed menu, cooling/ re-heating in the future . Noted no critical violations. food safety Signage was provided . The following food temperatures were obtained. ; cut tomato = 40° F, cottage cheese = 39° F, spaghetti sauce = 135°F . Green sign placard was provided, dated and posted on the door.
PIC - Ron; updated green sign; * = Critical Violations Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
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