COLS SPORTSERV-COMMISSARY KITCHEN, 200 W Nationwide Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: COLS SPORTSERV-COMMISSARY KITCHEN
Address: 200 W Nationwide Blvd, Columbus, OH 43215
Total inspections: 10
Last inspection: Mar 16, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Sep 9, 2010 95
No violation noted during this evaluation. Critical Control Point Sep 9, 2010 100
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Sep 23, 2010 94
No violation noted during this evaluation. Critical Control Point Sep 23, 2010 100
  • 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).
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • 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 physical facilities were not maintained in good repair.
Standard Inspection May 26, 2011 83
No violation noted during this evaluation. Critical Control Point May 26, 2011 100
  • In-use utensils are improperly stored.
  • 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.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Dec 27, 2011 89
No violation noted during this evaluation. Critical Control Point Dec 27, 2011 100
No violation noted during this evaluation. Standard Inspection Mar 16, 2012 100
No violation noted during this evaluation. Critical Control Point Mar 16, 2012 100

Violation descriptions and comments

Sep 9, 2010

PIC: Joe

Sep 9, 2010

I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.

Sep 23, 2010

PIC: Joe

Sep 23, 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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) see standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

May 26, 2011

PIC - Joe
Updated green sign.

May 26, 2011

VII. Date marking
Observed missing date marking from a few lunch meats. PIC immediately discarded the items. CDC risk factor: Improper holding temperature.

Dec 27, 2011

PIC - Joe/John
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- All critical violations observed were corrected during the inspection.

Dec 27, 2011

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VIII. Date Marking/Time as a Public Health Control (-)
Observed refrigerated, ready-to-eat, TCS foods that were not labeled with a 7-day discard date (cooked flank eye steak, cooked rib eye steak, and salami). Refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date to prevent the consumption of food potentially contaminated with bacteria (Listeria species). All unlabeled refrigerated, ready-to-eat, TCS foods in the walk-in-cooler were discarded during the inspection. CDC Risk Factor 4- Unsafe Source.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas.
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied.
Exposed ready-to-eat foods are not touched by bare hands.
Hands are properly washed when required.
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety.
Manager has demonstrated

Mar 16, 2012

TALKED TO GEOFF AND JOHN SERVSAFE CERTIFIED EXPIRED 2016
NO VIOLATIONS AT TIME OF INSPECTION
T-STRIPS ARE USED TO TEST POT AND PAN DISHWAHER TO VERIFY SANITIZING
UPDATED GREEN FOOD SAFETY SIGN

Mar 16, 2012

CHEF JOHN SERVSAFE CERTIFIED
FOODS WERE DATE MARKED IN COOLER
VEGGIES WASHED BEFORE USED
NO EVIDENCE OF READY TO EAT BELOW RAW

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