A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
Food employee(s) did not have their hair effectively restrained.
Food product labels are not in compliance with identity requirements.
Non-food contact surfaces are dirty.
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
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.
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.
Nonfood-contact surfaces are not cleaned frequently enough.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
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.
Equipment is not approved by a recognized agency or authority.
Fixed equipment was not properly installed.
Food is not properly labeled.
Food items are not protected from contamination during storage.
In-use utensils are improperly stored.
Nonfood-contact surfaces are not cleaned frequently enough.
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.
Equipment and/or components were not maintained in good working order.
Fixed equipment was not properly installed.
Handwashing sink is being used for purposes other than handwashing.
Non-food contact surfaces are dirty.
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.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Unsafe food was not discarded or properly reconditioned
PIC Cindy available for inspection Green sign updated. Facility generally clean and well maintained. Gloves available and in use. Be sure that anytime anyone is handling ready to eat foods they should wear gloves. Great job-thank you
All time/temperature controlled for safety foods are holding an internal temperature of 41 degrees or below. New refrigeration unit has been purchased. All potentially hazardous / ready to eats foods are being discarded by the seven day discard date. Person In Charge- John
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