A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Equipment and/or components were not maintained in good working order.
Equipment is not approved by a recognized agency or authority.
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.
Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
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
Wall and ceiling covering materials were not attached so that they are easily cleanable.
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.
Unsafe food was not discarded or properly reconditioned
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.
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.
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods.
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.
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
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.
Person in charge- Charisse Y. Nicholas. Follow up inspection to check on the critical violation- date marking. Follow up inspection to check on the critical violation- date marking.
This report was reviewed with the manager Mary. Reinspected the items in the cooler to ensure that all items requiring date marking were properly date marked. Observed no violations at the time of the inspection. Signed the facility's arcade permit in addition.
1 User Review:
Shannon Angus
Added on Aug 6, 2014 11:50 AM
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GJs is alot of peoples cheers in this neighborhood. Its a great group of people to call friends who eventually become family. Best drinks in town hands down. Other bars in the area have been inspired to change to similar setup because of gjs long standing loyal customers who come back for years to come. You can come here alone with your girls, on a date or with your momma and feel completely comfortable. Almost all the customers have been coming to gjs since the 80s or 90s or been brought in buy someone who came in then so it's a great mix of the older crowd and younger crowd you also have to be 25 to enter so no childish behavior is allowed.
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