GRAFFITI BURGER, 1505 W 5th Ave, Columbus, OH 43212 - Restaurant inspection findings and violations

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Business Info

Restaurant: GRAFFITI BURGER
Address: 1505 W 5th Ave, Columbus, OH 43212
Total inspections: 9
Last inspection: Nov 20, 2012
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • There is no covered receptacle in women's restroom.
  • 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)..
Standard Inspection Apr 2, 2010 80
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Equipment components were not intact, tight or properly adjusted.
  • Equipment is not approved by a recognized agency or authority.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency.
  • There is no covered receptacle in women's restroom.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Oct 6, 2010 85
  • A handwashing sign was not posted at all handwashing sinks.
  • Equipment is not approved by a recognized agency or authority.
  • Non-food contact surfaces are dirty.
  • Observed unacceptable employee beverage containers.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The operator is not using an effective method for cooling.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jun 29, 2011 71
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Followup Inspection Jul 14, 2011 99
  • Fixed equipment was not properly installed.
  • Food-contact surfaces were dirty.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Non-food contact surfaces are dirty.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator is not using an effective method for cooling.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 7, 2011 74
  • Plumbing system is not maintained in good repair.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • 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)..
Followup Inspection Nov 28, 2011 88
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
Followup Inspection Dec 6, 2011 99
  • 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 provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Handwashing sink is being used for purposes other than handwashing.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities were not maintained in good repair.
Standard Inspection May 11, 2012 94
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Non-food contact surfaces are dirty.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Nov 20, 2012 97

Violation descriptions and comments

Apr 2, 2010

PIC Lauren
Updated Green sign

Oct 6, 2010

PIC Anselmo
Updated Green Sign

Jun 29, 2011

PIC Michelle
Updated Green Sign

Jul 14, 2011

PIC Michelle
Updated Green Sign
All open violations have been corrected.
Note: PIC is planning to attend food safety class.

Nov 7, 2011

PIC Maribel
Updated Green Sign

Nov 28, 2011

PIC Maribel
Updated Green Sign

Dec 6, 2011

PIC Maribel
Updated Green Sign
All open critical violations have been corrected.
.

May 11, 2012

Person In Charge- Jim
Updated Green Inspection Sign.

Nov 20, 2012

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

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