Food employee(s) did not have their hair effectively restrained.
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food-contact surfaces were dirty.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Non-food contact surfaces are dirty.
[multiple violations]
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
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 person in charge could not explain the correct procedures for cleaning and sanitizing.
The physical facilities are not cleaned as often as necessary.
Time/temperature controlled for safety food was improperly thawed.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
The can opener blade was dull and creating metal fragments
The windows or doors were not protected against the entry of insects and rodents.
Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur.
Equipment that is too large for mechanical warewashing or washing in a sink was not washed using an approved method.
Food employee(s) did not have their hair effectively restrained.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Non-food contact surfaces are dirty.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The operator did not have a food thermometer readily accessible.
The person in charge was unable to demonstrate the necessary food safety knowledge.
The physical facilities were not maintained in good repair.
There is no covered receptacle in women's restroom.
At the time of inspection, The Person in charge stated that there is an employee who has cuts/abrasions on their arms and hands. This employee must seal/cover the cuts with bandages. If the bandages are not able to completely cover the cuts then the employee shall be restricted from the kitchen until the cuts are healed Complaint will be closed.
PIC: Jamie Jamie is certified ServSafe. All the food items are within the range of required temperatures. No other violations were found. Updated green sign.
PIC - Jaime - Updated the green "INSPECTED" sign. - Discussed the inspection report with the person-in-charge. - Please correct the listed violations by the next inspection.
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