After being cleaned, equipment food-contact surfaces and utensils were not sanitized by immersion at the proper temperature for the proper amount of time.
Non-food contact surfaces are dirty.
Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Nonfood-contact surfaces are not cleaned frequently enough.
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
The food facility is not preventing cross contamination between different types of raw animal products.
The physical facilities are not cleaned as often as necessary.
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 food was not protected from cross-contamination by separation from raw animal food.
Nonfood-contact surfaces are not cleaned frequently enough.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
The physical facilities were not maintained in good repair.
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
Person in charge- Andy. *=critical violation. Facility is cooking meat, cooling, reheating then cutting meat, cooling it down again, and then reheating again when mixing with other food for the final product. Informed person in charge that the facility may be upgraded to a risk level 4 for the following license year. Spoke with employees about cooling procedures, temperatures, etc. related to food safety. Please have all violations corrected within 2 weeks.
PIC-ANDY. Observed no violations at the time of the inspection. Both critical and noncritical violations have been addressed. Please continue to monitor temperatures.
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