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 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.
Sanitizer concentration is not being monitored.
The physical facilities were not maintained in good repair.
There is no test kit available for measuring the concentration of the sanitizer.
Working containers of poisonous or toxic materials are not labeled.
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 utensils were not designed and constructed to be durable enough to retain their properties under normal use.
Equipment is not approved by a recognized agency or authority.
Handwashing sink is being used for purposes other than handwashing.
Improper use of a restricted use pesticide
In-use utensils are improperly stored.
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.
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.
Sanitizer concentration is not being monitored.
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
The licensee either denied entry or refused to provide requested documents to the licensor as required.
There is no test kit available for measuring the concentration of the sanitizer.
PERSON IN CHARGE: NANCY ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - COLD HOLD, BAR: HALF AND HALF, 34 F - BARTENDER USES SPEARS TO PLACE GARISHMENTS ON BEVERAGES. FRUITS ARE WASHED PRIOR TO SLICING.
PERSON IN CHARGE: SHERYL, BARTENDER ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - STORAGE, WHIPPED CREAM, BAR: 40 F - FACILITY SHALL ADDRESS ALL VIOLATIONS ON THIS STANDARD INSPECTION REPORT AND CORRECT BY NEXT STANDARD INSPECTION.
PIC: Robin Updated green sign Note: Observed wood shelf used for storage behind bar next to 3comp sink. PIC stated no items are placed on the shelves if still wet. Suggest painting shelving unit to seal wood and protect against water damage.
Restaurant representatives - add corrected or new information about HARD ROAD CAFE, 1880 Hard Rd, Columbus, OH 43235 »