INTERNATIONAL RESTAURANT, 1890 Tamarack Cir, Columbus, OH 43229 - Restaurant inspection findings and violations

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Business Info

Restaurant: INTERNATIONAL RESTAURANT
Address: 1890 Tamarack Cir, Columbus, OH 43229
Total inspections: 24
Last inspection: Aug 6, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. - Apr 8, 2010 100
  • 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.
  • 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.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • 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].
Followup Inspection Apr 8, 2010 68
No violation noted during this evaluation. - Apr 19, 2010 100
No violation noted during this evaluation. - May 4, 2010 100
  • Food is not properly labeled.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • There is not adequate equipment for cooling, heating or holding food.
  • 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)..
  • Unsafe food was not discarded or properly reconditioned
  • Wood or wood wicker was used as a food-contact surface.
Standard Inspection May 7, 2010 81
No violation noted during this evaluation. - May 7, 2010 100
No violation noted during this evaluation. - May 18, 2010 100
No violation noted during this evaluation. - May 21, 2010 100
No violation noted during this evaluation. Followup Inspection May 21, 2010 100
  • 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.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • There was no properly trained person in charge designated.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jun 22, 2010 69
No violation noted during this evaluation. Inspection Other Jun 22, 2010 100
No violation noted during this evaluation. - Jun 23, 2010 100
No violation noted during this evaluation. Followup Inspection Jul 14, 2010 100
No violation noted during this evaluation. - Jul 14, 2010 100
  • Food items are not protected from contamination during storage.
  • Single-service articles or single-use articles were reused.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Followup Inspection Jul 20, 2010 88
  • Equipment is not approved by a recognized agency or authority.
  • Food is not properly labeled.
  • Single-service articles or single-use articles were reused.
Standard Inspection Aug 17, 2010 97
No violation noted during this evaluation. Inspection Other Sep 23, 2010 100
No violation noted during this evaluation. Inspection Other Feb 14, 2011 100
  • Clean equipment and utensils were not properly stored.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Standard Inspection Jun 24, 2011 98
  • Equipment is not approved by a recognized agency or authority.
  • 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.
  • Raw eggs are not maintained at 45 °F or less.
  • 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 physical facilities were not maintained in good repair.
  • There was no properly trained person in charge designated.
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of food are not properly labeled.
Standard Inspection Nov 23, 2011 76
No violation noted during this evaluation. Followup Inspection Dec 14, 2011 100
  • 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.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food on display was not protected from contamination by consumers.
  • 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.
  • Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Standard Inspection Jul 31, 2012 88
No violation noted during this evaluation. Critical Control Point Jul 31, 2012 100
No violation noted during this evaluation. - Aug 6, 2012 100

Violation descriptions and comments

Apr 19, 2010

Printed letters. Delivered Notice of hearing.

May 4, 2010

Delivered Hearing Officer Recomendation.

May 7, 2010

Follow-up with Steve.

May 18, 2010

Issued Red Sign, suspended license for 3 days.

May 21, 2010

JOINT INSPECTION WITH STEVE, PUT UP WHITE SIGN

May 21, 2010

No violations noted. No foods were present (other than dry goods).
Monitoring inspections will be conducted for 3 months.

Jun 22, 2010

As per Board Order dated May 18, 2010, the Food Service Operation License is immediately suspended until violations are corrected. Please submit a written plan of action detailing corrective actions to be taken.
Mike Tedrick RS posted red closure sign.

Jun 23, 2010

Consulted with the operator and Mike Tedrick on site to review plan of action. As per Rob Acquista's instructions we were not to open the facility until he had time to review the corrective actions.

Jul 14, 2010

No food was present.
The owner provided a plan that included some cooling procedures for banko and stews.
Provided logging sheets for Cooling temperatures, cooking temperatures and storage temperatures.
Logs must be completed daily.
told the owner that an employee may work without level 1 training, but a trained person must be present at all times when open or working with food.

Jul 14, 2010

Inspection with Steve M. Reposted

Sep 23, 2010

PIC Therese. No violations at the time of inspection. Reissued Green Sign.

Feb 14, 2011

2011 FOOD LICENSE APPLICATION NEEDED DELIVERED TO FACILITY AND TO UPDATE MAILING INFORMATION. PREVIOUS LICENSED APPLICATION RETURNED UNDELIVERED. CLOSED AT THIS ATTEMPT INSPECTION.

Jun 24, 2011

PIC AND SERV SAFE CERTIFICATE # 7204218(THEESE BROU) EXPIRES 7/12/2015.
DISCUSSED FOOD SAFETY,MENUS, FOOD RECALLS AND COOLING PROCESS.
OBSERVED LARGE BULK OF PREPARED FOOD FROM PREVIOUS DAY IN REFRIGERATOR. OPERATOR IS AWARE OF NEED TO HAVE RISK LEVEL UPGRADED TO RISK LEVEL 4 FOR 2012 LICENSE.
TCS COLD/HOT HOLD TEMP; RICE=41 DEGREES F, FISH=41 DEGREES F, CHICKEN WINGS= 41 DEGREES F, BANBU - 40 DEGREES F, PLANTAIN=40 DEGREES F,RICE/BEANS=40 DEGREES F,JOLLOFF RICE=160 DEGREES F, WHITE RICE=140 DEGREES F, RAW EGGS =40 DEGREES F.
PUBLIC RESTROOM AND OUTSIDE DUPSTER AREA WERE INSPECTED , OKAY.
GREEN SIGN WAS UPDATED AND POSTED.

Nov 23, 2011

CONSULTED WITH THERSE BROU AND KATHRYN.
DISCUSSED FOOD SAFETY ISSUES.
GREEN SIGN WAS UPDATED.
2011 FOOD SAFETY WORKSHOP CLASSES FROM COLUMBUS PUBLIC HEALTH WAS PROVIDED.

Dec 14, 2011

CONSULTED WITH THERESE BROU.
DISCUSSED FOOD SAFETY ISSUES.
DISCUSSED FOOD RISKS CLASSIFICATION.
NEED TO BE UPGRDADED TO LEVEL 4, NOW DOES COOLING/REHEATING FOOD.
HAS CORRECTED ALL PREVIOUS VIOLATIONS.

Jul 31, 2012

PERSON IN CHARGE: THERESE, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

Jul 31, 2012

PERSON IN CHARGE: THERESE
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities shall be adequately supplied and hands shall be properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Observed goat soup properly cooling in ice bath. Provided CPH Cooling Handout.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination during storage, preparation, & display.

Aug 6, 2012

ON SITE CONSULTATION AT FACILITY TO DELIVER COPY OF STANDARD AND CCP INSPECTION REPORTS.

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