ISLAND VIBES RESTAURANT, 1558 Cleveland Ave, Columbus, OH 43211 - Restaurant inspection findings and violations

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Business Info

Restaurant: ISLAND VIBES RESTAURANT
Address: 1558 Cleveland Ave, Columbus, OH 43211
Total inspections: 22
Last inspection: Dec 5, 2012
Score
(the higher the better)
99
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Standard Inspection Mar 11, 2010 94
No violation noted during this evaluation. Critical Control Point Mar 11, 2010 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Filters or other grease extracting equipment were not designed to be cleaned or replaced.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Dec 18, 2010 94
No violation noted during this evaluation. Critical Control Point Dec 18, 2010 100
  • 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.
Standard Inspection Jun 1, 2011 99
No violation noted during this evaluation. Critical Control Point Jun 1, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
Standard Inspection Jan 23, 2012 99
No violation noted during this evaluation. Critical Control Point Jan 23, 2012 100
No violation noted during this evaluation. Standard Inspection Jun 30, 2012 100
No violation noted during this evaluation. Critical Control Point Jun 30, 2012 100
No violation noted during this evaluation. Complaint Inspection Sep 10, 2012 100
  • 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.
  • Equipment is not approved by a recognized agency or authority.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • 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.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • This food facility does not have the required number of conveniently located handwashing sinks.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Sep 10, 2012 73
No violation noted during this evaluation. - Sep 10, 2012 100
No violation noted during this evaluation. - Sep 11, 2012 100
  • Equipment food-contact surfaces and utensils were not properly sanitized.
  • Equipment is not approved by a recognized agency or authority.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food items are not protected from contamination during storage.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator did not have a food thermometer readily accessible.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • There is not adequate equipment for cooling, heating or holding food.
  • This food facility does not have the required number of conveniently located handwashing sinks.
Followup Inspection Sep 28, 2012 76
No violation noted during this evaluation. - Sep 28, 2012 100
No violation noted during this evaluation. - Oct 1, 2012 100
No violation noted during this evaluation. - Oct 10, 2012 100
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
Followup Inspection Oct 10, 2012 97
No violation noted during this evaluation. Critical Control Point Oct 10, 2012 100
  • One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
Followup Inspection Dec 5, 2012 99
No violation noted during this evaluation. - Dec 5, 2012 100

Violation descriptions and comments

Mar 11, 2010

PIC: Leonie
Changed date on placard.
davisleonie@yahoo.com

Mar 11, 2010

II. Personnel Cleanliness (+)
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles

III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hands are properly washed when required

IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
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 potentially hazardous foods are date

Dec 18, 2010

PIC at time of inspection was Courtney Robinson.
Green sign was updated and posted on the door.

Dec 18, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XV. Temperature Measuring Devices (+)

Jun 1, 2011

Green sign updated.

Jun 1, 2011

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) All employees washing hands.
III. Hand washing, Prevention of Contamination from Hands (+) All employees wash hands.
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgable.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
XI. Protection from contamination (+) OK
XII. Chemical (+)stored appropriately
XV. Temperature Measuring Devices (+) Present and calibrated

Jan 23, 2012

PIC Leonie. Green sign updated.

Jan 23, 2012

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Jun 30, 2012

PIC Courtney
PIC stated the pwer came back on sometime in the morning of 6/30/2012. PIC disposed of all his TCS foods prior to inspection and bought all new food before opening at noon. All TCS foods at appropriate temperatures.
No violations at time of inspection
Updated green sign

Jun 30, 2012

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

Sep 10, 2012

PIC: Leonie
Complaint stated ceiling tile missing and insulation exposed above food prep area, roof leaking in the same area. Items were verifiable and the area noted was in disrepair. Violations are noted on the standard report and will be followed up on the follow up inspection.
Complaint investigation completed with Mike Thiel.

Sep 10, 2012

PIC: Leonie
Consulted with Cal Collins. Facility can operate through the end of the day today. Due to structural damage and lack of refrigeration, facility needs to arrange for an inspection by Columbus Public Health before opening business tomorrow. All food currently in facility is cooked and being properly hot held. All TCS food not properly held at 41 F or below in cooler was discarded at time of inspection. Facility will only be allowed to serve what food they have hot holding today. Building services will be contacted concerning structural integrity of building.

Sep 11, 2012

Consultation on site with Cal Collins and Grace Nelson from CPH and George Pyers Building inspector 614-645-3235
Facility was asked to have a consultation before opening on 9/11/12 after standard inspection on 9/10/12 no working refrigeration was in place in the facility
A new refrigeration unit was purchased and the facility is working on violations from inspection on 9/10/12. All violations from inspection on 9/10/12 will be followed-up on after 9/24/12
Facility is allowed to remain in operation, please correct violations noted on inspection on 9/10/12

Sep 28, 2012

PIC: Leonie
Inspection reviewed with Leonie.
Inspection conducted with Grace Nelson.

Sep 28, 2012

Inspection conducted with Mike Thiel

Oct 1, 2012

delivered prehearing letter and yellow sign

Oct 10, 2012

inspection with Grace Nelson

Oct 10, 2012

PIC- Leonie
Inspection conducted with Mike Thiel.
Yellow sign removed. Green sign replaced.
Note: Discussed with PIC that actions are being taken to repair the physical state of the facility with the landlord. Per license holder, permits are being pulled by landlord.

Oct 10, 2012

Discussed with PIC, Leonie.
Provided information to PIC.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Always ensure hand washing facilities are adequately supplied with soap and paper towels.
Exposed ready-to-eat foods are not touched by bare hands
Ensure all employee hands are properly washed when required.
IV. Person in Charge/Demonstration of Knowledge
PIC stated that all employees are signed up for food training.
V. Thawing
Facility not thawing, however discussed proper thawing procedures with PIC at time of inspection, i.e. under cold running water (not submerged, and not to exceed 41 F) or in cooler.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Discussed proper cooling procedures with PIC at time of inspection, specifically to use shallow wide pans to cool items such as rice at the end of the day. Ensure all cooked potentially

Dec 5, 2012

PIC- Leonie
Inspection report discussed and reviewed with PIC.
Inspection conducted with Mike Thiel.

Dec 5, 2012

inspection with Grace Nelson

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