JORDAN'S DELI, 120 Marconi Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: JORDAN'S DELI
Address: 120 Marconi Blvd, Columbus, OH 43215
Total inspections: 11
Last inspection: Aug 10, 2012
Score
(the higher the better)

94

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • 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.
Standard Inspection Oct 20, 2010 95
No violation noted during this evaluation. Critical Control Point Oct 20, 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.
  • Equipment is not approved by a recognized agency or authority.
Standard Inspection Jan 18, 2011 98
No violation noted during this evaluation. Critical Control Point Jan 18, 2011 100
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • The operator is not using an effective method for cooling.
  • The physical facilities are not cleaned as often as necessary.
  • 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 Aug 18, 2011 79
No violation noted during this evaluation. Critical Control Point Aug 18, 2011 100
  • Food containers are not placed in a manner that provides maximum heat transfer while protecting food from contamination during cooling.
  • Food is not protected from cross-contamination.
  • Food packaging does not protect food from contamination.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • 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.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food.
  • 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 Dec 13, 2011 58
No violation noted during this evaluation. Critical Control Point Dec 13, 2011 100
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Jan 9, 2012 90
  • After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
  • Plumbing system is not repaired according to the Ohio Building Code.
Standard Inspection Aug 10, 2012 94
No violation noted during this evaluation. Critical Control Point Aug 10, 2012 100

Violation descriptions and comments

Oct 20, 2010

Pi: June
Updated green sign.
Note: Facility using time as a public health control for pasta Salads, etc... have a written policy to verify

Oct 20, 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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) see standard report
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jan 18, 2011

PIC June
Updated green sign

Jan 18, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Aug 18, 2011

PIC - June

Aug 18, 2011

-Discussed critical control points with the person-in-charge.
-A list of the critical control points is listed on the back of this report.
-TCS = time/temperature controlled for safety foods.
VII – (-) Observed TCS foods held in the temperature danger zone and observed refrigerated TCS foods held longer than 7-days. To prevent bacterial growth on food, expired food and cold held food above 41 F shall be discarded. All expired food that was expired or out of temperature was discarded during the inspection. CDC Risk Factor 1 – Improper holding temperatures.

Dec 13, 2011

PIC - June
- Updated green "INSPECTED" sign.
- Discussed inspection report with the PIC during the inspection.
- TCS foods = time/temperature controlled for safety foods.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Dec 13, 2011

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
IV. Person in Charge/Demonstration of Knowledge (-)
The operator was unable to describe what temperature raw hamburger must be cooked at to minimize/destroy bacteria. Raw hamburger shall be cooked to a minimal internal temperature of 155 F for at least 15 seconds to destroy harmful bacteria. Cooking temperatures were discussed with the person-in-charge during the inspection. A cooking temperature handout was given to the operator during the inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed cheese held in the temperature danger zone (50.7-54.1 F). TCS foods shall be held out of the temperature danger zone to prevent rapid bacterial growth and potential consumer illness. Cheese held in the temperature danger zone was discarded during the inspection.
VIII. Date Marking/Time as a Public Health Control (-)
Observed refrigerated, ready-to-eat, TCS foods that were either not labeled with a 7-day discard date or were past their 7 day expiration date. The previously listed food items shall be used or discarded within 7-days so that foods potentially contaminated with bacteria (Listeria species) are not sold or consumed. All unlabeled and expired foods were discarded during the inspection. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health
Management is aware and

Jan 9, 2012

PIC - June
- All violations listed on the previous inspection report have been corrected. Thank You!

Aug 10, 2012

pIC-KIM-UPDATED GREEN SIGN

Aug 10, 2012

PIC CLASS HAS BEEN RECOMMENDED TO PIC-TEMPERATURES WERE ABOVE 134 AND BELOW 42F- COOLING IS DONE IN AN ICE BATH-THERMOMETERS ARE PROVIDED-CHEMICALS ARE LABELED AND STORED CORRECTLY--

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