LOS JALAPENOS MEXICAN GRILL & CANTI, 8134 E Broad St, Reynoldsburg, OH 43068 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Access to handwashing sink is blocked. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. 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. Employees were eating, drinking or using tobacco in non-designated areas. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. 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. Food-contact surfaces were dirty. Material characteristics of utensils and or food contact surfaces do not meet standards. Non-food contact surfaces are dirty. 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. Plumbing system is not maintained in good repair. 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. Sink compartments could not accommodate the largest piece of equipment in the facility and there is no alternate warewashing equipment that could be used. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The can opener blade was dull and creating metal fragments The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. The operator did not have a food thermometer readily accessible. 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 is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required. The person in charge was unable to demonstrate the necessary food safety knowledge. The physical facilities are not cleaned as often as necessary. There were persons unnecessary to the operation present in restricted areas. 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).. 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 Working containers of food are not properly labeled. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	May 3, 2010	15
No violation noted during this evaluation.	-	May 3, 2010	100
No violation noted during this evaluation.	Followup Inspection	May 4, 2010	100
No violation noted during this evaluation.	-	May 4, 2010	100
Access to handwashing sink is blocked. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. 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 and/or components were not maintained in good working order. Food is stored unwrapped or in uncovered containers. Food temperature measuring devices were not accurate to plus or minus one degree Celsius in the intended range of use. Food-contact surfaces were dirty. [multiple violations] Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored. Miscellaneous sources of contamination observed. Non-food contact surfaces are dirty. 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. 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. [multiple violations] The person in charge was unable to demonstrate the necessary food safety knowledge. 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).. Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F]. Working containers of food are not properly labeled. Working containers of poisonous or toxic materials are not labeled.	Followup Inspection	May 25, 2010	35
No violation noted during this evaluation.	-	Jun 4, 2010	100
No violation noted during this evaluation.	-	Jun 8, 2010	100
No violation noted during this evaluation.	-	Jun 17, 2010	100
No violation noted during this evaluation.	-	Jun 18, 2010	100
No violation noted during this evaluation.	Followup Inspection	Jun 18, 2010	100
No violation noted during this evaluation.	-	Jun 29, 2010	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 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. Observed unacceptable employee beverage containers.	Followup Inspection	Jul 14, 2010	93
No violation noted during this evaluation.	Followup Inspection	Aug 26, 2010	100
No violation noted during this evaluation.	Critical Control Point	Aug 26, 2010	100
A handwashing sign was not posted at all handwashing sinks. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Outer openings of a food facility were not protected against the entry of insects and rodents.	Standard Inspection	Oct 26, 2010	97
No violation noted during this evaluation.	-	Oct 29, 2010	100
A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code. A handwashing sign was not posted at all handwashing sinks. A toilet room was not completely enclosed and/or was does not have a tight-fitting, self-closing door. Filters or other grease extracting equipment were not designed to be cleaned or replaced. In-use utensils are improperly stored. Miscellaneous sources of contamination observed. Non-food contact surfaces are dirty. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The physical facilities were not maintained in good repair.	Standard Inspection	Jan 18, 2011	87
No violation noted during this evaluation.	Critical Control Point	Jan 18, 2011	100
No violation noted during this evaluation.	Followup Inspection	Jan 28, 2011	100
Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O). Material characteristics of utensils and or food contact surfaces do not meet standards. Single-service articles or single-use articles were reused. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.	Standard Inspection	Jun 7, 2011	88
No violation noted during this evaluation.	Critical Control Point	Jun 7, 2011	100
No violation noted during this evaluation.	Followup Inspection	Jun 21, 2011	100
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. Equipment and/or components were not maintained in good working order. Handwashing sink is being used for purposes other than handwashing. 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 can opener blade was dull and creating metal fragments This food facility does not have the required number of conveniently located handwashing sinks.	Standard Inspection	Nov 17, 2011	86
No violation noted during this evaluation.	Critical Control Point	Nov 17, 2011	100
No violation noted during this evaluation.	Followup Inspection	Dec 6, 2011	100
No violation noted during this evaluation.	Critical Control Point	May 10, 2012	100
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination. 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 are not being air dried or allowed to drain adequately after sanitizing. Equipment and/or components were not maintained in good working order. Food is contacting an unclean surface. Food on display was not protected from contamination by consumers. In-use utensils are improperly stored. Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water. The operator is not using an effective method for cooling. There is no covered receptacle in women's restroom. 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]. Unsafe food was not discarded or properly reconditioned	Standard Inspection	May 10, 2012	48
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Food employee(s) did not wash hands in situations that specifically require them to do so. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water. Time/temperature controlled for safety food was improperly thawed. Unsafe food was not discarded or properly reconditioned	Followup Inspection	May 21, 2012	79
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. Plumbing system is not maintained in good repair. The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods. Time/temperature controlled for safety foods are not being properly cooled within the allowed time period. Unsafe food was not discarded or properly reconditioned	Followup Inspection	May 30, 2012	83
Equipment and/or components were not maintained in good working order. 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. [multiple violations]	Followup Inspection	Jun 8, 2012	97
Access to handwashing sink is blocked. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. 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/or components were not maintained in good working order. Food employee(s) did not wash hands in situations that specifically require them to do so. Food-contact surfaces were dirty. The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food. The temperature of the wash solution in a spray type warewasher was less than is required. There is no covered receptacle in women's restroom. There is no test kit available for measuring the concentration of the sanitizer. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Nov 9, 2012	73
No violation noted during this evaluation.	Critical Control Point	Nov 9, 2012	100
A chlorine sanitizing solution was being used improperly. Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination. Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Equipment and/or components were not maintained in good working order. Food on display was not protected from contamination by consumers. Poisonous or toxic materials are being used in a manner that could be hazardous to people. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The temperature of the wash solution in a spray type warewasher was less than is required. Time/temperature controlled for safety food was improperly thawed. 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 Working containers of poisonous or toxic materials are not labeled.	Followup Inspection	Nov 29, 2012	68
No violation noted during this evaluation.	-	Dec 4, 2012	100

Violation descriptions and comments

SPOKE WITH OWNER ON PHONE. NO REAL PIC ON-SITE. SERVER STOOD IN AS PIC.
DUE TO NUMBER OF REPEAT VIOLATIONS AND NEW VIOLATIONS, AND LACK OF PIC VOLUNTARY CLOSURE WAS RECOMMENDED.
ROB ACQUISTA, FOOD SAFETY SUPERVISOR, 614-645-6176
MARIA (SERVER) - ATTENDED INSPECTION
INSPECTION CONDUCTED WITH VINCENT FASONE
DISH TANK AT 50PPM BLEACH
BLEACH TEST KIT AVAILABLE
ANY READY-TO-EAT FOOD THAT IS NOT DATE MARKED WILL BE DISCARDED DURING INSPECTION DUE TO BEING A REPEAT VIOLATION.

ALL CRITICAL VIOLATIONS HAVE BEEN CORRECTED.
FOLLOW-UP INSPECTION CONDUCTED WITH GENE SMITH
GENE SMITH POSTED YELLOW SIGN
SIGNATURE ON ATTACHED FORM

FOLLOW UP INSPECTION CONDUCTED WITH ROB ACQUISTA
YELLOW SIGN DISPLAYED ON FRONT DOOR.

CONSULT. WENT OVER CK TEMP UPON FOOD ARRIVAL (DELIVERY), REHEATING, STARTED REHEATING LOG, SANITIZER LEVELS OF 3 COMP SINK, DISH TANK, BUCKETS, STARTED SANITIZER LOG. DISCUSSED PREPPING LEMONS, USING PICKS TO AVOID BHC WHEN GARNISHING DRINKS.

NO VIOLATIONS OBSERVED AT TIME OF FOLLOW UP INSPECTION
*OBSERVED COOLING LOGS, COLD HOLDING TEMP LOGS
OBSERVED SANITIZER LOG - QUAT AT 200PPM (3 COMP SINK), BLEACH AT 50PPM (DISH MACHINE) BOTH TEST KITS AVAILABLE
REFRIED BEANS AT 40F IN WALK IN COOLER
RICE HOT HOLDING AT 140F
TEMP IN PREP TOP COOLER BELOW 40F

UPDATED WHITE SIGN
CYNTHIA MONGE - PIC
HOT HOLDING CHEESE SAUCE 137F, SHREDDED CHICKEN 172F
COLD HOLDING MILK WALK IN COOLER 40F, CHEESE PREP COOLER 36F

BOH INSPECTION #2
NO VIOLATIONS AT TIME OF INSPECTION.,
OBSERVED COOLING, DISCUSSED REHEATING, ALL HOT AND COLD HOLDING TEMPERATURES WITHIN CORRECT FOOD SAFETY ZONES
FACILITY IS VERY WELL MAINTAINED AND CLEANING HAS BEEN MAINTAINED AND EXCELLENT!
THANK YOU!
PIC - CYNTHIA (CURRENTLY IN SPANISH SERVSAFE)

Discussed AND/OR Provided information:
II. Personnel Cleanliness + OBSERVED LIDS AND STRAWS ON EMPLOYEE BEVERAGES
III. Hand washing, Prevention of Contamination from Hands +NO BHC OBSERVED, ALL HAND SINKS STOCKED, NOT BLOCKED
IV. Person in Charge/Demonstration of Knowledge +SERVSAFE AND DEMONSTRATED THRU COPLIANCE OF FOOD CODE
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + SEE BELOW
VIII. Date Marking/Time as a Public Health Control +OBSERVED
XI. Protection from contamination +OBSERVED RAW ANIMAL PRODUCTS ARE STORED ACCORDING TO THE COOKING TEMPERATURES

Consulted with Kathie Mansfield and Brett fFriefield at time of inspection.
The following, Johanna Torres, Maria Torres, Radomes Valdes and Diego Lopez completed Level 1 training in food certification at Columbus public Health on September 10, 2010.
Green sign were updated and posted.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing(N/A) AT TIME OF INSPECTION.
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

FOLLOW UP INSPECTION
CONSULTED WITH ANDREW,ERICK, THE MANAGERS AT FOLLOW UP INSPECTION.
ABATE, DISCUSSED MENU CHANGES.

I. Employee Health
PIC stated that ant employee exhibiting symptoms of foodborne illness are excluded from working until cleared by a physician PIC also stated that an employee illness log is Kept on the premises.
IV. Person in Charge/ Demonstration of Knowledge
PIC was very knowledgeable about holding temperatures, hand washing procedures, thawing and reheating. PIC also stated that Los Jalapenos would he interested in a levels food training class, referred him to Mike Tedrick
VI. Thawing
Observed shrimp and hamburger patties being thawed in the walk-in cooler. PIC also stated vegetables and other items are thawed in the microwave.

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 (+)
Observed the absence of a hand washing sink in the employee restroom. PIC stated that the sink had broken about 4 days ago and they are replacing it ASAP.
CDC Risk Factor: Poor Personal Hygiene
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 (-)
Observed undated packages of cheese and containers of cooked chicken.
CDC Risk Factor: Improper holding temperature
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

VII - Cooking, Cooling, Reheating, Hot & Cold Holding (-) Observed foods improperly held hot, cold held, and improperly cooled. TCS foods shall stay out of the temperature danger zone (41-135 F) to prevent bacterial growth. Hot, cooked foods shall cool from 135-70 F in two hours or less and from 70-41 F in an additional 4-hours or less to prevent excessive bacterial growth. A cooling handout was given to the operator during the inspection. All foods improperly hot held, cold held, and foods improperly cooled were discarded during the inspection. CDC Risk Factor 1 - Improper Holding Temperatures
VIII - Date Marking (-) Observed a container of cooked eggs/jalapenos that were not labeled with a 7-day discard date. Refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date so that foods potentially contaminated with bacteria are not sold or consumed. The unlabeled container was properly labeled during the inspection. CDC Risk Factor 4 - Unsafe Source
TCS = Time/Temperature Controlled for Safety

PIC - Walter; updated green sign; * = Critical Violation
Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

PIC - Maria; * = Critical Violation
The remaining critical violations that have not been corrected shall be by 5/30/12 or this facility will be referred to supervision for enforcement action.

PIC - Walter; * = Critical Violation
Repeat critical violations were observed during the inspection. The thermometer used the check food temperatures was calibrated during the inspection and is accurate. The facility will be referred to supervision for enforcement action.

PIC - Maria
- All critical violations listed on previous inspection reports have been corrected.
- The report was discussed with Maria

PIC - Walter
- The green "INSPECTED" sign was updated.
- The inspection report was discussed with the person-in-charge.
- Please ensure food employees use utensils, not there hands, to handle cut lemons and llimes.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to suprvision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-) Observed food employees that did not wash their hands before putting on single-use gloves. Food employees shall wash their hands before putting on single-use gloves to prevent food contamination. CDC Risk Factor 5 – Poor Personal Hygiene
IV. Person in Charge/Demonstration of Knowledge (-) The operator did not know what temperature cooked cooled foods, as queso, must be cooked to for food safety. Bulk cooked food items must be cooked to at least 165 for 15 seconds if it is to be held hot. Proper food reheating was discussed with the operator during the inspection. CDC Risk Factor 4 – Unsafe Source
XII. Chemical (-) Observed unlabeled chemical bottles underneath of the 3-compartment sink. All chemicals containers shall be labeled so that they can properly be used.
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
V. Thawing (+) Foods are thawed in accordance with the OAC.
VII. Cooking, Reheating, Cooling, Hot and Cold

PIC - Walter
- The inspection report was discussed with the person-in-charge.
- Repeat critical violations were observed during the follow-up inspection.
- Enforcement will be discussed with the Food Protection Supervision Staff.

Food:
Service:
Price:
Ambience:
Cleanliness:

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LOS JALAPENOS MEXICAN GRILL & CANTI, 8134 E Broad St, Reynoldsburg, OH 43068 - Restaurant inspection findings and violations

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LOS JALAPENOS MEXICAN GRILL & CANTI, 8134 E Broad St, Reynoldsburg, OH 43068 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about LOS JALAPENOS MEXICAN GRILL & CANTI? Post them here so others can see them and respond.

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