OHIO DELI & RESTAURANT, 3444 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations

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Business Info

Restaurant: OHIO DELI & RESTAURANT
Address: 3444 S High St, Columbus, OH 43207
Total inspections: 19
Last inspection: Aug 13, 2012
Score
(the higher the better)
99
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Observed unacceptable employee beverage containers.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
  • The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Unnecessary chemicals are stored on the premises.
Standard Inspection Jun 30, 2010 75
No violation noted during this evaluation. Critical Control Point Jun 30, 2010 100
  • 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.
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Aug 4, 2010 90
  • After being cleaned, equipment food-contact surfaces and utensils were not sanitized by immersion at the proper temperature for the proper amount of time.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food-contact surfaces were dirty.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Plumbing system is not maintained in good repair.
  • 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 are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F]. [multiple violations]
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Dec 21, 2010 62
No violation noted during this evaluation. Critical Control Point Dec 21, 2010 100
No violation noted during this evaluation. Complaint Inspection Dec 21, 2010 100
No violation noted during this evaluation. Followup Inspection Jan 10, 2011 100
No violation noted during this evaluation. Complaint Inspection Jan 10, 2011 100
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food-contact surfaces not cleaned when they were contaminated.
  • Nonfood-contact surfaces are not cleaned frequently enough. [multiple violations]
  • The physical facilities are not cleaned as often as necessary. [multiple violations]
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Standard Inspection Mar 7, 2011 85
No violation noted during this evaluation. Critical Control Point Mar 7, 2011 100
No violation noted during this evaluation. Complaint Inspection Mar 7, 2011 100
No violation noted during this evaluation. Followup Inspection Mar 25, 2011 100
  • Food-contact surfaces were dirty.
Complaint Inspection May 5, 2011 95
  • The physical facilities are not cleaned as often as necessary.
Complaint Inspection Jun 14, 2011 99
  • Food-contact surfaces were dirty.
  • 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 are not cleaned as often as necessary.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
Standard Inspection Oct 4, 2011 88
No violation noted during this evaluation. Critical Control Point Oct 4, 2011 100
  • 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.
  • Equipment components were not intact, tight or properly adjusted.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The physical facilities are not cleaned as often as necessary.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • There was visible dirt and debris on dry wiping cloths or on wet wiping cloths in a freshly made sanitizing solution.
Standard Inspection Jul 17, 2012 88
No violation noted during this evaluation. Critical Control Point Jul 17, 2012 100
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Aug 13, 2012 99

Violation descriptions and comments

Jun 30, 2010

Pic Melissa
updated green

Jun 30, 2010

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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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
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 process Cooking,

Aug 4, 2010

pic-owner
follow up -violations abated

Dec 21, 2010

pic Eric
updated green Sign

Dec 21, 2010

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) O K
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) o k
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot holding not Correct
VIII. Date Marking/Time as a Public Health Control (+) Some of sliced meat not labeled
IX. Consumer Advisory (+) Ok
X. Highly Susceptible Populations (+) NA
intimating
XI. Protection from contamination (+)
XII. Chemical (+) Bottle not labeled
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Dec 21, 2010

complaint. Roach on table
at this time did not see any Roaches
Eco Labs services establishment
the facility is dirty, drains dirty, 3 Comp is sink leaking and all this Can cause Roach infestation

Jan 10, 2011

violations were abated

Jan 10, 2011

complaint. Roach in dining Room
did not find anything
Had Eco Lab Dec 28
complainant phone number hAS BEEN DISCONNECTED

Mar 7, 2011

Pic Heather
updated green sign
Please fax Ecolab Report to 645-7155

Mar 7, 2011

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

Mar 7, 2011

complaint No 27755
Complainant. Says there were Roaches all over cooking line
talked to manager
at this time did not see any but cleaning violations have been written up and a Request for extermination Reports to 6457155 fox No.)

Mar 25, 2011

violations abated

May 5, 2011

Pic owner
complain-co0028146
complaint "mold in ice"
did not see any mold but a Little dirt and Will be Cleaned

Jun 14, 2011

Pic. Eric
complaint 28588 cock Roaches
did not See any at this time
sprayed May 22, 2021

Oct 4, 2011

Pic Eric
updated green Sign
final Rinse 50 ppm chlorine

Oct 4, 2011

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) serve safe
V. Thawing (+ walk-in)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All TTC Above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+) Some lunchmeat was not dated but dated while here
IX. Consumer Advisory (+) yes
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Jul 17, 2012

Person in charge- Melissa. Report reviewed with and signed by Melissa. Updated green sign. Follow up inspection will occur.
I did not observe the holes (maybe due to the location) that Ecolab refers to in their report. However, they noted that on three inspection reports there is a hole behind dish machine and in cook line area. These should be repaired if you have not done so. If you have any questions please contact me at (614)645-2147.

Jul 17, 2012

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. Employee cooking was aware of proper hot/cold holding temperatures.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (+)
Note: Temperature measuring devices were readily available to monitor temperatures of food and cold holding units.

Aug 13, 2012

PIC- Steven. No pests were observed at this inspection. Per Melissa at the last inspection the facility does have regular pest control.

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