A handwashing sign was not posted at all handwashing sinks.
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 is not approved by a recognized agency or authority.
In-use utensils are improperly stored.
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.
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
Equipment and/or components were not maintained in good working order.
Equipment is not approved by a recognized agency or authority.
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Material characteristics of utensils and or food contact surfaces do not meet standards.
Single-service articles or single-use articles were reused.
A handwashing sign was not posted at all handwashing sinks.
Cleaned and sanitized equipment, utensils, laundered linens, single-service articles, or single-use articles were stored in a prohibited area.
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.
Food-contact surfaces were dirty.
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
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.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
In-use utensils are improperly stored.
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.
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 temperature of the wash solution in manual warewashing equipment was not at 110 °F (43 °C).
PERSON IN CHARGE: JOHN / TRUMAN ERIC, MANAGER ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - STORAGE, BAR: HALF AND HALF, 42 F - INSTALLATION OF MOP SINK WITHIN 90 DAYS.
PERSON IN CHARGE: ERIC, OWNER ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - FACILITY CORRECTED ALL VIOLATIONS FROM LAST INSPECTION. OBSERVED INSTALLED MOP SINK. - FACILITY DOES NOT PROVIDE A HANDSINK AT THE CONCESSION AREA, ONLY HANDSINK AT BAR AREA. OBSERVED NO HANDWASHING VIOLATIONS AT TIME OF INSPECTION. - STORAGE, REACH IN REFRIGERATOR, BAR: HALF AND HALF, 36 F - DISCUSSED WITH OWNER TO REMOVE HANDWASHING SIGNAGE FROM 3-COMP SINK. - OWNER TO INSTALL BRACKET TO HANG MOPS AFTER USE.
PERSON IN CHARGE: STACY ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - MILK, BAR REFRIGERATOR: 43 F - OBSERVED PROPER 200 PPM QUAT SANITIZER AT 3-COMP SINK. FACILITY PROVIDES PROPER QUAT TEST KIT. - OBSERVED PROPERLY COVERED EMPLOYEE BEVERAGE CONTAINERS.
PIC - Eric; posted 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.
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