THURMAN CAFE INC, 183 Thurman Av, Columbus, OH 43206 - Restaurant inspection findings and violations

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Business Info

Restaurant: THURMAN CAFE INC
Address: 183 Thurman Av, Columbus, OH 43206
Total inspections: 19
Last inspection: Nov 15, 2012
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency.
Standard Inspection Sep 8, 2010 99
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment components were not intact, tight or properly adjusted.
  • The can opener blade was dull and creating metal fragments
  • 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)..
Followup Inspection Oct 12, 2010 91
  • Fixed equipment was not properly installed.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The operator is not properly using time as a public health control.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • The windows or doors were not protected against the entry of insects and rodents.
Standard Inspection Apr 18, 2011 76
No violation noted during this evaluation. Critical Control Point Apr 18, 2011 100
No violation noted during this evaluation. Complaint Inspection Apr 18, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • 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 May 2, 2011 89
  • 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 May 9, 2011 90
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Equipment and/or components were not maintained in good working order.
  • Food employees not serving a highly susceptible population, are contacting ready to eat foods with bare hands, without obtaining prior approval from Columbus Public Health.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating 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
  • Warewashing sink was used for handwashing.
Followup Inspection May 13, 2011 67
No violation noted during this evaluation. Followup Inspection May 16, 2011 100
No violation noted during this evaluation. Followup Inspection May 31, 2011 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Food is stored unwrapped or in uncovered containers.
  • In-use utensils are improperly stored.
  • Linens are being inappropriately used in contact with food.
  • 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.
  • 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 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 properly using time as a public health control.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Jan 3, 2012 70
No violation noted during this evaluation. Critical Control Point Jan 3, 2012 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 and/or components were not maintained in good working order.
  • Food prepared in a private home was being sold or served.
  • Linens are being inappropriately used in contact with food.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • The operator failed to remove dead pest(s) in a timely manner.
  • The operator is not using an effective method for cooling.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • The physical facilities are not cleaned as often as necessary.
  • 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)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Aug 27, 2012 64
No violation noted during this evaluation. Critical Control Point Aug 27, 2012 100
  • The operator failed to remove dead pest(s) in a timely manner.
  • The operator is not using an effective method for cooling.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • The physical facilities are not cleaned as often as necessary.
  • 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)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 20, 2012 73
No violation noted during this evaluation. - Sep 24, 2012 100
No violation noted during this evaluation. - Oct 2, 2012 100
  • The can opener blade was dull and creating metal fragments
Followup Inspection Oct 2, 2012 99
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
Followup Inspection Nov 15, 2012 97

Violation descriptions and comments

Oct 12, 2010

PIC - Victor

Apr 18, 2011

PIC-Donna
Updated green sign.

Apr 18, 2011

I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) level 1 certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (-) some item are missing time in lieu stickers
IX. Consumer Advisory (+) present in menu
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) food should not be stored on the ground
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (-) missing any food thermometer

Apr 18, 2011

After conducting standard inspections complaint has been abated. During the inspection i observed no presence of rodents or pests. Floors and walls were unclean and was addressed on the standard inspection and the windows were cleaned. Facility has a licensed pest applicator come bi weekly and i viewed the invoices for the visits. Complaint abated.

May 2, 2011

PIC - Donna
Exception made for repeat critical violation, a second follow up will be done on May 9th.

May 9, 2011

PIC - Donna
Second follow up inspection.

May 13, 2011

PIC - Victor
Inspection was conducted with Rob Aquista.
* This inspection was conducted the day after the prehearing.

May 16, 2011

PIC-Donna
This follow up is designated to looking at the coolers. All cold holding was corrected at the time of inspection.

May 31, 2011

PIC - Mike
At the time of inspection there were no critical violations found.

Jan 3, 2012

PIC - Victor
Updated green sign.

Jan 3, 2012

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed blanched french fries in the walk in cooler at 75 deg F. Food is in a large thick container and needs to be in a shallow pan or some other means of rapid cooling.
VIII. Date Marking/Time as a Public Health Control
Observed facility is using time in lieu of temperature for french fries being a risk level four but is not time stamping or indicating that french friens arew under this procedure. CDC Risk Factor: Improper holding temperature

Aug 27, 2012

PIC Victor
Updated Green Sign
Notes:
-Discussed possibly doing time in lieu of temperature on line items such as blanched fries, sliced tomatoes and beef. Must provide written procedure if wanting to use time.
-Observed very brief consumer advisory on the menu. Suggest expanding advisory and labeling each item that can be served raw or undercooked.
Inspection was conducted with Grace N.

Aug 27, 2012

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed no paper towels at kitchen hand washing sink. Must always keep sinks fully stocked with soap and paper towels to ensure proper hand washing.
IV. Person in Charge/Demonstration of Knowledge
PIC was unable to demonstrate the necessary knowledge for proper cooling. Must ensure PIC is properly trained in all aspects of food safety.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed sliced tomatoes holding in a pan near the grill at 63 degrees F. Must hold cold TTCS foods at or below 41 degrees F to prevent the growth of harmful bacteria. Tomatoes were voluntarily discarded at time of inspection.
Observed blanched fries holding in large plastic containers above 85 degrees F. These fries were cooked between 3-4 hours prior. Must ensure proper cooling from 135-70 degrees F within 2 hours and then 70-41 degrees F or below within the next 4 hours. Recommend using shallow pans/ trays and freezer to rapidly cool.
VIII. Date Marking/Time as a Public Health Control
If wanting to use time on line foods you must provide a written procedure.
XI. Protection from contamination
Observed toasted buns being stored on dirty towels. Must store foods on clean, smooth and nonporous materials that can be

Sep 20, 2012

PIC Marcus
Observed REPEAT critical and non-critical violations.
Wayne signed report/ Went over report with Wayne & Marcus

Sep 24, 2012

delivered prehearing letter and yellow sign

Oct 2, 2012

inspection with Julian Perler

Oct 2, 2012

PIC Wayne
All open critical violations have been corrected.
Yellow sign removed/ Green sign posted
Inspection was conducted with Mike Thiel
Discussed possible installation of hand washing sink in front bar area.
Went over report with PIC Wayne

Nov 15, 2012

PIC Marcus
Updated Green Sign
Went over report with PIC.
This was a monitoring inspection.

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