TIM HORTONS #4045666, 3623 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations



Business Info

Restaurant: TIM HORTONS #4045666
Address: 3623 S High St, Columbus, OH 43207
Total inspections: 6
Last inspection: Oct 17, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Equipment components were not intact, tight or properly adjusted.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Non-food contact surfaces are dirty.
  • 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.
  • Storage area and enclosure for refuse, recyclables, or returnables is not free of unnecessary items and/or clean.
  • The water source and system is not of sufficient capacity to meet the peak water demands of the food service operation or retail food establishment.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Mar 5, 2012 66
No violation noted during this evaluation. Critical Control Point Mar 5, 2012 100
No violation noted during this evaluation. Followup Inspection Aug 20, 2012 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. [multiple violations]
  • 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.
  • Food Service Operation License not displayed in a conspicuous place.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Miscellaneous sources of contamination observed.
  • Non-food contact surfaces are dirty. [multiple violations]
  • Observed unacceptable employee beverage containers.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • Plumbing system is not maintained in good repair.
  • Pressure measuring devices on the dish machine were not accurate or were not properly scaled..
  • Single-service and single-use articles were not stored in the original protective package or were not otherwise protected from contamination.
  • The physical facilities are not cleaned as often as necessary.
  • The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Sep 7, 2012 63
No violation noted during this evaluation. Critical Control Point Sep 7, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 17, 2012 100

Violation descriptions and comments

Mar 5, 2012

CONSULTED WITH PIC/COREY MACKLIN, SERVE SAFE CERTIFIED.
DISCUSSED FOOD SAFETY ISSUES, MENUS, MAJOR FOOD ALLERGENS, FOOD SOURCES.
GREEN SIGN WAS UPDATED AND POSTED.

Mar 5, 2012

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. OBSERVED EMPLOYEE EATING IN THE FRONT SERVE AREA. MUST EAT IN DESIGNATED AREA, TO PREVENT FOOD CONTAMINATION.
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. OBSERVED FOOD EMPLOYEE RETURNED TO WORK WITHOUT HANDWASHED. MUST WASH HANDS PRIOR TO HANDLING FOOD TO PREVENT CONTAMINATION.
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

Aug 20, 2012

CONSULTED WITH RABEL BAKER AND SHERRI KEYSER.
FOLLOW UP INSPECTION, ABATE, HAS CORRECTED ALL THE VIOLATIONS FROM PREVIOUS INSPECTION.
DISCUSSED FOOD SAFETY ISSUES.

Sep 7, 2012

CONSULTED WITH SHERRI KEYSER PIC;SERVE SAFE CERTIFIED,#7596844 EXPIRES 2/15/16
DISCUSSED EMPLOYEE ILLNESS, MENUS.
DINING AREA WAS INSPECTED/OUTSIDE DUMPSTER AREA AND PUBLIC RESTROOM.
GREEN SIGN WAS UPDATED.

Sep 7, 2012

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 (+)
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,

Oct 17, 2012

CONSULTED WITH SHERRI KEYSER.
DISCUSSED FOOD SAFETY ISSUES.
ABATE,HAS CORRECTED VIOLATIONS FROM LAST INSPECTION.
*THE MECHANICAL DISHWASHER WAS NO LONGER IN USE PER OWNER.THE WATER WAS COMPLETELY SHUT OFF* NOT FEASIBLE FOR REPAIR BY THE OWNER.

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