TIM HORTONS #5703, 5710 Cleveland Ave, Columbus, OH 43231 - Restaurant inspection findings and violations

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Business Info

Restaurant: TIM HORTONS #5703
Address: 5710 Cleveland Ave, Columbus, OH 43231
Total inspections: 13
Last inspection: Sep 11, 2012
Score
(the higher the better)
87
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A chemical sanitizer is being improperly used or is not listed as an approved sanitizer in 21 C.F.R. 178.1010.
  • Equipment and/or components were not maintained in good working order.
  • In-use utensils are improperly stored.
  • Temperature measuring devices are not properly scaled.
  • 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 12, 2010 82
  • A chemical sanitizer is being improperly used or is not listed as an approved sanitizer in 21 C.F.R. 178.1010.
Followup Inspection Aug 23, 2010 95
No violation noted during this evaluation. Followup Inspection Aug 24, 2010 100
  • Equipment and/or components were not maintained in good working order.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • 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.
  • 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 Dec 2, 2010 83
No violation noted during this evaluation. - Dec 2, 2010 100
No violation noted during this evaluation. Followup Inspection Dec 3, 2010 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • A handwashing sign was not posted at all handwashing sinks.
  • Equipment food-contact surfaces and utensils were not properly sanitized.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces not cleaned when they were contaminated.
  • 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.
  • Miscellaneous sources of contamination observed.
  • 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.
  • Sanitizer concentration is not being monitored.
  • 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 Apr 1, 2011 64
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Equipment and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Food-contact surfaces were not cleaned before each use with a different type of raw animal food and/or when moving between raw animal foods and ready-to-eat food.
  • 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.
  • Plumbing system is not repaired according to the Ohio Building Code.
  • Temperature measuring devices are not properly scaled.
Standard Inspection Sep 28, 2011 85
  • Plumbing system is not maintained in good repair.
Followup Inspection Oct 12, 2011 95
  • A handwashing sign was not posted at all handwashing sinks.
  • Food is not protected from cross-contamination.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Apr 13, 2012 93
No violation noted during this evaluation. Critical Control Point Apr 13, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Sep 11, 2012 87
No violation noted during this evaluation. Critical Control Point Sep 11, 2012 100

Violation descriptions and comments

Aug 12, 2010

DAVID - PIC
UPDATED GREEN SIGN
COLD HOLDING: CHEESE IN WIC AT 39F
MILK IN UNDER COUNTER COOLER AT 40F
HOT HOLDING: 150 CHILI
QUAT SANITIZER AT 3 COMP. SINK AT 200PPM, TEST STRIPS AVAILABLE.

Aug 23, 2010

PREP COOLER HOLDING PRODUCT AT 41F.
CALLED OWNER AND LEFT MESSGE
WILL CALL ECOLAB TO SPEAK WITH A TECHNICIAN

Aug 24, 2010

ALL CRITICAL VIOLATIONS CORRECTED
DISH MACHINE DISPENSING CHLORINE AT 50PPM
INSPECTION CONDUCTED WITH ECOLAB TECH.
DISCUSSED USING A CHEMICAL LOG TO MONITOR SANITIZTION
THANK YOU!

Dec 2, 2010

PIC: David
Updated Green Sign

Dec 2, 2010

Stopped by to help Sarah throw away a walk in.

Dec 3, 2010

PIC: Ayo Adelusola
Walkin cooler has been serviced. TTCS foods found at 38-41 deg F.
Foods properly date marked with stickers.

Apr 1, 2011

PIC Ayo Adelusola.

Sep 28, 2011

Updated green inspect sign.
PIC- Edna

Oct 12, 2011

Ice machine needs to be cleaned again by 10/19.
PIC- Ayo

Apr 13, 2012

PIC: Marcus D Hill
Marcus is certified ServSafe
Updated green sign.

Apr 13, 2012

Discussed food safety code and danger zone
* Person in charge is familiar with food safety code.
* Employee haelth was good
* Personnel cleanliness was good
* Handwash sinks are located in a convenient locations where the employees can easily get access to.
* Cooking, reheating, cooling, hot and cold holding were within the required range of temperaures
* All the food items in the cooler were properly date mark.

Sep 11, 2012

PIC: Sierra Hurst
* Sierra is not certified ServSafe
suggested to take the class.

Updated green sign.

Sep 11, 2012

PIC: Sierra
* Sierra is not certified ServSafe
* Handwash sinks are located in a convenient locations
* Cooking, reheating, cooling hot and cold food items are all within the range of required temperatures
* Personel cleanliness is good
* All the food items in the walk-in cooler are within the required temperatures
* All the food items are received from approved sources
* All the temperature measuring devices are available.
* Issued servsafe class schedule

The following food items temperature obtained:-

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