TIM HORTONS, 1501 Olentangy River Rd, Columbus, OH 432121449 - Restaurant inspection findings and violations



Business Info

Restaurant: TIM HORTONS
Address: 1501 Olentangy River Rd, Columbus, OH 43212-1449
Total inspections: 8
Last inspection: Sep 28, 2012
Score
(the higher the better)

97

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • 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.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Utensils and/or equipment were not properly rinsed.
Standard Inspection May 21, 2010 88
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Fixed equipment was not properly installed.
  • Handwashing sink is being used for purposes other than handwashing.
  • Non-food contact surfaces are dirty.
  • Sanitizer concentration is not being monitored.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Oct 20, 2010 94
  • Equipment and/or components were not maintained in good working order.
  • Handwashing sink is being used for purposes other than handwashing.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection May 26, 2011 92
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment components were not intact, tight or properly adjusted.
  • Food is stored unwrapped or in uncovered containers.
  • 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.
  • Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.
  • 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.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
Standard Inspection Oct 7, 2011 79
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • 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.
  • Fixed equipment was not properly installed.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • Outdoor refuse containers do not contain tight-fitting lids, doors, or covers.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection May 7, 2012 92
No violation noted during this evaluation. Critical Control Point Aug 22, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Fixed equipment was not properly installed.
  • Food items are not protected from contamination during storage.
Standard Inspection Sep 28, 2012 97
No violation noted during this evaluation. Critical Control Point Sep 28, 2012 100

Violation descriptions and comments

May 21, 2010

PIC Elmer/ Jessica
Updated Green Sign

Oct 20, 2010

PIC Jessica
Updated Green Sign

May 26, 2011

PIC Ellee
Updated Green Sign
Notes: Make sure to test sanitizer concentration frequently using test strips w/ comparison chart.

Oct 7, 2011

PIC Marco/ Ellee
Updated Green Sign
PIC stated front sinks are used as dump sinks. There is soap/ paper towels and hand washing signs at sink. Must use hand washing sinks for hand washing only. Remove hand washing items from one front sink and use as dump sink. Use other two front sinks as hand washing sinks.
Facility holds butter and hashbrowns at room temperature for less than 4 hours. Facility will be increased to a Risk Level 4 for next licensing year.

May 7, 2012

PIC- Marco
Updated Green Sign

Aug 22, 2012

I. Employee Health +
III. Hand Washing +
IV. Person In Charge Knowledge +
VI. Thawing +
VII. Hot and Cold Holding +
VIII. Date Marking +
XI. Protection From Contamination +
XII. Chemical +

Sep 28, 2012

The report was reviewed with the Person In Charge- Ellee
Updated Sign

Sep 28, 2012

I. Employee Health +
II. Good Hygienic Practices +
III. Preventing Contamination By Hands +
IV. Demonstration of Knowlesge +
VI. Time/ Temperature controlled for safety foods +
VII. Protection from Contamination +
X. Chemical +

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