TONYS, 16 W Beck St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: TONYS
Address: 16 W Beck St, Columbus, OH 43215
Total inspections: 15
Last inspection: Aug 23, 2012
Score
(the higher the better)
87
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A chlorine sanitizing solution was being used improperly.
  • A handwashing sign was not posted at all handwashing sinks.
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Equipment and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty. [multiple violations]
  • In-use utensils are improperly stored.
  • 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.
  • Non-food contact surfaces are dirty.
  • 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.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • 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.
  • There is no covered receptacle in women's restroom.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety food was improperly thawed.
  • 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 25, 2010 52
No violation noted during this evaluation. Critical Control Point Aug 25, 2010 100
  • Ambient air and water temperature measuring devices were not accurate to plus or minus 3° Fahrenheit in the intended range of use.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Equipment and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Equipment is not approved by a recognized agency or authority.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty. [multiple violations]
  • In-use utensils are improperly stored.
  • 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.
  • Liquid waste drain lines pass through an ice machine or ice storage bin.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • 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.
  • There is no covered receptacle in women's restroom.
  • 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 9, 2010 54
No violation noted during this evaluation. - Sep 10, 2010 100
No violation noted during this evaluation. Followup Inspection Sep 21, 2010 100
No violation noted during this evaluation. - Sep 21, 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.
  • 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.
  • In-use utensils are improperly stored.
  • Observed unacceptable employee beverage containers.
  • 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 food facility is not preventing cross contamination between different types of raw animal products.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Inspection Other Oct 22, 2010 57
  • Equipment and/or components were not maintained in good working order.
  • 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.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
Standard Inspection Nov 29, 2010 89
No violation noted during this evaluation. Critical Control Point Nov 29, 2010 100
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Fixed equipment was not properly installed.
  • Food is stored unwrapped or in uncovered containers.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • 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 Aug 4, 2011 79
No violation noted during this evaluation. Critical Control Point Aug 4, 2011 100
  • Food-contact surfaces were dirty.
  • Ice is being used for food after being used as a coolant.
  • In-use utensils are improperly stored.
  • 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.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal 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.
  • The physical facilities were not maintained in good repair.
  • 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 Jan 25, 2012 69
No violation noted during this evaluation. Critical Control Point Jan 25, 2012 100
  • A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Fixed equipment was not properly installed.
  • In-use utensils are improperly stored.
  • 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.
  • Non-food contact surfaces are dirty.
  • Sanitizer concentration is not being monitored.
  • The physical facilities are not cleaned as often as necessary.
  • There is an unapproved two-compartment sink in use or the two-compartment sink is being used in an unauthorized manner.
Standard Inspection Aug 23, 2012 87
No violation noted during this evaluation. Critical Control Point Aug 23, 2012 100

Violation descriptions and comments

Aug 25, 2010

PIC Tony/ Leroy
Updated Green Sign
Inspection was conducted with Jennifer Panian.

Aug 25, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (-) Not knowledgeable on food temperatures
V. Thawing (-) Observed thawing at room temp.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cold hold was above 41°F
VIII. Date Marking/Time as a Public Health Control (-) Must date mark
IX. Consumer Advisory (-) No advisory posted
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Chlorine concentration too high
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) properly calibrated

Sep 9, 2010

PIC Leroy/Tony
Updated green sign.
Referring to enforcement due to open critical violations.
Notes: Keep sanitizer below prep area. Fix/ repair leak and clean surrounding area in basement bar/ party room downstairs before using.

Sep 10, 2010

yellow sign

Sep 21, 2010

PIC -Tony
Observed no open critical or non critical violations at time of inspections.
Inspection conducted With Gene Smith.
Green sign posted.

Sep 21, 2010

Inspection w/ jenny. Reposted Green Sign.

Oct 22, 2010

PIC - Tony
Updated green sign.

Nov 29, 2010

PIC - Dan
2nd monitoring inspection.
Critical items were corrected at the time of inspection.

Nov 29, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) Well maintained
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Level one training completed
V. Thawing (+)Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All good temperatures
VIII. Date Marking/Time as a Public Health Control (+) Some missing
IX. Consumer Advisory (+) In menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (N/A)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Readily availible

Aug 4, 2011

PIC-Tony
Updated green sign.

Aug 4, 2011

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures of sliced tomatoes and of butter are above 41° F PIC immediately moved items to a different cooler.
VIII. Date Marking/Time as a Public Health Control (+) Pasta was observed missing date marking. PIC immediately date marked missing items. Time in lieu of temperature will be maintained for salad toppings in an ice bath next to bread warmer. Also for garnish ice bath on cook line.

Jan 25, 2012

PIC - Tony
Updated green sign.

Jan 25, 2012

I. Employee Health
Policy in place
II. Personnel Cleanliness
Acceptable
III. Hand washing, Prevention of Contamination from Hands
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge
Level one training
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed eggs at 65 def F. PIC immediately discarded.
Observed cooling techniques working properly.
VIII. Date Marking/Time as a Public Health Control
Observed multiple foods were missing date marks. PCI corrected at the time of inspection.
IX. Consumer Advisory
In menu
XI. Protection from contamination
Observed meat slicer blade is dirty. PIC cleaned it at the time of inspection.
XII. Chemical
Labeled and stored appropriately
XV. Temperature Measuring Devices
Present and calibrated

Aug 23, 2012

Note: The three-compartment sink at bar is going to be used as a two-compartment sink and a hand washing sink. PIC stated only a very few stem glasses are washed in that sink. The sink will be filled up, used and then drained after use to ensure proper dish washing.
PIC Tony/ Leroy
Updated Green Sign
Went over report with Tony

Aug 23, 2012

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Hand washing sinks were fully stocked with soap and paper towels
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold TTCS foods were bing held at or below 41 degrees F. Hot foods were above 135 degrees F. PIC stated foods are cooled at night using an ice wand.
VIII. Date Marking/Time as a Public Health Control
All cooked TTCS foods held refrigerated for more than 24 hours were properly date marked to ensure the food is used or discarded within 7 days
XI. Protection from contamination
Observed utensils being improperly stored and non-food contact surfaces not being cleaned frequently enough. Clean more frequently and properly store utensils to prevent contamination.
XII. Chemical
Observed sanitizer in dish machine was not working properly. Machine was adjusted at time of inspection to properly work. Must test frequently with test strips to ensure proper sanitizer concentration.

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