TOO'S, 1880 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations



Business Info

Restaurant: TOO'S
Address: 1880 N High St, Columbus, OH 43201
Total inspections: 11
Last inspection: Nov 24, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about TOO'S, 1880 N High St, Columbus, OH 43201 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food-contact surfaces were dirty.
  • Ice is being used for food after being used as a coolant.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
Standard Inspection Aug 27, 2010 91
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
Standard Inspection Jan 25, 2011 99
No violation noted during this evaluation. Coordination of inspectional activities Feb 25, 2011 100
  • Non-food contact surfaces are dirty.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Feb 10, 2012 93
No violation noted during this evaluation. Standard Inspection Feb 16, 2012 100
No violation noted during this evaluation. Standard Inspection Feb 24, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • 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.
  • 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.
Standard Inspection Aug 28, 2012 88
No violation noted during this evaluation. Followup Inspection Sep 22, 2012 100
No violation noted during this evaluation. - Sep 22, 2012 100
  • Food-contact surfaces were dirty.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
Standard Inspection Nov 3, 2012 79
No violation noted during this evaluation. Followup Inspection Nov 24, 2012 100

Violation descriptions and comments

Aug 27, 2010

STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign

Jan 25, 2011

Update sign

Feb 25, 2011

Violations update

Feb 10, 2012

Update sign

Feb 24, 2012

Update sign

Aug 28, 2012

PIC: Rick
Reviewed report with PIC: Rick
Updated green 'Inspected' sign.
Facility operating hours:
Tuesday-Saturday: 9pm
Friday: 5pm
NOTE: Facility is utilizing a non-commercial GE chest freezer.

Sep 22, 2012

PIC: Steph
Hot water works, corrected since last inspection.
Inspection conducted with Mike Thiel.

Sep 22, 2012

inspection with Elizabeth Ousky

Nov 3, 2012

PIC/Reviewed- Steph
Updated green sign

Nov 24, 2012

PIC/Reviewed- Scott
At the time of the follow-up inspection, all critical violations have been corrected
-Ice machine mold-free
-TCS foods holding at appropriate temp
-Wash/rinse/sanitize taking place

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