BETTY'S FINE FOOD & SPIRITS, 680 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: BETTY'S FINE FOOD & SPIRITS
Address: 680 N High St, Columbus, OH 43215
Total inspections: 27
Last inspection: Oct 11, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Food-contact surfaces were dirty.
Standard Inspection Aug 26, 2010 95
No violation noted during this evaluation. Critical Control Point Aug 26, 2010 100
  • Non-food contact surfaces are dirty.
Standard Inspection Jan 5, 2011 99
No violation noted during this evaluation. Critical Control Point Jan 5, 2011 100
  • Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency.
  • The physical facilities are not cleaned as often as necessary. [multiple violations]
Standard Inspection Jun 16, 2011 92
No violation noted during this evaluation. Critical Control Point Jun 16, 2011 100
No violation noted during this evaluation. Standard Inspection Jan 30, 2012 100
No violation noted during this evaluation. Critical Control Point Jan 30, 2012 100
No violation noted during this evaluation. Critical Control Point May 3, 2012 100
  • A chlorine sanitizing solution was being used improperly.
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is stored in an unapproved location.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Plumbing system is not maintained in good repair.
  • 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.
  • 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.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator is not using an effective method for cooling.
  • The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required.
  • The physical facilities are not cleaned as often as necessary.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • There is not adequate equipment for cooling, heating or holding food.
  • 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/or equipment were not properly rinsed.
  • Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.
Standard Inspection May 3, 2012 33
No violation noted during this evaluation. Followup Inspection May 4, 2012 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Equipment and/or components were not maintained in good working order.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator is not using an effective method for cooling.
  • The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • 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, temperature and pressure measuring devices were not kept in good repair and/or calibration.
Followup Inspection May 17, 2012 75
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The licensor has cause to believe that food is adulterated or misbranded This food is embargoed until its disposition can be determined.
  • The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required.
  • There is not adequate equipment for cooling, heating or holding food.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • 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 May 23, 2012 72
No violation noted during this evaluation. - May 25, 2012 100
No violation noted during this evaluation. - Jun 6, 2012 100
No violation noted during this evaluation. - Jun 7, 2012 100
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Food-contact surfaces were dirty.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Plumbing system is not maintained in good repair.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Jun 7, 2012 83
No violation noted during this evaluation. Complaint Inspection Jun 7, 2012 100
No violation noted during this evaluation. - Jun 11, 2012 100
No violation noted during this evaluation. - Jun 13, 2012 100
No violation noted during this evaluation. - Jun 26, 2012 100
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • 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.
  • Food is stored in an unapproved location.
  • 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.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Jun 26, 2012 88
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Non-food contact surfaces are dirty.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Aug 8, 2012 96
  • A chlorine sanitizing solution was being used improperly.
  • A handwashing sign was not posted at all handwashing sinks.
  • Clean equipment and utensils were not properly stored.
  • Equipment and/or components were not maintained in good working order.
  • 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 floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Sep 12, 2012 70
  • A chlorine sanitizing solution was being used improperly.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Non-food contact surfaces are dirty.
  • Observed unacceptable employee beverage containers.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Oct 5, 2012 87
No violation noted during this evaluation. - Oct 5, 2012 100
No violation noted during this evaluation. - Oct 11, 2012 100

Violation descriptions and comments

Aug 26, 2010

UPDATED GREEN FOOD SAFETY PLACARD
TALKED TO Tonya

Aug 26, 2010

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Tonya
VI: Observed food being thawed under refrigeration.
V: Foods are from approved source
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

Jan 5, 2011

Talked to Otis and Jill ad Rose
bar Sanitizer sink 10Oppm chlorine dishwasher same
Coolers 38, 41, 41
Asked about how produce was cleaned Read direction on Sprouts so it could be determined if they were pre cleaned
pointed fact to kitchen staff

Jan 5, 2011

Discussed with Otis
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jun 16, 2011

Talked to Otis
Staff (cooks) ServSafe and or PIC trained
Staff was able to tell temp fords should he cooked to and or held at
Coolers 41 or below
Low temp dishwater 50 ppm chlorine Sanitizer

Jun 16, 2011

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory.
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety
questions. Talked to Otis
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
IX: Consumer Advisory is documented on menu.

XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage
XV Observed thermometer for measuring temperatures in facility for food

Jan 30, 2012

TALKED TO SARAH AND OTIS
NO VIOLATIONS AT THE TIME OF INSPECTION
DUMPSTER AREA CLEAN
COOLERS 41 38 37 THERMOMETER IN COOLERS
AT BAR CHLORINE SANITIZER CONCENTRATION 100PPM
CONSUMER ADVISORY DOCUMENTED
UPDATED GREEN FOOD SAFETY SIGN

Jan 30, 2012

CONSUMER ADVISORY DOCUMENTED
FOODS LABELED WHEN HELD OVER 24 HOURS
FOODS FROM APPROVED SOURCES
EQUIPMENT WAS COMMERICAL ; A FEW PIECES OF EQUIPMENT WERE BEING SERVICED

May 3, 2012

III - Handwashing (-) Observed a food employee that did not wash her hands before donning gloves. Food employees shall wash their hands before donning gloves to prevent food and equipment contamination. Handwashing was discussed with the operator during the inspection. CDC Risk Factor 5 - Poor Hygiene
VII - Cooling and Cold Holding (-) Observed TCS foods held in the temperature danger zone and observed hot, cooked foods placed in the walk-in cooler. Cold TCS foods shall be held at 41 F or below to prevent bacterial growth. Hot, Cooked foods shall be properly cooled from 135-70 F in two hours or less and from 70-41 F in an additional 4-hours or less. Cold TCS foods held in the temperature danger zone were discarded during the inspection. The hot, covered food was rapidly cooled during the inspection. CDC Risk Factor 1 - Improper Holding Temperatures
VIII - Date Marking (-) Observed a package of swiss cheese (open) that was not labeled with a discard date. Observed a container of black bean hummus that was labeled with a 9-day discard date. Refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date to prevent the use of foods potentially contaminated with bacteria (Listeria monocytogenes species). The unlabeled cheese was discarded during the inspection. CDC Risk Factor 4 - Unsafe Source
XI - Protection from contamination (-) Observed a bag of potatoes that were stored on the ground in the

May 3, 2012

The operator voluntarily closed during the inspection because food could not be safely prepared for sale. A follow-up inspection will be performed the morning of 5/4/12 to ensure food can be safely prepared. All other critical violations must be corrected by 5/17/2012.
Note: A calibrated thermometer was used to check temperatures.

May 4, 2012

PIC - Steve/Harold
The facility has repaired the two prep coolers across from the grille and the reach-in cooler in the back corner; all foods in the refrigerator units are at 41 degrees Fahrenheit and below. The walk-in cooler is not capable of keeping food temperatures at 41 degrees Fahrenheit or below. The walk-in cooler shall not be used to hold time/temperature controlled for safety foods until temperatures can be maintained at 41 degrees Fahrenheit or below. A follow-up inspection will be conducted on or after 5/17/12 to verify compliance with violations listed on the previous inspection report.

May 17, 2012

PIC - Steve/Maya/Sarah * = Critical Violation
The inspection was conducted with Rob Acquista
During the inspection the operator was advised by Rob Acquista to use other, more effective methods to properly cool the cheese sauce. The hot cheese sauce was placed in stainless steel containers, was then placed in an ice bath, and then was continuously stirred to rapidly cool the food.
Repeat critical violations were observed during the follow-up inspection. Thermometers used to check food temperatures were calibrated and were accurate. Photos were taken during the inspection.

May 23, 2012

PIC - Steve/Travis; * = Critical Violation
The inspection was conducted with Rob Acquista. All thermometers used to check food temperatures were calibrated and were accurate. Repeat critical violations were observed during the inspection. Pictures were taken during the inspection.

Jun 6, 2012

delivered hearing officer recommendations

Jun 7, 2012

iinspection with Rob Acquista and Scott Whittaker

Jun 7, 2012

PIC - Harold/Travis
- The inspection was conducted with Rob Acquista and Mike Thiel.
- All embargoed cheese was voluntarily discarded by Harold during the inspection.
- The report was discussed with Steve, Harold, and Travis.

Jun 7, 2012

A complaint was received which stated that an individual became sick from eating fried chicken cooked at this facility. The complaint was discussed with Harold, Travis, and Steve. The operator stated that separate utensils are used between cooked foods and raw animal products to prevent cross-contamination. The operator also ensures that the chicken is thoroughly cooked to at least 175 F with a calibrated thermometer. The operator also calibrates his thermometer daily. No Further Action Required

Jun 11, 2012

delivered updated letter for change to Board of Health time

Jun 13, 2012

delivered white sign and took down yellow sign and delivered board of health action letter

Jun 26, 2012

inspection with Rob Acquista and Scott Whittaker

Jun 26, 2012

PIC - Travis
- The inspection was conducted with Rob Acquista & Mike Thiel
- The one critical violation observed was corrected during the inspection.
- The white sign was updated during the inspection.

Aug 8, 2012

PIC - Travis
- The inspection report was discussed with the person-in-charge. The white sign was updated. There were no critical violations observed during the inspection.

Sep 12, 2012

PIC - Travis/Chris
- The white "INSPECTED" sign was updated.
- The inspection report was discussed with the Kitchen Manager Travis.
- All critical violations observed during the inspection were corrected during the inspection.

Oct 5, 2012

PIC - Travis
- The inspection report was discussed with the person-in-charge, Travis.
- The white "INSPECTED" sign was updated.

Oct 5, 2012

inspection with Scott Whittaker

Oct 11, 2012

stopped at facility to take down yellow sign and delivered green sign

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