BOSTON'S PIZZA, 199 W Nationwide Blvd, Columbus, OH 432152562 - Restaurant inspection findings and violations

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Business Info

Restaurant: BOSTON'S PIZZA
Address: 199 W Nationwide Blvd, Columbus, OH 43215-2562
Total inspections: 19
Last inspection: Jul 23, 2012
Score
(the higher the better)
99
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
  • Working containers of food are not properly labeled.
Standard Inspection Oct 5, 2010 85
No violation noted during this evaluation. Critical Control Point Oct 5, 2010 100
No violation noted during this evaluation. Followup Inspection Oct 29, 2010 100
  • Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks.
  • 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.
  • Equipment and/or components were not maintained in good working order.
  • Handwashing sink is being used for purposes other than handwashing.
  • Ice is being used for food after being used as a coolant.
  • In-use utensils are improperly stored.
  • There is no covered receptacle in women's restroom.
Standard Inspection Nov 26, 2010 93
No violation noted during this evaluation. Critical Control Point Nov 26, 2010 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment and/or components were not maintained in good working order.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food employees' outer clothing is dirty.
  • Food facility is not using single service utensils as required.
  • Food or food equipment is not being properly protected from toxic residues during the application of pesticides or other toxic materials.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Linens not in direct contact with food were allowed to become wet, sticky, or visibly soiled.
  • Non-food contact surfaces are dirty. [multiple violations]
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • The facility is not using approved dustless methods of cleaning.
  • There is no covered receptacle in women's restroom.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Working containers of food are not properly labeled.
Standard Inspection Jun 17, 2011 65
No violation noted during this evaluation. Critical Control Point Jun 17, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • A quaternary ammonium sanitizing solution was being used improperly
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food employees' outer clothing is dirty.
  • Food or food equipment is not being properly protected from toxic residues during the application of pesticides or other toxic materials.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Linens not in direct contact with food were allowed to become wet, sticky, or visibly soiled.
  • Non-food contact surfaces are dirty. [multiple violations]
  • Plumbing system is not maintained in good repair.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • The facility is not using approved dustless methods of cleaning.
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Jul 14, 2011 64
No violation noted during this evaluation. - Jul 21, 2011 100
No violation noted during this evaluation. Followup Inspection Aug 1, 2011 100
No violation noted during this evaluation. - Aug 1, 2011 100
  • 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 6, 2011 90
No violation noted during this evaluation. Followup Inspection Sep 13, 2011 100
  • A chlorine sanitizing solution was being used improperly.
  • A quaternary ammonium sanitizing solution was being used improperly
  • Equipment and/or components were not maintained in good working order.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
Followup Inspection Oct 5, 2011 73
No violation noted during this evaluation. Followup Inspection Oct 21, 2011 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.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • 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-contact surfaces were dirty.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • 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
Standard Inspection Jan 6, 2012 74
No violation noted during this evaluation. Critical Control Point Jan 6, 2012 100
  • 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.
Standard Inspection Jul 23, 2012 99
No violation noted during this evaluation. Critical Control Point Jul 23, 2012 100

Violation descriptions and comments

Oct 5, 2010

Pic: Adam
Updated green sign.

Oct 5, 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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Oct 29, 2010

PIC: Adam
All critical items corrected @ time of inspection.
Note: Facility used a chemically sanitized dishwasher.

Nov 26, 2010

PERSON IN CHARGE: ADAM, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

Nov 26, 2010

PERSON IN CHARGE: ADAM, GM
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
A handsink shall only be used for handwashing.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.

Jun 17, 2011

PIC - Adam; updated green "INSPECTED" sign. Discussed the standard inspection report.

Jun 17, 2011

(-)*see violations on standard report
Discussed critical control points with the person in charge
TCS = time/temperature controlled for safety food
II. Personnel Cleanliness (-) Observed food employees with unsanitary outer clothing. To prevent the contamination of food contact surfaces, food, equipment, and hands, all outer clothing shall be changed when it becomes contaminated. Discussed the importance of changing aprons when they become contaminated with the person in charge. CDC Risk Factor 5 – Poor Hygiene
III. Hand washing, Prevention of Contamination from Hands (-)
Observed food employees touch ready-to-eat food with contaminated gloves. To prevent the contamination of ready-to-eat food all employees contacting food shall properly wash their hands and use gloves appropriately. Discussed proper handwashing and glove usage with the person-in-charge. CDC Risk Factor 5 – Poor Hygiene
XI. Protection from contamination (-)
Observed unsanitary equipment stored with clean equipment. To prevent the growth of bacteria on clean equipment, all utensils shall be properly washed, rinsed, and sanitized. Discussed proper cleaning and storing of equipment with the person-in-charge. CDC Risk Factor 3 – Contaminated Equipment
XII. Chemical (-) Observed a food employee cut a pizza with a knife that was wiped with a sanitized rag; the utensil was still wet with sanitizer when the pizza

Jul 14, 2011

PIC - Zac
- Discussed inspection report with the person-in-charge.
- Gave a level 1 training workshop schedule to the person-in-charge.

Jul 21, 2011

delivered pre-hearing letter and yellow sign

Aug 1, 2011

- All critical and non-critical violations listed on the 7/14/2011 inspection have been corrected.

Aug 1, 2011

WITH SCOTT -- TOOK DOWN YELLOW SIGN

Sep 6, 2011

PIC - Adam
* = Critical Violation

Sep 13, 2011

- Critical violations listed on the previous inspection have been corrected.

Oct 5, 2011

PIC - Adam
- Discussed inspection report with the person-in-charge.
- Observed repeat critical violations during the inspection.
- Will discuss the inspection report details with supervision.

Oct 21, 2011

- All critical and non-critical violations listed on the previous inspection report have been corrected.

Jan 6, 2012

PIC - Adam
- The green "INSPECTED" sign was updated during the inspection.
- Discussed the inspection report with the PIC during the inspection.
- All critical violations observed were corrected during the inspection.

Jan 6, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
During the inspection observed cooked ground beef at 47.8 F. All TCS foods shall be held out of the temperature danger zone to prevent the consumption of foods with excessive bacterial growth. The ground beef held at 47.8 F was discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
XII. Chemical (-)
During the inspection observed several sanitizer buckets stored on the same level as exposed food. All chemical products shall be stored in an area that will prevent the contamination of food and clean equipment. The operator placed all sanitizer buckets in a location that would prevent the chemical contamination of food and clean equipment. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health (+)
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas.
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for

Jul 23, 2012

Pic Dominic updated green sign

Jul 23, 2012

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)OKl
III. Hand washing, Prevention of Contamination from Hands (+)OK
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)All temps Above 134 and below
VIII. Date Marking/Time as a Public Health Control (+)all dated
IX. Consumer Advisory (+)yes
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)
XII. Chemical (+)labeled stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

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