BUFFALO WINGS & RINGS, 6325 E Broad St, Columbus, OH 432131506 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Access to handwashing sink is blocked. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 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. In-use utensils are improperly stored. Poisonous or toxic materials are being used in a manner that could be hazardous to people. The light intensity was not at least 20 foot candles (215 lux). Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.	Inspection 30 day	May 6, 2010	84
No violation noted during this evaluation.	Critical Control Point	May 6, 2010	100
No violation noted during this evaluation.	-	May 10, 2010	100
Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.	Followup Inspection	May 19, 2010	95
No violation noted during this evaluation.	-	May 20, 2010	100
No violation noted during this evaluation.	-	Jun 4, 2010	100
No violation noted during this evaluation.	-	Jun 17, 2010	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. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. 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. 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. Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet. Handwashing sink is being used for purposes other than handwashing. Plumbing system is not repaired according to the Ohio Building Code. Poisonous or toxic materials are being used in a manner that could be hazardous to people. Raw fruit and or vegetables are being cut, combined with other ingredients or cooked before being properly washed. The operator is not using an effective method for cooling. The person in charge was unable to demonstrate the necessary food safety knowledge. There is no three-compartment sink in the facility. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.	Followup Inspection	Jun 18, 2010	52
No violation noted during this evaluation.	-	Jun 29, 2010	100
No violation noted during this evaluation.	-	Jul 1, 2010	100
No violation noted during this evaluation.	Inspection Other	Jul 2, 2010	100
No violation noted during this evaluation.	-	Jul 14, 2010	100
No violation noted during this evaluation.	-	Jul 15, 2010	100
No violation noted during this evaluation.	Followup Inspection	Aug 13, 2010	100
No violation noted during this evaluation.	-	Aug 13, 2010	100
Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use. Food items are not protected from contamination during storage. Perimeter walls and roofs of a food facility do not protect the establishment.	Standard Inspection	Oct 26, 2010	93
No violation noted during this evaluation.	-	Oct 29, 2010	100
Equipment components were not intact, tight or properly adjusted. Filters or other grease extracting equipment were not designed to be cleaned or replaced. Personal care items are not stored in a designated employee storage area.	Standard Inspection	Jan 13, 2011	97
No violation noted during this evaluation.	Critical Control Point	Jan 13, 2011	100
A handwashing sign was not posted at all handwashing sinks. Equipment components were not intact, tight or properly adjusted. Fixed equipment was not properly installed. Food is contacting an unclean surface. 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. Single-service articles or single-use articles were reused. Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency. The windows or doors were not protected against the entry of insects and rodents. Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.	Standard Inspection	Jul 13, 2011	74
No violation noted during this evaluation.	Critical Control Point	Jul 13, 2011	100
No violation noted during this evaluation.	Followup Inspection	Aug 2, 2011	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Equipment is not approved by a recognized agency or authority. Food items are not protected from contamination during storage. In-use utensils are improperly stored. Sanitizer concentration is not being monitored. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The physical facilities are not cleaned as often as necessary. The windows or doors were not protected against the entry of insects and rodents. This food facility does not have the required number of conveniently located handwashing sinks. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Nov 21, 2011	77
No violation noted during this evaluation.	Critical Control Point	Nov 21, 2011	100
No violation noted during this evaluation.	Followup Inspection	Dec 12, 2011	100
A chlorine sanitizing solution was being used improperly. A handwashing sign was not posted at all handwashing sinks. 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. Equipment and/or components were not maintained in good working order. Food is not protected from cross-contamination. Food-contact surfaces were dirty. [multiple violations] In-use utensils are improperly stored. 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. The physical facilities were not maintained in good repair. 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	Standard Inspection	Jun 4, 2012	57
No violation noted during this evaluation.	Critical Control Point	Jun 4, 2012	100
No violation noted during this evaluation.	Followup Inspection	Jun 18, 2012	100

Violation descriptions and comments

UPDATED GREEN SIGN
DUE TO CHANGE OF OWNER, PIC LEVEL 1 TRAINING MUST BE ATTENDED. LEVEL 1 TRAINED EMPLOYEE MUST BE IN FACILITY DURING EACH SHIFT. PLEASE ATTEND CLASS AND FAX CERTIFICATES TO ANICCA: 614-645-7155 BY JUNE 4TH 2010
PROVIDED PIC/SERVSAFE CLASS SCHEDULE.
MIKE - PIC DURING INSPECTION (SIGNATURE ON ATTACHED FORM)
DISCUSSED WHEN WORKING/PREPPING FOODS, WORK WITH SMALL AMOUNT AND FINISH TASK BEFORE MOVING ON TO NEW TASK (GYRO MEAT)

Discussed AND/OR Provided information:
I. Employee Health +
II. Personnel Cleanliness +ALL EMPLOYEE BEVERAGES WITH LIDS AND STRAWS.
III. Hand washing, Prevention of Contamination from Hands -HAND SINK BLOCKED IN DISH AREA
IV. Person in Charge/Demonstration of Knowledge ***NEED TO TAKE PIC LEVEL 1 TRAINING BY JUNE 4 (1 EMPLOYEE PER SHIFT)
V. Thawing +OBSERVED UNDER REFRIGERATION
VII. Cooking, Reheating, Cooling, -OBSERVED WINGS THAT DID NOT REACH 70F WITHIN 2 HOURS.
Hot and Cold Holding + SEE BELOW
XI. Protection from contamination +OBSERVED
XII. Chemical -DISH TANK WITH BLEACH AT CONCENTRATION GREATER THAN 200PPM. ALL ELSE +

CONSULT TO CHECK COOLING LOGS
SPOKE WITH DANNY - WILL BE ATTTENDING PIC-LEVEL ONE TRAINING ON 5/20/2010 AT NOON
RECVD COOLING LOG
REQUESTED KEEPING COOLING LOG AND RECHECK ON 5/28
SIGNATURE ON ATTACHED FORM

INSPECTION PRIOR TO BOARD OF HEALTH MEETING
SIGNATURE ON ATTACHED FORM
INSPECTION CONDUCTED WITH CARRIE KAMM, SAN II

REOPENING INSPECTION FROM THE BOARD OF HEALTH CLOSURE
HANDSINK KNOBS WERE FIXED
WILL LOOK UP PLANS ON TUESDAY FOR BAR AREA 3-COMP SINK TO SEE WHAT THEY SAY AND THEN WILL GET BACK WITH FACILITY.
COOLER HAS BEEN ADDED TO KITCHEN FOR WINGS
APPROVED TO OPEN AND TOOK DOWN THE RED SIGN

NO VIOLATIONS AT TIME OF INSPECTION
OBSERVED PROPER COOLING TEMPS AND PROCEDURES (LOGS)
UPDATED WHITE SIGN
INSPECTION CONDUCTED WITH GENE SMITH, RS SAN II

PIC @ time of inspection was Mike Briscoe.
Green sign was updated and posted on the door.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing(N/A)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

I. Employee Health (+)
PIC stated ant employee exhibiting symptoms of foodborne illness is excluded from work until cleaned be a physician.
III. Handwashing , Prevention of Contamination from Hands (+)
Observed employees correctly washing hands in between glove change and changing tasks
VI. Thawing (+)
PIC stated all thawing takes place in the walk-in cooler.
VII. Cooking, Reheating, Cooling, Hot and cold Holding (-)
Observed large cooling rack of wings sitting out at room temperature. PIC was able to prove via cooling logs that wings had been sitting out for just under two hours PIC placed wings in freezer to get them below 70�°F in the allotted two hours.
CDC Risk Factor: Improper Holding Temperatures
VIII. Date Marking) Time as a Public Health Control (-)
Observed containers of opened chicken in the walk-in cooler without proper date marking. Once a TCS food item is opened from its original manufacturer's packaging it must be used or discarded in 7 dais.
CDC Risk Factor: Improper Holding Temperatures
XI. Protection from Contamination (-)
Observed a beer bottle being stoned in the ice bin.
CDC Risk Factor: Contaminated Equipment

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed cheeses kept in a small reach in Coke cooler that were holding at 48�°F
CDC Risk Factor: Improper Holding Temperatures
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)
Observed food items being stoned on the floor in the

All critical violations corrected at time of follow up inspection.
NCFA -No Cause for Further Action

PIC - Eric
- Updated green sign.
- Discussed inspection report with the operator.
- CRITICAL VIOLATIONS SHALL BE CORRECTED BY THE FOLLOW-UP INSPECTION OR THIS FACILITY WILL BE REFERRED TO SUPERVISION FOR ENFORCEMENT ACTION.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed blue cheese and ranch dressing that were held on ice between 55-57 F. Cold TCS foods shall be held at or below 41 F to prevent bacterial growth and potential consumer illness. The blue cheese and ranch dressing held between 55-57 F were voluntarily discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures
VIII. Date Marking/Time as a Public Health Control (-)
Observed a tub of swiss cheese, pepper jack cheese, and american cheese that were not labeled with a 7-day discard date. Once the previously listed packages of cheese are opened they shall be labeled with a 7-day discard date and shall be sued within that time period to prevent the use of foods potentially contaminated with bacteria (Listeria species). The operator voluntarily discarded the unmarked cheese container during the inspection. 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

PIC - Joshua; all violations listed on the previous inspection report have been corrected. Thank You!

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

Food:
Service:
Price:
Ambience:
Cleanliness:

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.148.144.xxx) to everybody
	Leave your signature» Clear Make my signature public

Name	City	Users' Rating
PEKING DYNASTY	Columbus, OH
SUBWAY #11301	Columbus, OH
MCDONALD'S #6037-0340221	Columbus, OH
COLUMBUS ARTS & TECHNOLOGY ACADEMY	Columbus, OH
MCDONALD'S #17738	Columbus, OH
SPAGHETTI WAREHOUSE	Columbus, OH
94TH AERO SQUADRON	Columbus, OH
STAR BOX LEARNING CENTER	Columbus, OH
NEW HARVEST CAFE'	Columbus, OH
JAY'S SPORTS LOUNGE	Columbus, OH

Name	Address	Distance
COUNTRY INN & SUITES	6305 E Broad St, Columbus	0.06 miles
STEAK ESCAPE GRILLE	6280 E Broad St, Columbus	0.09 miles
STARBUCK'S #11881	6264 E Broad St, Columbus	0.11 miles
CHICK-FIL-A AT MARKET AT EAST BROAD	6240 E Broad St, Columbus	0.13 miles
SPUD BUS	165 Needlewood Ln, Reynoldsburg	0.16 miles
PENN STATION	51 Mcnaughten Rd, Blacklick	0.17 miles
SONIC DRIVE-IN #965	6206 E Broad St, Columbus	0.17 miles
WAFFLE HOUSE #1469	6484 E Broad St, Columbus	0.20 miles
RAISING CANE'S	6511 E Broad St, Columbus	0.22 miles
COMFORT SUITES	70 Chris Perry Ln, Columbus	0.25 miles

BUFFALO WINGS & RINGS, 6325 E Broad St, Columbus, OH 432131506 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about BUFFALO WINGS & RINGS? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Address

Distance

Your nickname:
I have read, and agree to the Terms of Service

BUFFALO WINGS & RINGS, 6325 E Broad St, Columbus, OH 432131506 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about BUFFALO WINGS & RINGS? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Address

Distance

Inspection Score
(the higher the better)