BURGER KING 1130, 3200 Olentangy River Rd, Columbus, OH 43202 - Restaurant inspection findings and violations



Business Info

Restaurant: BURGER KING 1130
Address: 3200 Olentangy River Rd, Columbus, OH 43202
Total inspections: 8
Last inspection: May 2, 2012
Score
(the higher the better)

95

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Nov 3, 2011 100
  • Fixed equipment was not properly installed.
  • Food is not protected from environmental sources of contamination during preparation.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • The physical facilities are not cleaned as often as necessary.
  • This food facility does not have the required number of conveniently located handwashing sinks.
  • Wall and ceiling covering materials were not attached so that they are easily cleanable.
Inspection 30 day Dec 2, 2011 84
No violation noted during this evaluation. Critical Control Point Dec 2, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • Food is not protected from environmental sources of contamination during preparation.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Jan 3, 2012 96
  • Equipment and/or components were not maintained in good working order.
  • Food is not protected from environmental sources of contamination during preparation.
  • The operator did not have a food thermometer readily accessible.
  • 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 Jan 19, 2012 87
No violation noted during this evaluation. Followup Inspection Feb 10, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • 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.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection May 2, 2012 95
No violation noted during this evaluation. Critical Control Point May 2, 2012 100

Violation descriptions and comments

Nov 3, 2011

PIC: Tracy
For 30-day inspection please fix the following:
Please install a hand sink i nthe front drive thru area.
Install a prep sink in the kitchen area for food prep only.
Seal the 3-compartment sink to the wall with caulk.
Clean the ventilation hood and ansal system.
Please put ajar ceiling tiles back in place.
Please remove the chemical storage area above the drying board above the sanitize compartment of the three compartment sink.
All items on this report need to be fixed by the 30-day inspection (you have 30 days). If these items are not fixed then the facility will be entered into the enforcement process. This condition will allow the facility to remain open during the llicensing process.

Dec 2, 2011

PIC Kahina
Updated Green Sign
Observed that the facility did not complete the tasks that were on the pre-licensing inspection report.
.

Dec 2, 2011

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed only one hand washing sink located in the back of the kitchen. Must provide enough hand washing sinks that are conveniently located for all employees. Must install hand washing sink in front of store to allow easy access for front service employees.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are maintained at or below 41 degrees F/ Hot foods maintained at or above 135 degrees F.
VIII. Date Marking/Time as a Public Health Control
Tomatoes and cheese were properly marked with a 4 hour discard time from the time the items were prepared.
XI. Protection from contamination
Observed no prep sink in the facility. Facility preps tomatoes, onions and lettuce. Sink and prep area for prep must be provide to prevent possible contamination.
XII. Chemical
Observed chemical spray bottles stored above/ near 3-compartment sink drainboard. Must properly store chemicals to prevent contamination of any food, clean equipment and utensils. Chemicals were moved at time of inspection.

Jan 3, 2012

PIC Greg
Updated Green Sign
Observed hand washing sink has been installed near the front of the store; however, no soap or paper towels were provided. Must provide soap and paper towels at all hand washing sinks.
Observed REPEAT non-critical violations.
PIC explained all repairs/ installations will be completed by January 15th.
.

Jan 19, 2012

PIC Kahina/ Tracy
Observed new and REPEAT violations.
Observed facility has not yet installed a prep sink. Facility stated prep sink would be installed by January 15th. Employees/ PIC do not know when the sink is going to be installed. Observed unopened box that is believed to be the prep sink in back storage area.

Feb 10, 2012

PIC Tracy
Updated Green Sign
All open violations have been corrected.

May 2, 2012

PIC- Kahina
Updated green inspection sign.

May 2, 2012

I. Employee Health
Management is aware and has policy regarding employee health situations.
III. Hand Washing
Hand washing facilities are adequate, conveniently located, and accessible for all employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
XI. Protection From Contamination
Raw animal foods are seperated from raw and ready to eat foods.
XII. Chemical
Toxic Chemicalsare correctly identified and stored.

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