Equipment and/or components were not maintained in good working order.
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.
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
The windows or doors were not protected against the entry of insects and rodents.
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.
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
Pesticide was applied by a person who is not a Certified Applicator.
Rodent bait stations were not covered.
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
The operator is not using an effective method for cooling.
The physical facilities are not cleaned as often as necessary.
There are unnecessary or nonfunctional items and /or litter on the premises.
There is no test kit available for measuring the concentration of the sanitizer.
Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
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 is being used for purposes other than handwashing.
In-use utensils are improperly stored.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Non-food contact surfaces are dirty.
Plumbing system is not maintained in good repair.
The operator is not using an effective method for cooling.
The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
The physical facilities are not cleaned as often as necessary.
Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
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.
[multiple violations]
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food is stored unwrapped or in uncovered containers.
Food items are not protected from contamination during storage.
Food storage equipment is not cleaned frequently enough.
Handwashing sink is being used for purposes other than handwashing.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Updated Green Card PIC - Mohamed Discussed with PIC that foods are not being reheated in bulk, and food left at end of day is discarded and made new in the morning. Conducted inspection with Sarah Badenhop Signature on attached form.
PIC: Mohamed Updated Green Sign Note: Follow up inspection in one week. Critical violations, must be corrected to avoid enforcement process. Correct as many non-criticals as possible. Note: Install mop sink within 4 months in order to avoid moving into the enforcement process.
PIC: Mohamed Follow-up inspection, Standard on 12-15-10 All Critical and Non-critical violations corrected. Observed cooked meat cooling uncovered and in shallow pans (remember to cover food after it reaches 41 deg F). Facility cleanliness has greatly improved, please keep up the progress. Note: Mop Sink to be installed within 4 months - refer to Standard inspection for written violation.
PIC: Mohamed Updated Green Sign Follow-up inspection in 2 weeks. Must have all Critical violations corrected to avoid enforcement. Note: Suggest Keeping bag of ice in facility for easier thermometer calibration. thermometers should be calibrated often.
CO0028026 Conducted Standard Inspection. Observed violations pertaining to facility cleanliness and orders written on inspection report. Did not observe dirty rags in use, but discussed proper wiping cloth use with PIC. Complaint Abated.
PIC: Ahmed Follow-up inspection of Standard on 4-14-11. All Critical violations have been corrected: 3.4(D)(1) ; 2.4(B)(7) ; 2.2(C) ; 5.1(S)(2) ; 4.5(A)(3) Non-critical violations corrected: 5.1(O)(2) ; 3.2(K) ; 3.4(E)(1) ; 6.4(B) ; 6.4(D) Please repair salad prep cooler by next standard inspection OR replace OR discontinue use of the inside where condensate can contaminate food.
PIC: Ahmed and Abdullahi Updated green sign A follow-up inspection will be conducted in about 2 weeks. Correct all violations. To avoid the enforcement process, ensure all violations marked as Critical are corrected.
PIC: Ahmed Follow-up inspection for standard on 2-7-12 emailed report at time of inspection All Critical and Non-Critical violations corrected. Thank you. Continue cleaning and maintain cleanliness to avoid repeat violations on future inspections. Continuous repeat violations on inspections may result in enforcement.
TALKED TO AHMED SPENT TIME WITH DISHWASHING STAFF TO SHOW THEM WHAT THEY SHOULD BE LOOKING AT TEST STRIPS WERE USED TO DETERMINE NO SANITIZER DISPENSING WALK-IN COOLER 37
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