CAMPUS GRIND, 140 18th Ave, Columbus, OH 43210 - Restaurant inspection findings and violations



Business Info

Restaurant: CAMPUS GRIND
Address: 140 18th Ave, Columbus, OH 43210
Total inspections: 10
Last inspection: Aug 29, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment and/or components were not maintained in good working order.
  • Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection May 27, 2010 92
No violation noted during this evaluation. Critical Control Point May 27, 2010 100
No violation noted during this evaluation. Standard Inspection Oct 19, 2010 100
No violation noted during this evaluation. Critical Control Point Oct 19, 2010 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • In-use utensils are improperly stored.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection May 18, 2011 93
No violation noted during this evaluation. Critical Control Point May 18, 2011 100
  • The consumer was not advised about potential hazard of consuming undercooked raw animal food.
Standard Inspection Oct 5, 2011 95
No violation noted during this evaluation. Critical Control Point Oct 5, 2011 100
No violation noted during this evaluation. Standard Inspection Aug 29, 2012 100
No violation noted during this evaluation. Critical Control Point Aug 29, 2012 100

Violation descriptions and comments

May 27, 2010

PIC Mike
Updated Green Sign

May 27, 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 (-) TTCS foods above 41 degrees
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) Sushi
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Do not store next to hand sink.
XII. Chemical (+) Need test Strips
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

Oct 19, 2010

Person in charge: Mike
Updated Green Sign
No violations observed at time of inspection. Great Job and Thank you!

Oct 19, 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 (+) Good, knowledgeable of proper temperatures.
V. Thawing (+) N/A
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Good
VIII. Date Marking/Time as a Public Health Control (+) N/A
IX. Consumer Advisory (+) Posted with raw sushi
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available

May 18, 2011

PIC: Mike
Updated Green Sign
Facility will be closing for summer break.
Continue taking temperatures and recording on logs to determine working order of refrigeration units.

May 18, 2011

I. Has Policy
II. Acceptable
III. Stocked and used appropriately
VII. Observed cold holding violations of TCS foods in display cooler. Products will be discarded. To prevent bacterial growth and prevent food borne illness, keep cold foods below 41 deg F.
IX. Consumer advisory posted on display cooler.
XV. Present and calibrated.

Oct 5, 2011

PIC: Mike
Updated green sign

Oct 5, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Knowledgeable in food safety
V. Thawing (n/a)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (-) Needed consumer advisory posted where customers order raw sushi. A sign was provided and posted during inspection.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Aug 29, 2012

TALKED TO LAURIE
NO VIOLATIONS AT TIME OF INSPECTION
OBSERVED TONGS IN CONTAINERS FOR APPLE HANDLING
PROVIDED INFO ABOUT MAJOR FOOD ALLERGENS AND SCHEDULE OR FOOD PROTECTION WORKSHOPS
UPDATED GREEN FOOD SAFETY SIGN

Aug 29, 2012

TALKED TO LAURIE
CONSUMER ADVISORY IS POSTED
SUSHI IS FOOD THAT MAKES FACILITY LEVEL 4
DISCUSSED MAJOR FOOD ALLERGENS
OBSERVED FOOD ARE PROCESSED IN A COMMISSARY AND DELIVERED FOR SALES
FOODS HAVE INGREDIENT LIST AND ALLERGENS ON PACKAGING
DATEMARKING IS ON FOODS

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