CAPITOL CAFE BY MILO'S, Ohio Statehouse, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: CAPITOL CAFE BY MILO'S
Address: Ohio Statehouse, Columbus, OH 43215
Total inspections: 7
Last inspection: Aug 23, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection 30 day Aug 3, 2011 100
No violation noted during this evaluation. Critical Control Point Aug 3, 2011 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.
Standard Inspection Jan 13, 2012 99
No violation noted during this evaluation. Critical Control Point Jan 13, 2012 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • A self-closing, slow-closing, or metering faucet does not provide an adequate flow of water.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment components were not intact, tight or properly adjusted.
  • Food-contact surfaces were dirty. [multiple violations]
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • 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.
  • Non-food contact surfaces are dirty.
  • Plumbing system is not maintained in good repair.
  • 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 Aug 10, 2012 58
No violation noted during this evaluation. Critical Control Point Aug 10, 2012 100
No violation noted during this evaluation. Followup Inspection Aug 23, 2012 100

Violation descriptions and comments

Aug 3, 2011

The facility has gained access to a mop sink. The operator needs to ask maintenance for access each time. Ideally, the operator would have access to the mop sink without needing assistance. If possible I recommend obtaining keys for the mop sink.
Lighting in the storage area has not been corrected. The operator indicated that the items in the room are accessible, but are not used by the current operator.
The light fixture inside the walkin cooler is filling with water from condensation.

Aug 3, 2011

Elements of the Critical Control Point Inspection
Discussed
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequate and conveniently located and accessible for employees
Hands shall be properly washed when required
The bar lacks a hand wash sink. As such, the bar is restricted to bottled beverages (i.e. wine, beer, etc). If ice is to be scooped or garnishes are to be placed on drinks a hand sink is required.
A hard plumbed hand sink is required. A mobile hand sink will not satisfy the requirement.

Jan 13, 2012

PIC Louie. Green sign update

Jan 13, 2012

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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Aug 10, 2012

CONSULTED WITH BRENT COOKE AND THE OWNER (LOUISE PAPAAS).
DISCUSSED FOOD SAFETY ISSUES.
DISCUSSED EMPLOYEE ILLNESS POLICY.
GREEN SIGN WAS UPDATED.

Aug 10, 2012

Elements of the Critical Control Point Inspection
Discussed/ Consulted with the owner.
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 (+)
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

Aug 23, 2012

CONSULTED WITH THE OWNER AND JIM SHOE(MAINTAINANCE)'
TEST STRIP FOR THE DISHWASHER WERE ORDERED,AWAITING DELIVERY. AND ALSO SHATTERED PROOF LIGHT BULB FOR THE REACH IN FREEZER.
ABATE, HAS CORRECTED PREVIOUS ORDERS FROM LAST INSPECTION.
DISCUSSED FOOD SAFETY ISSUES.

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