CAZUELA'S GRILL, 2247 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations

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Business Info

Restaurant: CAZUELA'S GRILL
Address: 2247 N High St, Columbus, OH 43201
Total inspections: 46
Last inspection: Dec 5, 2012
Score
(the higher the better)
91
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. - Mar 3, 2010 100
  • In-use utensils are improperly stored.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • Time/temperature controlled for safety food was improperly thawed.
Followup Inspection Mar 3, 2010 87
  • Equipment and/or components were not maintained in good working order.
  • Handwashing sink is being used for purposes other than handwashing.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The food facility is not preventing cross contamination between different types of raw animal products.
Standard Inspection Mar 24, 2010 88
  • A handwashing sign was not posted at all handwashing sinks.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Followup Inspection Apr 19, 2010 94
  • A handwashing sign was not posted at all handwashing sinks.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Food-contact surfaces were dirty.
  • Observed unacceptable employee beverage containers.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety food prepared from ingredients at ambient temperature was not cooled within 4 hours to 41 °F (5 °C) or less.
Standard Inspection May 21, 2010 81
No violation noted during this evaluation. Critical Control Point May 21, 2010 100
No violation noted during this evaluation. Complaint Inspection May 21, 2010 100
No violation noted during this evaluation. Followup Inspection Jun 9, 2010 100
No violation noted during this evaluation. Followup Inspection Jun 17, 2010 100
No violation noted during this evaluation. Critical Control Point Jan 31, 2011 100
  • 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.
  • Food items are not protected from contamination during storage.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Jan 31, 2011 91
  • Equipment and/or components were not maintained in good working order.
Complaint Inspection Aug 24, 2011 99
No violation noted during this evaluation. Critical Control Point Aug 24, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food employee(s)' hands and/or arms are not clean.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty. [multiple violations]
  • Non-food contact surfaces are dirty.
  • Plumbing system is not repaired according to the Ohio Building Code.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The operator is not using an effective method for cooling.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Aug 24, 2011 65
  • Food-contact surfaces not cleaned when they were contaminated.
  • The physical facilities were not maintained in good repair.
Standard Inspection Sep 15, 2011 94
No violation noted during this evaluation. Critical Control Point Sep 15, 2011 100
  • Food-contact surfaces not cleaned when they were contaminated.
  • The physical facilities were not maintained in good repair.
Followup Inspection Sep 15, 2011 94
  • Sewage is not conveyed through use of an approved system.
  • Sink compartments could not accommodate the largest piece of equipment in the facility and there is no alternate warewashing equipment that could be used.
  • 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. [multiple violations]
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Nov 29, 2011 91
  • A chlorine sanitizing solution was being used improperly.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Plumbing system is not maintained in good repair.
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
Followup Inspection Dec 14, 2011 74
No violation noted during this evaluation. - Dec 14, 2011 100
No violation noted during this evaluation. - Dec 21, 2011 100
No violation noted during this evaluation. - Dec 28, 2011 100
No violation noted during this evaluation. Followup Inspection Dec 28, 2011 100
  • Attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments were not easily cleanable.
  • Food items are not protected from contamination during storage.
  • 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.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • The windows or doors were not protected against the entry of insects and rodents.
Standard Inspection Jun 13, 2012 95
No violation noted during this evaluation. Critical Control Point Jun 13, 2012 100
No violation noted during this evaluation. Followup Inspection Jul 5, 2012 100
No violation noted during this evaluation. - Jul 5, 2012 100
No violation noted during this evaluation. - Jul 6, 2012 100
No violation noted during this evaluation. - Jul 9, 2012 100
No violation noted during this evaluation. - Jul 19, 2012 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Equipment components were not intact, tight or properly adjusted.
  • Fixed equipment was not properly installed.
  • Food is not protected from environmental sources of contamination during preparation.
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • Food-contact surfaces not cleaned when they were contaminated.
  • Food-contact surfaces were dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • There is no covered receptacle in women's restroom.
  • 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)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Jul 19, 2012 54
No violation noted during this evaluation. - Aug 2, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • 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 Aug 2, 2012 88
  • Fixed equipment was not properly installed.
  • Plumbing system is not maintained in good repair.
Followup Inspection Aug 17, 2012 94
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food-contact surfaces were dirty.
  • 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.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Followup Inspection Sep 5, 2012 88
  • 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. [multiple violations]
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Oct 4, 2012 51
No violation noted during this evaluation. Critical Control Point Oct 4, 2012 100
No violation noted during this evaluation. - Oct 12, 2012 100
No violation noted during this evaluation. - Oct 29, 2012 100
  • A chlorine sanitizing solution was being used improperly.
  • In-use utensils are improperly stored.
  • 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.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Standard Inspection Nov 8, 2012 88
No violation noted during this evaluation. - Nov 8, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food items are not protected from contamination during storage.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • The windows or doors were not protected against the entry of insects and rodents.
Followup Inspection Nov 27, 2012 87
No violation noted during this evaluation. - Nov 27, 2012 100
No violation noted during this evaluation. - Nov 30, 2012 100
No violation noted during this evaluation. - Dec 4, 2012 100
  • Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • There are unnecessary or nonfunctional items and /or litter on the premises.
Followup Inspection Dec 5, 2012 91

Violation descriptions and comments

Mar 3, 2010

PIC: Maria

Apr 19, 2010

PIC: Maria

May 21, 2010

Jonny

May 21, 2010

CRITICAL CONTROL INSPECTION
Discussed hand washing and glove usage.
The PIC was provided with information regarding the CPH web site.
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 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 is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)

May 21, 2010

Complaint CO0025426 states that on May 18, 2010 three people were dinning at Cozuelas Grill around 5:30 PM. One of the people found a razor blade in the food and reported this to the manager, "Jonny".
The restaurant was completely inspected on May 21, 2010 and the inspector consulted with the PIC at this time regarding the complaint.The manager questioned the employees about the complaint at the time he received the information. The employees denied any knowledge of the object reported in the food. The manager stated that there ore no objects of the type in the establishment. The "blade" the manager examined had a serated edge and was shorter than a regular razor and appeared to be sharp on one side.
No razor blades were found on the premises at the time of inspection. No violations were noted that could have caused this problem to occur.
The results show no cause for action at the time of inspection regarding food contamination.

Jun 9, 2010

STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Jun 17, 2010

Deliver copy of inspection

Jan 31, 2011

Update sign

Jan 31, 2011

Update sign

Aug 24, 2011

Good temps except for sliced tomatoes.
sheild this product with a lid to hold temperatures.

Aug 24, 2011

Update sign

Sep 15, 2011

Update sign

Sep 15, 2011

Employee health program in operation.
Keep Drs. info in file.
Advise not needed.
Good seperation of raw and ready to eat foods.

Sep 15, 2011

Update sign

Nov 29, 2011

Working in field with Cal.

Dec 14, 2011

Update sign

Dec 14, 2011

inspection with Bob Gyke

Dec 21, 2011

Delivered Spanish posters as noted during last reinspection and answered operators questions regarding corrective action.

Dec 28, 2011

inspection with Bob Gyke

Dec 28, 2011

ABATED ALL VIOLATIONS FROM LAST INSPECTION.

Jun 13, 2012

PIC: Jessica
Reviewed report with PIC, Jessica.
Updated green 'Inspected' sign.

Jun 13, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Handwashing sinks properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC: Jessica; answered all questions effectively
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper thawing methods; facility thawing under running water.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods in proper temperature. Discussed cooling and reheating procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.

Jul 5, 2012

PIC: Jessica
At time of reopening inspection, red 'CLOSED' sign posted on 07/02/2012 was covered by sign hung by facility. Red 'CLOSED' sign was not visible from exterior of facility. PIC was told that read sign must be visible and cannot be removed or covered. Red 'CLOSED' sign was re-posted at time of inspection. Photos of window at start and end of consult were taken.
At time of reopening inspection, no coolers in facility were operating at proper temperature. Prep coolers were holding an ambient air temperature of 48F-55F. Walk-in cooler was holding an ambient air temperature of 55F-60F. Walk-in freezer was not holding food frozen. Technician was called at time of inspection. Ambient air thermometers must be placed in all coolers and sufficient amount of coolers able to hold all food must be holding at 41F or lower in order to be reopened.
At time of inspection, facility had recieved a shipment of food. All food was being stored on patio outside walk-in cooler. Photos taken. PIC was ordered to call food supplier to return to facility and recollect shipment. During inspection, an additional shipment was delivered. PIC was instructed to refuse shipment.
At time of inspection, PIC stated that power had been restored on the evening of 07/04/12 and all equipment was returned to operation at that point. Electricity and hot water were available at time of inspection.
At time of inspection, standing water spills were

Jul 5, 2012

PIC: Jessica
At time of consultation, coolers are not holding an ambient air temperature of 41F or lower.
Facility remains CLOSED. Monitor temperatures of coolers and contact Columbus Public Health for reinspection once coolers are holding proper temperatures.

Jul 6, 2012

PIC: Jessica
At time of inspection, all prep coolers and walk-in coolers are not holding an ambient air temperature of 41F or lower. Per PIC, walk-in cooler is broken. Technician is in process of getting replacement part. Freezer is holding foods frozen.
At time of inspection, PIC was consulted to bring portable air conditioner into kitchen to decrease ambient air temperature. At time of inspection, ambient air temperature in kitchen was approximately 90F.
At time of inspection, facility does not have any TCS foods stored in coolers. Facility does have electricity and hot water.
At time of inspection, facility remains CLOSED and red 'CLOSED' sign remains posted on front window. Facility is to remain closed until walk-in cooler has been repaired to hold foods at a temperature of 41F or lower at all times.
Once necessary repaires have been made and facility is prepared for reinspection, call Elizabeth Ousky 9614-206-2448) or Christina Wilson (614-645-6197) or Cal Collins (614-645-6747) to schedule inspection.
NOTE: Facility is not to prepare any food until reopening inspection has been completed by Columbus Public Health.

Jul 9, 2012

PIC: Yessica
Delivered letter of pre-hearing meeting. Removed green 'Inspected' sign and replaced with yellow 'Inspected' sign.
At time of consultation, prep coolers and walk-in coolers are holding at 41F or lower. TCS foods are being held in coolers.
At time of consultation, ambient air temperature of kitchen is 85F-90F. Portable cooling units or air conditioning is suggested to be available in kitchen to lower the ambient air temperature to ensure coolers can operate at maximum efficiency.
All leaking equipment in kitchen must be fixed. Ensure all equipment is in good repair.
Inspection conducted with Rob Acquista

Jul 19, 2012

inspection with Elizabeth Ousky

Jul 19, 2012

PIC: Yessica
Reviewed report with PIC, Yessica
At time of inspection, yellow 'Inspected' sign remains posted on facility door per Rob Acquista
Inspection conducted with Mike Thiel.
Monitoring inspection.

Aug 2, 2012

inspection with Elizabeth Ousky

Aug 2, 2012

At time of inspection, PIC provided invoices for services performed on walk-in cooler on 07/09; 07/17; and 07/26. Walk-in cooler is holding at proper temperature and temperature logs are being kept.
Per PIC, seams in walk-in cooler were repaired 2 days after last inspection to stop leaking from rain.
Significant progress made on cleanliness and repairs for facility. Ensure staff is regularly cleaning facility to avoid falling back to a state of disrepair.
Four employees from facility have completed Level One training in Spanish. Ensure certificates of completion are emailed (edousky@columbus.gov) or faxed (614-645-7155) to Columbus Public Health as soon as possible.
At time of inspection, yellow 'Inspected' sign removed and replaced with green 'Inspected' sign, per Rob Acquista. Green sign updated.
PIC: Yessica
Reviewed report with PIC-Yessica
Inspection conducted with Mike Thiel

Aug 17, 2012

NOTE: Ensure facility is still regularly cleaning all areas of facility, including under and behind equipment.
NOTE: Observed presence of flies in kitchen. Discussed with PIC to hand fly strips in non-food preparation areas to help minimize flies.
At time of inspection, walk-in cooler door has been repaired.
PIC: Yessica
Reviewed report with PIC: Yessica
NOTE: Ensure all unnecessary equipment (especially on back patio by walk-in cooler) is removed from the facility.
Inspection conducted with Rob Acquista.

Sep 5, 2012

NOTE: Monitor small prep cooler to left of grill. Cooler was dripping at time of inspection. All food in cooler within proper temperature.
PIC: Laura
Reviewed report with PIC: John
Updated green 'Inspected' sign at time of inspection.
Monitoring inspection.

Oct 4, 2012

PIC: Yessica
Reviewed report with PIC, Yessica
Updated green 'Inspected' sign at time of inspection.

Oct 4, 2012

Discussed:
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed and observed proper thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed TCS cold foods holding above 41F. Observed TCS hot foods holding below 135F. Discussed cooling and reheating procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Discussed with PIC; all food prepared fresh each day.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours.

Oct 12, 2012

delivered hearing officer packet and yellow sign

Oct 29, 2012

delivered hearing officer recommendations

Nov 8, 2012

PIC: Yessica
Reviewed report with PIC: Yessica
Updated yellow 'Inspected' sign.
Pre-board inspection.

Nov 8, 2012

inspection with Elizabeth Ousky

Nov 27, 2012

PIC: Yessica
Reviewed report with PIC: Yessica
At time of inspection, facility is CLOSED per Luke Jacobs
Consultation on site after inspection to go over report with Ann Tomlinson and Luke Jacobs
RED SIGN POSTED ON FRONT DOOR, FACILITY IS TO REMAIN CLOSED UNTIL FOLLOW-UP INSPECTION IS COMPLETED
PLEASE PROVIDE A PLAN OF ACTION BEFORE REOPENING
Please fax or email a plan of action to mjthiel@columbus.gov or fax to 614-645-7155

Nov 27, 2012

inspection and consult on site with Elizabeth Ousky, Ann Tomlinson, and Luke Jacobs

Nov 30, 2012

Ensure red sign remains visible and posted on front door. Observed progress being made on facility from exterior.

Dec 4, 2012

Check for activity at facility and ensure red sign still posted. Check twice throughout day.

Dec 5, 2012

PIC: Yessica
Reviewed report with PIC: Yessica
Additional comments:
-Ensure trees around exterior of facility are trimmed to prevent entry of pests (Example: squirrels) at upstairs windows
-Ensure screens are installed in upstairs windows
At time of inspection, red 'CLOSED' sign is removed and replaced with white 'INSPECTED' sign. Facility is approved to reopen per Rob Acquista.

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