CHAMPPS AMERICANA, 161 Campus View Blvd, Columbus, OH 43235 - Restaurant inspection findings and violations

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Business Info

Restaurant: CHAMPPS AMERICANA
Address: 161 Campus View Blvd, Columbus, OH 43235
Total inspections: 19
Last inspection: Aug 6, 2012
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • 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.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Sanitizer concentration is not being monitored.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Jul 19, 2010 70
No violation noted during this evaluation. Critical Control Point Jul 19, 2010 100
No violation noted during this evaluation. Followup Inspection Aug 20, 2010 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • 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.
  • In-use utensils are improperly stored.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, 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.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Feb 5, 2011 82
No violation noted during this evaluation. Critical Control Point Feb 5, 2011 100
  • 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.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • Miscellaneous sources of contamination observed.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Storage area and enclosure for refuse, recyclables, or returnables is not free of unnecessary items and/or clean.
  • 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 May 13, 2011 77
No violation noted during this evaluation. - May 13, 2011 100
  • Miscellaneous sources of contamination observed.
Followup Inspection May 27, 2011 99
No violation noted during this evaluation. Critical Control Point May 27, 2011 100
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • 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 Sep 14, 2011 82
No violation noted during this evaluation. Critical Control Point Sep 14, 2011 100
No violation noted during this evaluation. Followup Inspection Sep 21, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • 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
Standard Inspection May 1, 2012 69
No violation noted during this evaluation. Critical Control Point May 1, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • 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
Followup Inspection May 15, 2012 84
No violation noted during this evaluation. - May 17, 2012 100
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection May 25, 2012 79
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Jun 29, 2012 95
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Standard Inspection Aug 6, 2012 95

Violation descriptions and comments

Jul 19, 2010

Pic EuSevio
updated green sign

Jul 19, 2010

Elements of the Critical Control Point Inspection
Discussed
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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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 process Cooking,

Aug 20, 2010

pic Gary
violations abated from 7/19

Feb 5, 2011

PIC
UPDATED GREEN SIGN

Feb 5, 2011

Elements of the Critical Control Point Inspection
Discussed
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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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 process Cooking,

May 13, 2011

PIC-Laura
Updated green sign.
Inspection conducted with Mike Thiel and Ben.

May 13, 2011

Inspection with Ebony and Ben, training

May 27, 2011

Person in Charge-Laura and Mike
Checked cooler that was previously broken. Observed proper cold and hot holding temperatures.
Checked dumpster area-free of debris this time of inspection.
Discussed back door; door sweep looks fine. Please fix cracks in floor by back door to prevent possible entry of pests.
Checked soda guns at bar appears it is being cleaned more frequently.

May 27, 2011

I. Employee Health
Management is aware and has a policy regarding employee health situations

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-All managers are Servsafe certified.
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)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.

Sep 14, 2011

Person in charge Lora. Updated green sign.
Note: Consulted with manager about employees wearing gloves when they wrap silverware to prevent possible contamination.

Sep 14, 2011

II. Personnel Cleanliness (+) Acceptable
Observed employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
V. Thawing (+)
All thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures were not in compliance
VIOLATION: Observed tall reach in cooler holding spinach dip at 52 F and Mozzarella cheese at 54 F. Holding food in the temperature danger zone promotes the growth of pathogens.
CORRECTIVE ACTION: Managers discarded the out of temp items and called for repair of unit.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
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
Observed manager calibrate thermometer.

Sep 21, 2011

PIC-Lora; Follow up conducted to check on cold holding temperatures. Rechecked all cold holding units for proper temperatures. Observedd cooler is working properly. Please continue to monitor.

May 1, 2012

PIC Mike. Green sign updated.

May 1, 2012

Employee Health (+) Has Policy
Personal Cleanliness (+) Acceptable
Hand washing (+) Stocked and used
PIC Knowledge (+)
Thawing (+) In cooler
Hot and Cold Holding (-) Observed mased potatoes at 116 F. Observed salad at 50 F. Ensure hot foods are held at 135 F or above and cold foods are held at 41 F or below.
Consumer Advisory (+) On menu
Protection from Contamination (-) Observed raw ground beef above saefood. Corrected.

May 15, 2012

PIC Ed.

May 17, 2012

delivered prehearing conference letter and yellow sign

May 25, 2012

NOTES: Observed hand sink by dish machine leaking. Maintence fixed sink at time of inspection. Observed prep sink not properly air gapped. Corrected at time of inspection.
Observed facility place alfrado sauce and soups in bags and then heat sealing. Bags are then placed in large ice bath and cooled with in 2 hours. ODH was contacted to discuss this process.
Inspection completed with Rob Acquista. Yellow sign removed and green sign posted.

Jun 29, 2012

Observed wasabi paste that was just opening not being stored in cooler. Label stated Keep refrigerated after opening. Manger moved paste to cooler. Ensure all employees are aware that paste must be refrigerated.
Observed a few food items in cooler with tomorrows date. Ensure the correct date is being placed on food in walk in.
PIC Jennifer. Green sign updated.

Aug 6, 2012

PIC Ed. Green sign udpated.

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