CHAMPPS AMERICANA, 3993 Morse Crossing, Columbus, OH 43219 - Restaurant inspection findings and violations



Business Info

Restaurant: CHAMPPS AMERICANA
Address: 3993 Morse Crossing, Columbus, OH 43219
Total inspections: 11
Last inspection: Aug 6, 2012
Score
(the higher the better)

91

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • The physical facilities were not maintained in good repair.
  • Working containers of food are not properly labeled.
Standard Inspection Jul 9, 2010 98
No violation noted during this evaluation. Critical Control Point Jul 9, 2010 100
  • A handwashing sign was not posted at all handwashing sinks.
  • 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.
  • Plumbing system is not maintained in good repair.
Standard Inspection Nov 9, 2010 88
No violation noted during this evaluation. Critical Control Point Nov 9, 2010 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • The food facility is not preventing cross contamination between different types of raw animal products.
Standard Inspection Mar 25, 2011 93
No violation noted during this evaluation. Critical Control Point Mar 25, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Fixed equipment was not properly installed.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of food are not properly labeled.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jan 30, 2012 90
No violation noted during this evaluation. Critical Control Point Jan 30, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Equipment food-contact surfaces and utensils were not properly sanitized.
  • Non-food contact surfaces are dirty.
  • The physical facilities are not cleaned as often as necessary.
  • Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
Standard Inspection Aug 6, 2012 91
No violation noted during this evaluation. Critical Control Point Aug 6, 2012 100
No violation noted during this evaluation. Complaint Inspection Aug 6, 2012 100

Violation descriptions and comments

Nov 9, 2010

pic: Dave

Nov 9, 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 (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Mar 25, 2011

PIC: Dave

Mar 25, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

Jan 30, 2012

PIC- Amanda
Updated green inspection sign.

Jan 30, 2012

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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

Aug 6, 2012

Update sign

Aug 6, 2012

Disscusion of the dishwasher problems and corrections.

Aug 6, 2012

Complaint

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