A handwashing sign was not posted at all handwashing sinks.
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-contact surfaces were dirty.
Non-food contact surfaces are dirty.
The physical facilities are not cleaned as often as necessary.
There are unnecessary or nonfunctional items and /or litter on the premises.
[multiple violations]
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
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.
Equipment components were not intact, tight or properly adjusted.
Food items are not protected from contamination during storage.
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.
Nonfood-contact surfaces are not cleaned frequently enough.
Outdoor refuse containers do not contain tight-fitting lids, doors, or covers.
The physical facilities are not cleaned as often as necessary.
There are unnecessary or nonfunctional items and /or litter on the premises.
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 food was improperly thawed.
Wall and ceiling covering materials were not attached so that they are easily cleanable.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
The can opener blade was dull and creating metal fragments
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.
The operator is not using an effective method for cooling.
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
PIC: Khalie Report signed by and reviewed with Khalie. Updated green sign. Critical violation corrected during inspection; ensure all violations are corrected by next Standard inspection. Note, PIC stated all items (pasta, chicken, etc) are cooked daily and therefore date marking not required. If any items cooked in facility and cooled for holding are held for more than 24 hours, please ensure products are date marked with a discard date of 7 days after preparation (prepared date is day 1).
Standard inspection completed on 11/3/12 Above violations were copied from the standard inspection Follow up will be completed when standard follow up is due.
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