CHAMPS BISTRO, 2167 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations



Business Info

Restaurant: CHAMPS BISTRO
Address: 2167 N High St, Columbus, OH 43201
Total inspections: 7
Last inspection: Dec 5, 2012
Score
(the higher the better)

71

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Standard Inspection Mar 7, 2011 100
  • 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)..
Standard Inspection Jan 26, 2012 83
  • 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.
Standard Inspection Aug 30, 2012 83
  • 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
Standard Inspection Nov 3, 2012 74
  • The operator is not using an effective method for cooling.
Complaint Inspection Nov 6, 2012 95
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • The physical facilities are not cleaned as often as necessary.
  • The windows or doors were not protected against the entry of insects and rodents.
  • Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
Followup Inspection Dec 5, 2012 71
No violation noted during this evaluation. - Dec 5, 2012 100

Violation descriptions and comments

Mar 7, 2011

Profiled new name for new operator and inspected unit.

Jan 26, 2012

Update sign

Aug 30, 2012

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).

Nov 3, 2012

PIC Khalid
Updated Green Sign

Nov 6, 2012

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.

Dec 5, 2012

PIC Khalid
Green sign updated
Inspection with Elizabeth Ousky

Dec 5, 2012

Inspection at Champs Bistro with Mike Thiel

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