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.
Food containers are not placed in a manner that provides maximum heat transfer while protecting food from contamination during cooling.
The physical facilities are not cleaned as often as necessary.
Handwashing sink is being used for purposes other than handwashing.
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.
Sanitizer concentration is not being monitored.
The physical facilities are not cleaned as often as necessary.
[multiple violations]
There is no test kit available for measuring the concentration of the sanitizer.
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 items are not protected from contamination during storage.
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