CHICK-FIL-A AT MARKET AT EAST BROAD, 6240 E Broad St, Columbus, OH 43213 - Restaurant inspection findings and violations

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Business Info

Restaurant: CHICK-FIL-A AT MARKET AT EAST BROAD
Address: 6240 E Broad St, Columbus, OH 43213
Total inspections: 9
Last inspection: Jun 18, 2012
Score
(the higher the better)
86
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Access to handwashing sink is blocked.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • 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 Jun 14, 2010 83
No violation noted during this evaluation. Followup Inspection Jun 25, 2010 100
  • A chlorine sanitizing solution was being used improperly.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Food-contact surfaces were dirty.
  • Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.
  • 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.
  • The operator is not using an effective method for cooling.
Standard Inspection Dec 21, 2010 82
  • 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 operator is not using an effective method for cooling.
  • The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Jan 4, 2011 73
  • 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.
Followup Inspection Jan 11, 2011 99
  • A handwashing sign was not posted at all handwashing sinks.
  • Refuse, recyclables, or returnables were not removed from the premises at a frequency that minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Standard Inspection May 18, 2011 98
  • A chlorine sanitizing solution was being used improperly.
  • Handwashing sink is being used for purposes other than handwashing.
  • Refuse, recyclables, or returnables were not removed from the premises at a frequency that minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Oct 5, 2011 92
No violation noted during this evaluation. Followup Inspection Oct 19, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food employee was touching ready-to-eat food with bare hands.
  • Non-food contact surfaces are dirty.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jun 18, 2012 86

Violation descriptions and comments

Jun 14, 2010

BLEACH SANITIZER AT 200PPM. CORRECT PER MANUFACTURES LABEL (SERIM)
COLD HOLDING +YOGURT 42F, CHICKEN ON SALADS 41F, RAW CHICKEN 33F
HOT HOLDING +CHICKEN NOODLE SOUP 160F, CCHICKEN BREAST 156F, CHICKEN TENDERS 137+
UPDATED GREEN SIGN
MARK - PIC

Jun 25, 2010

ALL CRITICAL VIOLATIONS HAVE BEEN CORRECTED.
THANK YOU!
TOMATOES ON ICE AT 43F
CHICKEN WRAPS CHICKEN AT 40F
DISCUSSED USING TIME IN LIEU OF TEMPERATURE
-WRITTEN PROCEDURES MUST BE POSTED FOR EMPLOYEES
-TIME MUST BE WRITTEN ON OR NEAR PRODUCT. BOTH TIMES REMOVED FROM HOT/COLD HOLDING AND DISCARD TIME.
-WOULD NEED TO BECOME RISK LEVEL 4 $628 FOR 2011 LICENSING YEAR,

Dec 21, 2010

PIC Karen
Updated Green sign

Jan 4, 2011

PIC Mark/ Jason
Observed REPEAT critical/ non-critical violations.

Jan 11, 2011

PIC Mark/ Jason
Updated Green Sign
All open critical violations have been corrected
Facility has a good cooling process/ procedure in the works. They will monitor it closely to make sure it is the best and most effective way to cool the chicken for chicken salads.

May 18, 2011

PIC Jason
Updated green sign

Oct 5, 2011

PIC Jason
Updated green sign

Oct 19, 2011

PIC Karen
All critical violations corrected at time of follow-up inspection.

Jun 18, 2012

PIC - Mark; updated green sign; * = Critical Violation
The inspection was discussed with the operator.

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