Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
Equipment components were not intact, tight or properly adjusted.
Nonfood-contact surfaces are not cleaned frequently enough.
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food equipment was not approved before installation and use.
Nonfood-contact surfaces are not cleaned frequently enough.
Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
The operator is not using an effective method for cooling.
Equipment and/or components were not maintained in good working order.
Equipment is not approved by a recognized agency or authority.
Food items are not protected from contamination during storage.
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
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.
The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
The physical facilities are not cleaned as often as necessary.
Wall and ceiling covering materials were not attached so that they are easily cleanable.
PIC - Chris - Updated green "INSPECTED" sign - Discussed inspection report with the person-in-charge. - Because the facility cooks, cools, and reheats chicken it in bulk it will be moved to a Commercial Risk Class 4 Food Service Operation next year.
PIC - Chris, Chad, & Steve - Updated green "INSPECTED" sign. - Discussed inspection report with the person-in-charge. - All critical violations observed were corrected during the inspection.
Person in charge- Chris. pepperoni 41 F, sliced tomatoes 41 F, chili 174 F. Inspected restrooms, dining area, coolers, storage of dry goods. Talked to person in charge about cooling/reheating of leftovers. Person in charge was aware of the proper way to do so. Also spoke to the person in charge about procedures for handling food if the walk in cooler goes out. Person in charge stated that food is transported to a working cooler.
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