DEMPSEY'S, 346 S High St, Columbus, OH 432154510 - Restaurant inspection findings and violations



Business Info

Restaurant: DEMPSEY'S
Address: 346 S High St, Columbus, OH 43215-4510
Total inspections: 7
Last inspection: Nov 1, 2012
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Mar 8, 2012 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • A handwashing sign was not posted at all handwashing sinks.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Ice is being used for food after being used as a coolant.
  • In-use utensils are improperly stored.
  • Plans submitted for approval do not include required information.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Soiled linens were not kept in an approved manner.
  • The person in charge could not explain the relationship between food safety and providing equipment that is sufficient in number and capacity, properly designed, constructed, located, installed, operated, maintained, and cleaned.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • This food facility does not have the required number of conveniently located handwashing sinks.
Inspection 30 day Mar 15, 2012 73
No violation noted during this evaluation. Critical Control Point Mar 15, 2012 100
No violation noted during this evaluation. Followup Inspection Apr 12, 2012 100
  • A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Single-service and single-use articles were not stored in the original protective package or were not otherwise protected from contamination.
  • The floors were not provided with drains and/or were not graded to drain, and/or the floor and wall junctures were not coved and sealed in a facility in which water flush cleaning methods are used.
Standard Inspection Oct 19, 2012 79
No violation noted during this evaluation. Critical Control Point Oct 19, 2012 100
  • Equipment is not approved by a recognized agency or authority.
Followup Inspection Nov 1, 2012 99

Violation descriptions and comments

Mar 8, 2012

WITHIN 14 DAYS MAKE SURE THAT THE BAR ICE BINS ARE AIR GAPED AND SEAL THE WOOD THAT IS BEHIND THE BAR HANDSINK.

Mar 15, 2012

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY
CONSULTED WITH THE CHEF/NOAH YATES, DISCUSSED FOOD SAFETY ISSUES,FOOD ALLERGENS.
RESTROOMS/DINING AREAS WERE INSPECTED, OKAY.

Mar 15, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with Noah Yates.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

Apr 12, 2012

FOLLOW UP INSPECTION
CONSULTED WITH NOAH (CHEF)
HANDSINK WAS INSTALLED IN THE BASEMENT.
DISCUSSED FOOD SAFETY ISSUES.
ABATE3.2K,6.2 E,2.4 B,3.2 H,5.1G,9.0 A,5.3C,4.7C,3.2M,4.2,3.2C.
CONTINUE TO MAINTAIN.

Oct 19, 2012

DISCUSSED/REVIEWED THE INSPECTION REPORTS WITH THE OWNER(MARK DEMSEY) .
RESTROOMS AND DINING AREAS WERE INSPECTED.
DISCUSSED MENUS.
GREEN SIGN WAS UPDATED.

Oct 19, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner/The cheff signed for report because owner had emergency appointment.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running

Nov 1, 2012

FOLLOW UP INSPECTION, HAS CORRECTED ALL PREVIOUS VIOLATIONS.

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