DIASPORA, 2118 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations

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Business Info

Restaurant: DIASPORA
Address: 2118 N High St, Columbus, OH 43201
Total inspections: 26
Last inspection: Nov 19, 2012
Score
(the higher the better)
83
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment that is too large for mechanical warewashing or washing in a sink was not washed using an approved method.
  • Fish that is offered for sale raw or undercooked, has not been frozen for parasite destruction.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • The consumer was not advised about potential hazard of consuming undercooked raw animal food.
  • The food facility is not preventing cross contamination between different types of raw animal products.
Standard Inspection Mar 19, 2010 79
No violation noted during this evaluation. Critical Control Point Mar 19, 2010 100
No violation noted during this evaluation. Followup Inspection Jun 28, 2010 100
No violation noted during this evaluation. Standard Inspection Sep 16, 2010 100
No violation noted during this evaluation. Standard Inspection Oct 28, 2010 100
No violation noted during this evaluation. Critical Control Point Oct 28, 2010 100
No violation noted during this evaluation. Critical Control Point Mar 28, 2011 100
  • A food facility was preparing food using a process that requires a variance and did not have a variance.
  • Equipment food-contact surfaces and utensils were not properly sanitized.
  • Observed unacceptable employee beverage containers.
Standard Inspection Mar 28, 2011 89
No violation noted during this evaluation. Standard Inspection Sep 7, 2011 100
No violation noted during this evaluation. Critical Control Point Sep 7, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • Fish that is offered for sale raw or undercooked, has not been frozen for parasite destruction.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food employee(s) were not washing hands in a handwashing sink.
  • In-use utensils are improperly stored. [multiple violations]
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • The facility is acidifying rice to render it not a time / temperature controlled for safety food and does not meet the applicable code requirements or have a H.A.C.C.P. plan.
  • The person in charge could not explain the details of compliance with a required HACCP plan.
  • 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
  • Working containers of food are not properly labeled.
Standard Inspection Jun 12, 2012 57
No violation noted during this evaluation. Critical Control Point Jun 12, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment and/or components were not maintained in good working order.
  • Fish that is offered for sale raw or undercooked, has not been frozen for parasite destruction.
  • In-use utensils are improperly stored.
  • The facility is acidifying rice to render it not a time / temperature controlled for safety food and does not meet the applicable code requirements or have a H.A.C.C.P. plan.
  • The person in charge could not explain the details of compliance with a required HACCP plan.
  • 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 Jun 26, 2012 75
No violation noted during this evaluation. - Jun 28, 2012 100
  • The facility is acidifying rice to render it not a time / temperature controlled for safety food and does not meet the applicable code requirements or have a H.A.C.C.P. plan.
Followup Inspection Jul 9, 2012 99
  • A chlorine sanitizing solution was being used improperly.
  • In-use utensils are improperly stored.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Single-service articles or single-use articles were reused.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Aug 6, 2012 73
No violation noted during this evaluation. Followup Inspection Aug 20, 2012 100
  • Food employee(s) were not washing hands in a handwashing sink.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 20, 2012 84
No violation noted during this evaluation. - Sep 20, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • 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
Followup Inspection Oct 9, 2012 87
No violation noted during this evaluation. - Oct 9, 2012 100
No violation noted during this evaluation. - Oct 17, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 23, 2012 100
No violation noted during this evaluation. - Oct 23, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 19, 2012 83
No violation noted during this evaluation. Critical Control Point Nov 19, 2012 100

Violation descriptions and comments

Mar 19, 2010

STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Mar 19, 2010

CRITICAL CONTROL INSPECTION
Discussed employee illness program and consumer warnings for menu. Also consulted reguarding labling in storage and the order of storage of foods in cold storage.
The PIC was provided with information regarding the CPH web site.
Provided operator with a tool box containing a consumer warning and employee illness information

I. Employee Health
Management is aware and has 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 do 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 are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are 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

Oct 28, 2010

UPDATE SIGN PIC- NATE

Oct 28, 2010

GOOD TEMPERATURES

Mar 28, 2011

Record the pH of each batch of rice with a calibrated meter.

Sep 7, 2011

Update sign

Sep 7, 2011

Good line temps.

Jun 12, 2012

PIC: Chul
NOTE: Ensure all employee food is clearly marked as such; not for consumer sale.
Updated green 'Inspected' sign at time of inspection.

Jun 12, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Observed employees not changing gloves/washing hands between tasks, rinsing hands with gloves still on, using prep sink for washing hands.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC is Level One certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
V. Food from an Approved Source (-) No written documentation of parasite destruction available in facility.
All foods are from an approved source (including but no limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days.
VI. Thawing (+) Thawing in cooler or directly in cooking process.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold

Jun 26, 2012

PIC: Chul

Jun 28, 2012

delivered prehearing letter and yellow sign

Jul 9, 2012

PIC: Chul
Reviewed report with PIC, Chul
All previous critical violations corrected.
Inspection conducted with Rob Acquista.
At time of inspection, yellow 'INSPECTED' sign removed and replaced with updated green 'INSPECTED' sign.

Aug 6, 2012

PIC: Stella
Reviewed report with PIC: Stella
Updated green 'Inspected' sign.
Monitoring inspection.

Aug 20, 2012

PIC: Chul
Reviewed report with PIC: Chul
All previous critical violations corrected.

Sep 20, 2012

PIC: Chul
Reviewed report with PIC: Chul
Updated green 'Inspected' sign.
Monitoring inspection.

Sep 20, 2012

Additional inspection time.

Oct 9, 2012

PIC: Chul
Reviewed report with PIC, Chul
Updated yellow 'Inspected' sign
NOTE: Ensure cooling and temperature logs are regularly utilized for proper temperature management.
Inspection conducted with Mike Thiel.
Pre-Board Inspection.

Oct 9, 2012

inspection with Elizabeth Ousky

Oct 17, 2012

delivered white sign and board action letter

Oct 23, 2012

PIC: Chul
Reviewed report wtih PIC, Chul
No violations at time of inspection.
Updated white 'Inspected' sign.
Inspection conducted with Thiel.
Post-Board Inspection.

Oct 23, 2012

inspection with Elizabeth Ousky

Nov 19, 2012

PIC: Chul
Reviewed report with PIC: Chul
Updated white 'Inspected' sign at time of inspection.

Nov 19, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Hand sinks properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) Several employees are Level One certified; employees in process of becoming ServSafe certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
V. Food from an Approved Source (+) Proof of parasite destruction available for sushi fish.
All foods are from an approved source (including but no limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed both hot and cold TCS products holding out of proper temperature.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and

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