DK DINER/CATERERS THREE, 1715 W 3rd Ave, Columbus, OH 43212 - Restaurant inspection findings and violations

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Business Info

Restaurant: DK DINER/CATERERS THREE
Address: 1715 W 3rd Ave, Columbus, OH 43212
Total inspections: 18
Last inspection: Sep 11, 2012
Score
(the higher the better)
91
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • 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.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment is not approved by a recognized agency or authority.
  • Food is stored unwrapped or in uncovered containers.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • 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.
  • Sanitizer concentration is not being monitored.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Jun 1, 2010 75
No violation noted during this evaluation. Critical Control Point Jun 1, 2010 100
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • 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.
Followup Inspection Jun 21, 2010 90
  • A chlorine sanitizing solution was being used improperly.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment is not approved by a recognized agency or authority.
  • Food-contact surfaces were dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Sanitizer concentration is not being monitored.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Dec 2, 2010 83
No violation noted during this evaluation. Critical Control Point Dec 2, 2010 100
  • Access to handwashing sink is blocked.
  • Equipment is not approved by a recognized agency or authority.
  • Food employee was touching ready-to-eat food with bare hands.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • 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 not using an effective method for cooling.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Dec 10, 2010 77
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • 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.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The chemical sanitizer being used is not approved for food contact surfaces.
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Jun 16, 2011 72
No violation noted during this evaluation. Critical Control Point Jun 16, 2011 100
No violation noted during this evaluation. Standard Inspection Jun 28, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment is not approved by a recognized agency or authority.
  • Food items are not protected from contamination during storage.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • 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 floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
  • The windows or doors were not protected against the entry of insects and rodents.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Wall and ceiling covering materials were not attached so that they are easily cleanable.
Standard Inspection Nov 9, 2011 71
No violation noted during this evaluation. Critical Control Point Nov 9, 2011 100
  • Equipment is not approved by a recognized agency or authority.
  • The windows or doors were not protected against the entry of insects and rodents.
  • Wall and ceiling covering materials were not attached so that they are easily cleanable.
Followup Inspection Nov 28, 2011 97
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Inspection Foodborne Dec 21, 2011 95
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of food are not properly labeled.
Standard Inspection Jun 12, 2012 94
No violation noted during this evaluation. Critical Control Point Jun 12, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • 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 Sep 11, 2012 91
No violation noted during this evaluation. Critical Control Point Sep 11, 2012 100
No violation noted during this evaluation. Complaint Inspection Sep 11, 2012 100

Violation descriptions and comments

Jun 1, 2010

PIC Anthony
Updated Green Sign

Jun 1, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Prep top cooler needs to stay closed as much as possible.
VIII. Date Marking/Time as a Public Health Control (-) Food was not date marked.
IX. Consumer Advisory (+) sign was posted, put on menu when new ones are made.
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Keep foods covered/ clean more frequently.
XII. Chemical (-) Need to measure concentration of sanitizer.
XIV. Transporting Food off Premise (+) Hot boxes
XV. Temperature Measuring Devices (+)

Jun 21, 2010

PIC Anthony
Updated Green sign
Open critical violations have been corrected.

Dec 2, 2010

PIC Anthony
Updated Green Sign

Dec 2, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Make sure hand sinks always have soap and paper towels
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+) Great job!
IX. Consumer Advisory (+) Put on new menu's!
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) cleaning frequency
XII. Chemical (-) Monitor dish machine more closely
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Dec 10, 2010

PIC Anthony
Updated Green Sign
Open critical violations have been corrected.
Spoke with PIC regarding training other staff. He stated he is going to send other staff to level 1/ ServSafe training in early 2011.

Jun 16, 2011

PIC Anthony
Updated Green Sign
Note: Do not touch any RTE food with bare hands. Must wear gloves or use other barriers. RTE foods include any food that is already cooked, not going to be cooked, and/ or food that will only be slightly heated (burritos on grill).

Jun 16, 2011

Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC stated some food contact surfaces such as large cutting boards are cleaned by using a bleach solution only. Must ensure all food contact surfaces are effectively cleaned by washing, rinsing and then sanitizing. Doing this properly should effectively remove all bacteria instead of just eliminating some. PIC will ensure all food contact surfaces are properly washed at the appropriate frequency
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed cold TTCS foods in outside walk-in cooler holding at 45 degrees F. All TTCS foods must hold at 41 degrees or below to prevent the growth of harmful bacteria. Foods were moved to another working cooler. PIC will call for service and monitor temperatures frequently to ensure food safety.
VIII. Date Marking/Time as a Public Health Control
Observed foods in reach-in cooler without a date mark. Must date mark all opened/ cooked TTCS foods held for more than 24 hours. Make sure that all employees are using the same date marking technique to ensure foods are being used/ discarded within 7 days.

XII. Chemical
Observed a chemical that is not approved for food surfaces being used to sanitize the meat slicer. Can only use approved chemicals to ensure consumer safety. Unapproved chemical will no longer be used on food contact surfaces.

Jun 28, 2011

PIC Trevor/ Stacey
Updated Green Sign
All open violations have been corrected.
Notes: Must ensure all foods are rapidly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours. When using an ice bath make sure to continuously stir foods to rapidly cool them. Do not wrap/ cover foods until they are fully cooled.

Nov 9, 2011

If wanting to use time in lieu of temperature on the eggs instead of holding them cold you must provide a written procedure.
PIC Chris
Updated Green Sign
.

Nov 9, 2011

III. Handwashing: Must always keep hand washing sinks fully stocked with soap & paper towels.
VII. Cold holding: Observed eggs holding out at 56 degrees F. Must hold eggs in the cooler and/or begin using time in lieu of temperature.
VIII. Date Marking: Observed foods not date marked and not discarded when the date mark exceeded 7 days. Must properly date mark foods to ensure food safety.
XI. Protection from contamination: Observed food improperly stored on the floor. Also observed equipment and facility not cleaned frequently and throughly enough. Clean more frequently & properly store foods to prevent contamination.

Nov 28, 2011

PIC Chris
Updated Green Sign
All open critical violations have been corrected.
Approved written procedure for using time in lieu of temperature on eggs at time of inspection.
.

Dec 21, 2011

Compliant: Received a call that several people had became ill after eating at a catered event on Dec. 11, 2011. The event did there own bartending and they also ordered pizza from a different facility during the event.
Observations/Discussions: Talked to the catering manager during the inspection. The manager said that the facility had a 3-compartment sink and handwashing sink available. They set up a buffet with chaffing dishes that used sterno candles. They did not use sneeze gaurds during the event. In the future when a buffet is set up need to have portable sneeze guards for the buffet. The cucumber salad consists of cut cucumbers and cut peppers in a dressing and is served cold. All the desserts and cookies came pre-made from GFS. Brought food to the facility already made and transported in hot boxes. They brought the iced tea but it was served from the bar and the coffee was self service. The catering facility had another catering event the same day and three on that sunday and no one else has called in complaints. The catering manager stated that they do not save the leftovers and that they do not give them to the people to take home. Manager stated that they always have people standing at the buffet monitoring it. Catering manager stated that they ordered about 20 pizza's every 45 minutes during the event that they put on the buffet and that she observed people grabing whole pizza's and taking them out to there cars. We will go inspect the pizza shop and talk to them regarding the bar.

Jun 12, 2012

PIC- Dana
Updated Green Inspection Sign.

Jun 12, 2012

I. Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Hand Washing
Hand washing facilities are adequate, conveniently located, and are accessible to all employees.
VI. Thawing
Foods are thawed in accordance with the OAC. Under Refrigeration.
VIII. Date Marking
Ready to eat/ potentially hazardous foods are properly date marked and are discarded after seven days.
XI. Protection from Contamination
Raw animal foods are seperated from raw ready to eat foods and cooked ready to eat foods.

Sep 11, 2012

The report was reviewed with the Person In Charge- Dana
Updated the Green Inspection Sign.

Sep 11, 2012

Discussed
Provided information
I. Employee Health (+) Person in charge is aware of the importance of employee health and has a policy regarding employee health situations.
II. Personnel Cleanliness (+) Personal cleanliness of the employees was acceptable. Designated areas have been correctly assigned.
III. Hand washing, Prevention of Contamination from Hands (+) Hand washing facilities are adequate, conveniently located, and properly supplied.
IV. Person in Charge/Demonstration of Knowledge (+) Person in charge demonstrates knowledge in food protection.
V. Thawing (+) Foods are thawed in accordance with the Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance as specified in the Ohio Administrative Code.
VIII. Date Marking/Time as a Public Health Control (+) Ready to eat potentially hazardous foods are date marked and are discarded when required.
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
XV. Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible. They are properly designed and calibrated.

Sep 11, 2012

Complaint ID - CO0032369
The complaint was discussed with the Person In Charge - Dana. At time of the investigation no bug traps were located inside of donut case. Orders were givin to eliminate traps from case at all times.
No cause for further action- Complaint Closed

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