DUE AMICI, 67 E Gay St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: DUE AMICI
Address: 67 E Gay St, Columbus, OH 43215
Total inspections: 28
Last inspection: Oct 19, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.
  • The windows or doors were not protected against the entry of insects and rodents.
Standard Inspection Sep 29, 2010 84
No violation noted during this evaluation. Critical Control Point Sep 29, 2010 100
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • 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.
Standard Inspection Jan 24, 2011 89
No violation noted during this evaluation. Critical Control Point Jan 24, 2011 100
  • A chlorine sanitizing solution was being used improperly. [multiple violations]
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Clean linens were not free from food residues and other soiling matter.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Containers of time / temperature controlled for safety food that are maintained at temperatures above 140 °F or below 41 °F are not cleaned when they become empty.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use.
  • Fixed equipment was not properly installed.
  • Food is stored in an unapproved location.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored. [multiple violations]
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Non-food contact surfaces are dirty. [multiple violations]
  • Plumbing system is not maintained in good repair.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • 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.
  • 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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • 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 [multiple violations]
  • Working containers of food are not properly labeled.
Standard Inspection Jul 21, 2011 9
No violation noted during this evaluation. Critical Control Point Jul 21, 2011 100
No violation noted during this evaluation. Followup Inspection Aug 9, 2011 100
  • Non-food contact surfaces are dirty.
  • Plumbing system is not maintained in good repair.
  • 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 were not maintained in good repair.
Followup Inspection Aug 23, 2011 92
  • A chlorine sanitizing solution was being used improperly.
  • Clean equipment and utensils were not properly stored.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Equipment and/or components were not maintained in good working order.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is stored unwrapped or in uncovered containers.
  • Food items are not protected from contamination during storage.
  • In-use utensils are improperly stored.
  • Linens are being inappropriately used in contact with food.
  • Non-food contact surfaces are dirty.
  • 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.
  • Plumbing system is not maintained in good repair. [multiple violations]
  • 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.
  • Sanitizer concentration is not being monitored.
  • Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The operator failed to remove dead pest(s) in a timely manner.
  • The operator is not properly using time as a public health control.
  • The operator is using time without temperature without a written procedure.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair. [multiple violations]
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • 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 Nov 28, 2011 27
No violation noted during this evaluation. Critical Control Point Nov 28, 2011 100
No violation noted during this evaluation. Complaint Inspection Nov 28, 2011 100
No violation noted during this evaluation. Followup Inspection Nov 29, 2011 100
No violation noted during this evaluation. - Nov 29, 2011 100
  • Linens are being inappropriately used in contact with food.
  • Non-food contact surfaces are dirty.
  • The physical facilities were not maintained in good repair. [multiple violations]
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • 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
Followup Inspection Dec 5, 2011 76
  • The operator is not properly using time as a public health control.
  • The operator is using time without temperature without a written procedure.
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • 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
Followup Inspection Dec 21, 2011 74
No violation noted during this evaluation. - Dec 28, 2011 100
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Followup Inspection Dec 28, 2011 93
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • The physical facilities were not maintained in good repair.
  • Waste receptacle/handling unit is not inaccessible to insects and rodents.
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Jan 23, 2012 91
  • In-use utensils are improperly stored.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
Followup Inspection Feb 9, 2012 88
No violation noted during this evaluation. Complaint Inspection May 29, 2012 100
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Food-contact surfaces were dirty.
  • Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.
  • 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 properly using time as a public health control.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Standard Inspection May 29, 2012 82
No violation noted during this evaluation. Critical Control Point May 29, 2012 100
No violation noted during this evaluation. - May 29, 2012 100
No violation noted during this evaluation. - Jun 5, 2012 100
No violation noted during this evaluation. Followup Inspection Jun 18, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • Miscellaneous sources of contamination observed.
Standard Inspection Oct 9, 2012 91
No violation noted during this evaluation. Critical Control Point Oct 9, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 19, 2012 100

Violation descriptions and comments

Sep 29, 2010

PIC: Derek
Updated green sign

Sep 29, 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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) see standard report
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jan 24, 2011

Pic: Sara
Updated green sign.

Jan 24, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) see standard inspection.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Jul 21, 2011

PIC - Preston
- Updated green "INSPECTED" sign
- Discussed the inspection report with the person-in-charge.

Jul 21, 2011

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
TCS – time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed hand sinks in the facility that were not stored with paper towels. Properly store paper towels at all hand sinks so proper hand washing occurs. Discussed paper towel availability with the person-in-charge. CDC Risk Factor 5 – Poor Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed tomato basil sauce that was not cooled to 70 F within 2 hours. Food shall be properly cooled to prevent the growth of harmful bacteria. The tomato basil sauce was reheated to 165 F before it restarted the cooling process. CDC Risk Factor 4 – Unsafe Source
Observed chicken stock that was held at 48 F. Chicken stock shall be kept at or below 41 F to prevent the growth of harmful bacteria. The chicken broth was voluntarily discarded during the standard inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
VIII. Date Marking/Time as a Public Health Control (-) Observed refrigerated ready-to-eat TCS food that was not labeled with a 7-day discard date. All TCS food shall be labeled with a 7-day discard date to prevent the growth of harmful bacteria as Listeria. The person-in-charge was instructed to properly label refrigerated ready-to-eat TCS food with a 7-day discard date. CDC Risk Factor 4 – Unsafe Source

Aug 23, 2011

PIC - Preston
- The hand sink shall be properly installed next to the pizza oven.

Nov 28, 2011

PIC - Chris, Jeff or Preston
- Updated green "INSPECTED" sign.
- Discussed inspection report with the person-in-charge.
- Observed repeat critical violations.
- The facility will be referred to supervision for enforcement action due to repeat critical violations.

Nov 28, 2011

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a dishwashing employee load dirty equipment into the warewashing machine and then unload clean equipment without washing his hands. Observed food employees that did not wash their hands before donning gloves. Food employees shall wash their hands in situations that require them to do so to prevent food and equipment from becoming contaminated. Discussed proper hand washing procedures with the PIC during the inspection. CDC Risk Factor 5 - Poor Hygiene
VIII. Date Marking/Time as a Public Health Control
The operator is using time control for butter without a written policy. A time control policy shall be used in accordance with the Ohio Uniform Food Code so food items with excess bacterial growth are not sold or consumed. Discussed the importance of using a proper time control policy with the PIC during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
Observed saffron broth which was held past its 7-day expiration. Refrigerated, ready-to-eat, TCS foods past their 7-day expiration shall be discarded to prevent the consumption of food potentially contaminated with bacteria as Listeria. The saffron broth was discarded during the inspection. CDC Risk Factor 4 – Unsafe Source.

Nov 28, 2011

PIC - Jeff or Preston
The complaint was discussed with the PIC. The facility was thoroughly inspected. Observed cockroaches throughout the facility and observed inoperable plumbing fixtures. There were not rates observed on the exterior of the building. The facility was ordered to immediately repair all plumbing fixtures that were not maintained in good repair. The facility was given 1-week to minimize the presence of cockroaches in the facility.

Nov 29, 2011

PIC - Jeff/Chris/Preston
- All plumbing fixtures in disrepair have been repaired.
- A follow-up inspection will be conducted on or after 12/5/2011 to verify compliance with violations listed on the 11/28/2011 inspection.
- The cleanliness of the facility has drastically improved since the last inspection.
- The presence of cockroaches has decreased since the last inspection, however pest activity was observed.

Nov 29, 2011

CONSULT WITH SCOTT

Dec 5, 2011

PIC - Chris
- Repeat critical violations were observed during the inspection.
- The facilities inspection history will be discussed with supervision to see if enforcement action is necessary.

Dec 21, 2011

PIC - Jeff/Chris
- The inspection was conducted with Rob Acquista
- The inspection was discussed with the person-in-charge.
- Critical violations were observed during the monitoring inspection.

Dec 28, 2011

inspection with Scott Whittaker

Dec 28, 2011

PIC - Jeff & Chris
- The cleanliness of the facility has improved.
- The presence of cockroaches in the facility has decreased.
- The inspection was discussed with the person-in-charge.
- A green "INSPECTED" sign was posted.

Jan 23, 2012

PIC - Chris/Ben
- The inspection report was discussed with the person-in-charge during the inspection.
- No repeat critical violations observed.
- Minimal pest activity observed in the facility.

Feb 9, 2012

PIC - Mike/Chris
- All critical violations observed were corrected during the inspection.
- Observed no pest activity during the inspection.

May 29, 2012

Standard inspection completed.
Only evidence of roaches were in the basement next to the grease trap.
Follow up inspection will be completed.
No evidence of facility spraying for roaches exept for treatments provided bi week;ly by a licensed pest control operator.

May 29, 2012

PIC - Mike
Updated green sign.

May 29, 2012

VII TIME IN LIEU
Observed blanched fries that per agreement on pre hearing were going to be kept under time in lieu of temperature were not being documented
XI PROTECTION FROM CONTAMINATION
Observed the can opener, ice machine and fry cutter were dirty.

May 29, 2012

inspection with Jennifer Panian

Jun 5, 2012

CONSULT WITH CAL COLLINS AND MIKE THIEL

Jun 18, 2012

PIC JEFF
OBSERVED ALL CRITICAL VIOLATIONS HAVE BEEN CORRECTED

Oct 9, 2012

REVIEWED REPORT WITH JEFF, PIC.
UPDATED GREEN PLACARD.

Oct 9, 2012

Discussed
Provided information
I. Employee Health (-) DISCUSSED-EMPLOYEE HEALTH POLICY IS NOT IMPLEMENTED.
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HAND WASH STATIONS SUPPLIED. NO BARE HAND CONTACT WITH RTE FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) CHEF IS TRAINED IN SAFETY .FOOD
V. Thawing (+) FOOD THAWED IN ACCORDANCE WITH THE OAC.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) FOODS COOLED VIA ICE WANDS/BATH. FOODS STORED AND HELD AT PROPER TEMPERATURES.
VIII. Date Marking/Time as a Public Health Control (+) FOOD IS DATE MARKED DURING STORAGE.
IX. Consumer Advisory (+) POSTED ON THE MENUS AS REQUIRED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) DISCUSSED- FOOD CONTACT EQUIPMENT DIRTY WITH MOLD DEBRIS.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

Oct 19, 2012

ABATED PREVIOUS VIOLATIONS. CHECKED PREVIOUS VIOLATIONS WITH MIKE, PIC AND CLOSED IN ENVISION.
REVIEWED REPORT WITH MIKE, CHEF/PIC.

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