EASTLAND BUFFETT, 2599 S Hamilton Rd, Columbus, OH 432324988 - Restaurant inspection findings and violations

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Business Info

Restaurant: EASTLAND BUFFETT
Address: 2599 S Hamilton Rd, Columbus, OH 43232-4988
Total inspections: 20
Last inspection: Aug 20, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Food is stored unwrapped or in uncovered containers.
  • Food on display was not protected from contamination by consumers.
  • Hand antiseptic used in place of handwashing.
  • The physical facilities are not cleaned as often as necessary.
  • Wood or wood wicker was used as a food-contact surface.
Standard Inspection May 21, 2010 95
No violation noted during this evaluation. Critical Control Point May 21, 2010 100
  • Food is stored unwrapped or in uncovered containers.
  • Working containers of food are not properly labeled.
Standard Inspection Feb 22, 2011 98
No violation noted during this evaluation. Critical Control Point Feb 22, 2011 100
  • After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
  • Sanitizer concentration is not being monitored.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Jun 7, 2011 83
No violation noted during this evaluation. Critical Control Point Jun 7, 2011 100
No violation noted during this evaluation. Complaint Inspection Jun 7, 2011 100
No violation noted during this evaluation. Followup Inspection Jun 21, 2011 100
  • 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).. [multiple violations]
Standard Inspection Sep 15, 2011 89
No violation noted during this evaluation. Critical Control Point Sep 15, 2011 100
No violation noted during this evaluation. Complaint Inspection Sep 15, 2011 100
No violation noted during this evaluation. - Sep 20, 2011 100
No violation noted during this evaluation. Followup Inspection Sep 27, 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/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The can opener blade was dull and creating metal fragments
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • 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 May 31, 2012 79
No violation noted during this evaluation. Critical Control Point May 31, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • 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 operator is using time without temperature without a written procedure.
  • 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 19, 2012 78
No violation noted during this evaluation. - Jun 20, 2012 100
No violation noted during this evaluation. Followup Inspection Jun 27, 2012 100
No violation noted during this evaluation. - Jun 27, 2012 100
No violation noted during this evaluation. Followup Inspection Aug 20, 2012 100

Violation descriptions and comments

May 21, 2010

Updated Green Placard
PIC: Carrie

May 21, 2010

I: Employee Health - Person in charge explained that no employee works if they are sick. Employee illness policy was provided
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed food employee use hand sanitizer instead of hand soap (*See standard inspection report for violation and corrective text)
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Carrie, was knowledgeable of food safety and code compliance based on her responses to food safety questions.
V: Food from an Approved Source - All foods are from an approved source (Seafood, Meat).
VI: Thawing - Discussed foods being thawed under refrigeration; under running cold water; or as part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Person in charge/Cook demonstrated and explained proper cooling techniques. All foods are reheated to temperatures well above 165 degrees F.
XI: Protection from Contamination - Raw animal products was segregated according to species. Raw animal products were separated from ready to eat

Feb 22, 2011

THE PIC WAS CAREY.
THE GREEN PLACARD WAS UPDATED.

Feb 22, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH STATIONS WERE SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+) THE MANAGER IS SERVSAFE CERTIFIED.
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT AND COLD HOLDING TEMPERATURES WERE ADEQUATE,
VIII. Date Marking/Time as a Public Health Control (N/A)
IX. Consumer Advisory (+N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) DISCUSSED LABELING WITH PIC-CORRECTED BY PIC. FOOD COVERED BY PIC ALSO.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) PROVIDED AND CONSPICUOUSLY DISPLAYED.

Jun 7, 2011

Pic Carey
updated green Sign

Jun 7, 2011

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ran Beef on work refrigerate only 46
It was discarded
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) chicken was stored above shrimp and abated while here
XII. Chemical (+) oK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Jun 7, 2011

complaint - food was not hot on buffet Bar
co 0028516
talked to Pic
at time of inspection the temperatures were above 135

Jun 21, 2011

violations have been abated

Sep 15, 2011

Pic Carey
updated green sign
final Rinse 50 ppm chlorine

Sep 15, 2011

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) Pic did not did not keep temperatures below 42
V. Thawing (+) Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) the food was Above 41° but was discard
VIII. Date Marking/Time as a Public Health Control (+) ok
IX. Consumer Advisory (+) Ok
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) Na
XV. Temperature Measuring Devices (+) Ok

Sep 15, 2011

complaint co 29543
Pee in bathroom
when came in did not have a mess at this time

Sep 20, 2011

talked to manager about refrigerator repair

Sep 27, 2011

the critical violations have been corrected

May 31, 2012

PIC Carey
Updated green sign

May 31, 2012

Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
(-) Some foods in reach in cooler and on buffet line were found to be out of temperature.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation,

Jun 19, 2012

PIC Carey
Updated green sign
Reviewed with Carey
Will drop off time log for carey tomorrow
Please do not use cooler near cook line until heath inspector says it is ok to do so.

Jun 20, 2012

delivered yellow sign and prehearing letter

Jun 27, 2012

PIC Carey Took down yellow sign Re Posted green sign
Inspected with Mike Thiel Ensure that there is more water in steam tables to keep TCS hot foods at 135F or above

Jun 27, 2012

inspection with Rachel Dekold

Aug 20, 2012

No Critical violations found. Updated green sign. PIC Carey
It is recommended that ready to eat vegetables and fruits in the walk in cooler are moved to the front of the cooler where it is warmer and raw meats and fish are moved to the back where it is cooler.
It is also recommended that prep cooler is turned down (colder) as food is right on the boarder between 43.00 and 44.00 F

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