EIGHT-BALL SPORTS BAR & BILLIARDS, 4683 Morse Center Dr, Columbus, OH 43229 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Equipment components were not intact, tight or properly adjusted. Filters or other grease extracting equipment were not designed to be cleaned or replaced. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. 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. Non-food contact surfaces are dirty. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. The physical facilities were not maintained in good repair. There are unnecessary or nonfunctional items and /or litter on the premises.	Standard Inspection	May 14, 2010	80
No violation noted during this evaluation.	Critical Control Point	May 14, 2010	100
No violation noted during this evaluation.	Followup Inspection	Jul 6, 2010	100
Clean linens were not free from food residues and other soiling matter. Equipment components were not intact, tight or properly adjusted. Food-contact surfaces were dirty. Handwashing sink is being used for purposes other than handwashing. Miscellaneous sources of contamination observed. Non-food contact surfaces are dirty. There are unnecessary or nonfunctional items and /or litter on the premises.	Standard Inspection	Sep 23, 2010	89
No violation noted during this evaluation.	Critical Control Point	Sep 23, 2010	100
No violation noted during this evaluation.	Followup Inspection	Oct 7, 2010	100
No violation noted during this evaluation.	Inspection Other	Dec 18, 2010	100
No violation noted during this evaluation.	Inspection Other	Dec 21, 2010	100
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Non-food contact surfaces are dirty. The can opener blade was dull and creating metal fragments	Standard Inspection	May 2, 2011	97
No violation noted during this evaluation.	Critical Control Point	May 2, 2011	100
Food items are not protected from contamination during storage. Food-contact surfaces were dirty. Handwashing sink is being used for purposes other than handwashing. Multiuse food-contact surfaces were not accessible for cleaning and inspection without disassembly or by disassembly with common hand tools. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Sep 16, 2011	86
No violation noted during this evaluation.	Critical Control Point	Sep 16, 2011	100
No violation noted during this evaluation.	Inspection Other	Dec 5, 2011	100
Equipment and/or components were not maintained in good working order. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. 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. Observed unacceptable employee beverage containers. The wash, rinse or sanitizing solution was not clean. Time/temperature controlled for safety food was improperly thawed. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Jul 17, 2012	85
No violation noted during this evaluation.	Critical Control Point	Jul 17, 2012	100
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. Sanitizer concentration is not being monitored. Single-service articles or single-use articles were reused. The operator is not using an effective method for cooling. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Nov 12, 2012	87
No violation noted during this evaluation.	Critical Control Point	Nov 12, 2012	100
No violation noted during this evaluation.	-	Nov 27, 2012	100

Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND 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 De Juan Smith at time of inspection.

Elements of the Critical Control Point Inspection
Discussed
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 process Cooking, Reheating, Cooling, Hot and

The person in charge at time of inspection was Tim Green
Green sign was updated and posted.

PIC AT INSPECTION WAS TIM GREEN
Elements of the Critical Control Point Inspection
Discussed
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

Request for arcade permit inspection for renewal of License.
Imputed, approved.
The inspections for 2010 have been completed.
Arcade form was completed.

Request for pool hall/ billard permit inspection for renewal of License.
Inspected and approved.
Pool hall/ bollard form wore completed.

Consulted with Candy Kirkpatrick, Tim Green, and Sheila Nichols .
Discusses Menus, food allergens and food safety workshop.
Green sign was updated and posted.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements; Consulted with Sheila Nichols, Tim green.
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
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 process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)

CONSULTED WITH DEJUAN SMITH AND CANDICE KIRK PATRICK AT TIME OF INSPECTION.DISCUSSED MENUS MAJOR FOOD ALLERGENS.OUTSIDE STORAGE AREA AND RESTROOM WERE INSPECTED, OKAY. LICENSE WAS POSTED ON THE WALL
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
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 (+) Pic answered the corrected way to date mark.
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 process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)

REQUEST TO SIGN THE POOL AND BILLARD HALL RENEWAL SHEET.THE FOOD INSPECTIONS FOR 2011 HAS BEEN COMPLETED. THE POOL AND BILLARD AREAS APPEARS CLEAN AT INSPECTION. THE PUBLIC REST ROOM WAS OKAY.

PERSON IN CHARGE: DEJUAN, KITCHEN MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: DEJUAN, KITCHEN MANAGER
II. PERSONNEL CLEANLINESS
OBSERVED OPEN EMPLOYEE BEVERAGE STORED AT KITCHEN PREP TOP UNIT WITH POTENTIAL FOR CONTAMINATION TO READY-TO-EAT FOOD PRODUCTS. EMPLOYEES SHALL DRINK FROM ONLY COVERED BEVERAGE CONTAINERS WITH A LID / STRAW. ABATED DURING INSPECTION BY DISCARDED BEVERAGE.
Food employees shall eat, and drink only in designated areas.
XII. CHEMICAL
OBSERVED NON-LABELED WORKING CHEMICAL SPRAY CONTAINER AT CHEMICAL STORAGE AREA. CHEMICAL SPRAY BOTTLE WAS PROPERLY LABELED AND ABATED DURING INSPECTION. ABATED.
Toxic materials shall be properly identified and stored.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Educated and discussed with bartender to wear single-use gloves while cutting fruit for beverages. Garnishments are placed on drinks using spears; and fruits are washed prior to cutting.

PERSON IN CHARGE: TIM, KITCHEN MANAGER REVIEWED REPORT WITH KITCHEN MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: TIM, KITCHEN MANAGER
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods shall be cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. OBSERVED COOKED CHICKEN WINGS COLD HOLDING AT KITCHEN REACH IN COOLER AT 90 F. WINGS WERE STORED IN LARGE PLASTIC CONTAINER WITH COVERED LID. EDUCATED AND DISCUSSED PROPER COOLING PROCESSES WITH MANAGER DURING INSPECTION. UNSAFE FOOD PRODUCT VOLUNTARILY DISCARDED DURING INSPECTION. E-MAILED COPY OF CPH "COOLING" HANDOUT. FACILITY SHALL COOL TCS PRODUCTS (I.E. CHICKEN WINGS) RAPIDLY UNCOVERED, ON SHEET TRAYS.
Observed hot foods are being held at 135 F and cold foods are shall be held at 41 F.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods

Food:
Service:
Price:
Ambience:
Cleanliness:

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Name	Address	Distance
WENDY'S #109	2126 Morse Rd, Columbus	0.01 miles
MARK PI'S EXPRESS	2130 Morse Rd, Columbus	0.02 miles
GILLIE RECREATION CENTER	4625 Morse Centre Rd, Columbus	0.04 miles
KFC #W656108	2081 Morse Rd, Columbus	0.07 miles
4 THE LUV OF CHILDREN CHILDCARE CTR	2001 Morse Rd, Columbus	0.08 miles
YE GARDEN CHINESE RESTAURANT	2057 Morse Rd, Columbus	0.08 miles
ARBY'S #130	2160 Morse Rd, Columbus	0.09 miles
GYRO EXPRESS	2070 Morse Rd, Columbus	0.09 miles
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EIGHT-BALL SPORTS BAR & BILLIARDS, 4683 Morse Center Dr, Columbus, OH 43229 - Restaurant inspection findings and violations

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Inspection findings

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EIGHT-BALL SPORTS BAR & BILLIARDS, 4683 Morse Center Dr, Columbus, OH 43229 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about EIGHT-BALL SPORTS BAR & BILLIARDS? Post them here so others can see them and respond.

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