EL ACAPULCO, 7475 Vantage Dr, Columbus, OH 43235 - Restaurant inspection findings and violations

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Business Info

Restaurant: EL ACAPULCO
Address: 7475 Vantage Dr, Columbus, OH 43235
Total inspections: 25
Last inspection: Oct 3, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • 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-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Miscellaneous sources of contamination observed.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • 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.
  • Personal care items are not stored in a designated employee storage area.
  • 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 floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). [multiple violations]
  • The physical facilities were not maintained in good repair.
  • There is no covered receptacle in women's restroom.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Working containers of food are not properly labeled.
Standard Inspection Mar 16, 2010 58
No violation noted during this evaluation. Critical Control Point Mar 16, 2010 100
No violation noted during this evaluation. Followup Inspection Apr 29, 2010 100
  • Cleaning of waste receptacles and handling units is not done frequenly enough.
  • Equipment components were not intact, tight or properly adjusted.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is contacting an unclean surface.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Miscellaneous sources of contamination observed.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • 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 person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The physical facilities are not cleaned as often as necessary.
  • There was no properly trained person in charge designated.
  • This food facility does not have the required number of conveniently located handwashing sinks.
  • 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 Sep 20, 2010 49
No violation noted during this evaluation. Critical Control Point Sep 20, 2010 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment components were not intact, tight or properly adjusted.
  • Fixed equipment was not properly installed.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • Handwashing sink is not located to allow convenient use by employees.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • 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. [multiple violations]
  • Observed unacceptable employee beverage containers.
  • 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.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Single-service articles or single-use articles were reused.
  • The operator is not using an effective method for cooling.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities were not maintained in good repair.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Oct 6, 2010 42
No violation noted during this evaluation. - Oct 14, 2010 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • A handwashing sign was not posted at all handwashing sinks.
  • Cooked, cooled time / temperature controlled for safety food was not heated to 165°F.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The operator is not using an effective method for cooling.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • The windows or doors were not protected against the entry of insects and rodents.
  • 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 Oct 25, 2010 65
  • Equipment components were not intact, tight or properly adjusted.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • 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 physical facilities were not maintained in good repair.
  • 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
Followup Inspection Nov 8, 2010 77
No violation noted during this evaluation. - Dec 2, 2010 100
No violation noted during this evaluation. Followup Inspection Dec 6, 2010 100
No violation noted during this evaluation. - Dec 16, 2010 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Followup Inspection Dec 23, 2010 98
No violation noted during this evaluation. Standard Inspection Jan 27, 2011 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Working containers of poisonous or toxic materials are not labeled.
Inspection Other Feb 22, 2011 93
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Food-contact surfaces were dirty.
Standard Inspection Mar 30, 2011 90
No violation noted during this evaluation. Critical Control Point Mar 30, 2011 100
No violation noted during this evaluation. - Mar 30, 2011 100
No violation noted during this evaluation. Followup Inspection Apr 15, 2011 100
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Standard Inspection Sep 8, 2011 98
No violation noted during this evaluation. Critical Control Point Sep 8, 2011 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Apr 11, 2012 93
No violation noted during this evaluation. Critical Control Point Apr 11, 2012 100
No violation noted during this evaluation. Standard Inspection Oct 3, 2012 100
No violation noted during this evaluation. Critical Control Point Oct 3, 2012 100

Violation descriptions and comments

Mar 16, 2010

Observed equipments gasket, doors and handles in good condition
Observed license and verified ownership- yes
Inspection of Air Gaps- yes
Inspection of hand sinks and signage- yes
Identified mop sink- yes
Verified Date marking- yes
Verified Commercial equipment- yes
Verified if Facility has a pest management in place- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Looked at Menu and verified if a consumer advisory was necessary- yes
Updated green sign

Mar 16, 2010

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves.
IV: Observed the person in charge was fairly knowledgeable of food safety ad code compliance based on his responses to food safety questions.
VI: Observed food being thawed under refrigeration.
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were not properly date marked.**(Please refer to Standard Inspection Report for violation and corrective text)**
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.
XII: Chemicals were separated from food and food equipment.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

Apr 29, 2010

Follow up inspection
All critical violation have been corrected
No new violations were cited.

Sep 20, 2010

PIC: Le Banderas
Changed date On placard.

Sep 20, 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 (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Oct 14, 2010

Pre-Hearing Folder and Delivery of Yellow Sign.

Oct 25, 2010

PIC Jose. Critical violations were observed on post pre-hearing inspection to include repeat violations. Yellow sign updated. Inspection with Rob Acquista.

Nov 8, 2010

Note: Use tongs when removing food from fryer.
PIC Leo. Updated Yellow Sign.

Dec 2, 2010

Delivered HO Recommendation.

Dec 6, 2010

PIC Jose. Update yellow sign. No violations at the time of inspection. All critical violations were correct at the time of re-inspection.

Dec 16, 2010

Delivered BOH letter.

Dec 23, 2010

PIC Gilberto. Updated white sign.

Jan 27, 2011

No violations. Updated Green Sign. PIC Jose.

Feb 22, 2011

PIC Gilberto. Updated white sign.

Mar 30, 2011

PIC Gilberto. Updated White sign.

Mar 30, 2011

Discussed
Provided information
I. Employees are sent home if sick.
IV. Person in Charge/Demonstration of Knowledge has increase greatly and he will be attending Serv Safe.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding cooling still being done properly. Logs are kept.
IX. Consumer Advisory present.

Mar 30, 2011

gilbertogarcia1972@att.net

Apr 15, 2011

PIC Jose. Air gapped ice bin observed. Removed white sign and posted green sign.

Sep 8, 2011

Person in charge- Gilberto. Updated green sign.

Sep 8, 2011

I. Employee Health
Discussed with manager symptoms when employees are restricted from working in the kitchen. Reviewed symptoms with managers. Discussed policy for employee health.
II. Personnel Cleanliness
Observed employees in clean uniforms and employees all appeared to be in good health.
III. Hand washing, Prevention of Contamination
Observed all hand washing sinks properly supplied.
IV. Person in Charge/Demonstration of Knowledge
Person in charge is Serv Safe certified.
V. Food From An Approved Source
Ole, Sysco, GFS, San Phillipo
VI. Thawing
Thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot/Cold Holding
Foods are being held at the proper temperatures. Discussed with manager the cooling process.
VIII. Date Marking
Observed proper date marking.
XV. Temperature Measuring Devices
Observed manager calibrate thermometers.

Apr 11, 2012

Green sign updated.

Apr 11, 2012

I. Employee Health (+) Acceptable
II. Personal Cleanliness (+) Acceptable
III. Handwashing (+) Stocked and used.
IV. PIC Knowledge (+) Servsafe
V. Thawing (+) In cooler
VI. Date Marking (+)
VII. Protection from contamination (+)
VIII. Chemical (+) Stored correctly and labeled.
XV. Temperature Measuring Devices. (+) Present and Calibrated.

Oct 3, 2012

No violations at time of inspection.PIC Jose Banderas. Green sign updated.

Oct 3, 2012

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
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) On menu
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental

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