A cross-connection has been created by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality.
Food employee was touching ready-to-eat food with bare hands.
Improper use of a restricted use pesticide
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The licensee either denied entry or refused to provide requested documents to the licensor as required.
The operator did not have a food thermometer readily accessible.
There is no covered receptacle in women's restroom.
There is no test kit available for measuring the concentration of the sanitizer.
Toilet room doors are not being kept closed during normal business times.
Unsafe food was not discarded or properly reconditioned
Working containers of poisonous or toxic materials are not labeled.
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.
A cross-connection has been created by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality.
Ice is being used for food after being used as a coolant.
Improper use of a restricted use pesticide
Material characteristics of utensils and or food contact surfaces do not meet standards.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
The operator did not have a food thermometer readily accessible.
There is no test kit available for measuring the concentration of the sanitizer.
Toilet room doors are not being kept closed during normal business times.
PERSON IN CHARGE: MICHELLE ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - FACILITY TO CORRECT / ADDRESS VIOLATIONS BY NEXT STANDARD INSPECTION. - STORAGE, BAR: MILK, 40 F - COLD HOLD, PREP TOP: SLICED TOMATOES, 41 F - FACILITY SHALL FAX COPY OF CURRENT LICENSE TO CPH, C. ZUBOVICH, 645-7155
PERSON IN CHARGE: NEBBIE, OWNER ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - STORAGE, 7UP COOLER: SOUR CREAM, 38 F - COLD HOLD, PREP TOP: SLICED TOMATOES, 43 F; CHEESE SLICES, 43 F - STORAGE, PREP REACH IN COOLER: HAM, 38 F - OBSERVED PROPER 200 PPM QUAT SANITIZER AT BAR THREE COMPARTMENT SINK. FACILITY PROVIDES CORRECT QUAT TEST KIT.
PERSON IN CHARGE: COBURN ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - STORAGE, REACH IN COOLER: SALAD DRESSINGS, 36 F; SUB SANDWICHES, 43 F - COLD HOLD, PREP TOP: SLICED TOMATOES, 42 F; CHEESE SLICES, 42 F - OBSERVED HANDSINKS PROPERLY SUPPLIED WITH SOAP, SINGLE-USE PAPER TOWELS, AND HOT WATER. - OBSERVED 200 PPM QUAT SANITIZER AT BAR THREE COMPARTMENT SINK. - FACILITY TO ADDRESS VIOLATIONS ON THIS STANDARD INSPECTION REPORT BEFORE NEXT STANDARD INSPECTION.
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