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Business Info

Restaurant: EL VAQUERO
Address: 3230 Olentangy River Rd, Columbus, OH 43202
Total inspections: 17
Last inspection: Oct 11, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PIC Letty
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Hand washing and gloves good.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Cold holding above 41 degrees/ Must keep below 41 or use time.
VIII. Date Marking/Time as a Public Health Control (+) Very good
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Scoop storage /uncovered food.
XII. Chemical (-) Need to check dishwasher more frequently
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC Cheto
Updated Green Sign
Open critical violations have been corrected
Note: Food that was holding at 46 degrees last inspection was now holding at proper temperature. (tomatoes, cheese, sour cream) Cook stated that food is used within 2 hours and if not it is discarded.

Spoke with both persons in charge. Cheto & Letty. Discussed the importance of hand washing, food temperatures, cross-contamination and employee illness. PIC stated they have not had any employee illnesses in a long time.

PIC Efrain
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Need hand washing signs
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) cold below 41, hot above 135
VIII. Date Marking/Time as a Public Health Control (+) Great job!
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean non-food contact surfaces more frequently
XII. Chemical (+)
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)

PIC Efrain
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed hand washing sinks missing hand washing signs, soap and paper towels. Must ensure all hand washing sinks are properly labeled and fully stocked with soap and paper towels to allow proper hand washing.
V. Thawing
Observed frozen foods being properly thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed cold foods in prep top units in the kitchen holding above 41 degrees F. (Tomatoes, sour cream, cheese, spinach and crab meat holding between 47-50 degrees F) Must ensure all cold TTCS foods are maintained at 41 degrees or below to prevent the growth of harmful bacteria. Food was discarded at time of inspection. Must take temperatures frequently to ensure food safety.
VIII. Date Marking/Time as a Public Health Control
Observed foods in walk-in cooler properly date marked. Use FIFO method to ensure the oldest products are used first. Make sure cooked/ prepared foods are not held for more than 7 days.
XI. Protection from contamination
Observed soda gun nozzles and ice scoop containers not cleaned frequently enough. Must clean food and non-food contact surfaces more frequently to prevent contamination. Equipment was cleaned at time of inspection.

Foods on all the prep top lines were holding around 43 degrees F. Make sure all cold TTCS foods are maintained at 41 degrees F or below. Take internal temperatures frequently!
PIC Efrain
Updated Green Sign

All open violations have been corrected.
-Make sure to keep all scoop handles out of the ice. Store ice scoops in clean containers.
PIC Efrain
Updated Green Sign

PIC Letty
Updated Green Sign
Notes:
-Observed flooring in new bar area and in part of the kitchen not smooth and easily cleanable. PIC stated they are in the process of finishing the flooring.
- Make sure to change out the water in the dish machine frequently. In the morning start with fresh water, run a few cycles and then test with test strips to ensure proper sanitizer concentration.
.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed bar hand washing sink did not provide any paper towels. Must ensure all hand washing sinks are always fully stocked with soap and paper towels and labeled with a hand washing sign. A sign and paper towels were provided at time of inspection.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions.
V. Thawing
Frozen foods are properly thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold TTCS foods are held at or below 41 degrees F. Hot TTCS foods were maintained above 135 degrees F.
XI. Protection from contamination
Observed inside of ice machine not cleaned throughly enough. PIC stated the machine in fully cleaned once a week. Equipment was cleaned at time of inspection. PIC will ensure employees are cleaning all food contact surfaces more throughly.
XII. Chemical
Observed sanitizer concentration in both kitchen and at bar is not being checked frequently enough. Water was changed out at kitchen dish machine to make the sanitizer measure between 50-100ppm. PIC called for maintenance on bar dish machine. Maintenance will be out today to fix unit. Dish machine will not be used

PIC- Letty
Updated green inspection sign.

I. Employee Health
Management is aware and has 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 do 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 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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
Always keep hand wash sinks supplied
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 questions regarding the operation
V. Thawing
Foods are 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

Updated Green Sign
The report was reviewed with the Person In Charge- Efrain

I. Employee Health
Manaement is aware and has policy regarding handling employee health situations.
III. Preventing Contamination by Hands
Hand washing facilities are conveniently located and are accessible. Please always keep supplied.
IV. Demonstation Of Knowledge
Person In Charge demonstrates knowledge in responding to food safety questions regarding the operation.
VI. Time/ Temperature controlled for Safety Foods
Hot foods are held at or above 135 degrees.
Cold foods are held at or below 41 degrees.
X. Chemical
Toxic materials are properly identified, stored, and used.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants