ENA'S CARIBBEAN KITCHEN, 2444 Cleveland Av, Columbus, OH 43211 - Restaurant inspection findings and violations



Business Info

Restaurant: ENA'S CARIBBEAN KITCHEN
Address: 2444 Cleveland Av, Columbus, OH 43211
Total inspections: 14
Last inspection: Jul 13, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. - Mar 5, 2010 100
  • Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • 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.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
Standard Inspection May 18, 2010 95
No violation noted during this evaluation. Critical Control Point May 18, 2010 100
  • Clean equipment and utensils were not properly stored.
  • 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.
  • Non-food contact surfaces are dirty.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The light intensity was not at least 20 foot candles (215 lux).
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Dec 18, 2010 89
No violation noted during this evaluation. Critical Control Point Dec 18, 2010 100
No violation noted during this evaluation. - Dec 18, 2010 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Non-food contact surfaces are dirty.
  • The operator is not using an effective method for cooling.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • 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
Standard Inspection Apr 1, 2011 73
No violation noted during this evaluation. Critical Control Point Apr 1, 2011 100
No violation noted during this evaluation. - Apr 1, 2011 100
No violation noted during this evaluation. Followup Inspection Apr 27, 2011 100
  • Equipment and/or components were not maintained in good working order.
Standard Inspection Sep 15, 2011 99
No violation noted during this evaluation. Critical Control Point Sep 15, 2011 100
No violation noted during this evaluation. Standard Inspection Jul 13, 2012 100
No violation noted during this evaluation. Critical Control Point Jul 13, 2012 100

Violation descriptions and comments

Mar 5, 2010

On site consultation...
Facility manager Marlon took a picture of air gap...
Needed a picture to provide Dominc Restaurant with clarification regarding the air gap issue.

May 18, 2010

Observed all opened/ prepared foods date marked.
No cross contamination observed at time of inspection.
PIC explained that foods are cooled by being placed into smaller pans, placed into freezer and then into cooler.
PIC: Vinell H.
Changed date on placard.

May 18, 2010

II. Personnel Cleanliness (+)
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
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 question regarding the operation
V. Thawing (+)
Foods are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F

VIII. Date Marking/Time as a Public Health Control (+)
Ready to eat potentially hazardous foods are date

Dec 18, 2010

PIC @ time of inspection was Marlon Hayles .
Green sign was updated and posted.

Dec 18, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) see standard inspection report.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (-) See standard inspection report.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XV. Temperature Measuring Devices (+)

Dec 18, 2010

Consulted with employee regarding future menu change.

Apr 1, 2011

PIC Vinell. Green sign updated. Inspection completed with Mike Thiel.

Apr 1, 2011

training Merideth Lawyer

Apr 27, 2011

All violations from previous inspection corrected. Facility is using cooling log to monitor cooling. PIC Vinell

Sep 15, 2011

PIC Green sign updated.

Sep 15, 2011

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Jul 13, 2012

Pic Ena updated green Sign no violation

Jul 13, 2012

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 (+)yes
V. Thawing (+reach in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp above 134 and below 42 reheat Soup to 165
VIII. Date Marking/Time as a Public Health Control (+)food date marked
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered
XII. Chemical (+)labeled I stored properly
XIV. Transporting Food off Premise (+)yes-supp lies hot boxes
XV. Temperature Measuring Devices (+)provided

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