EXPRESS CAFE #1, 1 Limited Pkwy, Columbus, OH 43230 - Restaurant inspection findings and violations



Business Info

Restaurant: EXPRESS CAFE #1
Address: 1 Limited Pkwy, Columbus, OH 43230
Total inspections: 14
Last inspection: Aug 28, 2012
Score
(the higher the better)

90

Restaurant representatives - add corrected or new information about EXPRESS CAFE #1, 1 Limited Pkwy, Columbus, OH 43230 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • A handwashing sign was not posted at all handwashing sinks.
  • The physical facilities were not maintained in good repair.
Standard Inspection Jul 27, 2010 98
No violation noted during this evaluation. Critical Control Point Jul 27, 2010 100
  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Jan 31, 2011 96
No violation noted during this evaluation. Critical Control Point Jan 31, 2011 100
  • Plumbing system is not maintained in good repair.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Jul 28, 2011 92
No violation noted during this evaluation. Critical Control Point Jul 28, 2011 100
No violation noted during this evaluation. Inspection Preoperation Sep 14, 2011 100
  • Food-contact surfaces were dirty.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Inspection 30 day Sep 30, 2011 90
No violation noted during this evaluation. Followup Inspection Oct 12, 2011 100
  • Access to handwashing sink is blocked.
  • 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 Jan 9, 2012 89
No violation noted during this evaluation. Critical Control Point Jan 9, 2012 100
No violation noted during this evaluation. Followup Inspection Jan 25, 2012 100
  • 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)..
Standard Inspection Aug 28, 2012 90
No violation noted during this evaluation. Critical Control Point Aug 28, 2012 100

Violation descriptions and comments

Jul 27, 2010

PIC: Doug
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- 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- yes
Updated green sign.

Jul 27, 2010

I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.

Jan 31, 2011

PIC: Josh

Jan 31, 2011

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

Jul 28, 2011

PIC: Doug Brown

Jul 28, 2011

Discussed
Provided information
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 (+) - if applicable
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

Sep 14, 2011

REMODELED THE SERVING AREA NOT THE KITCHEN.
SALAD BAR WILL BE INSTALLED IN A FEW WEEKS OPENING WITHOUT IT.
WITHIN 14 DAYS NEED TO FIX THE AIR GAP ON THE POP MACHINE AND SEAL THE HANDSINKS. SOUP AREA OF THE CAFETERIA NEEDS TO HAVE A SNEEZE GUARD INSTALLED BEFORE THAT SECTION OPENS.

Sep 30, 2011

PIC Doug
Issued Green Sign

Oct 12, 2011

All critical violations corrected at time of follow-up inspection. NCFA
-Salad bar now holding at 41F
-Ice machine clean and mold free

Jan 9, 2012

PIC Doug
Updated green sign

Jan 9, 2012

Discussed
Provided information
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 (-)
Observed coffee creamers being left out at room temperature. These creamers stated to keep refrigerated. All TCS foods must be kept at or below 41F or at or above 135F to inhibit harmful pathogen growth.
CDC Risk Factor: Improper Holding Temperature
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods

Jan 25, 2012

All violations corrected at time of inspection

Aug 28, 2012

Update sign

Aug 28, 2012

Do temp checks on foods on serving line.

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