FAME'S DINER, 400 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: FAME'S DINER
Address: 400 N High St, Columbus, OH 43215
Total inspections: 16
Last inspection: Sep 12, 2012
Score
(the higher the better)
90
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A handwashing sign was not posted at all handwashing sinks.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • 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.
  • Equipment and/or components were not maintained in good working order.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is either unsafe, adulterated or not honestly presented.
  • Food on display was not protected from contamination by consumers.
  • In-use utensils are improperly stored.
  • Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided
  • 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.
  • Observed unacceptable employee beverage containers.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • 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 light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Oct 27, 2010 48
  • Equipment components were not intact, tight or properly adjusted.
  • Food items are not protected from contamination during storage.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Followup Inspection Nov 19, 2010 96
  • Access to handwashing sink is blocked.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment is not approved by a recognized agency or authority.
  • In-use utensils are improperly stored.
  • Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
Standard Inspection Jan 25, 2011 89
  • Food is not properly labeled.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jun 15, 2011 89
No violation noted during this evaluation. Followup Inspection Jul 7, 2011 100
  • Clean equipment and utensils were not properly stored.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Containers of time / temperature controlled for safety food that are maintained at temperatures above 140 °F or below 41 °F are not cleaned when they become empty.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • 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.
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Food employee(s) are not using proper procedures when washing hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food employee(s) were not washing hands in a handwashing sink.
  • Food is not properly labeled.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • 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.
  • Plumbing system is not maintained in good repair.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • 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.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator is not properly using time as a public health control.
  • The operator is not using an effective method for cooling.
  • The operator is using time without temperature without a written procedure.
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • The physical facilities are not cleaned as often as necessary.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Sep 26, 2011 12
No violation noted during this evaluation. Complaint Inspection Sep 26, 2011 100
  • Food employee(s) are not using proper procedures when washing hands.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Handwashing sink is being used for purposes other than handwashing.
  • Miscellaneous sources of contamination observed.
  • Plumbing system is not maintained in good repair. [multiple violations]
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
  • 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 Oct 3, 2011 56
No violation noted during this evaluation. Followup Inspection Oct 13, 2011 100
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food on display was not protected from contamination by consumers.
  • Linens are being inappropriately used in contact with food.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
Inspection Other Nov 18, 2011 83
  • Linens are being inappropriately used in contact with food.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
Followup Inspection Dec 5, 2011 94
No violation noted during this evaluation. Followup Inspection Dec 16, 2011 100
  • Equipment is not approved by a recognized agency or authority.
  • Food employee(s) are not using proper procedures when washing hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is contacting an unclean surface.
  • Food is not protected from cross-contamination.
  • Non-food contact surfaces are dirty.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • The physical facilities are not cleaned as often as necessary.
  • There is not adequate equipment for cooling, heating or holding food.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Ventilation systems create a public health hazard or nuisance or unlawful discharge when vented outside.
Standard Inspection Mar 16, 2012 53
No violation noted during this evaluation. Critical Control Point Mar 16, 2012 100
No violation noted during this evaluation. Followup Inspection Apr 2, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • Working containers of food are not properly labeled.
Standard Inspection Sep 12, 2012 90

Violation descriptions and comments

Oct 27, 2010

PIC: Darshan
Updated green sign
Issued operator Food Safety training schedule.

Nov 19, 2010

PIC: Darshan
All critical items corrected @ time of inspection.

Jan 25, 2011

Pic: Santiago
updated green Sign.

Jun 15, 2011

PIC Darshan. Green sign updated.

Jul 7, 2011

No violations at time of inspection. All previous violations corrected. PIC Darshan

Sep 26, 2011

PIC - Darshan
- Updated green "INSPECTED" sign.
- Discussed inspection report with the person-in-charge.
- All critical violations shall be corrected by 10/3/2011 or this facility will be referred to supervision for an enforcement hearing.

Sep 26, 2011

PIC - Darshan
- Discussed the complaint with the person-in-charge.
- Observed multiple critical and non-critical violations that were relevant to the complaint that was investigated upon.
- A follow-up inspection will be conducted in one-week to verify compliance with orders that were written.
- Please look at the standard inspection for observations and orders.

Oct 3, 2011

PIC - Darshan
- Repeat critical and non-critical violations were noted during the inspection.
- Discussed inspection report with the person-in-charge.

Oct 13, 2011

PIC - Darshan
-All critical and non-critical violations observed during the previous inspection have been corrected.
- Update to Risk Level 4

Nov 18, 2011

PIC - Darshan
*=Critical Violation
Observed a kiln used to make naan. The kiln was recenttly installed. Will forward to Columbus Fire(building department) to ensure kiln has been properly installed.

Dec 5, 2011

PIC - Darshan
- A follow-up inspection will be conducted in 1-week to verify compliance with critical violations observed in this inspection.
- If critical violations are not corrected by the follow-up inspection this facility will be referred to supervision for enforcement action.

Dec 16, 2011

PIC - Darshan
- All violations listed on the previous inspection report have been corrected. Thank You!

Mar 16, 2012

PIC - Darshan
- Updated green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up or this facility will be referred to supervision for enforcement action.

Mar 16, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed multiple food employees that did not wash their hands before donning gloves. Observed food employees that did not change their gloves and wash their hands when their gloves are contaminated. Food employees shall wash their hands in situations that require them to do so to prevent food and equipment from becoming contaminated. Discussed hand washing with the person-in-charge.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed simosa that was held at 55 F. All TCS foods shall be held out of the temperature danger zone to prevent excessive bacterial growth and potential consumer illness. The simosa was discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
XI. Protection from contamination (-)
Observed a food employee touch raw meat and then touch cheese with the same gloves. Gloves shall only be used for one task to prevent cross-contamination. The same utensil was used between cooked foods and raw animal products. Discussed proper glove use with the person-in-charge. Discussed utensils use with the person-in-charge. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health (+)
Management is aware and has a policy regarding employee health situations

Apr 2, 2012

PIC - Darshan; All violations listed on the previous inspection report have been corrected. Thank You!

Sep 12, 2012

REVIEWED REPORT WITH DARSHAN, OWNER/PIC.
THE GREEN PLACARD WAS UPDATED.

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