FIESTA MARIACHI, 1560 Georgesville Sq, Columbus, OH 43228 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | Oct 21, 2010 | 78 |
| No violation noted during this evaluation. | Critical Control Point | Oct 21, 2010 | 100 |
|
Followup Inspection | Nov 5, 2010 | 95 |
|
Standard Inspection | Dec 27, 2010 | 95 |
| No violation noted during this evaluation. | Critical Control Point | Dec 27, 2010 | 100 |
|
Standard Inspection | Apr 13, 2011 | 79 |
| No violation noted during this evaluation. | Critical Control Point | Apr 13, 2011 | 100 |
|
Followup Inspection | May 3, 2011 | 53 |
| No violation noted during this evaluation. | - | May 6, 2011 | 100 |
|
Followup Inspection | May 18, 2011 | 99 |
|
Standard Inspection | Jul 19, 2011 | 70 |
| No violation noted during this evaluation. | Followup Inspection | Aug 5, 2011 | 100 |
|
Standard Inspection | Dec 29, 2011 | 89 |
| No violation noted during this evaluation. | Critical Control Point | Dec 29, 2011 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Jan 12, 2012 | 100 |
|
Standard Inspection | May 14, 2012 | 81 |
| No violation noted during this evaluation. | Critical Control Point | May 14, 2012 | 100 |
|
Standard Inspection | Nov 9, 2012 | 98 |
| No violation noted during this evaluation. | Critical Control Point | Nov 9, 2012 | 100 |
Violation descriptions and comments
Oct 21, 2010PIC Alex
Green sign issued, old sign lost
Re-inspection required
Discussed
Provided information
I. Employee Health (+) Haz 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 (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) cooling procedures not proper
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) cleaning violations, see standard report
XII. Chemical (-) no test strips, and no sanitizer in wiping cloth buckets
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Maricela
Green sign updated
Discussed
Provided information
I. Employee Health (+) Haz 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F
-items cooled in shallow metal pans in walk in cooler after sitting out at room temperature for 20 minutes
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly
PIC Maricela
Follow up inspection required
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
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
Observed facility is not cooling foods properly,
PIC Maricela
Repeat critical violations from previous inspection
enforcement packet and yellow sign delivery.
May 18, 2011PIC Maricela
Yellow sign removed and green sign replaced
All critical items from previous inspections have been corrected
Note: Ensure items are placed in ice baths immediately after cooking for proper cooling. PIC Maricela.
Aug 5, 2011No violations at time of inspection. All previous violations corrected. PIC Alex.
Dec 29, 2011CONSULTED WITH EDWARDO IBARRA CORONA AND ISAMAR.
DISCUSSED THE MENUS, FOOD SAFETY ISSUES
GREEN SIGN WAS UPDATED.
HAS CORRECTED PREVIOUS VIOLATIONS.
Elements of the Critical Control Point Inspection
Discussed menus,food recalls, food safety issues with the pic
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
V. Thawing (+)
Foods shall be 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
CONSULTED WITH ALEX PAREDES.
DISCUSSED FOOD SAFETY ISSUES.
ALL VIOLATIONS FROM LAST INSPECTION HAS BEEN CORRECTED.
Pic Alex and MariCela
final Rinse -50 PPM updated green sign
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 (+) Level 1
V. Thawing (+)walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)all temp Above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+)Ok all dated
IX. Consumer Advisory (+)NH
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered except spices
XII. Chemical (+)spray bottles Were not labeled but were corrected whilehere
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)
Pic Gregory updated green sign
Nov 9, 2012Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)frequent
IV. Person in Charge/Demonstration of Knowledge (+)level \
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling cools with ice , Hot and Cold Holding (+)All terry Above 134 and bellow 42
VIII. Date Marking/when needed
IX.
XI. Protection from contamination (+)pills Removal from food area
XII. Chemical (+)labeled stored properly
XIV.
XV. Temperature Measuring Devices (+)thermometer provided
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