FORT RAPIDS RESORT, 4560 Hilton Corporate Dr, Columbus, OH 43232 - Restaurant inspection findings and violations

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Business Info

Restaurant: FORT RAPIDS RESORT
Address: 4560 Hilton Corporate Dr, Columbus, OH 43232
Total inspections: 21
Last inspection: Oct 12, 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. Inspection Preoperation Mar 17, 2011 100
  • A refrigerated, time/temperature controlled for safety (TCS), ready-to-eat food did not retain the date-marking of the earliest prepared ingredient.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The physical facilities were not maintained in good repair.
  • There is no covered receptacle in women's restroom.
  • Ware washing machine was not equipped with a temperature measuring device.
Standard Inspection Mar 29, 2011 86
No violation noted during this evaluation. Critical Control Point Mar 29, 2011 100
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Complaint Inspection Jun 8, 2011 95
  • Equipment and/or components were not maintained in good working order.
  • The operator is not using an effective method for cooling.
  • 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 Jun 8, 2011 84
No violation noted during this evaluation. Followup Inspection Jun 20, 2011 100
No violation noted during this evaluation. Complaint Inspection Aug 5, 2011 100
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • 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.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The physical facilities are not cleaned as often as necessary.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • 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 Nov 10, 2011 66
No violation noted during this evaluation. Critical Control Point Nov 10, 2011 100
  • In-use utensils are improperly stored.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Followup Inspection Dec 9, 2011 92
No violation noted during this evaluation. - Dec 20, 2011 100
  • Pesticide was applied by a person who is not a Certified Applicator.
  • The can opener blade was dull and creating metal fragments
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Followup Inspection Dec 29, 2011 87
No violation noted during this evaluation. - Dec 29, 2011 100
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Followup Inspection Jan 20, 2012 93
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
Followup Inspection Feb 23, 2012 98
  • A quaternary ammonium sanitizing solution was being used improperly
  • In-use utensils are improperly stored.
  • Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
Standard Inspection Mar 30, 2012 93
No violation noted during this evaluation. Critical Control Point Mar 30, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • 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 items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • The physical facilities are not cleaned as often as necessary.
  • The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
  • Time/temperature controlled for safety food was improperly thawed.
  • 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 Sep 7, 2012 74
No violation noted during this evaluation. Critical Control Point Sep 7, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Followup Inspection Sep 28, 2012 94
No violation noted during this evaluation. Followup Inspection Oct 12, 2012 100

Violation descriptions and comments

Mar 17, 2011

Change of owner. Completed profiles,applications and checklist for fort Rapids Resort, DB's Sidewinder Cafe and Fort Rapids Trading Post. Received 1504.00 (ck. #1139) for 2 FSO and 1 RFE license.

Mar 29, 2011

PIC=JOHN
UPDATE GREEN PLACARD

Mar 29, 2011

PIC=JOHN
UPDATE GREEN PLACARD
PERSON IN CHARGE:
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
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
HANDWASHING, 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
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe 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
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

Jun 8, 2011

Complaint. Roaches in food
talked to manager and did find Roaches co 0028523

Jun 8, 2011

pic Jon
updated green sign

Jun 20, 2011

all Violations have been abated

Aug 5, 2011

complaint Co n 29088 Rat in dining Room
talked to manager they had a possum
N CFA

Nov 10, 2011

PIC- John
Updated green sign
Inspection conducted with Debbie Allen

Nov 10, 2011

III. Handwashing, prevention of contamination from hands.
Observed employees washings hands
IV. Person in charge.
Demonstrated knowledge of of food protection and safety questions regarding the operation.
VIII. Date marking
Ready to eat foods were not date marked in the coolers. Ensure to date mark consistently.
IX. Consumer Advisory
Menu does document the food allergens.

Dec 9, 2011

PIC- JON
Inspected conducted with Meredith Lawler

Dec 20, 2011

delivered yellow sign and pre hearing letter

Dec 29, 2011

PIC- Cheryl and Jon
The yellow sign has been removed and the green sign is now back up in the facility. Monitoring in the kitchen will continue for the next few months with multiple follow-up inspections.
Inspection conducted with Mike Thiel
:

Dec 29, 2011

inspection with Kyle McCloud

Jan 20, 2012

PIC- Cheryl
Facility has been under enforcement for the pest problem in the kitchen and has made a significant amount of progress in getting rid of the problem. The facility has been working very well with Orkin to get rid of the roach problem by keeping a pest log book. Only saw one live roach in DB's Cafe and did not see any in the large kitchen. Monitoring will still continue for the facility.

Feb 23, 2012

PIC- Jon
Facility has been under monitoring due the presence of roaches in the kitchen. Facility has been working with Orkin to get rid of the problem and it has worked very well. No live roaches were seen during the time of inspection. There were only a few dead roaches under the dish washing machine and none were seen else where. Orkin still continues to come once a week to treat for the roaches and will do so until the problem is gone.
No critical violations noted at time of inspection.
No further action is required.

Mar 30, 2012

PIC- John and Cheryl
Critical violations noted and corrected at time of inspection.
No further action is required.

Mar 30, 2012

PIC- John and Cheryl
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (-) Observed in-use utensils were being stored in sanitizer buckets. Corrected at time of inspection.
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.
Consumer Advisory (+) Printed on menu.

Sep 7, 2012

PIC Bill Haren
Updated green sign
Facility does treat for cockroaches and on the last orkin report cockroaches were found and treated however no cockroaches were seen during this inspection.

Sep 7, 2012

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 (-) Thawing chicken and ribs in three comp sink without running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Several cooler throughout facility were not holding foods at 41F or below. Food was discarded during inspection.
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.
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

Sep 28, 2012

PIC John
Updated green sign

Oct 12, 2012

PIC John
All critical violations corrected
No new violations noted

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