LA FOGATA GRILL, 790 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: LA FOGATA GRILL
Address: 790 N High St, Columbus, OH 43215
Total inspections: 18
Last inspection: Dec 6, 2012
Score
(the higher the better)
94
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Observed unacceptable employee beverage containers.
  • 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.
Followup Inspection Mar 8, 2010 90
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Plumbing system is not maintained in good repair.
Standard Inspection Aug 27, 2010 89
No violation noted during this evaluation. Critical Control Point Aug 27, 2010 100
  • Food temperature measuring devices were not accurate to plus or minus one degree Celsius in the intended range of use.
  • Food-contact surfaces not cleaned when they were contaminated.
  • The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Feb 2, 2011 88
No violation noted during this evaluation. Critical Control Point Feb 2, 2011 100
No violation noted during this evaluation. Followup Inspection Feb 23, 2011 100
  • Food employee was touching ready-to-eat food with bare hands.
Standard Inspection Apr 5, 2011 95
No violation noted during this evaluation. Critical Control Point Apr 5, 2011 100
  • Food is not protected from cross-contamination.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Nov 22, 2011 94
No violation noted during this evaluation. Critical Control Point Nov 22, 2011 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination. [multiple violations]
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food employee was touching ready-to-eat food with bare hands.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Single-service articles or single-use articles were reused.
  • 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
Standard Inspection Aug 17, 2012 69
No violation noted during this evaluation. Critical Control Point Aug 17, 2012 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Single-service articles or single-use articles were reused.
  • 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 Sep 4, 2012 81
No violation noted during this evaluation. - Sep 6, 2012 100
No violation noted during this evaluation. Followup Inspection Sep 14, 2012 100
No violation noted during this evaluation. - Sep 14, 2012 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.
  • Non-food contact surfaces are dirty.
Followup Inspection Oct 26, 2012 89
  • 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.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Followup Inspection Dec 6, 2012 94

Violation descriptions and comments

Mar 8, 2010

At the time the follow-up, Two critical violations were not corrected. Facility will be graned one more follow-up on the condtion that employees are sent to level 1 training.

Aug 27, 2010

Updated Green Food Safety Placard
Talked to

Aug 27, 2010

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Jeff owner
VI: Observed food being thawed under refrigeration.
V: Foods are from approved source
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.

XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required

Feb 2, 2011

Talked to Heather PIC
Test strips Chlorine were available
I showed facility how to use test strips; need to keep up on cleaning in back of house
food temps good. 41 and below or above 135
updated Green Food Safety Sign

Feb 2, 2011

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Keyin.ServSafe certified kitchen staff
VI: Observed food being thawed under refrigeration
V: Foods are from approved source

VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Make sure datemarkings goes on all foods necessary
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.

Feb 23, 2011

ABATE

Apr 5, 2011

Talked to Ben
approved Dance Hall Permit
Updated Green Food Safety Sign
chlorine dish machine sanitizers 100ppm

Apr 5, 2011

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Observed staff washing hands at various times when task changed
Make sure employees are aware no bare hands on ready to eat foods
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Ben
VI: Observed food being thawed under refrigeration
V: Foods are from approved source

VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Make sure date markings goes on all foods necessary
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

Nov 22, 2011

Talked to Hugo and Dayra
updated Green Board Safety Sign

Nov 22, 2011

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Dayra and Hugo
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
IX: Consumer Advisory is

Aug 17, 2012

PIC - Jeff
- The green sign was updated and the inspection report was discussed with the person-in-charge. Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Aug 17, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed tilapia and shrimp held in the top of a prep cooler (next to the queso) between 46-50 F. Cold TCS foods shall be held at 41 F or below to prevent bacterial growth and potential consumer illness from eating unsafe foods. The foods were voluntarily discarded by the operator during the inspection. CDC Risk Level - Improper Holding Temperatures
XII. Chemical (-) Observed a container of hydrogen peroxide stored above packages of food in the dry storage area. Chemicals shall be stored in a location that will not cause food or equipment contamination if it were to drip. The hydrogen peroxide was stored in a safe location during the inspection. CDC Risk Factor: Other – Foreign Substances
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

Sep 4, 2012

PIC - Jeff * = Critical Violation
Enforcement action will be discussed with Food Protection supervision due to repeat critical violations observed during the follow-up inspection.

Sep 6, 2012

delivered prehearing letter and yellow sign

Sep 14, 2012

PIC - Jeff
- The inspection was conducted with Kelli Dodd
- All violations listed on the previous inspection report were corrected during the inspection.
- Please ensure to have the lights above the warewashing area covered or otherwise protected from shattering.
- A green "INSPECTED" sign was posted.

Sep 14, 2012

Follow-up with Scott

Oct 26, 2012

PIC - Jeff
- All critical violations observed were corrected during the inspection.
#
#
#

Dec 6, 2012

PIC - Jeff
- One critical violations was observed which was corrected during the inspection.
- The inspection report was discussed with the person-in-charge.

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