LIFE CAFE, 3900 Easton Station, Columbus, OH 43219 - Restaurant inspection findings and violations



Business Info

Restaurant: LIFE CAFE
Address: 3900 Easton Station, Columbus, OH 43219
Total inspections: 11
Last inspection: Nov 8, 2012
Score
(the higher the better)

94

Restaurant representatives - add corrected or new information about LIFE CAFE, 3900 Easton Station, Columbus, OH 43219 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Aug 19, 2010 94
  • Equipment and/or components were not maintained in good working order.
  • Handwashing sink is being used for purposes other than handwashing.
  • Nonfood-contact surfaces are not cleaned frequently enough.
Standard Inspection Jan 21, 2011 97
  • Fixed equipment was not properly installed.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
Standard Inspection Jun 16, 2011 94
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Sanitizer concentration is not being monitored.
  • Single-service articles or single-use articles were reused.
  • 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 19, 2012 80
No violation noted during this evaluation. - Jan 26, 2012 100
No violation noted during this evaluation. Followup Inspection Feb 1, 2012 100
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection May 22, 2012 99
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Single use gloves were used for more than one task or were not changed when contaminated.
Complaint Inspection May 22, 2012 94
No violation noted during this evaluation. Standard Inspection Jul 11, 2012 100
No violation noted during this evaluation. - Jul 12, 2012 100
  • Equipment components were not intact, tight or properly adjusted.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Standard Inspection Nov 8, 2012 94

Violation descriptions and comments

Aug 19, 2010

PIC: Sara

Jan 21, 2011

PIC: Lindsey

Jun 16, 2011

PIC: Sara
updated green sign.

Jan 19, 2012

PIC Sarah
Updated green sign
**At the time of the standard inspection, it was discovered by talking with the PIC that the facility is reheating soup in bulk when there is some soup left over at the end of the day. The facility is currently a Risk Level 3 and would need to be upgraded to a Risk Level 4 to participate in this process.

Jan 26, 2012

Consultation with PIC Sarah at the facility. During consultation/ observation I observed chicken made 9 hours prior holding in plastic container at 55-60 degrees F. Food was discarded at time of inspection. We discussed proper cooling procedures. Must ensure foods are rapidly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees F or below within the next 4 hours. Cooing posters were emailed to PIC. Other inspector will be following up with the facility to ensure open violations and cooling process has been corrected.

Feb 1, 2012

PIC Sarah
All critical violations corrected at time of follow-up inspection
-All TCS food items being held at appropriate temperatures
-All wiping cloth buckets at appropriate concentration

Discussed cooling procedures with PIC. Dropped off cooling logs and cooling procedures to PIC
Explained that all TCS food items must be rapidly cooled from 135F to 70F in the first two hours and from 70F to 41F or below in the next four hours for a total of six hours.

May 22, 2012

Update sign

May 22, 2012

INSPECTION.NCFA

Jul 11, 2012

Update sign

Jul 12, 2012

Check inspection info.on complaint

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