PARK ST CANTINA, 491 Park St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: PARK ST CANTINA
Address: 491 Park St, Columbus, OH 43215
Total inspections: 10
Last inspection: Aug 23, 2012
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Inspection Preoperation Apr 15, 2010 100
No violation noted during this evaluation. - Apr 29, 2010 100
  • 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.
  • Equipment and/or components were not maintained in good working order.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • Ice is being used for food after being used as a coolant.
  • In-use utensils are improperly stored. [multiple violations]
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Wood or wood wicker was used as a food-contact surface.
Inspection 30 day May 14, 2010 70
No violation noted during this evaluation. Followup Inspection Jun 3, 2010 100
  • A chlorine sanitizing solution was being used improperly.
  • 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.
  • Food items are not protected from contamination during storage.
  • In-use utensils are improperly stored.
  • Pressure measuring devices on the dish machine were not accurate or were not properly scaled..
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Nov 4, 2010 79
  • Food is stored unwrapped or in uncovered containers.
  • In-use utensils are improperly stored.
  • Miscellaneous sources of contamination observed.
Standard Inspection Mar 31, 2011 97
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
Complaint Inspection Jun 2, 2011 95
  • Access to handwashing sink is blocked.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • 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 contacting an unclean surface. [multiple violations]
  • Food was not reheated within 2 hours.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • There was visible dirt and debris on dry wiping cloths or on wet wiping cloths in a freshly made sanitizing solution.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Sep 16, 2011 45
  • The physical facilities were not maintained in good repair.
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Oct 6, 2011 98
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Aug 23, 2012 92

Violation descriptions and comments

Apr 15, 2010

Inspected and approved to operate

Apr 29, 2010

Closed

May 14, 2010

PIC Raf. Issued Green Sign.

Jun 3, 2010

PIC Raf. All critical violations were correct at the time of reinspection.

Nov 4, 2010

Pic: Rafael
Updated green sign

Mar 31, 2011

SIGNED THE DANCE HALL LICENSE

Jun 2, 2011

Discussed the violation with the manger and chef. Discussed the importance of hand washing with food employees. Discussed the employee health policy that is used.
Note: The head chef is very knowledgable in food safety practices/procedures.

Sep 16, 2011

PIC - Ryan & Reed
Posted green "INSPECTED" sign.
*=Critical Violations

Oct 6, 2011

PIC - Ryan

Aug 23, 2012

The violations on this report were reviewed with Rafael (cook) and Ryan (person in charge)

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