A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
Non-food contact surfaces are dirty.
Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
An air gap or an approved backflow prevention device is not installed as required.
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.
Food-contact surfaces were dirty.
Non-food contact surfaces are dirty.
Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
There is no test kit available for measuring the concentration of the sanitizer.
An air gap or an approved backflow prevention device is not installed as required.
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.
PIC Angie At the time of the follow up inspection, there were repeat violations, one of them being critical. -The cutting board on the prep top sandwich station needs to be resurfaced or replaced. -The inspector will talk with his supervisor, Calvin Collins, to see if another follow-up will be allowed.
PIC - Angie - Updated the green "INSPECTED" sign. - 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.
PIC - John - The inspection report was discussed with the person-in-charge. - A follow-up inspection will be conducted on 11/28/12 at 10:00 AM with the owner of the facility, Wayne Smith.
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