PATRICK J'S, 2711 N High St, Columbus, OH 43202 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment is not approved by a recognized agency or authority. 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. Improper use of a restricted use pesticide 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. One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located. Outer openings of a food facility were not protected against the entry of insects and rodents. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. The physical facilities are not cleaned as often as necessary. There is no covered receptacle in women's restroom. Warewashing sink was used for handwashing.	Standard Inspection	Aug 6, 2010	69
No violation noted during this evaluation.	Critical Control Point	Aug 6, 2010	100
Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Nonfood-contact surfaces are not cleaned frequently enough. Outer openings of a food facility were not protected against the entry of insects and rodents.	Followup Inspection	Aug 24, 2010	96
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. 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. Equipment and/or components were not maintained in good working order. Equipment is not approved by a recognized agency or authority. Food employee(s) did not wash hands in situations that specifically require them to do so. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Non-food contact surfaces are dirty. 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. One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located. Outdoor waste receptacles and handling units are not covered with tight fitting lids or doors. Plumbing system is not maintained in good repair. Sanitizer concentration is not being monitored. Single-service articles or single-use articles were reused. There is no test kit available for measuring the concentration of the sanitizer.	Standard Inspection	Jan 10, 2011	77
No violation noted during this evaluation.	Critical Control Point	Jan 10, 2011	100
No violation noted during this evaluation.	Followup Inspection	Feb 11, 2011	100
Access to handwashing sink is blocked. Clean equipment and utensils were not properly stored. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment and/or components were not maintained in good working order. Equipment is not approved by a recognized agency or authority. Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned. Food employee(s) did not wash hands in situations that specifically require them to do so. Food items are not protected from contamination during storage. Handwashing sink is being used for purposes other than handwashing. Improper use of a restricted use pesticide Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. 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. Observed unacceptable employee beverage containers. Outer openings of a food facility were not protected against the entry of insects and rodents. Sponges were used on cleaned and sanitized or in-use food-contact surfaces. The operator did not have a food thermometer readily accessible. The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food. The physical facilities are not cleaned as often as necessary. 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).. Unsafe food was not discarded or properly reconditioned Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Jul 6, 2011	50
No violation noted during this evaluation.	Critical Control Point	Jul 6, 2011	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Equipment and/or components were not maintained in good working order. Non-food contact surfaces are dirty. Nonfood-contact surfaces are not cleaned frequently enough. 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. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food. 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	Jul 20, 2011	79
No violation noted during this evaluation.	-	Jul 20, 2011	100
No violation noted during this evaluation.	-	Jul 21, 2011	100
No violation noted during this evaluation.	-	Jul 28, 2011	100
No violation noted during this evaluation.	-	Aug 8, 2011	100
Equipment and/or components were not maintained in good working order. Food is stored unwrapped or in uncovered containers. Nonfood-contact surfaces are not cleaned frequently enough. Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.	Followup Inspection	Aug 8, 2011	96
Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks. Food is stored unwrapped or in uncovered containers. In-use utensils are improperly stored. Outer openings of a food facility were not protected against the entry of insects and rodents.	Followup Inspection	Sep 9, 2011	96
Access to handwashing sink is blocked. Food is stored unwrapped or in uncovered containers.	Followup Inspection	Oct 31, 2011	98
Equipment is not approved by a recognized agency or authority. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Outer openings of a food facility were not protected against the entry of insects and rodents. 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. Unwashed fruits and or vegetables are not separated from ready-to-eat food.	Standard Inspection	Jan 11, 2012	95
No violation noted during this evaluation.	Critical Control Point	Jan 11, 2012	100
No violation noted during this evaluation.	-	Mar 26, 2012	100
A chlorine sanitizing solution was being used improperly. A handwashing sign was not posted at all handwashing sinks. 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 components were not intact, tight or properly adjusted. Food-contact surfaces were dirty. 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. Observed unacceptable employee beverage containers. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Jul 27, 2012	69
No violation noted during this evaluation.	Critical Control Point	Jul 27, 2012	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.	Followup Inspection	Aug 15, 2012	99

Violation descriptions and comments

PERSON IN CHARGE: CARRIE
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities shall be adequate and conveniently located and accessible for employees
Exposed ready-to-eat foods shall not be touched by bare hands. No bare hand contact - use gloves, tongs, deli tissue.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Employees have attended CPH PIC Training.
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration

COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Observed hot foods are being held at 135 F and cold foods are being held at 41 F
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready to eat time temperature control for safety (TCS) foods are date marked and discarded when required
CONSUMER ADVISORY
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers shall be informed about the increased risk of eating these foods via the consumer advisory located on the facility menu. Facility

PERSON IN CHARGE: KATHY
- FOLLOW-UP INSPECTION FOR CORRECTION OF OPEN CRITICAL VIOLATIONS.
- OBSERVED KITCHEN ICE MACHINE WITH NO ACCUMULATION OF MOLD / YEAST. OBSERVED FACILITY MENU WITH PROPER CONSUMER ADVISORY AND MENU ITEMS ASTERISKED. CLOSED OUT OPEN CRITICAL VIOLATIONS.
- FACILITY REPAIRED SCREEN BY REPLACING WITH NEW DOOR / SCREEN. FACILITY SHALL FINISH / PAINT UNFINISHED WOOD SURFACE(S) OF DOOR.

PERSON IN CHARGE; CARRIE,
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- FACILITY ATTEMPTED TO USE PLASTIC CONTAINER AT FLOOR DRAIN FOR MOP SINK.
- INSTALLATION OF UTILITY SINK WITHIN 2 WKS FOR DISPOSING MOP WATER.

PERSON IN CHARGE: CARRIE
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities shall be adequate and conveniently located and accessible for employees.
Hand washing facilities shall be adequately supplied and hands shall be properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
Removal of disposal at kitchen handsink within 2 wks.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
CONSUMER ADVISORY
Consumers are informed about the increased risk of eating raw/undercooked foods via the consumer advisory located on the facility menu. Facility updated menu and observed proper consumer advisory.
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination during storage, preparation, & display.

PERSON IN CHARGE: RYAN / KATHY
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION.
- OBSERVED FACILITY HAS CONVERTED PREVIOUS HANDSINK INTO MOP SINK; AND INSTALLED NEW KITCHEN HANDSINK.
- OBSERVED WORKING KITCHEN HANDSINK WITH SUPPLY OF SOAP AND SINGLE-USE PAPER TOWELS. PROVIDED COPY OF CPH HANDWASHING SIGNAGE. PLEASE POST.
- DISPOSAL HAS BEEN REMOVED FROM UTILITY SINK.
- CLOSED OUT OPEN VIOLATIONS.
- NO VIOLATIONS AT TIME OF FOLLOW-UP INSPECTION.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: CARRIE, MANAGER
XII. CHEMICAL
At time of inspection, observed non-labeled chemical spray bottle at bar area. Toxic materials shall be properly identified and stored to protect from possible contamination. Manager properly labeled Windex chemical spray bottle at time of inspection. Additionally, observed several cans of Raid and Ant and Roach pesticides stored at outside dry storage area. Restricted use pesticides shall only be applied by licensed applicators. Manager removed pesticides at time of inspection and abated.
II. PERSONNEL CLEANLINESS
At time of inspection, observed open employee beverages stored at food contact surfaces in kitchen area (on kitchen shelving; on cutting board). Employees must eat and drink only in designated areas and beverages shall be covered with a lid / straw to protect from potential contamination. Follow-up inspection will be conducted within 2 wks.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
At time of inspection, observed both handsinks blocked. Bar handsink being used as a dumpsink; and kitchen handsink blocked by mop bucket. Hand washing facilities are adequate and conveniently located but shall be accessible at all times for employee use. Observed hand washing facilities are adequately supplied, however, observed kitchen employee fail to properly wash hands when changing tasks and before placing on single-use gloves. Employees must properly wash hands when required

PERSON IN CHARGE: CARRIE, MANAGER
- FOLLOW-UP INSPECTION WITH M. THIEL.
- REPEAT CRITICAL VIOLATIONS ON FOLLOW-UP INSPECTION.
- OBSERVED FACILITY ABATED SEVERAL VIOLATIONS FROM 7/6/2011 STANDARD INSPECTION. CLOSED OUT ABATED VIOLATIONS.

PERSON IN CHARGE: CARRIE
- ON SITE CONSULTATION AT FACILITY TO DELIVER TEMPERATURE LOGS.
- FACILITY LEFT VOICEMAIL MESSAGE REGARDING IF FOLLOW-UP INSPECTION COULD OCCUR AUGUST 8 OR AFTER. APPROVED PER A. TOMLINSON AND RELAYED INFORMATION TO FACILITY.

PERSON IN CHARGE: CARRIE, MANAGER
- FOLLOW-UP INSPECTION AT FACILITY WITH M. THIEL.
- GREEN SIGN WAS REPLACED AND YELLOW SIGNAGE REMOVED.
- OBSERVED NO REPEAT CRITICAL VIOLATIONS.
- OBSERVED ALL TCS FOOD PRODUCTS COLD HOLDING AT PROPER TEMPERATURE.
- CLOSED OUT CORRECTED VIOLATIONS.
- EMPLOYEES ATTENDED CPH LEVEL ONE TRAINING.
- MONITORING INSPECTIONS FOR NEXT THREE MONTHS (SEPT. OCT, NOV)

PERSON IN CHARGE: CARRIE, MANAGER
- FIRST MONITORING INSPECTION AT FACILITY
- OBSERVED NO CRITICAL VIOLATIONS.
- OBSERVED FACILITY IS MAINTAINING REHEATING, COLD HOLDING, AND CLEANING LOGS - POSTED IN KITCHEN AREA.
- COLD HOLD, PREP TOP: SLICED TOMATOES, 43 F
- STORAGE, WALK IN COOLER: RAW SHELL EGGS, 39 F
- STORAGE, REACH IN COOLER: SLICED TURKEY AND HAM, 43 F
- CPH TO PERFORM TWO ADDITIONAL MONITORING INSPECTIONS.

PERSON IN CHARGE: JARED
- SECOND MONITORING INSPECTION AT FACILITY SINCE PRE-HEARING CONFERENCE.
- FACILITY CONTINUES TO MAINTAIN COMPLIANCE. NO REPEAT CRITICAL VIOLATIONS.
- MANAGER(S) HAVE ATTENDED CPH LEVEL ONE TRAINING.
- STORAGE, WIC: RAW CHICKEN, 37 F
- COLD HOLD, PREP TOP: SLICED TOMATOES, 41 F
- STORAGE, RIC: HAM, 36 F
- OBSERVED PIC PROPERLY WASH HANDS PRIOR TO PLACING ON SINGLE-USE GLOVES.
- FINAL MONITORING INSPECTION NEXT MONTH

PERSON IN CHARGE: CARRIE, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- MOVED GREEN INSPECTION SIGNAGE TO OUTSIDE WINDOW TO BE VISIBLE FROM PARKING LOT.
- FACILITY IS NO LONGER ON MONITORING INSPECTIONS.

PERSON IN CHARGE: CARRIE, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Employees have attended CPH Level One Training.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Reviewed cooling process and provided copy of CPH Cooling Handout.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
IX. CONSUMER ADVISORY
Consumers are informed about the increased risk of eating raw/undercooked

Upon delivering cease letter, facility was found open and operating.
Collected check #7001 for $853.00 at time of consultation. Approved to stay open and operating.
PIC: Ryan

PIC: Carrie
Reviewed report with PIC, Carrie
Updated green 'Inspected' sign at time of inspection.

Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Observed no paper towels or hand washing sign at hand sink behind bar.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) Kitchen PIC, David; answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed frozen food being thawed directly in cooking process.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed proper cooking, cooling, reheating procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.

All previous critical violations corrected.
PIC: Ryan
Reviewed report with PIC, Ryan

Food:
Service:
Price:
Ambience:
Cleanliness:

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PATRICK J'S, 2711 N High St, Columbus, OH 43202 - Restaurant inspection findings and violations

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PATRICK J'S, 2711 N High St, Columbus, OH 43202 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

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Violation descriptions and comments

Do you have any questions you'd like to ask about PATRICK J'S? Post them here so others can see them and respond.

Write your review!

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