PENN STATION EAST COAST SUBS, 1257 W 5th Ave, Columbus, OH 432122507 - Restaurant inspection findings and violations

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Business Info

Restaurant: PENN STATION EAST COAST SUBS
Address: 1257 W 5th Ave, Columbus, OH 43212-2507
Total inspections: 8
Last inspection: Aug 20, 2012
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Containers of poisonous or toxic materials do not have a legible manufacturer's label.
  • 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.
  • Miscellaneous sources of contamination observed.
  • Observed unacceptable employee beverage containers.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • There is no covered receptacle in women's restroom.
  • Working containers of food are not properly labeled.
Standard Inspection Mar 2, 2010 71
  • A handwashing sign was not posted at all handwashing sinks.
  • 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 components were not intact, tight or properly adjusted.
  • Observed unacceptable employee beverage containers.
  • 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)..
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Sep 2, 2010 80
  • A handwashing sign was not posted at all handwashing sinks.
  • 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)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Sep 22, 2010 83
  • Equipment and/or components were not maintained in good working order.
Followup Inspection Sep 23, 2010 99
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Mar 7, 2011 87
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Observed unacceptable employee beverage containers.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Aug 22, 2011 87
No violation noted during this evaluation. Complaint Inspection Jan 12, 2012 100
  • 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 physical facilities are not cleaned as often as necessary.
Standard Inspection Aug 20, 2012 97

Violation descriptions and comments

Mar 2, 2010

PIC Brett Stuart
Updated Green sign

Sep 2, 2010

PIC Brett
Updated Green Sign

Sep 22, 2010

PIC Brett
Updated Green Sign

Sep 23, 2010

PIC Brett
Open critical violations have been corrected.
PIC is keeping temperature logs for all TTCS foods in the coolers. He is also limiting the amount that is stored in the cooler at one time.
Notes: Might want to change cooler pans from plastic to metal to help transfer the cold temperature.

Mar 7, 2011

PIC Brett
Updated Green Sign

Aug 22, 2011

PIC Brett
Updated Green Sign

Jan 12, 2012

PIC Brett
Discussed proper hand washing and glove use procedures with PIC. PIC explained that the facility only handles food with bare hands that is not Ready-to-eat. These foods are going to be cooked in the oven. The oven is set to 400 degrees + and the food is in it for one and a half minutes. PIC explained that food employees always wash hands and put on gloves before handling any cooked/ RTE foods. Facility uses tongs when handling any raw meats.
During investigation I observed employees properly washing hands before engaging in food preparation. There is no cause for further action. Complaint closed.

Aug 20, 2012

The report was reviewed with the Person In Charge- Brett
Green Sign Was Updated At the Time of Inspection!

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