PLANKS BEER GARDEN, 888 S High St, Columbus,
OH 43206 - Restaurant inspection findings and violations
- Ohio small cities
- Ohio smaller cities
- Ohio
- Franklin County, OH Restaurants
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing sign was not posted at all handwashing sinks.
-
An air gap or an approved backflow prevention device is not installed as required.
-
Equipment and/or components were not maintained in good working order.
-
Food employees did not wash hands properly.
-
Food items are not protected from contamination during storage.
[multiple violations]
-
Food-contact surfaces were 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 floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
-
The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
-
The physical facilities are not cleaned as often as necessary.
-
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.
|
Standard Inspection
|
Aug 24, 2010
|
71 |
-
A handwashing sign was not posted at all handwashing sinks.
-
Clean linens were not free from food residues and other soiling matter.
-
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.
-
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.
[multiple violations]
-
Equipment is not approved by a recognized agency or authority.
-
Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur.
-
Food employee(s) did not wash hands in situations that specifically require them to do so.
-
Food-contact surfaces were dirty.
-
Handwashing sink is being used for purposes other than handwashing.
-
In-use utensils are improperly stored.
-
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
-
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
[multiple violations]
-
Non-food contact surfaces are dirty.
-
Outer openings of a food facility were not protected against the entry of insects and rodents.
-
Pesticide was applied by a person who is not a Certified Applicator.
-
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.
-
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.
-
The physical facilities are not cleaned as often as necessary.
-
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
-
There are unnecessary or nonfunctional items and /or litter on the premises.
-
There is no test kit available for measuring the concentration of the sanitizer.
-
This food facility does not have the required number of conveniently located handwashing sinks.
-
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
-
Unsafe food was not discarded or properly reconditioned
-
Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.
|
Followup Inspection
|
Sep 7, 2010
|
33 |
-
Clean linens were not free from food residues and other soiling matter.
-
Equipment and/or components were not maintained in good working order.
-
Equipment components were not intact, tight or properly adjusted.
-
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.
-
Food-contact surfaces were dirty.
-
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
-
Non-food contact surfaces are dirty.
-
Observed unacceptable employee beverage containers.
-
Outer openings of a food facility were not protected against the entry of insects and rodents.
-
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
[multiple violations]
-
The physical facilities are not cleaned as often as necessary.
-
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
|
Followup Inspection
|
Sep 15, 2010
|
70 |
|
No violation noted during this evaluation.
|
-
|
Sep 15, 2010
|
100 |
|
No violation noted during this evaluation.
|
-
|
Sep 21, 2010
|
100 |
|
No violation noted during this evaluation.
|
-
|
Sep 29, 2010
|
100 |
-
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
-
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.
-
Food items are not protected from contamination during storage.
-
Pesticide was applied by a person who is not a Certified Applicator.
-
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.
-
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
|
Followup Inspection
|
Sep 29, 2010
|
76 |
|
No violation noted during this evaluation.
|
-
|
Oct 8, 2010
|
100 |
|
No violation noted during this evaluation.
|
-
|
Oct 25, 2010
|
100 |
-
In-use utensils are improperly stored.
-
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
|
Inspection Other
|
Nov 5, 2010
|
98 |
|
No violation noted during this evaluation.
|
-
|
Nov 5, 2010
|
100 |
|
No violation noted during this evaluation.
|
-
|
Nov 16, 2010
|
100 |
-
Non-food contact surfaces are dirty.
|
Standard Inspection
|
Jan 5, 2011
|
99 |
|
No violation noted during this evaluation.
|
Critical Control Point
|
Jan 5, 2011
|
100 |
-
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-contact surfaces were dirty.
-
Non-food contact surfaces are dirty.
-
Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
-
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.
|
Standard Inspection
|
Mar 28, 2011
|
82 |
|
No violation noted during this evaluation.
|
Critical Control Point
|
Mar 28, 2011
|
100 |
|
No violation noted during this evaluation.
|
Standard Inspection
|
Sep 9, 2011
|
100 |
-
Handwashing sink is being used for purposes other than handwashing.
-
Material characteristics of utensils and or food contact surfaces do not meet standards.
-
Non-food contact surfaces are dirty.
-
Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
-
Single-service articles or single-use articles were reused.
-
The can opener blade was dull and creating metal fragments
-
The operator is using time without temperature without a written procedure.
-
The physical facilities are not cleaned as often as necessary.
-
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
-
Working containers of food are not properly labeled.
|
Standard Inspection
|
Nov 29, 2011
|
74 |
|
No violation noted during this evaluation.
|
Followup Inspection
|
Dec 22, 2011
|
100 |
|
No violation noted during this evaluation.
|
Critical Control Point
|
Jan 4, 2012
|
100 |
|
No violation noted during this evaluation.
|
Critical Control Point
|
Aug 21, 2012
|
100 |
-
Equipment and/or components were not maintained in good working order.
-
Food items are not protected from contamination during storage.
-
In-use utensils are improperly stored.
-
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.
|
Standard Inspection
|
Aug 21, 2012
|
95 |
Violation descriptions and comments
The person-In-charge was Chris.
The green placard was updated.
Domestic microwave oven needs to be replaced after it is nonfunctional.
If you have any questions or concerns, please contact Jennifer Panian at 645-3048.
PIC Chris
Electrical box in dough prep area is directly above prep table. Recommend moving to a different location.
We will refer to building services.
WILL REQUIRE A REINSPECTION
Inspection done with Jennifer Panian and Mike Thiel .
PIC Chris
Inspection conducted with sarah badenhop.
INSPECTION WITH JENNIFER P.
Pre-hearing PW and Delivery. Yellow Sign Posted.
Inspection w/ Jenny. Yellow sign remained.
PIC- Daniel
Updated yellow sign.
Inspection conducted with Gene Smith.
Four employees have attended level 1 training.
Delivered HO PAcket.
Delivered HO Recommendation.
PIC- Chris
Updated sign.
Inspection conducted with Gene Smith.
PreBOH inspection with Jenny.
Delivered White Sign.
PIC-Chris
Updated sign.
Conducted monitoring inspection as well as standard.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
PIC - Dan
Removed white monitoring sign and replaced with a green inspected sign.
IX. Consumer Advisory
All menu items that can be cooked to order must be accompanied by an asterick on the menu and a consumer advisory stating the risk of consuming an undercooked product.
PIC- John
Observed critical violation of pest control was corrected.
PIC - Chris
Updated green sign.
PIC - Chris
Observed all criticla violations have been corrected at the time of inspection.
III. Hand washing, Prevention of Contamination from Hands
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge
Servesafe certified
In the walk in cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control
All items were properly date marked
IX. Consumer Advisory
Present and in the menu
X. Highly Susceptible Populations NA
XI. Protection from contamination
Food is off the floor and chemicals are separated
XII. Chemical
Labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
I. Employee Health +
The person in charge is aware of the Ohio Administrative Code, and has employee health policy.
II. Good Hygienic Practices +
Food employees eat, drink, and use tobacco only in designated areas.
III. Preventing Contamination by Hands +
Adequate hand washing are available and are accessible.
VI. Protection from Contamination
Foods are seperated and protected. Food contact surfaces are cleaned and sanitized.
X. Chemical
Toxic Substances are properly identified, stored, and used.
The report was reviewed with the Person In Charge- Kathy
Updated Green Inspection Sign.
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Restaurants in neighborhood
Name |
Address |
Distance |
| JIMMY V'S PUB |
910 S High St, Columbus |
0.04 miles |
| CLUB DIVERSITY |
863 S High St, Columbus |
0.06 miles |
| ROOSTER'S |
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0.06 miles |
| WINANS FINE CHOCOLATES & COFFEES |
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0.10 miles |
| GRESSO'S RESTAURANT & BAR |
961 S High St, Columbus |
0.11 miles |
| TACO BELL #2488 |
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0.11 miles |
| WENDY'S |
799 S High St, Columbus |
0.13 miles |
| STEWART ELEMENTARY SCHOOL |
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0.14 miles |
| MCDONALD'S #6807 |
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| JENI'S ICE CREAM |
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0.22 miles |
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