A chlorine sanitizing solution was being used improperly.
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
Equipment and/or components were not maintained in good working order.
Food items are not protected from contamination during storage.
Handwashing sink is being used for purposes other than handwashing.
In-use utensils are improperly stored.
Nonfood-contact surfaces are not cleaned frequently enough.
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
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)..
Unsafe food was not discarded or properly reconditioned
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
Equipment components were not intact, tight or properly adjusted.
Food-contact surfaces were dirty.
Handwashing sink is being used for purposes other than handwashing.
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.
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.
Single-service articles or single-use articles were reused.
The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
The operator is handling food of a type or in a manner prohibited by restrictions on his license.
Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
Working containers of poisonous or toxic materials are not labeled.
PIC: David Updated green 'Inspected' sign at time of inspection. NOTE: Per the risk level 3 license, ensure all cooked and cooled food is being reheated in individual portions only. Facility is not allowed to cook, cool, and reheat in bulk under their current license restrictions.
Complaint: Unsanitary conditions at a restaurant/food establishment; New restaurant corner of Chittinden and N. Hight St. has no trash service and is illegal dumping. -At time of inspection, facility has trash service through Rumpke. Facility has two bins that are collected on Monday, Wednesday, and Saturday of each week. Additional bins or pick-up days can be added if trash increases. Complaint closed; no further investigation necessary.
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