Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
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 employee(s) did not wash hands in situations that specifically require them to do so.
Food employee(s) were not washing hands in a handwashing sink.
In-use utensils are improperly stored.
Sanitizer concentration is not being monitored.
Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
The physical facilities are not cleaned as often as necessary.
Working containers of poisonous or toxic materials are not labeled.
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.
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.
- A thermometer is available at the bar. - Warm water is available at the handwashing sink. - The cutting board was turned over where it is in good condition. - The cutting surface of the can operner was replaced. - The sanitizer of the 3-compartment sink at the bar is at 200 ppm with sanitizer strips.
PIC - Harold - Updated green "INSPECTED" sign - Discussed inspection report with the person-in-charge. - Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for an enforcement hearing.
PIC- Joshua, kitchen manager. *=critical violation Follow up inspection conducted for bare hand contact in the kitchen, rechecked coolers. Discussed using gloves with ready to eat food.
* critical violation Person in charge- Antwan. Reinspected ice machine. Observed ice machine has been cleaned. Report reviewed with Catherine. Recommend certifying employees in food safety (level 1). Retraining may be necessary if employees have taken this class.
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