R F HAIRSTON EARLY LEARNING CTR, 400 N 20th St Po Box 83408, Columbus, OH 43203 - Restaurant inspection findings and violations



Business Info

Restaurant: R F HAIRSTON EARLY LEARNING CTR
Address: 400 N 20th St Po Box 83408, Columbus, OH 43203
Total inspections: 9
Last inspection: Nov 5, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about R F HAIRSTON EARLY LEARNING CTR, 400 N 20th St Po Box 83408, Columbus, OH 43203 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Followup Inspection May 19, 2010 100
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • 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.
Standard Inspection Oct 20, 2010 89
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use.
  • Non-food contact surfaces are dirty. [multiple violations]
  • Sanitizer concentration is not being monitored.
  • Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jan 27, 2011 85
No violation noted during this evaluation. Followup Inspection Mar 29, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • 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.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Standard Inspection Jun 29, 2011 92
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Standard Inspection Sep 22, 2011 99
  • A quaternary ammonium sanitizing solution was being used improperly
  • Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Jun 27, 2012 93
  • A quaternary ammonium 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.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Facility constructed and / or equipment installed without prior written approval from the licensor.
  • Handwashing sink is being used for purposes other than handwashing.
  • The can opener blade was dull and creating metal fragments
Standard Inspection Oct 19, 2012 90
No violation noted during this evaluation. Followup Inspection Nov 5, 2012 100

Violation descriptions and comments

May 19, 2010

All critical violations have been corrected.
PIC was Shamika

Oct 20, 2010

Updated green sign
Kathy was the PIC

Jan 27, 2011

Shamika was the pic
Updated the green sign.

Mar 29, 2011

All critical violations have been corrected.

Jun 29, 2011

PIC: Cole
Updated green sign.

Sep 22, 2011

PIC: Shanika
Shanika is Certified ServSafe.
No other violations were found.
Updated green sign.

Jun 27, 2012

Updated green sign
**At the time of inspection, PIC stated that a mechanical dish machine was installed approximately 4 months ago. The machine is set up as a low temp machine, however, the rinse temperature is reaching 180F according to the temperature guage on the machine. It appears that the machine is set up as both a low temp and high temp machine simultaneously which is evaporating the sanitizer on contact.
**Facility needs to get a technician to look at the machine and determine weather it is to be used as a high temp machine or low temp machine. If the machine is to be used at the high temp setting, the facility will need to purchase a maximum registering thermometer or heat strips to determine the effectiveness of the sanitization step.
Please call Zak Orsborne at 614-645-5316 with any further questions

Oct 19, 2012

PIC Kathy Banks

Nov 5, 2012

PIC/Reviewed- Shamika
At the time of the follow up inspection, all critical violations have been corrected.
-Dish machine tested at 184F

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