RIO, 2159 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	Inspection Preoperation	Jun 29, 2010	100
No violation noted during this evaluation.	Standard Inspection	Jul 15, 2010	100
No violation noted during this evaluation.	Critical Control Point	Jul 15, 2010	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Single use gloves were used for more than one task or were not changed when contaminated. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Aug 27, 2010	87
No violation noted during this evaluation.	Critical Control Point	Aug 27, 2010	100
A handwashing sign was not posted at all handwashing sinks. Food-contact surfaces not cleaned when they were contaminated. There is no test kit available for measuring the concentration of the sanitizer.	Standard Inspection	Feb 3, 2011	93
No violation noted during this evaluation.	Critical Control Point	Feb 3, 2011	100
Fixed equipment was not properly installed. Handwashing sink is being used for purposes other than handwashing. The mechanical ventilation was not keeping rooms free of excessive heat.	Standard Inspection	Mar 25, 2011	97
No violation noted during this evaluation.	Critical Control Point	Mar 25, 2011	100
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.	Standard Inspection	Sep 2, 2011	99
No violation noted during this evaluation.	Critical Control Point	Sep 2, 2011	100
A chlorine sanitizing solution was being used improperly. Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. Food employee(s) did not wash hands in situations that specifically require them to do so. Food-contact surfaces were dirty. In-use utensils are improperly stored.	Standard Inspection	Nov 18, 2011	83
No violation noted during this evaluation.	-	Apr 12, 2012	100
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. In-use utensils are improperly stored. Outdoor waste receptacles and handling units are not covered with tight fitting lids or doors. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	May 23, 2012	80
No violation noted during this evaluation.	Critical Control Point	May 23, 2012	100
No violation noted during this evaluation.	Followup Inspection	Jun 6, 2012	100
A chlorine sanitizing solution was being used improperly. Equipment and/or components were not maintained in good working order. Fixed equipment was not properly installed. Food items are not protected from contamination during storage. In-use utensils are improperly stored. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water. Time/temperature controlled for safety food was improperly thawed. 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.	Standard Inspection	Oct 24, 2012	70
No violation noted during this evaluation.	Critical Control Point	Oct 24, 2012	100
No violation noted during this evaluation.	Complaint Inspection	Oct 24, 2012	100
Equipment and/or components were not maintained in good working order. Fixed equipment was not properly installed. In-use utensils are improperly stored. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Nov 7, 2012	82
No violation noted during this evaluation.	-	Nov 9, 2012	100
Equipment and/or components were not maintained in good working order. Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet. The person in charge was unable to demonstrate the necessary food safety knowledge.	Followup Inspection	Nov 20, 2012	89
No violation noted during this evaluation.	-	Nov 20, 2012	100
No violation noted during this evaluation.	-	Nov 21, 2012	100
The person in charge was unable to demonstrate the necessary food safety knowledge.	Followup Inspection	Nov 23, 2012	95
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.	Followup Inspection	Dec 5, 2012	99
No violation noted during this evaluation.	-	Dec 5, 2012	100

Violation descriptions and comments

Discussed
Provided information
I. Employee Health
Management is aware and has a policy regarding employee health situations

II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles

III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required

IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation

V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (submerged, and not to exceed 41 F)
As part of the cooking

VII. HOT HOLDING (+) ALL FOOD WAS AT TEMPERATURE DURING THE INSPECTION. COLD HOLDING (+) ALL TEMPERATURES IN THE COOLERS WAS GOOD DURING INSPECTION.
VIII. DATE MARKING: (+) OBSERVED GOOD DATE MARKING DURING INSPECTION.
XI. CROSS CONTAMINATION (+) OBSERVED CORRECT STORAGE OF THE FOOD IN THE COOLERS
III. HANDWASHING (+) OBSERVED GOOD HANDWASHING DURING INSPECTION.
FACILITY WAS NOT COOLING ANYTHING DURING THE INSPECTION.

Attempt on-site to complete standard/CCP/close old critical violations. Facility was closed. Per PIC, facility is undergoing renovations and will reopen in May. Facility will contact CPH after reopening.

NOTE: Walk-in cooler holding at approximately 43F at time of inspection. Cooler frequently being opened during inspection. Ensure cooler is monitored and repaired if all food is unable to be held at 41F or lower.
PIC: Cynthia
Updated green 'Inspected' sign at time of inspection.

Discussed:
I. Employee Health (+) Has policy.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
IV. Person In Charge/Demonstration of Knowledge (+) PIC ServSafe certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed milk, lo mein, white rice, tofu, tomato, cheese, potato salad, and cheese holding over 41F. Discarded. Discussed proper cooling and reheating procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Observed/discussed proper date marking procedures.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is

PIC: Cynthia
All previous critical violations corrected.
NOTE: At time of inspection, left side prep cooler still not holding an ambient air temperature of 41F or lower. Cooler is not being used to hold any TCS cold hold foods until completely repaired.

PIC: Pedro
Reviewed report with PIC, Pedro
Updated green 'Inspected' sign.
Also completed complaint: CO0032672 at time of inspection.

Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Hand washing sinks are properly stocked.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
VI. Thawing (-) Observed whole beef thawing at room temperature.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed TCS cold hold foods holding above 41F.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
XI. Protection from Contamination (+) Foods properly stored to prevent contamination.
Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during

CO0032672: UNSANITARY CONDITIONS AT A RESTAURANT/FOOD ESTABLISHMENT. WE OBSERVED A RAT GOING UP AND DOWN OF A PIPE IN THE KITCHEN.
PIC: Pedro
At time of investigation, no pest activity was noted. No live or dead rat/mouse bodies found. Droppings were not visible in kitchen. Per discussion with cook, he is checking daily for signs of mouse/rat infestation.
Facility does not currently have a pest control plan in place.
At time of investigation, complaint is closed; no further investigation necessary.

PIC: Pedro
Reviewed report with PIC, Pedro
Additional critical violations not noted on this report corrected by inspection.

PIC: Pedro
Reviewed report with PIC-Pedro
At time of inspection, yellow sign was removed and replaced with red 'CLOSED' sign, per orders from Keith Krinn. Facility is to remain closed until hot water is available at all hand sinks in facility. Please call Elizabeth Ousky for reinspection once hot water has been restored.
Inspection conducted with Carrie Kamm. Red sign/closure letter delivered by Ann Tomlinson.

PIC Pedro
Hot water restored at all locations
Restrooms-139 degrees
Main Bar-115 degrees
Rear Bar-110 degrees
Main Kitchen-105 degrees
Red sign removed, yellow replaced per Christina Wilson
Facility is OK to re-open from closure

PIC Pedro reviewed inspection with Pedro
Inspection completed with Elizabeth Ousky
Yellow sign removed and green sign replaced
Hot water is working throughout facility at time of inspection

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RIO, 2159 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations

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RIO, 2159 N High St, Columbus, OH 43201 - Restaurant inspection findings and violations

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Inspection findings

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