WURST UND BIER, 110 Hutchinson Av, Columbus, OH 43235 - Restaurant inspection findings and violations



Business Info

Restaurant: WURST UND BIER
Address: 110 Hutchinson Av, Columbus, OH 43235
Total inspections: 7
Last inspection: Nov 20, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Apr 10, 2012 100
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • 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.
  • Observed unacceptable employee beverage containers.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Toilet room doors are not being kept closed during normal business times.
  • Unsafe food was not discarded or properly reconditioned
Inspection 30 day May 15, 2012 77
No violation noted during this evaluation. Critical Control Point May 15, 2012 100
No violation noted during this evaluation. Followup Inspection May 31, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Insect control devices were installed so that the devices are located over a food preparation area.
  • 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.
  • 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 was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • 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.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The physical facilities are not cleaned as often as necessary.
  • The windows or doors were not protected against the entry of insects and rodents.
  • 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 Nov 6, 2012 59
No violation noted during this evaluation. Critical Control Point Nov 6, 2012 100
No violation noted during this evaluation. Followup Inspection Nov 20, 2012 100

Violation descriptions and comments

May 15, 2012

PIC AJ. Green sign issued.

May 15, 2012

Employee Health (+) Has Policy
Personal Cleanliness (+) Acceptable
Hand washing (+) Stocked and used
PIC Knowledge (+) PIC Class
Cold holding (-) Observed BBQ sauce and cheese and brie mix holding over 41 F.
Date Marking (+) Properly dated
Consumer Advisory (+)
Temperature measuring devices (+) Present and calibrated.

May 31, 2012

All previous violations corrected at time of inspection. PIC Adem.

Nov 6, 2012

PIC Steve. Green sign updated.

Nov 6, 2012

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed mustards held at room temperature when label states refrigerate after opening.
VIII. Date Marking/Time as a Public Health Control (-) Observed several items in cooler with no date marking. Observed mashed potatoes that should have been discarded on 11.4.12
IX. Consumer Advisory (-) Observed no consumer advisory on menu.
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) Observed raw meats stored over ready to eat food in walk in and raw ground beef stored over seafood in walk in.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA

Nov 20, 2012

All previous violations corrected at time of inspection. PIC Steve.

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