A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
Material characteristics of utensils and or food contact surfaces do not meet standards.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
The light intensity was not at least 20 foot candles (215 lux).
There is no test kit available for measuring the concentration of the sanitizer.
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water.
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.
OWNERSHIP CHANGE/PRE-LICENSING INSPECTION;MUST COMPLETE THE LEVEL 1 FOOD TRAINING AS REQUIRED WITHIN 30 DAYS.PROVIDED THE 2011 FOOD PROTECTION WORKSHOP SCHEDULE. DUE TO NUMEROUS VIOLATIONS, CONSULTED WITH PLANS CORDINATOR/CARRIE KRAMM,RECOMMENDS VIOLATIONS NEEDS CORRECTED AND THEN PROCEED TO LICENSING. PLEASE CALL 614/645-8191/OR 645 -6191 FOR PLANS AFTER CORRECTING THESE VIOLATIONS FOR LICENSING.PROFILE CHECK LIST WAS COMPLETED. NEW OWNER JOSE MARTINEZ PHONE# 264-0208. NOW CALLED 20/20 NIGHT CLUB.
WITHIN 14 DAYS NEED TO SEAL 3-COMP SINKS AT THE BARS TO THE WALL. DOWNSTAIRS CORNER BAR IS APPROVED TO OPERATE BUT MUST BRING GLASSES TO THE MAIN BAR TO BE WASHED. APPROVED TO OPERATE
The thermometer in the main bar refrigerator has been replaced, and is in working condition. New lighting has been installed in downstairs room, with a light intensity of thirty foot candles. The gap at the bottom of door has been sealed, and no light is visible. Test strips for testing the concentration of sanitizer have been provided. Water temperature at the upstairs bar hand sink has reached 100 degrees F. Air gaps have been plumbed at the drain line of all ice bins. ALL CRITICAL VIOLATIONS CORRECTED. PIC: Jose
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