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2. Ohio smaller cities
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4. Franklin County, OH Restaurants

Business Info

Restaurant: MARIACHI'S RESTAURANT
Address: 5701 Maple Canyon Av, Columbus, OH 43229
Total inspections: 16
Last inspection: Oct 29, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The PIC @ time of inspection was Luis Gabriel Rodriguez-

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and

FOLLOW UP, ABATE HAS COMPLIED.

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The person in charge at time of inspection was Ofelia Espindola

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
VIII. Date Marking/Time as a Public Health Control (-)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (-)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (-)
XV. Temperature Measuring Devices (+)

FOLLOW UP INSPECTION.
ABATE, HAS COMPLIED.
GREEN SIGN WAS UPDATED.

Consulted with Ofelia Rodriguez
Discussed menu, food recalls and major food allergens.
Outdoor storage dumpster was inspected, okay.
Public restroom was inspected.
Green Sign was updated and posted

Elements of the Critical Control Point Inspection . Consulted with Ofelia Rodriguez @ time of inspection
Discussed menu's food recalled and major food allergens
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration.

CONSULTED WITH OFELIA RODRIQUEZ
ABATE,HAS CORRECTED ALL VIOLATIONS.

CONSULTED WITH JOSE LUIS AT TIME AT TIME OF INSPECTION.
DISCUSSED FOOD SAFETY ISSUES,THE FACILITY DOES NOT PREP FOOD FOR CATERING PURPOSES.
THERE WAS NO 3 COMPARTMENT SINK IN THE BAR AREA.
ALL DISHES/CUPS ARE WASHED IN THE KITCHEN.
THE MECHANICAL DISH WASHER WAS LOW TEMP9CHLORINE) WHICH WAS TESTED AT TIME OF INSPECTION.THIS WAS 50 PPM.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/Consulted regarding menus,consumer advisory.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
Food is from approved source; gfs.
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold

PERSON IN CHARGE: LUIS, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: LUIS
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
OBSERVED EMPLOYEE CUTTING LETTUCE USING BARE HAND CONTACT. EDUCATED AND DISCUSSED DURING INSPECTION. EMPLOYEE PROPERLY WASHED HANDS AND PLACED ON SINGLE-USE GLOVES. E-MAILED "NO BHC" HANDOUT. ABATED.
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods shall not be touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended Level One Training.
VI. THAWING
Foods are thawed under refrigeration.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded

PERSON IN CHARGE: LUIS
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION.
- OBSERVED FACILITY HAS MARKED RAW ITEMS ON MENU WITH STICKER TO LINK TO CONSUMER ADVISORY. FACILITY WILL PERMANENTLY UPDATE CONSUMER ADVISORY (ASTERISK) DURING NEXT PRINTING OF MENU(S).
- CLOSED OUT OPEN CRITICAL VIOLATION.
- ADDITIONALLY, OBSERVED ABATED NON-CRITICAL VIOLATION AND CLOSED CORRECTED VIOLATIONS.
- FACILITY DID EXCELLENT JOB IN ABATING ALL VIOLATIONS BY THIS FOLLOW-UP INSPECTION.
- NO VIOLATIONS OR REPEAT VIOLATIONS DURING THE FOLLOW-UP INSPECTION.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: LUIS, MANAGER REVIEWED REPORT WITH MANAGER AND OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: LUIS, MANAGER
XI. PROTECTION FROM CONTAMINATION
At time of inspection, observed container of raw chicken stored above ready-to-eat foods at kitchen walk in cooler. Manager abated during inspection by moving raw product to bottom shelving. Raw foods shall be separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination during storage, preparation, & display.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provided soap and single-use paper towels at all times for employee use.
Exposed ready-to-eat foods are not touched by bare hands.
Do not block handsinks or use handsinks for other purposes. Provided copy of CPH Handsink handout.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager properly answered all food safety questions asked during inspection.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants