UNO CHICAGO GRILL, 5930 Britton Pkwy, Columbus, OH 43016 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | Jun 14, 2010 | 87 |
| No violation noted during this evaluation. | Critical Control Point | Jun 14, 2010 | 100 |
|
Followup Inspection | Jul 16, 2010 | 89 |
|
Followup Inspection | Jul 21, 2010 | 99 |
|
Standard Inspection | Nov 18, 2010 | 74 |
| No violation noted during this evaluation. | Critical Control Point | Nov 18, 2010 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Dec 7, 2010 | 100 |
|
Standard Inspection | Mar 10, 2011 | 98 |
| No violation noted during this evaluation. | Critical Control Point | Mar 10, 2011 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Sep 2, 2011 | 100 |
|
Standard Inspection | Sep 2, 2011 | 84 |
| No violation noted during this evaluation. | Critical Control Point | Sep 2, 2011 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Sep 19, 2011 | 100 |
|
Standard Inspection | Mar 28, 2012 | 94 |
| No violation noted during this evaluation. | Critical Control Point | Mar 28, 2012 | 100 |
|
Standard Inspection | Sep 13, 2012 | 83 |
| No violation noted during this evaluation. | Critical Control Point | Sep 13, 2012 | 100 |
|
Followup Inspection | Oct 1, 2012 | 90 |
| No violation noted during this evaluation. | Followup Inspection | Oct 12, 2012 | 100 |
Violation descriptions and comments
Jun 14, 2010PIC Bill
Green sign updated
REINSPECTION REQUIRED
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (-)*see violations on standard report
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC CHRIS
REPEAT CRITICAL VIOLATION
PIC BILL
Critical items corrected
PIC Tom
Green sign updated
III Handwashing (-) see violations on standard report
IV PIC demonstration of knowledge (+)
VII cooling (+)
VIII date marking (+) date marked properly
XI chemical (-) see violations on standard report
PIC Bill
All violations from previous inspection corrected
PIC Bill
Green sign updated
Provided information
I. Employee Health (+) Haz Policy discussed with manager
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 (+) Hot foods are being held at 135 F and cold foods are being held at 41 F, cooling in ice baths
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from
Inspection prompted due to complaint of family becoming ill after eating at restaurant on April 3rd. At time of inspection did not observe any improper food handling practices. All hand wash facilities were stocked and used appropriately. Facility has policy that if a worker were to come to work sick they are sent home. At time of inspection complaint could not be confirmed or denied. See Standard for further information. PIC Bill.
Sep 2, 2011PIC Bill. Green sign updated.
Sep 2, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed food in salad cooler holding above 41 F. Food discarded at time of inspection.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) On menu
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
All previous violations corrected at time of inspection. Observed desert cooler holding slightly high. Ensure cooler temperature maintains food at 41 F or below and if it does not call in service. PIC Bill.
Mar 28, 2012Pic Mike
updated grew sign
Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)Hands being washed
III. Hand washing, Prevention of Contamination from Hands (+)Hands washed and gloved
IV. Person in Charge/Demonstration of Knowledge (+)has had serve safe
V. Thawing (+)Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)cue temp Above 134 and below 42°
VIII. Date Marking/Time as a Public Health Control (+)are date marked
IX. Consumer Advisory (+)on menu
X. Highly Susceptible Populations (+)N A
XI. Protection from contamination (+)are covered, stored properly
XII. Chemical (+)bottles are marked
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)Calibrated while here
PIC/ Reviewed-Bill
Updated green sign
**Inspection conducted with Grace Nelson
Discussed
Provided information
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 prep top cooler near grill line was holding at 48F. PIC was able to prove via temperature logs that all TCS foods on the prep top cooler were within temperature 40 minutes prior. PIC was able to rapidly cool TCS items and use ice on the cooler to keep food items at appropriate temperatures.
CDC Risk Factor: Improper Holding Temperature
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens.
PIC/Reviewed- Bill
Follow-up inspection conducted, repeat critical violations noted.
PIC/Reviewed- Wade
At the time of the follow-up inspection, all critical violations have been corrected.
-All TCS foods holding at appropriate temperatures.
**A new prep top salad cooler has been ordered. It will replace the unit that has been malfunctioning.
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