AC Hotel - Columbus

Observed no hand drying provisions at either handwashing sink in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

COS: The PIC placed paper towels at the handwashing sink.

Observed pink and brown residue on the ice machine. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

COS: PIC had employee clean and sanitize ice machine.

Observed no hand drying provisions at the handwashing sink near the warewashing area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

The PIC placed paper towels at the handwashing sink.

Observed pink residue on the ice machine, in the main kitchen area. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Must correct within 72 hours.

Observed food items in the walk-in freezer not covered or properly sealed. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered food items.

Observed the ice chute of the bulk-producing ice machine with a build-up of pink residue on it. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Must correct within 72 hours.

Observed employee's personal items, bag and sweater, stored on prep area near the prep sink in the main kitchen area and not in a designated area to prevent contamination. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. The PIC moved items to a designated area.

Observed facility lacking a designated person in charge upon arrival. There must be a person in charge on the premises of the food service establishment at all times. Person in charge (General Manager/CFSM) arrived during the inspection.

Observed handwashing sink in the main kitchen area next to the warewashing machine across from the three-compartment sink lacking handwashing cleanser. Observed handwashing sink in the bar area lacking handwashing cleanser. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Food employee re-stocked handwashing sinks with handwashing cleanser.

Observed facility lacking a temperature measuring device for thin masses of food. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Must correct violation within 10 calendar days.

Observed food items in walk-in freezer not covered. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered food items.

Observed several TCS food items missing discard dates. Observed TCS food items with prep dates only. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food employee placed discard dates on food items.

Observed food employee without a proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Food employee properly restrained hair.

Observed facility lacking testing kit for warewashing machine in the bar area. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct within 10 calendar days.