State of Ohio

Food Inspection Report
Authority: Chapters 3717 and 3715 Ohio Revised Code
Name of facility
Delicias Grill

Check one
X FSO

Address
375 Georgesville Road
License holder
Hermene Gildo Santos

License Number
BFRY-9TZNYU

RFE

City/State/Zip Code
Columbus OH 43228
Travel Time
0

Inspection Time
210

Type of Inspection
Standard/Critical Control Point

Follow up date (if required)
28-Sep-2018

Date
26-Sep-2018

Category/Descriptive
Commercial FSO < 25000 sq. ft. Risk Level IV
Water sample date/result (if required)

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item:

1

OUT

2

OUT

3

IN

4
5

IN
IN

6
7

IN
IN

8
9

OUT
IN

10

IN

11
12
13
14

OUT
N/O
IN
N/A

15
16
17

OUT
OUT
IN

18
19
20

IN
IN
N/O

IN=In Compliance OUT=Out of Compliance N/O=Not Observed N/A=Not Applicable

Supervision
Person in charge present, demonstrates knowledge, and performs
duties
Certified Food Protection Manager
Employee Health
Management, food employees and conditional employee; knowledge,
responsibilities and reporting
Proper use of restriction and exclusion
Procedures for responding to vomiting and diarrheal events
Good Hygienic Practices
Proper eating, tasting, drinking, or tobacco use
No discharge from eyes, nose, and mouth
Preventing Contamination by Hands
Hands clean and properly washed
No bare hand contact with ready-to-eat foods or approved alternate
method properly followed
Adequate handwashing facilities supplied & accessible
Approved Source
Food obtained from approved source
Food received at proper temperature
Food in good condition, safe, and unadulterated
Required records available: shellstock tags, parasite destruction
Protection From Contamination
Food separated and protected
Food-contact surfaces: cleaned and sanitized
Proper disposition of returned, previously served, reconditioned, and
unsafe food
Time/Temperature Controlled for Safety Food (TCS food)
Proper cooking time and temperatures
Proper reheating procedures for hot holding
Proper cooling time and temperatures

HEA 5302A Ohio Department of Health (6/18)
AGR 1268 Ohio Department of Agriculture (6/18)

21

IN

Time/Temperature Controlled for Safety Food (TCS food)
Proper hot holding temperatures

22
23
24

OUT
IN
N/A

Proper cold holding temperatures
Proper date marking and disposition
Time as a public health control: procedures & records

25

N/A

26

N/A

27
28

IN
OUT

29

N/A

30
31
32
33
34
35
36
37

N/A
N/A
N/A
N/A
N/A
N/A
N/A

Consumer Advisory
Consumer advisory provided for raw or undercooked foods
Highly Susceptible Populations
Pasteurized foods used; prohibited foods not offered
Chemical
Food additives: approved and properly used
Toxic substances properly identified, stored, used
Conformance with Approved Procedures
Compliance with Reduced Oxygen Packaging, other specialized
processes, and HAACP Plan
Special Requirements: Fresh Juice Production
Special Requirements: Heat Treatment Dispensing Freezers
Special Requirements: Custom Processing
Special Requirements: Bulk Water Machine Criteria
Special Requirements: Acidified White Rice Preparation Criteria
Critical Control Point Inspection
Process Review
Variance

Risk factors are food preparation practices and employee behaviors that are
identified as the most significant contributing factors to foodborne illness .
Public Health Interventions are control measures to prevent foodborne illness
or injury.

 State of Ohio

Food Inspection Report
Authority: Chapters 3717 and 3715 Ohio Revised Code
Name of facility
Delicias Grill

Type of Inspection
Standard/Critical Control Point

Date
26-Sep-2018

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item:

38

N/A

39

IN

40
41
42
43

N/O
N/O
OUT
IN

44

IN

45
46
47
48
49

OUT
OUT
IN
IN
N/O

50
51
52
53

IN
IN
OUT
N/A

Safe Food and Water
Pasteurized eggs used where required
Water and ice from approved source
Food Temperature Control
Proper cooling methods used; adequate equipment for temp control
Plant food properly cooked for hot holding
Approved thawing methods used
Thermometers provided and accurate
Food Identification
Food properly labeled; original container
Prevention of Food Contamination
Insects, rodents, and animals not present/outer openings protected
Contamination prevented during food preparation, storage & display
Personal cleanliness
Wiping cloths: properly used and stored
Washing fruits and vegetables
Proper Use of Utensils
In-use utensils: properly stored
Utensils, equipment and linens: properly stored, dried, handled
Single-use/single-service articles: properly stored, used
Slash-resistant and cloth glove use

IN=In Compliance OUT=Out of Compliance N/O=Not Observed N/A=Not Applicable

54

OUT

55
56

IN
IN

57
58
59
60
61
62
63
64

IN
OUT
IN
IN
OUT
OUT
IN
IN

65

N/A

Utensils, Equipment and Vending
Food and non-food contact surfaces cleanable, proper designed,
constructed, and used
Warewashing facilities: installed, maintained, used; test strips
Non-food contact surfaces clean
Physical Facilities
Hot and cold water available; adequate pressure
Plumbing installed; proper backflow devices
Sewage and waste water properly disposed
Toilet facilities: properly constructed, supplied, cleaned
Garbage/refuse properly disposed; facilities maintained
Physical facilities installed, maintained, and cleaned
Adequate ventilation and lighting; designated areas used
Existing Equipment and Facilities
Administrative
901:3-4 OAC

66

OUT

3701-21 OAC

Observations and Corrective Actions
Mark "X" in appropriate box for COS and R: COS=corrected on-site during inspection R=repeat violation
PRIORITY LEVEL: C=CRITICAL NC=NON-CRITICAL

Item
No.

Code Section

Priority
Level

01

3717-1-02.4(B)(10)

C

01

3717-1-02.4(A)(1)

C

02

3717-1-02.4(A)(2)

NC

08

3717-1-02.2 (C )

C

11

3717-1-03.1(A)(3)

C

15

3717-1-03.2(C)

C

16

3717-1-04.5(A)(1)

C

Comment
Observations: PIC unable to demonstrate knowledge of relationship of food safety
and safe and adequate equipment. THE PIC HAS NOT BEEN ABLE TO
DEMONSTRATE HOW FOOD SAFETY PRACTICES RELATE TO FOOD
TEMPERATURES, HAND WASHING AND PEST CONTROL.
Corrective Action: PROPER LEVEL 1 AND 2 TRAINING MUST BE
IMPLEMENTED WITH A TRAINED PIC AT THE FACILITY AT ALL TIMES.
Observations: No person in charge present in food facility during inspection. AT
THE TIME OF THE INSPECTION, THE PIC WAS NOT PRESENT. THERE IS A
PATTERN OF NONCOMPLIANCE, AS EVIDENCED BY THE NUMBER OF
REPEAT VIOLATIONS.
Corrective Action: THE PIC WAS CALLED DURING THE INSPECTION. A LEVEL
1 OR 2 MUST BE PRESENT IN THE FACILITY AT ALL TIMES.
Observations: Facility does not have a person with level two certification in food
protection. AT THE TIME OF THE INSPECTION, AT LEAST ONE EMPLOYEE
HAS YET TO OBTAIN LEVEL 2 FOOD PROTECTION TRAINING.
Observations: Food employee(s) did not wash hands when required. OBSERVED
AN EMPLOYEE WITH ONE GLOVE ON, LEAVE THE GRILL LINE AREA, WASH
DISHES IN THE 3 COMPARTMENT SINK AND RETURN TO THE GRILL LINE,
PREPARING FOOD.
Corrective Action: THE EMPLOYEE MUST CHANGE GLOVES AND WASH THEIR
HANDS WHEN SWITCHING TASKS.
THE EMPLOYEES MUST BE PROPERLY TRAINED IN WHEN TO WASH THEIR
HANDS AND WHEN TO CHANGE THEIR GLOVES.
Observations: Packaged food not properly labeled. OBSERVED A BAG OF BAY
LEAVES IN THE OUT DOOR TRAILER THAT WERE NOT LABELED OR
PACKAGED AND AN APPROVED SOURCE COULD NOT BE DETERMINED.
Corrective Action: ALL FOOD ITEMS MUST BE PROPERLY LABELED AND
FROM AN APPROVED SOURCE. THEY ALSO CANNOT BE STORED IN AN
UNAPPROVED AREA.
Observations: Food not properly protected from contamination by separation,
packaging, and segregation. OBSERVED NUMEROUS FOOD ITEMS IN THE
FREEZER, THAT WERE NOT WRAPPED OR COVERED. OBSERVED OPEN
CHIPS AND OTHER FOOD ITEMS LEFT OPEN OVER NIGHT IN THE PREP
AREA.
OBSERVED THE DRINK CONTAINERS OPEN. ONE WAS COVERED WITH A
PLATE.
Corrective Action: ENSURE ALL FOOD ITEMS ARE WRAPPED OR COVERED
AT ALL TIMES.
PURCHASE PROPER DRINK DISPENSERS OR LIDS.
Observations: Equipment food-contact surfaces or utensils are unclean.
OBSERVED THE SLICER, ICE MACHINE AND THE MICROWAVES IN NEED OF
CLEANING.
Corrective Action: CLEAN THE MICROWAVES, ICE MACHINE AND THE

COS

R

X

X

 22

3717-1-03.4(F)(1)(b)

C

22

3717-1-03.4(F)(1)(b)

C

28

3717-1-07.1(C)

C

28

3717-1-07(B)

C

42

3717-1-03.4(C)

NC

45

3717-1-06.4(K)

C

45

3717-1-06.4(L)

NC

46

3717-1-03.2(Q)

NC

46

3717-1-03.2(R)

NC

46

3717-1-03.2(Y)

NC

52

3717-1-04.8(E)(1)

NC

54

3717-1-04(A)

NC

54

3717-1-04.4(B)

NC

58

3717-1-05.1(S)

NC

61

3717-1-05.4(P)

NC

62

3717-1-06.4(A)

NC

62

3717-1-06.4(N)

NC

62

3717-1-06.4(M)

NC

62

3717-1-06.4(B)

NC

66

3701-21-25(I)

NC

SLICER.
Observations: (CORRECTED DURING INSPECTION) TCS foods not being cold
held at the proper temperature. OBSERVED OCTOPUS IN A PAN ON THE
BURNER AT 83F.
Corrective Action: PREPARE FOOD AS SOON AS IT IS TAKEN OUT OF COLD
HOLDING.
THE OCTOPUS WAS VOLUNTARILY DISCARDED.
Observations: (CORRECTED DURING INSPECTION) TCS foods not being cold
held at the proper temperature. OBSERVED CHICKEN LEFT OUT AT 44F.
Corrective Action: DO NOT PULL FOOD OUT OF THE WALK-IN UNTIL READY
FOR IT. THE PAN WAS REUTRNED TO THE WALK-IN.
Observations: Improper use of a poisonous or toxic substance. THE OWNER
STATED HE HIS TREATING THE FACILITY FOR ROACHES HIMSELF.
Corrective Action: RESIDENTIAL PESTICIDES ARE NOT APPROVED FOR USE
IN A LICENSED FACILITY. ONLY USE A LICENSED PEST CONTROL
OPERATOR, TO RID THE FACILITY OF PESTS.
Observations: Working containers of poisonous or toxic materials not properly
labeled. OBSERVED UNLABELED CHEMICAL SPRAY BOTTLES.
Corrective Action: LABEL ALL CHEMICAL SPRAY BOTTLES, WITH THE
CONTENT'S COMMON NAME.
Observations: (CORRECTED DURING INSPECTION) TCS foods not properly
thawed. OBSERVED A CHICKEN DISH THAWING ON THE COUNTER.
Corrective Action: THAW IN THE COOLER THE NIGHT BEFORE. THE PAN WAS
RETURNED TO THE WALK-IN.
Observations: Presence of live insects, rodents, and other pests. OBSERVED
LIVE ROACHES IN THE BACK BY THE OFFICE, UNDER THE FRONT SINK AND
ON THE SHELF WITH THE BUNS, NEXT TO THE MAKELINE. OBSERVED
NYMPHS AS WELL ON THE BUN SHELF.
OBSERVED DRAIN FLIES.
Corrected Action; CONTACT A LICENSED PEST CONTROL OPERATOR AND
HAVE THEM TREAT WITHIN 48 HOURS.
Observations: Presence of dead pests or insects. OBSERVED DEAD INSECTS
THROUGHOUT. CLEAN UP THE DEAD INSECTS.
Observations: Improper storage of food items. OBSERVED FOOD STORED ON
THE FLOOR IN THE FREEZER.
Observations: Food stored in prohibited area. OBSERVED BAY LEAVES AND
OTHER FOOD ,STORED IN THE TRAILER OUT BACK. DO NOT STORE ANY
FOOD ITEMS IN THE TRAILER.
Observations: (CORRECTED DURING INSPECTION) Food not protected from
contamination. OBSERVED A BOX OF CHIPS OPEN THAT WATER AND OTHER
LIQUIDS HAD LEAKED INTO. THE CHIPS WERE VOLUNTARILY DISCARDED.
Observations: [52] Improper storage of single-service and single-use articles.
OBSERVED SINGLE-SERVICE TAKE-OUT TRAYS STORED IN THE
PROHIBITED TRAILER OUT BACK.
Observations: Equipment and/or utensils improper construction. OBSERVED
MEAT IN THE FREEZER STORED IN GROCERY BAGS. ONLY STORE FOOD
ITEMS IN APPROVED FOOD BAGS OR CONTAINERS.
Observations: Cutting blocks or boards cannot be effectively cleaned and
sanitized. OBSERVED THE SMALL COLORED CUTTING BOARDS, DIRTY,
ETCHED AND SCRATCHED. REPLACE.
Observations: Plumbing system not properly maintained or repaired. OBSERVED
A LEAK UNDER THE FRONT HAND SINK. REPAIR.
Observations: Improperly cleaned storage area for refuse, recyclables, or
returnables. CLEAN IN FRONT OF THE DUMPSTER AND THE TRASH IN DRIVE
BY THE WHITE VAN.
Observations: Physical facilities not maintained in good repair. RESEAL THE
PREP AND HAND SINK TO THE WALL.
REPLACE THE BURNED OUT BULBS IN THE BACK.
REPAIR THE LIGHT IN THE WALK-IN FREEZER, SO THAT IT WILL REMAIN
ON.
Observations: Unnecessary or nonfunctional items and /or litter on premises.
CLEAN OUTSIDE THE BACK DOOR.
Observations: Maintenance tools improperly stored. OBSERVED PAINTING
EQUIPMENT STORED IN THE BACK BY THE OFFICE.
Observations: Facility not maintained clean. CLEAN THE CABINET UNDER THE
FRONT HAND SINK. CLEAN THE DEAD PESTS ON THE FLOOR.
CLEAN THE ICE OFF OF THE WALK-IN FREEZER FLOOR.
Observations: FSO did not have a person in charge per shift with level one
certification in food protection. AT THE TIME OF THE INSPECTION, THERE WAS
NOT A PIC PRESENT WITH LEVEL 1 TRAINING. REGISTER EMPLOYEES AT
WWW.STATEFOODSAFETY.COM OR CALL FCPH.

X

X

X

X

X

X
X

THIS INSPECTION WAS CONDUCTED AS A FOLLOW-UP INSPECTION TO THE INSPECTIONS OF AUGUST 29TH
AND 31ST. THE LICENSE HOLDER FAILED TO APPEAR AT AN ADMINISTRATIVE HEARING, WHICH PRECIPITATED
THIS INSPECTION. DIRECTOR OF ENVIRONMENTAL HEALTH AND ASSISTANT HEALTH COMMISSIONER NIKI
LEMIN, WAS PRESENT FOR THIS INSPECTION.
A FOLLOW-UP INSPECTION WILL OCCUR ON OR BEFORE SEPTEMBER 28, 2018. PLEASE PROVIDE ALL
PESTICIDE INVOICES AT THE TIME OF THE INSPECTION. A PEST TREATMENT MUST OCCUR WITH 48 HOURS,
BY A LICENSED PEST CONTROL OPERATOR.
AN ADMINISTRATIVE HEARING BEEN ORDERED OF OCTOBER 3, 2018, AT 9:00am AT FCPH.
THE LICENSE HOLDER HAS BEEN ORDERED TO APPEAR BEFORE THE FRANKLIN COUNTY BOARD OF HEALTH
ON OCTOBER 9, 2018 AT 9:30am.

 Person in Charge

Date

Carlos

26-Sep-2018

Sanitarian

Licensor

Rebecca Keller

Franklin County Public Health

HEA 5302B Ohio Department of Health (6/18)
AGR 1268 Ohio Department of Agriculture (6/18)