CHINA BUFFET, 1788 Morse Rd, Columbus, OH 43229 - Restaurant inspection findings and violations
Business Info
Ratings Summary
Based on 1 vote
| Overall Rating: |  | 5.0 |
| Ratings in categories: | ||
| Food: |  | 5.0 |
| Service: | | 5.0 |
| Price: |  | 5.0 |
| Ambience: | | 5.0 |
| Cleanliness: | | 5.0 |
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | Apr 14, 2010 | 87 |
| No violation noted during this evaluation. | Critical Control Point | Apr 14, 2010 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Apr 29, 2010 | 100 |
|
Standard Inspection | Sep 23, 2010 | 78 |
| No violation noted during this evaluation. | Critical Control Point | Sep 23, 2010 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Sep 24, 2010 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Oct 7, 2010 | 100 |
|
Standard Inspection | May 3, 2011 | 96 |
| No violation noted during this evaluation. | Critical Control Point | May 3, 2011 | 100 |
|
Standard Inspection | Sep 29, 2011 | 99 |
| No violation noted during this evaluation. | Critical Control Point | Sep 29, 2011 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Nov 29, 2011 | 100 |
| No violation noted during this evaluation. | - | Dec 5, 2011 | 100 |
|
Standard Inspection | Apr 26, 2012 | 75 |
| No violation noted during this evaluation. | Critical Control Point | Apr 26, 2012 | 100 |
|
Standard Inspection | Sep 26, 2012 | 90 |
| No violation noted during this evaluation. | Critical Control Point | Sep 26, 2012 | 100 |
|
Complaint Inspection | Sep 26, 2012 | 98 |
Violation descriptions and comments
Apr 14, 2010THE 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 Ming Xiong wu.completed Level 2 training @ CP H in 10/28/06.Certificate # 5092250.Other employee @ facility which had taken Level 2 training was Yongrong Liu.Cert # 5092723
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 INSPECTION
abate, has complied
The person in' charge at time of inspection was MING XION WU
Green sign was updated and posted.
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 inspection, Abate has complied as ordered.
Oct 7, 2010Follow up inspection
Abate, has complied.
Green sign was updated.
Consulted man Ming X long Wu
Outside dumpster area was inspected.
Public rest-room was inspected.
Discussed the menu.
Green sign was updated and posted.
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements; Consulted with Ming Xiong Wu Serv Safe certificate #5092750 expiree 10/28/11
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
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
CONSULTED WITH MING XIONG WU(PIC).
DISCUSSED FOOD SAFETY ISSUES.
OUTSIDE DUMPTER AREA WAS CLEAN. ALSO THE PUBLC RESTROOMS.
GREEN SIGN WAS UPDATED AND POSTED .
Elements of the Critical Control Point Inspection
Discussed/Consulted with Ming xiong Wu,regards menus,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
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 Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Joint inspection with Steve Meininger.
Consulted with the owner at inspection.
Inspected/obtained tcs foods temperatures at the food prep area and the buffet line.
These were temperatures measured in degrees f at the food prep area; rice=157,sweet/sour chicken =39, egg roll =38, garlic/oil =40,noodles=39,fried rice =164, raw chicken=39.
Tcs food temperatures at the buffet line. mellon = 41, mixed vege=140,wonton soup=170,lomein=148.
Noted no violation, not able to contact complainant, no information provided on the complaint.
OBTAINING THE REQUIRED E-MAIL ADDRESS BY CPH FOOD MANAGEMENT PROGRAM FOR FUTURE PROGRAM USE.CONSULTED WITH THE OWNER.
Apr 26, 2012PERSON IN CHARGE: MING, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: MING, OWNER
XII. CHEMICAL
At time of inspection, observed non-labeled chemical spray bottles at back of facility. Toxic materials shall be properly identified and stored. During inspection, owner properly labeled the chemical spray bottles with the common name of the chemical.
Educated and discussed with owner that only licensed pest control operators shall apply pesticides. Hot Shot containers were voluntarily discarded at time of inspection. Abated.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed container of cooked chicken cooling in deep, covered container at room temperature. Educated and discussed proper cooling procedures with owner. TCS foods shall be cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Columbus Public Health "Cooling" handout was e-mailed. Cooked chicken product was transferred to sheet trays and placed uncovered in walk in cooler to cool rapidly.
Facility is using proper cooking temperatures. Chicken is cooked to an internal temperature of 165 F.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
II. PERSONNEL CLEANLINESS
Food employees eat, and
PERSON IN CHARGE: RYAN, MANAGER REVIEWED REPORT WITH RYAN
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: RYAN, MANAGER
XII. CHEMICAL
At time of inspection, observed non-labeled working spray container of chemical. Chemical spray bottle was properly labeled and abated during inspection. Abated.
Toxic materials shall be properly identified and stored.
Observed proper 50 ppm chlorine sanitizer at kitchen mechanical dishwasher. Facility provides proper chemical test kit.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair restraints (i.e., hats).
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
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 are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager answered all food safety questions asked during inspection.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
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
PERSON IN CHARGE: RYAN, MANAGER REVIEWED REPORT WITH MANAGER
- ON SITE COMPLAINT INVESTIGATION FOR ABOVE ANONYMOUS COMPLAINT.
- ARRIVED TO FACILITY AND DISCUSSED ABOVE COMPLAINT WITH MANAGER.
- OBSERVED AREAS OF THE FACILITY CARPETING IN THE DINING AREA SOILED AND HELD TOGETHER WITH DUCT TAPE.
- OBSERVED SEVERAL BOOTHS IN THE DINING AREA WITH RIPPED SEAT CUSHIONS AS PER THE COMPLAINT. DISCUSSED WITH MANAGER TO REPAIR / REPLACE WORN CUSTOMER SEATING.
- OBSERVED ICE CREAM SCOOP PROPERLY HELD AT DIPPER WELL UNDER CONTINUOUS FLOW OF RUNNING WATER.
- OBSERVED ALL TCS FOOD PRODUCTS PROPERLY HOT AND COLD HOLDING. OBSERVED NO EXPIRED FOOD PRODUCTS.
- DID NOT OBSERVE TONGS HOLDING SINK PIPES TOGETHER.
- MANAGER STATED EMPLOYEE WAS RECENTLY FIRED (DUE TO FAILURE TO ARRIVE AT WORK; AND INABILITY TO WORK WEEKENDS) AND MAY HAVE FILED THE COMPLAINT REPORT.
- CLOSED COMPLAINT INVESTIGATION.
- NO FURTHER FOLLOW-UP.
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