After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Food is stored in an unapproved location.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Single use gloves were used for more than one task or were not changed when contaminated.
The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food.
There is no test kit available for measuring the concentration of the sanitizer.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Unsafe food was not discarded or properly reconditioned
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Employees are not properly trained in food safety.
Food-contact surfaces were dirty.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
The floors were not provided with drains and/or were not graded to drain, and/or the floor and wall junctures were not coved and sealed in a facility in which water flush cleaning methods are used.
There is no test kit available for measuring the concentration of the sanitizer.
Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
There is no test kit available for measuring the concentration of the sanitizer.
There was no properly trained person in charge designated.
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
There is no test kit available for measuring the concentration of the sanitizer.
PIC - Joe email - jchen@aumoda.com - A green sign was posted during the inspection. - The inspection report was discussed with the person-in-charge during the inspection. - Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
TALKED TO JOE ABOUT FOOD LICENSE PAYMENT HE SAID HE SENT A CHECK IN AND WOULD DO RESEARCH ON HIS ACCT TO PROVE IT HE SENT AN EMAIL SAID THE CHECK WAS WRITTEN OUT 2-26 CHECK #1002 AND CHECK HAS NOT CLEAR HIS ACCT
Note: There are 4 non commercial rice cookers in the kitchen (one silver, three white with flowers) and a black toaster oven. Person in charge- Eva Wang. This report was reviewed with and signed by the person in charge. Green sign was updated. Observed beef 160 F, chicken 166 F, rice 159 F, diced tomatoes 41 F. Ebony Merritt (614)645-2147.
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