HONG KONG CHINESE REST, 1884 Hard Rd, Columbus, OH 43235 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | May 5, 2010 | 68 |
| No violation noted during this evaluation. | Critical Control Point | May 5, 2010 | 100 |
|
Standard Inspection | Jan 5, 2011 | 83 |
| No violation noted during this evaluation. | Critical Control Point | Jan 5, 2011 | 100 |
|
Standard Inspection | Jun 30, 2011 | 43 |
| No violation noted during this evaluation. | Critical Control Point | Jun 30, 2011 | 100 |
| No violation noted during this evaluation. | - | Jul 7, 2011 | 100 |
| No violation noted during this evaluation. | - | Jul 14, 2011 | 100 |
| No violation noted during this evaluation. | - | Jul 15, 2011 | 100 |
| No violation noted during this evaluation. | - | Jul 25, 2011 | 100 |
|
Followup Inspection | Jul 25, 2011 | 98 |
| No violation noted during this evaluation. | Followup Inspection | Sep 7, 2011 | 100 |
|
Followup Inspection | Oct 19, 2011 | 98 |
| No violation noted during this evaluation. | Complaint Inspection | Nov 30, 2011 | 100 |
|
Standard Inspection | Nov 30, 2011 | 94 |
| No violation noted during this evaluation. | Critical Control Point | Nov 30, 2011 | 100 |
|
Standard Inspection | Jan 17, 2012 | 98 |
| No violation noted during this evaluation. | Critical Control Point | Jan 17, 2012 | 100 |
|
Standard Inspection | Jul 17, 2012 | 90 |
| No violation noted during this evaluation. | Critical Control Point | Jul 17, 2012 | 100 |
Violation descriptions and comments
May 5, 2010PERSON IN CHARGE: CINDY
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: CINDY
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees. Observed only one handsink in kitchen area - observed no handwashing violations.
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less. Observed cooked chicken cooled in walk in freezer in shallow pan.
Observed hot foods are being held at 135 F and cold
PERSON IN CHARGE: LEONARD, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: LEONARD, OWNER CINDY, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
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 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM CONTAMINATION
Raw foods shall be separated from each other during storage, preparation, holding, & display.
Foods shall be protected
PERSON IN CHARGE: CINDY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: CINDY, MANAGER
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed large amounts of raw TCS foods at room temperature in the kitchen area. Hot foods shall be held at 135 F and cold foods must be held at 41 F or below to prevent the growth of bacteria. Improper holding temperature is a leading CDC risk factor for foodborne illness. Raw food products out of temperature < 4 hrs. and were returned to WIC to cold hold at 41 F or below. Additionally, observed TCS foods improperly cooling (i.e, cooked chicken, 95 F in large deep container at room temperature. TCS food products shall be are cooled rapidly from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours to prevent the growth of bacteria. TCS food product was reheated to > 165 F and abated during inspection. Cooked chicken placed uncovered on sheet trays and placed in WIC to cool rapidly.
XI. PROTECTION FROM CONTAMINATION
At time of inspection, observed repeat violation of raw species of meat products not properly separated from each other during storage, preparation, holding, & display. Educated and discussed proper refrigeration and freezer storage of TCS food products. Follow-up inspection within 2 wks for correction of critical violations.
Observed food products stored on the floor in the facility. Foods shall be protected from physical contamination during storage, preparation, & display. All foods shall be stored at a minimum of 6 inches off the floor.
PERSON IN CHARGE: CINDY, MANAGER
- ON SITE CONSULTATION AT FACILITY TO DELIVER COPY OF STANDARD INSPECTION REPORT AND DISCUSS.
delivered yellow sign
Jul 15, 2011DRIVE BY FACILITY TO ENSURE YELLOW SIGN WAS POSTED. TEXTED M. THIEL TO CONFIRM POSTED SIGNAGE.
Jul 25, 2011inspection with Carol Zubovich
Jul 25, 2011PERSON IN CHARGE: LEONARD, OWNER CINDY, MANAGER
- FOLLOW-UP WITH M. THIEL FOLLOWING PRE-HEARING CONFERENCE WITH FACILITY.
- OBSERVED MANAGER HAS ATTENDED LEVEL ONE TRAINING AND RECEIVED COPY OF CERTIFICATE.
- OBSERVED NO REPEAT CRITICAL VIOLATIONS AT FOLLOW-UP INSPECTION.
- DATE MARK TCS FOOD PRODUCTS (EXAMPLE: 7/1/2011 - 7/7/2011. DISCARD AT 7 DAYS.
- YELLOW SIGNAGE WAS REMOVED AND REPLACED GREEN INSPECTION SIGNAGE AT FRONT ENTRANCE.
PERSON IN CHARGE: CINDY
- FOLLOW UP FIRST MONITORING INSPECTION AT FACILITY SINCE PRE-HEARING.
- OBSERVED NO VIOLATIONS AT TIME OF FOLLOW-UP INSPECTION.
- FACILITY IS DOING EXCELLENT JOB WITH COMPLIANCE.
- CPH TO PERFORM TWO ADDITIONAL MONITORING INSPECTIONS.
PERSON IN CHARGE: CINDY, MANAGER
- SECOND MONITORING INSPECTION AT FACILITY.
PERSON IN CHARGE: CINDY, MANAGER
- RECEIVED COMPLAINT INVESTIGATION ASSIGNED TO ABOVE FACILITY.
- COMPLAINT IS NOT FOR HONG KONG CHINESE RESTAURANT, HARD ROAD. COMPLAINT IS FOR FRANKLIN COUNTY FACILITY, HONG KONG BUFFET, 1831 HENDERSON ROAD.
- CONTACTED M. TEDRICK TO RELAY ABOVE INFORMATION. M. TEDRICK TO FORWARD COMPLAINT TO FRANKLIN COUNTY.
- CLOSED OUT COMPLAINT.
PERSON IN CHARGE: CINDY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- STANDARD INSPECTION AND FINAL MONITORING INSPECTION.
PERSON IN CHARGE: CINDY, MANAGER
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 165 F.
At time of inspection, observed trays of cooked chicken cooling on sheet trays at room temperature. Cooked chicken cooked less than 1 hr ago and was placed in walk in cooler to cool rapidly. TCS foods shall be cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Educated and reviewed in length with Manager proper cooling procedures. Rechecked cooked chicken product during inspection and observed internal temperature below 70 F. Abated during inspection.
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 drink only in designated areas. Observed employees with proper hair restraints and clean outer clothing.
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 has attended CPH
PERSON IN CHARGE: CINDY, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
PERSON IN CHARGE: CINDY, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restriants (caps) and clean aprons.
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 has attended CPH Level One Training.
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 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Observed TCS food products properly cooling on sheet trays at walk in cooler.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM
Report reviewed with and signed by PIC: Cindy
Updated green sign
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 (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed one pan of precooked egg rolls on counter next to fryers at 75 deg F. To limit bacterial growth that may cause foodborne illness, TCS products must be maintained at 41 deg F or below. Corrected during inspection by discarding product. Discussed with PIC the importance of monitoring products and not forgetting about those brought from the cooler and set out at room temperature in preparation for cooking. The product must be placed under refrigeration if not in use.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
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