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Business Info

Restaurant: NEW ASIAN STAR CHINA BUFFET
Address: 2770 Brice Rd, Reynoldsburg, OH 43068-3486
Total inspections: 26
Last inspection: Dec 3, 2012

Score
(the higher the better)
100

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Ratings Summary

Based on 1 vote

Overall Rating:		1.8
Ratings in categories:
Food:		3.0
Service:		1.0
Price:		1.0
Ambience:		2.0
Cleanliness:		1.0

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Violation descriptions and comments

Regarding complaint of mold on the ceiling in the dining room.
*Performed walkthrough of all dining areas. No mold was observed during the walk-through.
*No evidence was found to support the complaint
Complaint Closed

Updated Green Placard
PIC: Cora/Ben

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Person(s) in charge were capable of stating symptoms of food borne illness. Employee illness policy and log is located on the wall.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees handled foods using barriers.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Coral / Ben, were knowledgeable of food safety and code compliance based on her/his responses to food safety questions. All managers are ServSafe certified. Food employees are PIC certified.
V: Food from an Approved Source - All foods are from an approved source (meat/ seafood).
VI: Thawing - Discussed foods being thawed under refrigeration and under running cold water.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using using 2 inch shallow pans. *The time that the cooling process began is posted on each pan. All

Updated Green Placard
PIC: Cora/ Shanci

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is posted on wall at employee entrance to the kitchen.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap. *Observed a supply of towels missing from the employee restroom (*See standard inspection report for violation and corrective text).
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Cora/ Shanci, was very knowledgeable of food safety and code compliance based on her/his responses to food safety questions.
VI: Thawing - Discussed foods being thawed under refrigeration and running cold water.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding –All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using 2 inch shallow pans. Cooling times were posted on all food items on the cooling rack located in the walk-in cooler. All foods are reheated to 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were

Pic = Kyle
update green sign

PERSON IN CHARGE:
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are 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

training with Dan Smith

PIC = Kyle
Violations all corrected
No violations noted

NO VIOLATIONS NOTED

complaint no CO n 29059
"Bugs in window Sills, mold in vents
talked to manager and did not See problem.

PIC Cheaa
Did not observe any live or dead roaches in the facility, although conditions would support them.
Discussed importance of cleaning regularly and keeping outer openings sealed

PIC Danny
Follow up to complaint. Roaches were seen in facility. No evidence of roaches was found. Pest control operator noted activity in the employee restroom and recommended cleaning of grease build up under fixed equipment. Facility has cleaned up grease residue and sealed outer openings per inspector's request. NCFA

Pic Cora
updated green sign
final Rinse 5O ppm chlorine
talked to pic about time instead of temperature

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) Serve Safe
V. Thawing (+) Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+) Sushi is being used time but it was not marked with time to discard and was discarded
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

checked to see if green sign on door and it was

PIC Cora Yeung
Updated Green Sign

I. Employee Health (+) Has Policy, keeps and employee illness log.
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control
(-) No time log was available for items using time in lieu of temperature.
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

PIC CORA YEUNG.
COMPLAINT WAS FILED STATING THAT A WORM WAS FOUND IN THE SWEET AND SOUR SAUCE. DURING INSPECTION SWEET AND SOUR SAUCE WAS EXAMINED, AND NO WORMS WERE FOUND. WHEN ASKED ABOUT THE INCIDENT EMPLOYEES REMEMBERED THE SITUATION AND SAID THAT IT WAS ACTUALLY A GRAIN OF RICE IN THE SAUCE, THEY TRIED TO EXPLAIN IT TO THE CUSTOMER HOWEVER THEY WERE NOT SATISFIED. PIC WAS ALSO ASKED ABOUT MAKING THE SWEET AND SOUR SAUCE AND EXPLAINED THEY THEY MAKE THEIR OWN USING FRESH FRUIT AND VEGETABLES WHICH ARE WASHED BEFORE BEING COOKED.

PIC
Updated green sign
Discussed with operator who is using time in lieu that keeping more water in the steam table, and keep the water temperature between 180-200 will actually help to keep is food in temperature.

inspection with Rachel Dekold

PIC Danny Chan Updated green sign
All prior violations corrected

PIC Cora
Updated green sign

Provided information
I. Employee Health (+) Has Policy keeps a log
II. Personnel Cleanliness (-) Observed open employee beverages in the food prep area
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (-) Items in walk in cooler were not properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during

Complaint stated the mice dropings were found embedded in ice. During the inspection the Ice machine was checked and found to be in fairly good condition. There was some mold growth found on non food contact parts of the ice machine. This was documented as a non critical violation in both the complaint inspection and in the standard inspection. No Further Action is Required.

PIC Chio Chan
All critical violations corrected
No new violations noted
Thank you!

1 User Review:

Loraine Hone

Added on Sep 23, 2014 11:16 PM

Visited on Sep 24, 2014 12:11 AM

Food:

Service:

Price:

Ambience:

Cleanliness:

I was scared to eat at Asian Star, the restaurant was filthy. There food was OK but I couldn't stop thing if the dinning area was this nasty, what does the kitchen look like. I think an inspection supervisor needs to go inspect. I don't think they'll pass. Sad that building used to be a beautiful restaurant before. Now it looks like a 3rd world county restaurant on the out skirts of Reynoldsburg. Someone needs to take remodeling this place seriously. The employees have no enthusiasm and are never around when you need them. They also never removed our old plates after we finished like a buffet style restaurant is supposed to do. They almost rush you out of the place and never ask you of your finished they just give you the bill and that's it. It could be much more profitable if it was fixed up. New carpet could go a long way. I know a lot of people that will not eat there because of the dirtiness.

Would you recommend NEW ASIAN STAR CHINA BUFFET to others? No

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants