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Business Info

Restaurant: SZECHUAN COTTAGE
Address: 2628 N High St, Columbus, OH 43202
Total inspections: 11
Last inspection: Aug 21, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: NGHIEP
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: NGHIEP
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
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has attended CPH Level One Training.
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Observed hot foods are being held at 135 F and cold foods are being held at 41 F
PROTECTION FROM CONTAMINATION
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.
Foods shall be protected from physical and environmental contamination during storage, preparation, and display. Wrap / cover all food products to protect from contamination.
CHEMICAL
Toxic materials shall be properly identified and stored. All chemical spray bottles shall be properly

PERSON IN CHARGE: HIEN, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: HIEN, OWNER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Employees shall drink from only covered beverages with a lid / straw.
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.
A handsink shall be used for handwashing - Do not block or store items in handsinks.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has attended CPH Level One Training.
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

PERSON IN CHARGE: NGHIEP, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: NGHIEP, OWNER
XI. PROTECTION FROM CONTAMINATION
At time of inspection, observed packages of raw chicken stored on top of vegetables (i.e. carrots) at downstairs box freezer. Raw foods shall be separated from each other during storage, preparation, holding, & display to protect from cross contamination. At time of inspection, Owner moved raw chicken and separated from carrots. Abated during inspection. Observed foods were protected from physical contamination during storage, preparation, & display.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
At time of inspection, observed non-dated cooked egg rolls at facility walk in cooler. Ready-to-eat TCS foods shall be date marked and discarded when required (after 7 days) to protect from the growth of bacteria. Owners state TCS products are held no longer than 3 days. Egg rolls were properly date-marked during inspection and abated during inspection. Abated.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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 /

PERSON IN CHARGE: NGHIE, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: NGHIE, OWNER
XI. PROTECTION FROM CONTAMINATION
Observed raw chicken stored beside carrots at downstairs box freezer. Owner abated during inspection by separating raw chicken from carrots. Abated during inspection. Raw foods must be separated from each other during storage, preparation, holding, & display.
Observed foods are protected from physical contamination during storage, preparation, & display.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
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.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
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.
XII. CHEMICAL
Toxic materials are properly identified and stored.

PIC: Nick
Reviewed report with PIC, Nick
Updated green 'Inspected' sign
NOTE: Facility is using a noncommercial rice cooker for fried rice.

Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Observed facility is reusing gloves.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
VI. Thawing (+) Facility is properly thawing foods under refrigeration.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Discussed cooking, cooling, and reheating procedures/temperatures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (-) Facility is not properly date marking food that is held under refrigeration more than 24 hours.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4

PIC: Nick
Reviewed report with PIC: Nick
All previous critical violations corrected.
NOTE: Ensure facility is continued to be cleaned regularly to prevent reformation of accumulation.

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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