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Business Info

Restaurant: WOK BUFFET
Address: 2260 Morse Rd, Columbus, OH 43229-5858
Total inspections: 14
Last inspection: Jun 27, 2012

Score
(the higher the better)
83

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Violation descriptions and comments

THE 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 P1C @ time of inspection was Yin quan Chen

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management 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 does 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 was not touched with 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,

Follow up inspection

The person in charge at time of inspection was Alex Chen
THE 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.

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.
GREEN SIGN WAS UPDATED.

CONSULTED WITH ALEX CHEN.
THE GREEN SIGN WAS UPDATED AND POSTED

Elements of the Critical Control Point Inspection
Discussed/ Consulted with Alex Chen.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
Discussed employee illness policy.
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 (+)
Using proper cooking

FOLLOW UP INSPECTION,
ABATE, HAS CORRECTED VIOLATIONS.
CONSULTED WITH ALEX CHEN.
DISCUSSED FOOD SAFETY ISSUES.

CONSULTED WITH ALEX CHEN.
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
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 (+)
Using proper cooking temperatures

FOLLOW UP INSPECTION.
CONSULTED WITH ALEX CHEN
DISCUSSED FOOD SAFETY ISSUES.
ABATE, HAS CORRECTED ALL VIOLATIONS.

PERSON IN CHARGE: ALEX
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: ALEX
XI. PROTECTION FROM CONTAMINATION
AT TIME OF INSPECTION, OBSERVED RAW BEEF STORED BELOW RAW CHICKEN AT KITCHEN WALK IN COOLER. Raw foods shall be separated from each other during storage, preparation, holding, & display. Manager abated during inspection by storing raw beef above raw chicken. Abated.
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 shall be accessible for employees. Do not store items in handsinks.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
Kitchen handsinks shall be maintained and kept clean.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended CPH Level One Training and properly answered questions asked during inspection.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.

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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

Cuisines:

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