CHINA EXPERIENCE, 1500 Polaris Pkwy Fc #3, Columbus, OH 43240 - Restaurant inspection findings and violations

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Business Info

Restaurant: CHINA EXPERIENCE
Address: 1500 Polaris Pkwy Fc #3, Columbus, OH 43240
Total inspections: 19
Last inspection: Aug 14, 2012
Score
(the higher the better)
90
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Inspection Preoperation May 18, 2010 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Food employee(s) are not using proper procedures when washing hands.
  • Food employee(s) were not washing hands in a handwashing sink.
  • In-use utensils are improperly stored. [multiple violations]
  • 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 operator is not using an effective method for cooling.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]
  • Unsafe food was not discarded or properly reconditioned
  • Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
Inspection 30 day Jun 9, 2010 51
No violation noted during this evaluation. Critical Control Point Jun 9, 2010 100
  • Food employee was touching ready-to-eat food with bare hands.
  • In-use utensils are improperly stored.
  • 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 operator is not using an effective method for cooling.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
Followup Inspection Jul 1, 2010 83
  • 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.
  • Food containers are not placed in a manner that provides maximum heat transfer while protecting food from contamination during cooling.
  • Food is contacting an unclean surface.
  • Food is not protected from cross-contamination.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • 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.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Utensils and/or equipment were not properly rinsed.
Standard Inspection Jan 22, 2011 69
No violation noted during this evaluation. Critical Control Point Jan 22, 2011 100
  • 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].
  • In-use utensils are improperly stored.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. [multiple violations]
  • Single-service articles or single-use articles were reused.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
  • The physical facilities were not maintained in good repair.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
Followup Inspection Feb 4, 2011 59
No violation noted during this evaluation. - Feb 9, 2011 100
No violation noted during this evaluation. Followup Inspection Feb 17, 2011 100
No violation noted during this evaluation. - Feb 17, 2011 100
No violation noted during this evaluation. Standard Inspection Mar 30, 2011 100
No violation noted during this evaluation. Followup Inspection Apr 19, 2011 100
  • In-use utensils are improperly stored.
  • Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Oct 3, 2011 96
No violation noted during this evaluation. Critical Control Point Oct 3, 2011 100
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • Working containers of food are not properly labeled.
Standard Inspection Feb 8, 2012 94
No violation noted during this evaluation. Critical Control Point Feb 8, 2012 100
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
Standard Inspection Aug 14, 2012 90
No violation noted during this evaluation. Critical Control Point Aug 14, 2012 100
No violation noted during this evaluation. Complaint Inspection Aug 14, 2012 100

Violation descriptions and comments

May 18, 2010

INSPECTED AND APPROVED TO OPERATE

Jan 22, 2011

Pic Lin
updated green Sign

Jan 22, 2011

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 (+) must make Sure employees are doing proper methods
V. Thawing (+) ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Cooling not proper
VIII. Date Marking/Time as a Public Health Control (+) ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Some what
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Feb 4, 2011

PIC

Feb 9, 2011

Enforcement PW and Yellow Sign Delivery.

Feb 17, 2011

all critical violations have been abated

Feb 17, 2011

Post pre-hearing inspection with Sharon. Reposted Green Sign.

Mar 30, 2011

Pic Yiquan
this inspection was for monthly inspection of pre hearing
all Chicken must be-put into walk-in to cool and not in counter Refrigerat

Apr 19, 2011

this is an inspection from prehearing
did not find any Violations

Oct 3, 2011

Updated green sign.

Oct 3, 2011

Discussed cooling procedures in detail. Discussed date marking.
Provided cooling log.
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
Observed employees in clean uniforms
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is knowledgeable. Please make sure employees are also knowledgeable in food safety when you're not around.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
Please continue to monitor cooling process and make sure employees understand how to do so.
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
Reviewed with employees how to calibrate

Feb 8, 2012

Updated green sign.

Feb 8, 2012

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Employees were able to answer basic food safety questions related to the
operation of the establishment.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately..
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (-)
Note: Present and calibrated by person in charge. Temperature measuring devices were inaccurate prior and had to be adjusted accordingly. Please ensure that calibration is done regularly.

Aug 14, 2012

PIC Xilin. Green sign updated.

Aug 14, 2012

Employee Health (+) Has Policy
Hygenic Practices(+)
Preventing contamination by hands(+) stocked and used. wear gloves
PIC Knowledge (+)
Temperatures (+) Facility uses cooling logs
Protection from Contamination (+)
Chemicals (+) Labeled and stored away from food.

Aug 14, 2012

Inspection prompted due to complaint of unsanitary conditions and customers becoming ill after eating at facility. At time of inspection facility was very clean and preparing food properly. Complaint can not be confirmed or denied.

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Distance
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