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Business Info

Restaurant: CHINA KING RESTAURANT
Address: 618 Harrisburg Pike, Columbus, OH 43223
Total inspections: 18
Last inspection: Dec 4, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Security:
The person in charge has been receiving calls from an individual claiming to be from the health department.
He was given verification codes for inspections and was told not to let anyone into the kitchen to inspect without the codes.
The health department does not schedule routine inspections.
All inspectors will be able to provide a photo id from the city AND a metal badge. Please ask to see ID every time.
Other city or state agencies may also have authority. All should carry an ID.

PIC:Yang Hai Lou

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods shall be cooled from 135 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
XI. Protection from contamination
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.

Elements of the Critical Control Point Inspection
Discussed
II. Personnel Cleanliness
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

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are being held at or above 135 F and cold foods are being held at or below 41 F

PIC Lou. Inspection completed with Kyle McLeod.

(-)*see violations on standard report
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 (+) servsafe certified, Level 1
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Lou.

inspection with Meredith Lawler

Consultation completed. Informed owner that it is recommended that he has pest control company do a full clean out. Have them spray in the ceilings, walls, and all other areas in facility. At time of consultation facility has sealed up all cracks and crevices. Facility has replaced shelving in walk in cooler. Ensure all other cracks and crevices are sealed. At future inspection if heavy roach activity is found facility will be moved forward into enforcement. Owner stated that next treatment will on 12/5/11.

At time of inspection no roaches were found. Observed 1 roach on glue board. Facility had done a great job keeping facility clean and sealing all cracks and crevices. Facility has reduced that amount of roaches greatly. Facility must continue monthly pest control treatments and continue to keep facility with same sanitary standards. PIC Lou.

PIC HEY LIN LOU.
LICENSE WAS VERIFIED, SANITARIAN PURPOSE STATEMENT.
MENUS, CONSUMER WARNING , DISCUSSED, NOT APPLICABLE.
LICENSE WAS POSTED.
SANITIZER TEST KIT WAS AVAILABLE.
DISCUSSED CALIBRATION OF THERMOMETER.
AIR GAPS ON DRAIN LINES OBSERVED.
MOP SINK WAS AVAILABLE.
NSF EQUIPMENTS WERE FUNCTIONAL.
DUMPSTER AREA, DINING AREA AND PUBLIC RESTROOM INSPECTED.
NO CATERING.
DISCUSSED EMPLOYEE ILLNESS PROGRAM.
DISCUSSED FOOD SOURCES.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner/reviewed report with the owner.
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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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)

CONSULTED/REVIEWED THE INSPECTION REPORT WITH THE OWNER.
DISCUSSED MENUS, FOOD SAFETY ISSUES.
PUBLIC RESTROOM WAS INSPECTED, OKAY.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner.
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

Complaint;complainant states her food was mixed with an allergen even after she told them about her allergy to sea food.
12/3/12, consulted with the complaint, purchased chicken/broccolii and found shrimp in it, she was allergic to and already told them at point of order. she took benadryl.
12/4/12, the inspector consulted with the owner at facility. The owner was off on this day, has since educated the employee regarding handling customers and allergens. stated, customer is allowed to have money back.
Discussed major allergens with the owner;milk, wheat,fish,soy beans,shellfish,eggs, peanuts and tree nuts. Please discuss with customers at time of food ordering.
12/4/12, consulted with the complianant regarding the findings, will call backif she needs to. states,I am at work right now.

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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