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Business Info

Restaurant: GREAT WALL HOUSE
Address: 1214 S James Rd, Columbus, OH 43227
Total inspections: 17
Last inspection: Sep 20, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

complainant - Children w kitchen
There were no children in kitchen while here
OWNER WAS TOLD not to allow children in kitchen

Pic Chen Long

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 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)
As part of the cooking process Cooking,

complainant got Sick No specific food listed
all temperatures above 135 on below 42
No one has been Sick
did not find any problems just did full Inspection March 10
AT THIS TIME -NCFA-

Pic HuA an YE
updated green sign
test strips Ok

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 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)
As part of the cooking process Cooking,

complainant Said Saw something on floor-didn't know whether it was Roach or dirt
did not find anything
must fax Report of Last extermination Report at 645-7155

Pic Hua An Y
updated green Sign

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 (+) Pic did not make Sure employees were following Procedures for Proper washing of Pans
V. Thawing (+) OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Pic did not ensure TTC food stayed below 42
VIII. Date Marking/Time as a Public Health Control (+) 0K
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) chicken must be Brought en from outside after delivered
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) oK

violators have been abated from last inspection
Received cluck no. 192 for $ 810.50 for over due license fee
There war a $156.50 penalty fee

Pic owner
updated green Sign
No violations at this time

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Employees wash Hands
IV. Person in Charge/Demonstration of Knowledge (+) taken level (
V. Thawing (+) ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ok
VIII. Date Marking/Time as a Public Health Control (+) OK
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

complaint No. 29161 When brought food back with hair employee dumped food out and Reused container
at this time saw no problem

Person in charge-Hua-An Ye
Updated green sign.

Discussed thermometer calibration, temperatures, allergies.
Provided information on how to properly calibrate a thermometer.
Reviewed how to properly set up a three compartment sink.
I. Employee Health
Discussed with employee when they should not work in the kitchen/prepare food (what kind of illnesses).
II. Personnel Cleanliness
Employees were observed in clean uniforms
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hands are properly washed when required
Discussed/reviewed with employee when to wash hands.
IV. Person in Charge/Demonstration of Knowledge
Person in charge was able to answer basic food safety questions. Recommend taking a refresher course online that is offered in Chinese.
V. 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods are being held at 135 F and cold foods are not being held at 41 F
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked and discarded when required

Person in charge- Rong Jing Lin. This report was reviewed with Rong Jing Lin and the employee (main cook).
Will mail translated handouts related to cooling and thermometer calibration.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees properly washing hands.
V. Thawing (+)
Note: Foods are thawed in the walk in cooler according to the person in charge.
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: Temperature measuring devices were readily available.

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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