Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Food items are not protected from contamination during storage.	Standard Inspection	Mar 16, 2010	99
No violation noted during this evaluation.	Critical Control Point	Mar 16, 2010	100
In-use utensils are improperly stored. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Standard Inspection	Sep 30, 2010	94
No violation noted during this evaluation.	Critical Control Point	Sep 30, 2010	100
A handwashing sign was not posted at all handwashing sinks. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Food-contact surfaces not cleaned when they were contaminated. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Jul 12, 2011	91
No violation noted during this evaluation.	Critical Control Point	Jul 12, 2011	100
In-use utensils are improperly stored.	Standard Inspection	Nov 16, 2011	99
No violation noted during this evaluation.	Critical Control Point	Nov 16, 2011	100
Clean equipment and utensils were not properly stored. Equipment is not approved by a recognized agency or authority. Food items are not protected from contamination during storage. Handwashing sink is being used for purposes other than handwashing. Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted. The physical facilities are not cleaned as often as necessary.	Standard Inspection	May 10, 2012	94
No violation noted during this evaluation.	Critical Control Point	May 10, 2012	100
Equipment is not approved by a recognized agency or authority. Outer openings of a food facility were not protected against the entry of insects and rodents. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.	Standard Inspection	Nov 5, 2012	91
No violation noted during this evaluation.	Critical Control Point	Nov 5, 2012	100

Violation descriptions and comments

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Discussed with Ngfong
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves.
IV: Observed the person in charge was fairly knowledgeable of food safety ad code compliance based on his responses to food safety questions.
VI: Observed food being thawed under refrigeration.
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.
XII: Chemicals were separated from food and food equipment.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

Talked to owners Gary and Yu
Updated Green Food Safety Placard
Ask dumpster co not to put dumpster So close to wall that lid can not be closed

Discussed
Provided information
.
I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to
VI: Observed food being thawed under refrigeration.
V: Foods are from approved source
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly coveredstora
XII: Chemicals were separated from food and food equipment in
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling

TALKED TO GARY
UPDATED GREEN FOOD SAFETY SIGN
OBSERVED MOP DRYING ON HOLDER
MAX REGISTERING THEMOMETER USED TO MEASURE FINAL RINSE TEMP OF WATER 163
COOLERS 37/40

IV GARY AND SOME COOLS HAVE TAKEN PIC CLASS
VI THAWING IN COOLER
XI REMEMBER KEEP FOODS OFF FLOOR AND 6 INCHES

TALKED TO GARY
MAX REGISTERING THERMOMETER USED FOR DISHWASHER 162F
UPDATED GREEN FOOD SAFETY SIGN

FOODS FROM APPORVED SOURCES
RAW SEPARATED FROM READY TO EAT
EGGS SEPARATED IN COOLER
GARY WAS KNOWLEDGEABLE OF FOOD SAFETY
DISCUSSED WHAT IS DONE WITH GREASY WATER GREASE TRAP USED
GREAS FOR FRYING AND FRYER WERE CLEAN
HOOD WAS BEING CLEANED IN SECTIONS

person in charge
operator is level one trained
operator showed good food safety knowledge
thawing
thawing is done in the walk in cooler
Cooking Cooling Hot and Cold Holding
Facility needs to be a risk level three. No risk level 4 activities are carried out at the facility.

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
XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
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 potentially hazardous foods are date marked and discarded when required

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IMPERIAL GARDEN, 2950 Hayden Rd, Columbus, OH 43235 - Restaurant inspection findings and violations

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Inspection findings

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Inspection Date

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(the higher the better)

Violation descriptions and comments

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