JOEY CHANG'S RESTAURANT, 3799 Ridgemill Dr, Hilliard, OH 43026 - Restaurant inspection findings and violations

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Business Info

Restaurant: JOEY CHANG'S RESTAURANT
Address: 3799 Ridgemill Dr, Hilliard, OH 43026
Total inspections: 24
Last inspection: Oct 31, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • In-use utensils are improperly stored.
  • Plumbing system is not maintained in good repair.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Apr 21, 2010 87
No violation noted during this evaluation. Critical Control Point Apr 21, 2010 100
No violation noted during this evaluation. Followup Inspection May 5, 2010 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Oct 8, 2010 94
No violation noted during this evaluation. Critical Control Point Oct 8, 2010 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Ice is being used for food after being used as a coolant.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection May 13, 2011 87
No violation noted during this evaluation. Critical Control Point May 13, 2011 100
No violation noted during this evaluation. Followup Inspection Jun 14, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Non-food contact surfaces are dirty.
  • Observed unacceptable employee beverage containers.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 16, 2011 69
No violation noted during this evaluation. Critical Control Point Nov 16, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Observed unacceptable employee beverage containers.
Followup Inspection Nov 30, 2011 84
  • Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • The operator is not using an effective method for cooling.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Dec 14, 2011 83
No violation noted during this evaluation. - Dec 14, 2011 100
No violation noted during this evaluation. - Dec 19, 2011 100
No violation noted during this evaluation. Followup Inspection Dec 19, 2011 100
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • 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.
Complaint Inspection Jan 17, 2012 94
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Followup Inspection Jan 19, 2012 98
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
Followup Inspection Mar 5, 2012 95
  • A handwashing sign was not posted at all handwashing sinks.
  • Clean equipment and utensils were not properly stored.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • Plumbing system is not maintained in good repair.
  • The can opener blade was dull and creating metal fragments
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
Standard Inspection Apr 25, 2012 77
No violation noted during this evaluation. Critical Control Point Apr 25, 2012 100
No violation noted during this evaluation. Followup Inspection May 31, 2012 100
  • Equipment components were not intact, tight or properly adjusted.
  • In-use utensils are improperly stored.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Plumbing system is not maintained in good repair.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • 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 Oct 12, 2012 88
No violation noted during this evaluation. Critical Control Point Oct 12, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 31, 2012 100

Violation descriptions and comments

Apr 21, 2010

Please read and understand the following requirements;
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
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
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required

May 5, 2010

Critical item corrected.

Oct 8, 2010

Discussed
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
When using ice to hold foods, use sufficient ice to cover the bottom and sides of the food.

May 13, 2011

The pressure gauge on the dish machine was reading at an acceptable pressure, but the needle didn't move. During the next routine preventative maintenance, have the pressure gauge checked.

May 13, 2011

Elements of the Critical Control Point Inspection
Please read and understand the following requirements;
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequately supplied
XI. Protection from contamination
Raw animal foods shall be separated from each other during storage, preparation, holding, and display.

Jun 14, 2011

Garlic-in-oil mixtures must be maintained at or below 41F. This should be a top priority for the manager to check and verify on a daily basis.
Temperature issues on the garlic-in-oil have been marked in in the past 2 standard inspections. Future violations related to garlic-in-oil mixtures may result in enforcement action being taken against the facilities license.

Nov 16, 2011

PIC Joey. Green sign updated.

Nov 16, 2011

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
V. Thawing (+) in sink under running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed rice at 130 F. Ensure rice is held at 135 F or above.
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

Nov 30, 2011

PIC Joey.

Dec 14, 2011

At time of inspection new critical violations were found. Facility will keep yellow sign and facility will be reinspected.
Inspection completed with Mike Thiel. Yellow sign up updated.

Dec 14, 2011

inspection with Meredith Lawler

Dec 19, 2011

inspection with Meredith Lawler

Dec 19, 2011

At time of inspection all previous violations had been corrected. Ensure facility is cooling properly. Facility was given cooling logs. Ensure facility uses cooling logs to track temperatures while cooling chicken.
PIC Joey.
Yellow sign removed and Green sign posted by Mike Theil.
Inspection completed wtih Mike Theil.

Jan 17, 2012

A complaint was recieved regarding a splinter in a spring roll. Multiple pieces fo broken or non-food grade materials were noted in the cabbage pressing process.
PIC: Joey Chang

Jan 19, 2012

PIC Joey. Green sign updated.

Mar 5, 2012

PIC Joey. Green sign updated

Apr 25, 2012

CONSULTED WITH THE OWNER AT TIME OF INSPECTION.
DISCUSSED FOOD SAFETY ISSUES, FOOD RECALLS, FOOD ALLERGENS,CONSUMER ADVISORY,MENUS.
DISCUSSED EMPLOYEE ILLNESS POLICY.
DINING AREA, PUBLIC RESTROOM, OUTSIDE DUMPSTER AREA WERE INSPECTED.
GREEN SIGN WAS UPDATED AND POSTED.

Apr 25, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with owner.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and 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

May 31, 2012

Consulted with the Owner.
Discussed food safety issues.
Has corrected all violations from last inspection.

Oct 12, 2012

CONSULTED AND REVIEWED THE INSPECTION REPORT.
DISCUSSED THE MENUS, EMPLOYEE ILLNESS POLICY.
RESTROOM,DINING AREA WERE INSPECTED, OUTSIDE DUMPSTER AREA, OKAY.
GREEN SIGN WAS UPDATED.

Oct 12, 2012

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

Oct 31, 2012

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

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