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Business Info

Restaurant: PANDA INN
Address: 1446 Bethel Rd, Columbus, OH 43220
Total inspections: 11
Last inspection: Jul 6, 2012

Score
(the higher the better)
90

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Violation descriptions and comments

DELIVERED GREEN FOOD SAFETY PLACARD
TALKED WITH JIAN LIN.
LICENSE FACILITY HOLDER NEEDS NAME CHANGED TO MATCH LIQUOR CONTROL LICENSE
SEE REQUEST INCLUDED
SERVICE HAS BEEN SCHEDULED TO REPAIR FLOOR IN COOLER BY 3-21-10

IV WENG XIANG WENT TO PERSON IN CHARGE WORKSHOP
VIII OBSERVED FOODS DATE MARKED
XV STAFF DEMONSTRATED HOW TO CALIBER THERMOMETER
IV OPERATOR AND STAFF TOGETHER WERE ABLE TO DEMONSTRATE KNOWLEDGE ABOUT FOOD SAFETY AND SANITIZATION

Complaint: Son (21) got sick after eating Was throwing up about 4 hours after meal; was deathly ill. Had not eaten anything else but Chinese dinner. Everyone one had different meals
Went to investigate facility. Talked with owner Keyin Arrived before opened for business facility was adequate. No food on floor no food out of temp cooler temps 38, 36 Dishmachine used chemical sanitizer and had test strips to measure concentration Cold food temps were mostly colder than required. Chicken
Found no violations issues at time of inspection to suspect foodborne illness close

Talked to KEYIN
updated Green Food Safety Placard
Owner Keyin and most help working kitchen is ServSafe Certified

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 Keyin.ServSafe certified kitchen staff
VI: Observed food being thawed under refrigeration
V: Foods are from approved source

VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Make sure datemarkings goes on all foods necessary
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.

Talked to Keyin and Ken
Discussed cleaning of facility.
updated Green Food Safety Sign

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens for example soy, milk, juice
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Kenyin
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary. i.e. egg rolls fried chicken

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Keyin
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
XI: Raw animal products

Talked to Keyin
Updated Green Food Safety Sign
Operator was concerned about the price change . and asked about the letter received
JIAN QUAN LIN has had Person-in Charge as well as Keyin owner
Food was off floor Drain area clean for clean dishes

PIC -JIAN
UPDATED GREEN SIGN.

I. Employee Health not allowed to work if there are any foodbourne illness symptoms and must have a dr released note if coming back after experiencing those syptoms
II. Personnel Cleanliness Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding 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 all items were properly date marked
IX. Consumer Advisory
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation,

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Takes reservations:

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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