SIAM - CONVENTION CENTER, 400 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: SIAM - CONVENTION CENTER
Address: 400 N High St, Columbus, OH 43215
Total inspections: 9
Last inspection: Sep 17, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Nonfood-contact surfaces are not cleaned frequently enough.
Standard Inspection Nov 3, 2010 99
  • A chlorine sanitizing solution was being used improperly.
Standard Inspection Jan 20, 2011 95
  • Food is not properly labeled.
  • Food items are not protected from contamination during storage.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jun 14, 2011 82
No violation noted during this evaluation. Followup Inspection Jul 7, 2011 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • In-use utensils are improperly stored.
  • 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.
  • Personal care items are not stored in a designated employee storage area.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The facility is acidifying rice to render it not a time / temperature controlled for safety food and does not meet the applicable code requirements or have a H.A.C.C.P. plan.
  • The operator is not properly using time as a public health control.
  • The operator is using time without temperature without a written procedure.
  • The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • There is not adequate equipment for cooling, heating or holding food.
  • There was visible dirt and debris on dry wiping cloths or on wet wiping cloths in a freshly made sanitizing solution.
  • Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.
Standard Inspection Nov 29, 2011 65
No violation noted during this evaluation. Followup Inspection Dec 5, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Single-service articles or single-use articles were reused.
Standard Inspection Mar 16, 2012 98
No violation noted during this evaluation. Critical Control Point Mar 16, 2012 100
No violation noted during this evaluation. Standard Inspection Sep 17, 2012 100

Violation descriptions and comments

Nov 3, 2010

PIC: Susan
Updated green Sign.
Note on utensils: Facility is washing utensils every 3 hrs. Storing them in hot water. Please change water when it becomes cold or gets heavily accumulation of food debris.
Facility is doing an excellent job. Great food Safety knowledge displayed.

Jan 20, 2011

Pic: Susan
Updated green sign.
Note: facility is doing a great job cooling product. All food for the Say is cooked in morning, cooled, and then reheated same day.

Jun 14, 2011

PIC Joyce Lee
Updated Green Sign

Jul 7, 2011

All critical violations corrected at time of follow-up inspection. NCFA
-Prep sink is now sufficiently air gaped
-All TCS foods in facility within proper temperature range

Nov 29, 2011

PIC - Susan
- Discussed the inspection report with the person-in-charge.
- email - koutfun@hotmail.com
- Ensure the woks are thoroughly rinsed after scrubbing with the metal pads. Ensure the metal pads are frequently replaced so physical contamination is prevented.
- An e-mail will be sent to the PIC to help with the time control policy and the acidified rice HACCP plan.
- The food service operation will be upgraded to a risk level 4.

Dec 5, 2011

PIC - Susan
- All violations listed on the previous inspection report have been corrected.

Mar 16, 2012

PIC- Susan
No critical violations noted at time of inspection.
No further action is required.
Updated Green Sign.

Mar 16, 2012

PIC- Susan
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (-) Observed green beans stored in a non food grade grocery bag in the walk in cooler. Corrected at time of inspection.
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.

Sep 17, 2012

THERE WERE NO VIOLATIONS OBSERVED AT TIME OF THE INSPECTION.
REVIEWED REPORT WITH JOHN TAI, OWNER/PIC.
THE GREEN PLACARD WAS UPDATED.

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