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4. Franklin County, OH Restaurants

Business Info

Restaurant: THAI ORCHID
Address: 7654 Sawmill Rd, Dublin, OH 43016
Total inspections: 15
Last inspection: Oct 3, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

PERSON IN CHARGE: MARIA AND ANAN, OWNERS
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- FACILITY IS GOING TO RELOCATE TO NEW FACILITY ON SAWMILL IN POWELL NEXT JUNE, 2011.

PERSON IN CHARGE: OWNERS, MARIA and ANAN
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied. Provide single-use paper towels at all times for employee use.
Exposed ready-to-eat foods are not touched by bare hands
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration

COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked Time Temperature Control for Safety (TCS) foods are cooled under refrigeration from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less. Facility uses sheet trays / one layer of egg rolls to cool rapidly.
Observed hot foods are

PERSON IN CHARGE: ANAN, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
NOTE: THIS IS A RE-CREATED REPORT FROM LOST ORIGINAL REPORT FROM COMPUTER HARDDRIVE.

PERSON IN CHARGE: ANAN, OWNER
- NOTE: THIS IS A RE-CREATED REPORT. ORIGINAL REPORT WAS LOST FROM INTERNAL COMPUTER MEMORY.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods shall be thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods shall be cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Use uncovered, shallow pans to cool TCS food products rapidly.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded

ON-SITE CONSULTATION AT FACILITY TO DELIVER COPY OF RECENT STANDARD INSPECTION REPORT. ORIGINAL REPORT WAS DELETED FROM ENVISION CONNECT PROGRAM DURING COMPUTER UPDATE. OBTAINED OWNER'S SIGNATURE ON CPH COPY.

PERSON IN CHARGE: JOVANNA
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JOVANNA
II. PERSONNEL CLEANLINESS
At time of inspection, observed open employee beverages stored on kitchen food contact surfaces. Food employees must eat, and drink only in designated areas and from covered beverage containers with a lid / straw to protect from potential contamination. Beverages were voluntarily discarded during inspection and abated.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed TCS food products (cut tomatoes, pork) cold holding on ice > 41 F. Additionally, observed kitchen prep top unit storing mainly vegetables cold holding above 41 F. All unsafe TCS food products were voluntarily discarded at time of inspection. Facility to repair cold holding unit to maintain 41 F or below. Facility will discontinue storing TCS food products on ice. The CDC lists improper holding temperature as one of the leading causes of foodborne illness.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods shall be held at 41 F.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.

PERSON IN CHARGE: ANAN, OWNER
XI. PROTECTION FROM CONTAMINATION
At time of inspection, observed trays of raw beef stored above trays of raw chicken at kitchen reach in freezer. Person in Charge abated during inspection by moving raw poultry to bottom shelving. Additionally, observed container of raw chicken stored above ready-to-eat food products at kitchen walk in cooler. Abated during inspection by moving raw food to bottom shelving. Raw foods must be separated from each other during storage, preparation, holding, & display.
Observed foods are protected from physical contamination during storage, preparation, & display.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed vegetables and TCS food products at kitchen prep top unit(s) cold holding above 41 F. Unsafe TCS food products were voluntarily discarded during inspection. Owner contacted service for repair of units. Discontinue use of unit(s) until repaired to cold hold at 41 F or below. The CDC lists improper holding temperature as a major risk for foodborne illness.
Observed hot foods are being held at 135 F and cold foods must be held at 41 F or below.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.

PIC: Maria
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if feeling ill.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) PIC is scheduled to attend a food safety class at Delaware County Health Dept.
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (-) Observed egg rolls and sweet and sour chicken in prep cooler without date marking. These products are cooked in bulk, frozen, and then put in refrigerator from freezer for thawing and then cooked to order. When the product is pulled from the freezer, a date mark is required to indicate 7 days from the date pulled. Product may be kept for 7 days and then must be discarded, this will prevent the growth of bacteria to levels which may cause food borne illness. Will follow-up to ensure compliance.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Conducted Standard inspection. Observed small, black, dead bugs on window sill in front waiting area (no mouse droppings). PIC cleaned immediately. PIC provided invoices for monthly pest treatment from a pest control company; last service date was 3-9-12. No evidence of pests found in kitchen. Instructed PIC to ensure that windows are properly sealed and monitor area to ensure bugs do not return.

PIC: Maria
Follow-up inspection for Standard on 3-28-12.
emailed report at time of inspection
Observed Critical violation corrected: products properly date marked. Observed all Non-Critical violations have been corrected. Thank you.

PIC: Maria - signed and reviewed report
Updated green sign
Observed facility has maintained compliance from previous inspection violations. Thank you.
Flu information:

Discussed
Provided information
I. Employee Health (+) Has Policy. Employees do not work if ill or showing symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) has taken Level 1 training
V. Thawing (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked.
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (-) Thermometer available was not working due to dead battery. Always have a thermometer available for checking cooking and holding temperatures of food. Dial thermometers must be scaled from 0-220 deg F. An internal temperature of food products is the only way to determine proper temperatures are being maintained. Please provide immediately.

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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