Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
The physical facilities are not cleaned as often as necessary.	Standard Inspection	May 10, 2010	99
No violation noted during this evaluation.	Critical Control Point	May 10, 2010	100
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.	Standard Inspection	Jan 21, 2011	95
No violation noted during this evaluation.	Critical Control Point	Jan 21, 2011	100
No violation noted during this evaluation.	Followup Inspection	Feb 23, 2011	100
No violation noted during this evaluation.	Standard Inspection	Jul 19, 2011	100
No violation noted during this evaluation.	Critical Control Point	Jul 19, 2011	100
No violation noted during this evaluation.	Standard Inspection	Dec 30, 2011	100
No violation noted during this evaluation.	Critical Control Point	Dec 30, 2011	100
Containers of chemical santizing solution which wet wiping cloths are held in were stored on the floor or used in a manner that contaminates food, equipment, utensils, linens, single-service articles, or single use articles. Food employee(s) did not wash hands in situations that specifically require them to do so. Food is stored unwrapped or in uncovered containers. 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. The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.	Standard Inspection	Jun 14, 2012	83
No violation noted during this evaluation.	Critical Control Point	Jun 14, 2012	100
No violation noted during this evaluation.	Followup Inspection	Jun 27, 2012	100
Nonfood-contact surfaces are not cleaned frequently enough. 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.	Standard Inspection	Nov 28, 2012	94
No violation noted during this evaluation.	Critical Control Point	Nov 28, 2012	100
No violation noted during this evaluation.	Followup Inspection	Nov 29, 2012	100

Violation descriptions and comments

Updated Green Food Safety Placard
Talked to Mike Person in Charge
Raw eggs were on ice and had ice in Cup to make sure cooled temp is 40
All management 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. Documentation giving examples was provide to facility
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 handwashing being performed by various staff
IV: Observed the person in charge (Mike) was knowledgeable of food safety and code compliance based on his responses to food safety questions. He showed what the operation did for different stations throughout
VI: Observed food being thawed under refrigeration. chicken was one food thawing
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

Talked to Mike and DavidDiscussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)

XI. Protection from contamination (+)
XII. Chemical (+)
XV. Temperature Measuring Devices (+) Provide Max Registering Thermometer for verifying final rinse temp on dishwasher using Hot water to sanitize

TALKED TO MIKE AND JACQUELINE
NO VIOLATIONS AT TIME OF INSPECTION
MAX REGISTERING THERMOMETER AVAILABLE FOR HOT WATER
SANITIZING MACHINE
UPDATED GREEN FOOD SAFETY SIGN

MANAGERS/SUPERVISORS SERVSAFE AND PIC TRAINED
COOLING OF SOME FOODS IN ICE BATH
OBSERVED HANDWASHING
SERVERS ALERT OR ASK CUSTOMERS ABOUT ALLERGIES SO PROPER CONCERN CAN BE PART OF THE BD MONGOLIAN EXPERIENCE

TALKED TO MIKE B
NO VIOLATIONS AT TIME OF INSPECTION
ARRIVED AT TIME JUST BEFORE OPENING. COLD LINE WAS SET UP RICE WA IN COOKING PROCESS
COOLER 36
ICE MACHINE LOOKED GOOD (CLEAN)
UPDATED GREEN FOOD SAFETY SIGN

MANAGER CERTIFIED IN FOOD SAFETY
MAJOR FOOD ALLERGENS DISCUSSED. SERVERS ASK IF ANYONE HAS ALLERGY AND VEGETARIAN SO ACCOMODATIONS ARE MADE
OBSERVED THAWING UNDER RUNNING WATER AND IN COOLER
FOODS FROM APPROVED SOURCES
DATEMARKING ON FOODS STORED IN COOLERS
DISCUSSED PROTECTING FOODS FROM ENVIRONMENTAL POSSIBLE CONCERNS; SUCH AS RICE IN SHALLOW PANS ON CART THAT COULD FIT UNDER DRAIN SHELF. COVER FOODS THAT COULD POSSIBLY BE PUSHED UNDER AN CLEAN UNDERSIDE OF DRAIN SHELF . A MIRROR WAS USED TO SHOW THE POTENTIAL
CONCERN THAT COULD HAVE BEEN.

VII COOKING, COOLING, COLD AND HOT HOLDING, REHEATING
SOUPS ARE COOKED TO A MINIMUM OF 165 DEG F.
SOUPS ARE HOT HELD AT A MINIMUM OF 135 DEG F.
SOUPS ARE COOLED IN SHALLOW PANS IN AN ICE BATH.
WITHIN TWO HOURS OF REACHING 135 DEG F IN THE COOLING PROCESS SOUPS ARE AT 70 DEG F. IN AN ADDITIONAL 4 HOURS SOUPS ARE AT A 41 DEG F.

II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do 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 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 is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation

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

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

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BD'S MONGOLIAN BARBEQUE, 6242 Sawmill Rd, Columbus, OH 43017 - Restaurant inspection findings and violations

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Inspection findings

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Violation descriptions and comments

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