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Business Info

Restaurant: BILLY LEE'S CHINESE CUISINE
Address: 2974 E Broad St, Columbus, OH 43209
Total inspections: 11
Last inspection: Aug 30, 2012

Score
(the higher the better)
79

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Violation descriptions and comments

Pic Annie Lee
updated green Sign
final Rinse 180

Elements of the Critical Control Point Inspection
Discussed
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 shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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,

Pic SeN
updated green sign
final Rinse 190 F

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) ok
V. Thawing (+) ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) O/C
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) oK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) ok

no water

Pic Anne
updated green sign
final Rinse 190�° F

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Chicken and beef were Stored at 50�° F - It Was Removed
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+)
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

pic owners
no violations gave green sign

Discussed
Provided information
I. Employee Health (+)ok
II. Personnel Cleanliness (+)ok
III. Hand washing, Prevention of Contamination from Hands (+)ok
IV. Person in Charge/Demonstration of Knowledge (+)ok
V. Thawing (+)cold runnung water and walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)hot above134 and below 42
VIII. Date Marking/Time as a Public Health Control (+)ok
IX. Consumer Advisory (+)na
X. Highly Susceptible Populations (+)na
XI. Protection from contamination (+)na
XII. Chemical (+)ok
XIV. Transporting Food off Premise (+)na
XV. Temperature Measuring Devices (+)ok

This report was reviewed with and signed by Annie Lee, t he person in charge. Updated green sign.
Note: Observed white non commercial microwave (Whirlpool) in the kitchen. Please mark for employee use otherwise all equipment shall be commercial grade if used for food preparation for customers.

I. Personnel Cleanliness (+)
Note: Acceptable. The facility does not keep an employee illness log. Reviewed symptoms/illness for exclusion from working in the kitchen.
II. Demonstration of Knowledge (+)
Note: The person in charge took a Level 1 food safety class in 2009.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Discussed hand washing and glove usage policies.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: All temperatures were not in compliance. Observed a small amount of milk and half/half holding in a cooler at the bar at approximately 50 F. These items were discarded at the time of the inspection. It was advised at the time of the inspection to discontinue use of the cooler for items requiring refrigeration since the facility mainly keeps alcoholic beverages in this cooler. If you want to store milk or other items requiring refrigeration in this unit, please ensure that the cooler is able to hold at 41 F or below first.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked. The person in charge stated that they do not keep food more than one or two days. Please remember the maximum amount of time that food can be kept and refrigerated is seven days.

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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