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Business Info

Restaurant: DYNASTY EXPRESS
Address: 2107 Polaris Pkwy, Columbus, OH 43240-2022
Total inspections: 13
Last inspection: Aug 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic jJIAN
updated green sign

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 owner Chao
updated 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 (+)
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
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

Person in charge-Yuansen Wang. Updated green sign

Reviewed basic food safety concepts with the facility. Facility has Chinese posters posted. These should be reviewed.
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge ( -)
Observed several violations at time of inspection. Staff could not answer questions about calibrating a thermometer scooting temperatures ironing times and methods.
V. Thawing (+)
Thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures were not in compliance
Observed eggs at 86 F on counter in kitchen which were discarded. Also observed rice in a pan several inches think at 115 F.
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 (-)
Observed several containers of vegetables uncovered in the walk in cooler. Also observed newspaper on top of food in walk in cooler as well as A bay of cabbage stored on the floor of it.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)

Discussed and reviewed cooling of the rice with the facility. AT the time of the inspection the facility was not cooling anything. Reviewed cleaning utensil frequency. Observed food properly covered and stored.

Person in charge-Chao Hui Zheng.
Updated green sign. Follow up to occur.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately.
IV. Person in Charge/Demonstration of Knowledge (+/-)
Note: Person in charge has a certificate from November 2006. Recommend that the person in charge take the course again as a refresher. The person in charge appeared knowledgeable in temperatures, how to test the sanitizer solution, and how to set up a 3 comp sink. Reviewed with the person in charge how to calibrate a thermometer.
V. Thawing (+)
Note: Person in charge stated that most of the foods are thawed in the cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: Observed rice in walk in cooler at 48 F.
Corrective action taken: Person in charge moved the rice into the walk in freezer.
Corrective action recommended: Please do not let food items sit out for too long especially near the wok station.
Note: Reviewed cooling methods for rice with the person in charge. Recommend
That the person in charge obtain and use shallow metal pans for rice storage. Currently they are using large plastic tubs which they state they do not fill to the top.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were

Person in charge- Chao Hui Zheng. Reviewed with person in charge cooling and thermometer calibration. The person in charge was able to explain how to properly do both. At the time of the inspection there was no rice cooling. Please continue to monitor all temperatures. Thank you.

Inspection sign and discussed with Chen, owners son. Green sign updated.

I. Employee Health (+) Has Policy
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 (-) Observed eggs stored at 45 F. Discarded.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) - if applicable
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, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly

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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