EASTERN WOK CHINESE RESTAURANT, 3877 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
An air gap or an approved backflow prevention device is not installed as required. Food is contacting an unclean surface. Food is stored unwrapped or in uncovered containers. Handwashing sink is being used for purposes other than handwashing. Material characteristics of utensils and or food contact surfaces do not meet standards. Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.	Standard Inspection	Aug 9, 2010	81
No violation noted during this evaluation.	Critical Control Point	Aug 9, 2010	100
A handwashing sink or group of adjacent sinks was not provided with a waste receptacle. Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use. Food is contacting an unclean surface. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Nonfood-contact surfaces are not cleaned frequently enough. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.	Standard Inspection	Dec 23, 2010	75
No violation noted during this evaluation.	Critical Control Point	Dec 23, 2010	100
No violation noted during this evaluation.	Followup Inspection	Jan 10, 2011	100
Food is not protected from cross-contamination. In-use utensils are improperly stored. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Single-service articles or single-use articles were reused. Working containers of food are not properly labeled.	Standard Inspection	Jul 15, 2011	87
No violation noted during this evaluation.	Critical Control Point	Jul 15, 2011	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Food is stored unwrapped or in uncovered containers. Food-contact surfaces were dirty. Linens are being inappropriately used in contact with food. Material characteristics of utensils and or food contact surfaces do not meet standards. [multiple violations] Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Sponges were used on cleaned and sanitized or in-use food-contact surfaces. The physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair.	Standard Inspection	Dec 2, 2011	74
No violation noted during this evaluation.	Critical Control Point	Dec 2, 2011	100
Food items are not protected from contamination during storage. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.	Followup Inspection	Jan 6, 2012	94
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Equipment and/or components were not maintained in good working order. Food is stored unwrapped or in uncovered containers. Food-contact surfaces were dirty. [multiple violations] Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Material characteristics of utensils and or food contact surfaces do not meet standards. Non-food contact surfaces are dirty. Nonfood-contact surfaces are not cleaned frequently enough. Plumbing system is not maintained in good repair. Sponges were used on cleaned and sanitized or in-use food-contact surfaces. The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The light intensity was not at least 20 foot candles (215 lux). The physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair. [multiple violations]	Standard Inspection	Mar 8, 2012	68
No violation noted during this evaluation.	Critical Control Point	Mar 8, 2012	100
No violation noted during this evaluation.	Followup Inspection	Apr 12, 2012	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Employees are not properly trained in food safety. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Linens are being inappropriately used in contact with food. Miscellaneous sources of contamination observed. Non-food contact surfaces are dirty. Nonfood-contact surfaces are not cleaned frequently enough. Single-service articles or single-use articles were reused. The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The person in charge could not describe the relationship between the prevention of foodborne illness and the management and/or control of cross contamination, hand contact with ready-to-eat food, handwashing and maintaining the food service operation in clean condition and in good repair. The person in charge could not explain the correct procedures for cleaning and sanitizing. The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food. The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods. The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required. The person in charge is not ensuring that employees are properly sanitizing equipment or utensils. The person in charge was not able to explain the significance of the relationship between maintaining the time and temperature of time/temperature controlled for safety food and the prevention of foodborne illness. There is no covered receptacle in women's restroom. There was no properly trained person in charge designated. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned Utensils and/or equipment were not properly rinsed. Wiping cloths are not being air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles, and the wiping cloths. Working containers of food are not properly labeled.	Standard Inspection	Sep 11, 2012	45
No violation noted during this evaluation.	Critical Control Point	Sep 11, 2012	100
No violation noted during this evaluation.	-	Sep 11, 2012	100
No violation noted during this evaluation.	Followup Inspection	Sep 20, 2012	100

Violation descriptions and comments

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 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, Reheating, Cooling, Hot and Cold Holding

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) NO paper towels corrected
IV. Person in Charge/Demonstration of Knowledge (+) Ok
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 (+) working on
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

need to work on not Putting chicken in 3-comp Sink without p Having chicken in another Container

Discussed
Provided information
I. Employee Health (+) Employee health good
II. Personnel Cleanliness (+) employers washing hands
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+ Ok)
V. Thawing (+) Ok thaw-in walk -in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ok
VIII. Date Marking/Time as a Public Health Control (+) are date marked
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) no handle Scoop was iN Rice and was discarded
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) Na
XV. Temperature Measuring Devices (+) OK

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 (+) walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OK Hot fool above 134 and told below 42
VIII. Date Marking/Time as a Public Health Control (+) egg Roils and chicken were not dated
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) n A
XI. Protection from contamination (+) Some of Bulk not covered
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

CONSULTED WITH OWNER CHIN CHEN.
DISCUSSED FOOD SAFETY ISSUES,MAJOR FOOD ALLERGENS, MENUS.
DINING AREA WAS INSPECTED.
GREEN SIGN WAS UPDATED,

Elements of the Critical Control Point Inspection
Discussed/Consulted with Chin Cheng
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 eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

FOLLOW UP INSPECTION,ABATE HAS CORRECTED ALL VIOLATIONS FROM INSPECTION CONDUCTED 3/8/12.
DISCUSSED FOOD SAFETY ISSUES. MUST MAINTAIN.
CONSULTED WITH OWNER CHING CHENG.

CONSULTED WITH OWNER RODGER CHENG.
DISCUSSED TAKING FOOD SAFETY WORKSHOP ASAP DUE TO NUMEROUS VIOLATIONS ON THIS INSPECTION.
GREEN SIGN WAS UPDATED.
A FOLLOW UP WILL BE CONDUCTED IN 1 WEEK.
OPERATOR WAS PROVIDED WITH THE 2012 FOOD SAFETY CLASSES OFFERED BY THE COLUMBUS PUBLIC HEALTH. I STRONGLY RECOMMEND ATTENDING THE NEXT CLASS SCHEDULED FOR LEVEL 1 TRAINING (9/14/2012) OR ANY OTHER APPROVED PROVIDERS. CONTACT ODH FOR OTHER PROVIDERS.

Elements of the Critical Control Point Inspection
Discussed/CONSULTED WITH THE OWNER RODGER CHENG
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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (-)
Manage/Owner r is not certified in food safety
Manager has not demonstrated knowledge through compliance with the food code
Manager did not 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

FURTHER DISCUSSION ON THE VIOLATIONS FROM THE COMPLETED INSPECTIONS AND REGARDING THE WORKSHOP CLASS THAT WILL BENEFIT THE OPERATOR.

JOINT FOLLOW UP INSPECTION WITH FOOD PROGRAM SUPERVISR (ROB ACQUISTA), THIS WAS REQUESTED BY THE DISTRICT SANITARIAN DUE TO NUMEROUS VIOLATION IN THE STANDARD INSPECTION.
THE OPERATOR/PIC HAS COMPLETED THE RECOMMENDED FOOD SAFETY CLASS(LEVEL 1 ) TRAINING AT THE COLUMBUS PUBLIC HEALTH FOOD SAFETY WORKSHOP WHICH WAS COMPLETED ON 9/14/12.
THE VIOLATIONS WERE ALL CORRECTED , THE FACILITY LOOKS VERY CLEAN. THE OPERATOR STATED THE RECOMMENDED CLASS HELPED A GREAT DEAL.
PLEASE MAINTAIN THE FOOD SAFETY PRACTICES AND CLEANLINESS TO PREVENT FOOD BORNE OUTBERAK.

Overall Rating:		4.8
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		4.0
Ambience:		4.0
Cleanliness:		5.0

Food:
Service:
Price:
Ambience:
Cleanliness:

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EASTERN WOK CHINESE RESTAURANT, 3877 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations

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Inspection findings

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(the higher the better)

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EASTERN WOK CHINESE RESTAURANT, 3877 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations

Business Info

Ratings Summary

Based on 1 vote

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about EASTERN WOK CHINESE RESTAURANT? Post them here so others can see them and respond.

1 User Review:

BonnieBuckeye

Write your review!

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Your Review

About You

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Recently added reviews

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(the higher the better)