FORTUNE CHINESE, 2869 Olentangy River Rd, Columbus, OH 43202 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	-	Mar 9, 2010	100
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A handwashing sign was not posted at all handwashing sinks. Access to handwashing sink is blocked. Equipment is not approved by a recognized agency or authority. Food employee(s) did not wash hands in situations that specifically require them to do so. Food is not properly labeled. Food-contact surfaces were dirty. [multiple violations] In-use utensils are improperly stored. [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. [multiple violations] Non-food contact surfaces are dirty. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material. [multiple violations] Observed unacceptable employee beverage containers. One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located. Plumbing system is not maintained in good repair. Plumbing system is not repaired according to the Ohio Building Code. [multiple violations] Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Refuse, recyclables, or returnables were not removed from the premises at a frequency that minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Sponges were used on cleaned and sanitized or in-use food-contact surfaces. The can opener blade was dull and creating metal fragments The food facility is not preventing cross contamination between different types of raw animal products. The person in charge was unable to demonstrate the necessary food safety knowledge. There are unnecessary or nonfunctional items and /or litter on the premises. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]	Inspection 30 day	Mar 9, 2010	17
No violation noted during this evaluation.	Critical Control Point	Mar 9, 2010	100
No violation noted during this evaluation.	-	Mar 10, 2010	100
No violation noted during this evaluation.	-	Mar 30, 2010	100
Equipment and/or components were not maintained in good working order. Equipment is not approved by a recognized agency or authority. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. The person in charge was unable to demonstrate the necessary food safety knowledge. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]	Followup Inspection	Mar 30, 2010	77
Equipment is not approved by a recognized agency or authority. Food items are not protected from contamination during storage. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. 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. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]	Followup Inspection	Apr 28, 2010	78
No violation noted during this evaluation.	-	Apr 29, 2010	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Food is stored unwrapped or in uncovered containers.	Followup Inspection	May 10, 2010	98
No violation noted during this evaluation.	-	May 10, 2010	100
Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O). Equipment and/or components were not maintained in good working order. Food employee(s) did not wash hands in situations that specifically require them to do so. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Inspection Other	Jun 25, 2010	88
Equipment and/or components were not maintained in good working order. Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use. The operator is not properly using time as a public health control. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Jun 29, 2010	79
No violation noted during this evaluation.	-	Jul 14, 2010	100
No violation noted during this evaluation.	-	Aug 2, 2010	100
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/or components were not maintained in good working order. In-use utensils are improperly stored. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Inspection Other	Aug 5, 2010	87
No violation noted during this evaluation.	-	Aug 5, 2010	100
No violation noted during this evaluation.	-	Aug 17, 2010	100
No violation noted during this evaluation.	Inspection Other	Aug 20, 2010	100
Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O). The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The person in charge is not ensuring that employees are properly sanitizing equipment or utensils. Time/temperature controlled for safety food was improperly thawed. Wall and ceiling covering materials were not attached so that they are easily cleanable.	Standard Inspection	Sep 13, 2010	95
No violation noted during this evaluation.	Critical Control Point	Sep 13, 2010	100
Equipment is not approved by a recognized agency or authority. Food is stored unwrapped or in uncovered containers. Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored.	Inspection Other	Oct 15, 2010	96
Food is stored unwrapped or in uncovered containers. In-use utensils are improperly stored. Outer openings of a food facility were not protected against the entry of insects and rodents. 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.	Inspection Other	Dec 15, 2010	92
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Food containers are not placed in a manner that provides maximum heat transfer while protecting food from contamination during cooling. Food is stored unwrapped or in uncovered containers. Food-contact surfaces were dirty. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. The food facility is not preventing cross contamination between different types of raw animal products. The operator is not using an effective method for cooling. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Wall and ceiling covering materials were not attached so that they are easily cleanable.	Standard Inspection	Mar 14, 2011	70
No violation noted during this evaluation.	Critical Control Point	Mar 14, 2011	100
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.	Followup Inspection	Apr 1, 2011	95
No violation noted during this evaluation.	Complaint Inspection	Apr 28, 2011	100
Outer openings of a food facility were not protected against the entry of insects and rodents. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The light intensity was not at least 20 foot candles (215 lux). The physical facilities are not cleaned as often as necessary.	Standard Inspection	Aug 24, 2011	96
No violation noted during this evaluation.	Critical Control Point	Aug 24, 2011	100
Clean equipment and utensils were not properly stored. Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. 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. Fixed equipment was not properly installed. Food items are not protected from contamination during storage. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. There is no test kit available for measuring the concentration of the sanitizer.	Standard Inspection	Mar 6, 2012	91
No violation noted during this evaluation.	Critical Control Point	Mar 6, 2012	100
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. 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. Food items are not protected from contamination during storage. Handwashing sink is being used for purposes other than handwashing. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.	Standard Inspection	Oct 19, 2012	95
No violation noted during this evaluation.	Critical Control Point	Oct 19, 2012	100

Violation descriptions and comments

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (-) Open employee beverage in kitchen
III. Hand washing, Prevention of Contamination from Hands (-) Need to wash hands before putting on a new pair of gloves
IV. Person in Charge/Demonstration of Knowledge (-) See standard report
V. Thawing (+) Food is thawed under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Some TCS foods were not held at proper temperature
VIII. Date Marking/Time as a Public Health Control - All RTE food products must be date marked after prepping
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Raw chicken was stored above shrimp and produce in walk-in cooler
XII. Chemical (-) Pesticides were stored in the dry storage area
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Had thermometers conveniently located

PIC Jaihe
Updated Green Sign
Facility will be granted a second follow-up in order for the few remaining critical violations to be corrected.
Will discuss Level 1 Training with PIC.

REMOVED THE RED SIGN AND RELACED IT WITH A WHITE SIGN. JULIAN AND ZAKE MADE THE INSPECTION.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (-) Must ensure employees are properly sanitizing equipment
V. Thawing (-) Do not thaw at room temperature
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot above 135�°F/ Cold below 41�°F
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Multiple thermometers

PIC Jiahe
Removed White Sign and posted Green Sign.
This was a monitoring inspection.

PIC Jiahe
Updated Green Sign
Notes: Must provide documentation/ receipts for all foods purchased to be used in facility (duck). PIC stated is was purchase from local chinese grocery store.
Gap underneath back door will be fixed/ repaired in the spring when owner is able to put in new concrete. In the meantime, inside screen door will remain closed to prevent entry of insects/ rodents.

Discussed
Provided information
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed large containers of rice in the cooling process sitting out in the kitchen. PIC stated and showed that rice was cooked more than an hour before. The rice was still above 120 degrees F. Must ensure rice is properly cooled from 135-70 degrees within 2 hours and then 70-41 degrees or below within the next 4. PIC stated it is usually left out for 2 hours before put into refrigeration. After rice is cooked you must rapidly cool it by placing in shallow pans, store uncovered and in smaller portions. PIC corrected by placing uncovered pans of rice in the walk-in cooler.
Col Holding
Observed garlic and oil holding at 46 degrees on grill cart. Must ensure TTCS foods always hold below 41 degrees F. This is extremely important to prevent the growth of bacteria. PIC corrected this by totally submerging the pan into ice bringing the temperature to 41 degrees F.
XI. Protection from contamination
Observed raw chicken stored above raw beef and seafood in walk-in refrigerator and freezer. Must store chicken below beef and beef below seafood to prevent any cross contamination. It is important to store foods depending on required cooking temperatures. PIC will correct this by moving all raw chicken to the bottom shelves. XII.

PIC Jiahe & Lucy
Updated Green Sign
Notes: All open violations have been corrected

PIC Lucy/ Jiahe
Completed complaint investigation of facility. During investigation I did not observe anything that makes the complaint valid. All foods were being held at proper temperature, stored properly and date marked correctly in needed. Foods looked and smelled fresh and are received from an approved source. Most large quantities of foods that are received fresh such as beef and chicken are prepared and then immediately frozen. They are then thawed under refrigeration, cooked and served or properly cooled and date marked. All prepared TTCS foods that are held for more than 24 hours are date marked and used or discarded within 7 days. There is no cause for further action. Complaint Closed.
Note: A standard and CCP inspection of facility was conducted less than 2 months prior.

Notes: Observed soda machine w/ ice bin in which employees scoop ice was provided in dining area. There is no hand washing sink in the area. If facility goes through a remodel or changes ownership a hand washing sink must be installed.
PIC Jiahe/ Lucy
Updated Green Sign

Discussed
Provided information
V. Thawing
Observed frozen foods being thawed under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were maintained below 41 degrees F. All hot foods were maintained above 135 degrees F.
VIII. Date Marking/Time as a Public Health Control
Foods were properly date marked. After being cooked/ prepared food is consumed or discarded within 7 days.
XI. Protection from contamination
Observed back screen door not properly sealed. Must seal gaps to prevent entry of insects/ rodents.
XV. Temperature Measuring Devices
Observed broken thermometers in reach-in cooler. Provide working thermometers in all coolers to easily monitor cooler temperatures.

I. Employee Health
Management is aware and has 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 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 not adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
ALWAYS KEEP HAND WASH SINKS SUPPLIED PROPERLY.
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

I. Employee Health +
II. Good Hygienic Practices +
III. Preventing Contamination by Hands +
IV. Person In Charge Knowledge +
VI. Time/ Temperature Controlled for Safety Foods +
VII. Protection from Contamination+
VIII. Chemical +

AK	AL	AR	AZ	CA	CO	CT
DC	DE	FL	GA	HI	IA	ID
IL	IN	KS	KY	LA	MA	MD
ME	MI	MN	MO	MS	MT	NC
ND	NE	NH	NJ	NM	NV	NY
OH	OK	OR	PA	RI	SC	SD
TN	TX	UT	VA	VT	WA	WI
WV	WY

AK	AL	AR	AZ	CA	CO	CT
DE	FL	GA	HI	IA	ID	IL
IN	KS	KY	LA	MA	ME	MI
MN	MO	MS	MT	NC	ND	NE
NH	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	SD	TN	TX
VA	VT	WA	WI	WV	WY

AK	AL	AR	AZ	CA	CO	CT
DE	FL	GA	HI	IA	ID	IL
IN	KS	KY	LA	MA	ME	MI
MN	MO	MS	MT	NC	ND	NE
NH	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	SD	TN	TX
VA	VT	WA	WI	WV	WY

AL	AZ	CA	CO	CT	DE	FL
GA	HI	IA	ID	IL	IN	KS
LA	MA	MD	MI	MN	MO	NC
NE	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	TN	TX	UT
VA	WA	WI	WV

AL	CA	CO	DC	DE	FL	GA
IA	ID	IL	IN	KS	KY	LA
MD	ME	MI	MN	NC	NE	NH
NJ	NV	NY	OH	OK	OR	PA
SC	TN	TX	UT	VA	WA	WI

FORTUNE CHINESE, 2869 Olentangy River Rd, Columbus, OH 43202 - Restaurant inspection findings and violations

Business Info

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 FORTUNE CHINESE? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Address

Distance

Your nickname:
I have read, and agree to the Terms of Service

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.118.121.xxx) to everybody
	Leave your signature» Clear Make my signature public

Name	City	Users' Rating
PEKING DYNASTY	Columbus, OH
SUBWAY #11301	Columbus, OH
MCDONALD'S #6037-0340221	Columbus, OH
COLUMBUS ARTS & TECHNOLOGY ACADEMY	Columbus, OH
MCDONALD'S #17738	Columbus, OH
SPAGHETTI WAREHOUSE	Columbus, OH
94TH AERO SQUADRON	Columbus, OH
STAR BOX LEARNING CENTER	Columbus, OH
NEW HARVEST CAFE'	Columbus, OH
JAY'S SPORTS LOUNGE	Columbus, OH

Name	Address	Distance
NYOH'S BUCKEYE BAR & GRILL	2871 Olentangy River Rd, Columbus	0.01 miles
MCDONALD'S	2865 Olentangy River Rd, Columbus	0.01 miles
SUSHI TING	2875 Olentangy River Rd, Columbus	0.02 miles
MOMO 2	2885 Olentangy River Rd, Columbus	0.04 miles
RAISING CANE'S #2	2823 Olentangy River Rd, Columbus	0.04 miles
EL JALAPENO MEXICAN GRILL	2835 Olentangy River Rd, Columbus	0.07 miles
CAFE KABUL	2831-3 Olentangy River Rd, Columbus	0.07 miles
APPLEBEE'S 405	480 Ackerman Rd, Columbus	0.11 miles
SUBWAY	2937 Olentangy River Rd, Columbus	0.14 miles
WOODY'S SPORTS CLUB	2933 Olentangy River Rd, Columbus	0.18 miles

Food:
Service:
Price:
Ambience:
Cleanliness:

FORTUNE CHINESE, 2869 Olentangy River Rd, Columbus, OH 43202 - Restaurant inspection findings and violations

Business Info

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 FORTUNE CHINESE? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Address

Distance

Inspection Score
(the higher the better)