GENERAL TSO'S RESTAURANT, 5227 Godown Rd, Columbus, OH 43235 - Restaurant inspection findings and violations



Business Info

Restaurant: GENERAL TSO'S RESTAURANT
Address: 5227 Godown Rd, Columbus, OH 43235
Total inspections: 10
Last inspection: Jul 16, 2012
Score
(the higher the better)

80

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Clean equipment and utensils were not properly stored. [multiple violations]
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Working containers of food are not properly labeled.
Standard Inspection Jun 23, 2010 93
No violation noted during this evaluation. Critical Control Point Jun 23, 2010 100
  • In-use utensils are improperly stored.
  • Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
  • The physical facilities are not cleaned as often as necessary.
  • Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.
Standard Inspection Jan 28, 2011 92
No violation noted during this evaluation. Critical Control Point Jan 28, 2011 100
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Aug 24, 2011 99
No violation noted during this evaluation. Critical Control Point Aug 24, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Food items are not protected from contamination during storage. [multiple violations]
  • Handwashing sink is being used for purposes other than handwashing.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of food are not properly labeled.
Standard Inspection Nov 21, 2011 94
No violation noted during this evaluation. Critical Control Point Nov 21, 2011 100
  • Raw eggs are not maintained at 45 °F or less.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • 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.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jul 16, 2012 80
No violation noted during this evaluation. Critical Control Point Jul 16, 2012 100

Violation descriptions and comments

Jun 23, 2010

Updated Green Food Safety Placard
Talked to Chun & Fur
Both are ServSafe certified 5-2010

Jun 23, 2010

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
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.Facility must remember to use handwashing sink for handwashing only
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Chun and Fur owners who both has taken Servsafe training
VI: Observed food being thawed under refrigeration.
VII: All temperatures taken met the standards of the Ohio food code or was addressed because cold was hot and hot was know cold enough
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.

XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices sholuld be provided in all required cooler. Make sure the thermometers are provided

Jan 28, 2011

TALKED TO CHUNWEI SHEN
UPDATED GREEN FOOD SAFETY SIGN

Jan 28, 2011

TALKED TO CHUNWEI SHEN
PROBE THERMOMETERS WERE AVAILBLE AND CALIBRATED IN COLD WATER BATH
FOODS FROM APPROVED SOURCE

Aug 24, 2011

TALKED TO FUR AND CHUN
PROVIDED FOOD WORKSHOP CLASS INFO AND REGISTERED FUR TANG FOR LEVEL ONE 9-16-11
'
LOW TEMP DISHWASHER CHLORINE SANITIZER 200PPM
COOLER 35
UPDATED GREEN FOOD SAFETY SIGN

Aug 24, 2011

DISCUSSED MAJOR FOOD ALLERGENS BE AWARE MAJOR ALLERGENS ARE PARTS OF THE CODE
PERSONS IN CHARGE WERE ABLE TO CORRECTLY ANSWER QUESTIONS
FOOD PURCHASED FROM APPROVED SOURCES

Nov 21, 2011

PIC: Mr.Tang
Fur Tang is certified servsafe
Updated green sign.

Nov 21, 2011

PIC: Fur Tang
* Personnel cleanliness was good
* All the handwash sink are located in a convenient locations
* All the food items in the walk-in cooler are properly date mark
* Cooking, reheating, cooling, hot and cold food items are within the range of required temperatures
* Person in charge demonstrated knowledge of food safety
* All the food items were received from approved source

Jul 16, 2012

PIC TAN
UPDATED GREEN SIGN

Jul 16, 2012

FACILITY IS A RL 3

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 Hot foods are being held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control
all items were properly date marked
XI. Protection from contamination
OBSERVED RAW SHRIMP STORED OVER READ YTO EAT ITEMS IN THE WALK IN COOLER. PICCORRECTED AT THE TIME OF INSPECTION.
XII. Chemical
properly stored and labeled
XV. Temperature Measuring Devices
Present and calibrated

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