1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants

Business Info

Restaurant: KING'S GARDEN KOW KEE CHINESE RESTAURANT
Address: 7726 Sawmill Rd, Dublin, OH 43017
Total inspections: 10
Last inspection: Jul 6, 2012

Score
(the higher the better)
92

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about KING'S GARDEN KOW KEE CHINESE RESTAURANT, 7726 Sawmill Rd, Dublin, OH 43017 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 18.116.36.174 will be logged.

Violation descriptions and comments

PERSON IN CHARGE: CARRIE, OWNER
ISSUED NEW GREEN SIGNAGE FOR FRONT ENTRANCE
- OWNER COMPLETED CPH LEVEL ONE TRAINING.

PERSON IN CHARGE: CARRIE, OWNER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Owner has attended CPH Level One Training.
THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods shall be cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Cook cooked chicken rapidly on sheet trays and cool under refrigeration.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Garlic and oil mixture MUST be held cold at 41 F or below.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
PROTECTION FROM

PERSON IN CHARGE: CARRIE, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: CARRIE, OWNER
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
At time of inspection, observed cooked chicken at kitchen prep top unit reach in cooler without proper date-marking. All TCS food products must be properly date-marked and discarded at 7 days to protect from bateria growth. Owner stated chicken was prepared on Sunday and food products were properly date-marked during inspection and abated.
XII. CHEMICAL
At time of inspection, observed no chemical sanitizer at kitchen mechanical dishwasher. Operator had correct chlorine chemical test kit, but no concentration of chemical appeared on test strip. All equipment and utensils must be properly washed, rinsed, and sanitized to kill all bateria. Service company was contacted during inspection for repair of unit. Until unit is repaired, all utensils must be hand washed at kitchen 3-comp sink until mechanical dishwasher is repair. A follow-up inspection will be conducted within 2 wks for verification of repair of unit. Observed all toxic materials and chemicals were properly identified and stored.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage container.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and

PERSON IN CHARGE: CARRIE, OWNER
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATIONS.
- OBSERVED MECHANICAL DISHWASHER REPAIRED AND OBSERVED 50 PPM CHLORINE SANITIZER. FACILITY PROVIDES PROPER CHLORINE CHEMICAL TEST KIT.
- OBSERVED TCS FOOD PRODUCTS PROPERLY DATEMARKED.
- FACILITY DID GOOD JOB IN CORRECTING CRITICAL AND NON-CRITICAL VIOLATIONS BY THIS FOLLOW-UP INSPECTION.
- FACILITY TO CORRECT VIOLATIONS ON THIS FOLLOW-UP REPORT.

PERSON IN CHARGE: CARRIE, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: CARRIE, OWNER
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
At time of inspection, Owner was unable to state proper cooling and reheating temperatures. Owner has attended CPH Level One Training. Educated and provided CPH handouts for Owner at time inspection.

II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
VI. THAWING
Foods are thawed under cold running water.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed 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
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION

PERSON IN CHARGE: CARRIE, OWNER
- ON SITE CONSULTATION AT FACILITY TO OBTAIN REPORT SIGNATURE AND DELIVER COPY OF REPORT FROM YESTERDAY'S INSPECTION.
- COMPUTER ISSUES.

PIC- Carrie
Critical violation noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Carrie
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked but was not used appropriately.
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (-) Observed raw chicken above ready to eat food. Corrected.
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated. Temperature devices were available.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend KING'S GARDEN KOW KEE CHINESE RESTAURANT to others? (optional)

Yes

  

No

Add photo of KING'S GARDEN KOW KEE CHINESE RESTAURANT (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

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

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	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 (18.116.36.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
MUIRFIELD ASSOCIATION POOL	Dublin, OH
SUBWAY DUBLIN RECREATION	Dublin, OH
Arby's (CAM/RB INC. DBA)	Medina, OH
DAIRY MART #5472	Deer Park, OH
The Store	Seven Hills, OH
PEKING DYNASTY	Columbus, OH
TRINITY CHILDCARE INC	Mount Healthy, OH
Pep Prentiss	Fairview Park, OH
BROTHER CAFE	Silverton, OH
FLIK INTERNATIONAL	New Albany, OH

1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants