KUNG PAO CHINESE EXPRESS, 6863 Flag Ctr Dr, Columbus, OH 432291567 - Restaurant inspection findings and violations

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Business Info

Restaurant: KUNG PAO CHINESE EXPRESS
Address: 6863 Flag Ctr Dr, Columbus, OH 43229-1567
Total inspections: 16
Last inspection: Sep 5, 2012
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Food-contact surfaces were dirty.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • The physical facilities are not cleaned as often as necessary. [multiple violations]
Standard Inspection Aug 17, 2010 92
No violation noted during this evaluation. Critical Control Point Aug 17, 2010 100
  • Food-contact surfaces were dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough. [multiple violations]
  • Plumbing system is not repaired according to the Ohio Building Code.
  • The physical facilities are not cleaned as often as necessary. [multiple violations]
Standard Inspection Jan 15, 2011 90
No violation noted during this evaluation. Critical Control Point Jan 15, 2011 100
  • Plumbing system is not repaired according to the Ohio Building Code.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Feb 5, 2011 98
  • Access to handwashing sink is blocked.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jun 28, 2011 90
No violation noted during this evaluation. Critical Control Point Jun 28, 2011 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).
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Oct 5, 2011 94
No violation noted during this evaluation. Critical Control Point Oct 5, 2011 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.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
Complaint Inspection Nov 16, 2011 91
No violation noted during this evaluation. Followup Inspection Nov 28, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Non-food contact surfaces are dirty.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of food are not properly labeled.
Standard Inspection May 9, 2012 95
No violation noted during this evaluation. Critical Control Point May 9, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • 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.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Sep 5, 2012 92
No violation noted during this evaluation. Critical Control Point Sep 5, 2012 100
No violation noted during this evaluation. Complaint Inspection Sep 5, 2012 100

Violation descriptions and comments

Aug 17, 2010

Pic owner
updated green sign

Aug 17, 2010

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

Jan 15, 2011

Pic owner
updated green sign

Jan 15, 2011

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 (+) 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

Feb 5, 2011

VIOLATIONS ABATED EXCET FOR 2

Jun 28, 2011

Person in charge - CiCi . Updated green sign.

Jun 28, 2011

I. Employee Health (+)
Owners are the only employees. Discussed with them employee health and when they should not work.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+)
Stocked and used appropriately; hand washing sink is partially blocked by steamer.
IV. Person in Charge/Demonstration of Knowledge (+)
Person in charge was knowledgeable in basic food safety. Reviewed major allergens. Discussed when to wash hands.
V. Thawing (+)
Food is thawed in sink under running water.
VII. Cooking, reheating, cooling, Hot and Cold Holding (+)
Temperatures were in compliance; Person in charge was aware of proper temperatures.
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 (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
Present and calibrated ;reviewed with person in charge how to properly calibrate a thermometer.

Oct 5, 2011

PIC- Cici Updated green sign.

Oct 5, 2011

I. Employee Health (+) Has Policy
Discussed symptoms when employees should not work in kitchen and the importance to food safety of not working when sick.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
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 (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
Observed person in change calibrate a thermometer.
The facility is an older facility and the main concern with the facility is cleanliness.

Nov 16, 2011

An inspection occurred today as a follow-up to a complaint. During the inspection proper cold and hot holding temperatures were observed (raw chicken 38 F, breaded chicken 36F, rice 156 F). Also waited for a customer to arrive so that I could observe cooking procedures. At that time proper cooking temperatures of the chicken were observed. Violations not related to the complaint are noted and were discussed with the managers.

Nov 28, 2011

Follow up occurred to observe food preparation & hand washing. In addition to check the cleanliness of the facility. At the time of the inspection, observed proper hand washing and that the facility has been cleaned. Please continue to clean the facility on a routine basis to avoid build up of grease, food, and debris. Thank you.

May 9, 2012

PIC: CICI
Cici is certified ServSafe
Updated green sign.

May 9, 2012

* Discussed food safety code
* Personal cleanliness was good
* Handwash facilities are located in a convenient locations
* All the foods are from approved sources
* Cooking, reheating, cooling hot and cold food items are within the range of required temperatures
* Person in charge is familiar food safety code
* Temperature devices were available
* All the food items are date marked.

Sep 5, 2012

PIC: Cici
Cici is Certified ServSafe
Updated green sign.

Sep 5, 2012

PIC: Cici
Cici is the person in charge
* Discussed with food safety in general
and handed the signage of handwash and other chinese written posters
_ All the food items are within the range of required temperatures
- Cooking, reheating, cooling hot and cold food items are all within the range of required temperatures.

The following food items temperature obtained:-

Sep 5, 2012

Discussed the nature of the complaint and explained the to wear gloves when handling ready to eat food-
To wash hands before putting on
gloves and not to touch food that are ready to eat with bare hands.
To change gloves when are torn, dirty, use restroom, keave work area and or contaminated.
Explained not reuse gloves and not wash gloves.

Abated at the time and closed the complaint.
No further action is required.

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