LAI LAI AUTHENTIC CHINESE KITCHEN, 6823 E Broad St, Columbus, OH 43213 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | Jul 21, 2010 | 87 |
| No violation noted during this evaluation. | Critical Control Point | Jul 21, 2010 | 100 |
|
Standard Inspection | Dec 16, 2010 | 73 |
| No violation noted during this evaluation. | Critical Control Point | Dec 16, 2010 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Feb 3, 2011 | 100 |
|
Standard Inspection | Jul 11, 2011 | 76 |
| No violation noted during this evaluation. | Critical Control Point | Jul 11, 2011 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Jul 25, 2011 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Aug 24, 2011 | 100 |
|
Standard Inspection | Nov 10, 2011 | 84 |
| No violation noted during this evaluation. | Critical Control Point | Nov 10, 2011 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Nov 28, 2011 | 100 |
| No violation noted during this evaluation. | Critical Control Point | Apr 16, 2012 | 100 |
|
Standard Inspection | Apr 16, 2012 | 42 |
| No violation noted during this evaluation. | Followup Inspection | Apr 30, 2012 | 100 |
|
Complaint Inspection | Jul 18, 2012 | 68 |
|
Followup Inspection | Jul 31, 2012 | 92 |
|
Standard Inspection | Oct 30, 2012 | 80 |
| No violation noted during this evaluation. | Critical Control Point | Oct 30, 2012 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Nov 13, 2012 | 100 |
Violation descriptions and comments
Jul 21, 2010MAGGIE PIC
UPDATED GREEN SIGN
Discussed AND/OR Provided information:
I. Employee Health +OBSERVED FULLY STOCKED, NO BHC
VII. Cooking, Reheating, Cooling, Hot and Cold Holding +SEE BELOW
XI. Protection from contamination + RAW ANIMAL PRODUCT STORED ACCORDING TO COOKING TEMPS.
Updated green sign
PIC was Shih
Discussed
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands
Wash hands when changing gloves (+)
IV. Person in Charge/Demonstration of Knowledge
PIC has acceptable food safety knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
All foods were holding at the proper temperature (+)
VIII. Date Marking/Time as a Public Health Control
Foods are properly date marked (+)
XII. Unlabeled chemical bottles (-)
XV. Temperature Measuring Devices
Temperatures were in good working order (+)
Critical violations have been corrected
PIC was Maggie
PIC Maggie
Updated Green Sign
I. Employee Health (+)
PIC stated that any employee exhibiting symptoms of foodborne illness are excluded from work until the are cleared by a physician
VI. Thawing (+)
Observed food items being brought out of the freezer and in to the walk-in for thawing
VIII. Date Marking (+)
Observed facility correctly date marking TCS items
XI. Protection from Contamination (-)
Observed numerous uncovered containers of food in the walk-in cooler. Food most be covered during storage to prevent environmental and physical contaminants
CDC Risk Factor: Contaminated Equipment
XV. Temperature Measuring Devices (+)
Present and accounted for
PIC Maggie
All critical violations corrected at time of follow-up inspection.
All meats now being stored in food grade bags.
Can opener blade has been replaced.
Sanitizer testing strips available.
All working bottles of toxics labeled.
PIC Maggie
Observed no environmental contamination of foods. Facility is using steel wool to clean out their woks in between uses. PIC stated that sometimes pieces of steel wool break off while cleaning. PIC ensured they would double rinse the woks and be more observant. NCFA
PIC Maggie
Updated green sign
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (-)
PIC stated that cooling items such as chicken is done by letting the chicken sit out at room temperature for 30-60 minutes before placing it in the walk-in cooler. Discussed the importance of actively cooling cooked TCS items as well as the importance of cooling items from 135F to 70F in two hours and from 70F to 41F or below in another 4 hours for a total of 6 hours.
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 or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (-)
Observed numerous TCS foods (Raw meats, cooked noodles, cooked vegetables) in the walk-in cooler without a date mark. TCS items that are prepared in a food facility and kept longer than 24 hours must be marked with a date, which is a maximum of 7 days, in which the item must be sold, consumed, or
PIC Maggie
All critical violations corrected at time of follow-up inspection.
All TCS items date marked accordingly
All Toxics labeled
NCFA- No Cause for Further Action
II – Personnel Cleanliness (-) Observed food employees drink from uncovered beverage containers in food preparation areas. Food employees shall only drink from closed beverage containers, away from food to prevent the contamination of food and clean equipment. All uncovered employee drinks were moved away from preparation areas during the inspection. CDC Risk Factor 4 – Poor Hygiene
III – Handwashing (-) Throughout the inspection observed food employees that either improperly washed their hands or did not wash their hands when required. Food employees shall wash their hands with soap and warm water for at least 15 seconds and when done shall dry their hands with paper towels (facilities preference). Hand washing was discussed with the operator during the inspection. CDC Risk Factor 4 – Poor Hygiene
IV – Person-in-charge/ Demonstration of Knowledge (-) During the inspection there was no employee present that was trained in food safety. During operation, an employee shall be present which is trained in proper food safety practices/procedures to prevent improperly prepared food and potential consumer illness. Three online websites were provided to the operator for Chinese food safety classes.
VII – Cold Holding (-) Observed coleslaw held at 51 F. Time/Temperature controlled for safety foods shall be held at 41 F or below to prevent excessive bacterial growth and potential consumer illness. Coleslaw held at 51 F was
PIC - Maggie
- Updated green "INSPECTED" sign.
- Discussed inspection with the person-in-charge.
- Critical violations shall be corrected by the next inspection or this facility will be referred to supervision for enforcement action.
- Level-one training websited are provided on page 2.
www.fmi.learnsomething.com
www.servsafe.com/catalog/productlist.aspx?scid=52&rcid=21
www.statefoodsafety.com
PIC - Maggie; All violations listed on the previous inspection report have been corrected. The person-in-charge has taken and passed a food safety course.
Jul 18, 2012PIC - Maggie
A complaint was received which stated an individual ate at this establishment on 7/15/12 at 7:00 PM and on the same day at 8:00 PM was violently throwing up and had severe stomach pains. The complainant also stated that the individual consumed potstickers and wontons. All potstickers and wontons were safely held below 41 F in prep cooler and walk-in cooler however poor hygienic practices were observed by food employees throughout the facility. The egg rolls were purchased from Affinity Food Corp., 4170 Grovious Ave., St. Louis , MO 63116 (314-773-8868) and the potstickers were purchased from O'Tasty Foods Inc., City of Industry, CA 91745. Repeat handwashing violations were observed during the complaint inspection. Enforcement action will be discussed with Columbus Public Health Supervision.
PIC - Maggie
- The inspection was conducted with Rob Acquista
- The inspection report was discussed with the person-in-charge.
- All critical violations listed on the previous inspection report have been corrected.
PIC - Maggie
- The green "INSPECTED" sign was updated.
- The inspection report was discussed with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
IV. Person in Charge/Demonstration of Knowledge (-) The person-in-charge stated raw chicken must be cooked to at least 140 F for food safety purposes. Raw chicken must be cooked to at least 165 F for at least 15 seconds to inactivate harmful bacteria that may be present. Cooking temperatures were discussed with the person-in-charge during the inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed a large container of cooked rice that was placed in the walk-in cooler at 11:00 AM. At 3:00 PM the cooked rice was at 110 F. Hot cooked food items shall rapidly cool from 135 F to 70 F in two hours or less and shall cool down to 41 F in six total hours or less. The improperly cooled rice was voluntarily discarded by the operator during the inspection. CDC Risk Factor 4 – Improper Holding Temperature
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
PIC - Maggie
- All violations listed on the previous inspection report have been corrected. Thank You!
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