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2. Ohio smaller cities
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4. Franklin County, OH Restaurants

Business Info

Restaurant: LITTLE DRAGONS CHINESE REST
Address: 1508 Morse Rd, Columbus, OH 43229
Total inspections: 14
Last inspection: Oct 1, 2012

Score
(the higher the better)
88

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The PIC @ time of inspection were CHUNBIN LIN( SERVE SAFE CERTIFICATE 5793894 EXPIRE 3/11/2010) AND JIANG HONG.

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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 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

FOLLOW UP INSPECTION
abate, has complied.

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.

The person in charge at inspection was Chu bin Lin.

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 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 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

FOLOLOW UP INSPECTION.
ABATE ,HAS CORRECTED ALL VIOLATIONS
GREEN SIGN WAS UPDATED.

Consulted with Stephen Wu
Discussed menu, major food allergens
Outside dumpster storage was inspected, okay.
Public restroom was imputed, okay.
Green sign was updated and posted.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements; Consulted with Stephens WU
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required. Observed food employee washed hands prior to engaging in food activity.
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 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

PIC AT INSPECTION WAS VAY PHU
DISCUSSED MENUS,FOOD ALLERGENS.
PUBLIC RESTROOM + OUTSIDE DUMPSTER WAS INSPECTED AND OKAY
TEST STRIP + FOOD THERMOMETER WERE AVAILABLE/IN USE.
PEST CONTROL MANAGEMENT COMPANY IS ORKIN,SCHEDULED MONTHLY BASIS. CONTACT #6715542/PHONE #868-5881.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Vay Phu
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware andl have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

PERSON IN CHARGE: STEVEN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: STEVEN, MANAGER
I. EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Ill employees are not permitted to come to work - stay home.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with clean outer clothing; proper hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsink.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods shall not be touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process. Observed ribs thawing 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 /

PERSON IN CHARGE: STEVEN, OWNER REVIEWED REPORT WITH OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: STEVEN, OWNER
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
OBSERVED CONTAINER OF COOKED ROASTED PORK COOLING SINCE MORNING ON KITCHEN SHELVING AT ROOM TEMPERATURE (ROASTED PORK, 77 F). UNSAFE FOOD PRODUCT WAS VOLUNTARILY DISCARDED DURING INSPECTION. EDUCATED AND REVIEWED PROPER COOLING METHODS WITH OWNER DURING INSPECTION. COOL TCS FOOD PRODUCTS RAPIDLY ON SHEET TRAYS AND PLACE IN WALK IN COOLER. ABATED.
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. Cool foods rapidly on sheet trays and place in walk in cooler.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.

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

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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

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