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Business Info

Restaurant: PEKING HOUSE RESTAURANT
Address: 6946 E Broad St, Columbus, OH 43213
Total inspections: 16
Last inspection: Dec 3, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

UPDATED GREEN SIGN
PIC - YONG
DISCUSSED WITH PIC TO PULL ON LIMITED AMOUNTS OF PRODUCT FOR PREP WORK TO LIMIT TEMPERATURE ABUSE
DISCUSSED USING UTENSILS WITH HANDLES ONLY FOR BULK CONTAINERS.

Discussed AND/OR Provided information:
IV. Person in Charge/Demonstration of Knowledge + DEMONSTRATION THRU COMPLIANCE AND CONVERSATION.
V. Thawing USE CONTAINER TO KEEP ALL PRODUCT UNDER COLD RUNNING WATER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + SEE BELOW, DISCUSSED COOLING PROCESS
VIII. Date Marking/Time as a Public Health Control + OBSERVED
XII. Chemical + STORED TO PREVENT CONTAMINATION OF FOOD.
XV. Temperature Measuring Devices NEED TO POSITION ALL THERMOMETERS IN COOLERS IN FRONT AREA OF COOLER.

PIC: Yong

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures +
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination (-) see standard report.
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

PIC Yong
Updated Green Sign

I. Employee Health (+)
PIC stated any employee exhibiting symptoms of foodborne illness is excluded from work until cleared by a physician
VI. Thawing (+)
PIC stated that all thawing takes place in the walk-in cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed two trays of raw chicken sitting out at room temperature. TCS foods must be held above 135�°F or below 41�°F to prevent the growth of harmful baiting.
CDC Risk Factor :Improper Holding Temperature

PIC Yong
All critical violations corrected at time of follow-up inspection

PIC Yong
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 (+)
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 or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

PIC Yong
All critical violations corrected at time of follow-up inspection
-All meats now stored in food grade containers

III - Handwashing (-) Observed food employees not wash their hands before handling food and observed employees improperly wash their hands. Food employees shall wash their hands with soap and warm water for at least 15-seconds before handling food to prevent it from being contaminated. Hnad washing was discussed with the operator during the inspection. CDC Risk Factor 5 - Poor Hygiene
VI - Thawing (-) Observed chicken thawing in a compartment of water. Frozen food shall properly thaw so that its temperature does not go above 41 degrees Fahrenheit. Proper thawing techniques were discussed with the operator during the inspection. The frozen chicken was thawed under cold running water during the inspection. CDC Risk Factor 4 - Unsafe Source
VII - Cooling (-) Observed a hot, covered container of fried chicken in the walk-incooler. Hot foods shall use proper methods to cool so that their temperature decreases from 135-70 F in two hours or less and from 70-41 in an additional 4-hours or less. The hot fried chicken was placed on two sheet trays and then was placed in the walk-in cooler. CDC Risk Factor 4 - Unsafe Source
VIII -Time as a public health control (-) Observed a container of sprouts held out at room temperature. Sprouts held out at room temperature shall be used or discarded in 4-hours or less; the container shall be marked with a 4-hour discard time as well. The operator agreed to discard any sprouts which have not been used by 3:00 PM, which would be its 4-hour

PIC - Yong; updated green sign; * = Critical Violation
Critical violations shalll be corrected by the next inspection or this facility will be referred to supervision for enforcement action.

PIC - Yong
All violations listed on the last inspection report have been corrected. Thank You!

PIC - Yong Dong
- The inspection report was discussed with the person-in-charge.
- The green "INSPECTED" sign was updated.
- 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.
III. Hand washing, Prevention of Contamination from Hands (-) Observed food employees that did not wash their hands before handling raw food products. Food employees shall wash their hands before handling food to prevent it from contamination. Proper handwashing was discussed with the employees during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)Observed a hot covered container of chicken that was placed inside of the walk-in cooler. Food employees shall use effective methods to ensure hot food items cool from 135-70 F in two hours or less and from 135-41 F in six total hours or less. Proper cooling methods were discussed with the owner during the inspection. All hot foods items were appropriately cooled during the inspection. CDC Risk Factor 1 – Unsafe Source
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
IV. Person in Charge/Demonstration of Knowledge (+) Manager is certified in food safety. Manager has demonstrated knowledge through

PIC - Yong & Tracy
- The inspection report was discussed with the person-in-charge.
- All critical violations listed on the previous inspection report have been corrected. Thank You!

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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