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Business Info

Restaurant: RICE KITCHEN ASIAN CUISINE
Address: 3976 Alum Creek Dr, Columbus, OH 43207-5137
Total inspections: 15
Last inspection: Nov 27, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

Updated Green placard
PIC: Ricky

* Will followup with the facility within 14 days. All violations should be addrend / corrected

I: Employee Health - Person in charge explained the symptoms of an employee that would prevent him/her from handling foods. *Person in charge did not have an employee illness policy in place (*See standard inspection for violation and corrective text).
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Ricky, was fairly knowledgeable of food safety and code compliance based on his responses to food safety questions. Ricky is ServSafe certified.
V: Food from an Approved Source - All foods are from an approved source (seafood,meat). .
VI: Thawing - Discussed foods being thawed under refrigeration or as part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using 2 inch shallow pans. PIC was unable to state the temperature that all foods must be reheated(*See standard inspection for violation and corrective text).
VIII: Date Marking/ Time as

The following violations were corrected at the time of the follow-up inspection:
*Foods were properly date marked. Most foods are prepared daily
*Fountain drink nozzles on the drink machine were clean to sight and touch.
*Employee illness policy is posted in the food preparation area
* The person in charge was able to state the temperature that all foods must be reheated to
*The person in charge explained proper cleaning and sanitizing techniques for the three compartment sink after use for food prep
*Sponges are no longer being used to wash dishes.
Updated Green Placard
PIC: Ricky

Updated Green Placard
PIC: Da Chen

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is posted.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Da Chen , was knowledgeable of food safety and code compliance based on his responses to food safety questions. Da Chen is ServSafe certified
VI: Thawing - *Observed food being thawed at room temperature (*See standard inspection report for violation and corrective text).

VII: Cooking, Reheating, Cooling, Hot and Cold Holding –All temperatures taken met the standards of the Ohio food code. Foods are properly cooled on shallow metal sheet pans. All foods are reheated to temperatures well 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control – Time/ temperature controlled for safety foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Protection from Contamination - Raw animal products was segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage. *Observed ice used for

PIC = Ricky
update green placard

PERSON IN CHARGE:
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
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
HANDWASHING, 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
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Observed hot foods are being held at 135 F and cold foods are being held at 41 F
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready to eat time

PIC- Da Chen
No critical violations noted.
Updated Green Sign

PIC- Da Chen
Discussed
Provided information
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Has sick policy handing in the kitchen
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Person in Charge/Demonstration of Knowledge (+) Serv Safe Certified
Thawing (+)
Uses cold running water, then puts into smaller containers and the walk in cooler to thaw
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
To cool they use ice baths and separate into smaller portions and put the food in the walk in cooler. Use hot holding at 135 or above
Date Marking/Time as a Public Health Control (+)
All foods were date marked properly
Consumer Advisory (NA) does not serve any raw foods
Protection from contamination (+) Acceptable
Chemical (+) labeled and stored appropriately
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available
Personnel Cleanliness (+) Acceptable

PIC Ricky
Updated green sign
Inspection completed with Ben Kasson

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 (-) Observed facility not using date marking for foods being held over 24 hours
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 are protected from physical

Inspection with Rachel

PIC Ricky
Updated Green Sign

PIC Dachen (Ricky)
Updated green sign
Discussed Changes to Food code in 2013 including cut leafy greens.
Starting January 1st 2013 cut leafy greens will become a temperature controlled for safety food item. Ensure that cut leafy greens are kept at 41F or below.

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
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and

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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