YAU'S CHINESE BISTRO, 1493 N High St, Columbus, OH 432012404 - Restaurant inspection findings and violations

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Business Info

Restaurant: YAU'S CHINESE BISTRO
Address: 1493 N High St, Columbus, OH 43201-2404
Total inspections: 25
Last inspection: Dec 7, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. - Apr 30, 2010 100
  • Observed unacceptable employee beverage containers.
Standard Inspection Jun 14, 2010 95
No violation noted during this evaluation. Critical Control Point Jun 14, 2010 100
No violation noted during this evaluation. Critical Control Point Oct 27, 2010 100
No violation noted during this evaluation. Standard Inspection Dec 10, 2010 100
No violation noted during this evaluation. Critical Control Point Dec 10, 2010 100
  • Food is stored unwrapped or in uncovered containers.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Standard Inspection Mar 15, 2011 92
No violation noted during this evaluation. Critical Control Point Mar 15, 2011 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Miscellaneous sources of contamination observed.
Standard Inspection Sep 2, 2011 93
No violation noted during this evaluation. Critical Control Point Sep 2, 2011 100
No violation noted during this evaluation. Standard Inspection Sep 28, 2011 100
No violation noted during this evaluation. Critical Control Point Sep 28, 2011 100
No violation noted during this evaluation. Followup Inspection Nov 30, 2011 100
No violation noted during this evaluation. - Mar 26, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • 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.
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • 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.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of food are not properly labeled.
Standard Inspection Jun 5, 2012 51
No violation noted during this evaluation. Critical Control Point Jun 5, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • In-use utensils are improperly stored.
  • 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.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • The person in charge is not ensuring that employees are properly cooking time / temperature controlled for safety foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required.
  • Working containers of food are not properly labeled.
Followup Inspection Jun 20, 2012 85
No violation noted during this evaluation. - Jun 20, 2012 100
No violation noted during this evaluation. - Jun 21, 2012 100
  • Observed unacceptable employee beverage containers.
Followup Inspection Jul 9, 2012 95
No violation noted during this evaluation. - Jul 12, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment is not approved by a recognized agency or authority.
  • Fixed equipment was not properly installed.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Raw eggs are not maintained at 45 °F or less.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 15, 2012 68
No violation noted during this evaluation. Critical Control Point Nov 15, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Followup Inspection Nov 30, 2012 91
No violation noted during this evaluation. Followup Inspection Dec 7, 2012 100

Violation descriptions and comments

Jun 14, 2010

STANDARD INSPECTION
Person in Charge:
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Jun 14, 2010

CRITICAL CONTROL INSPECTION
The PIC was provided with information regarding the CPH web site.
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 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 is 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
V. Thawing
Foods are 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,

Oct 27, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Dec 10, 2010

Good tempertures

Dec 10, 2010

Good hand washing practices.

Mar 15, 2011

Update sign

Mar 15, 2011

Good food temps.

Sep 2, 2011

Update sign

Sep 2, 2011

Good line temps.

Sep 28, 2011

Update sign

Sep 28, 2011

Good line temps.

Nov 30, 2011

Abated violations.

Mar 26, 2012

Upon deliverance of cease letter, facility found in operation. PIC was aware license had not been renewed.
Check #3190 for $853.00 collected at time of inspection to remain open.

Jun 5, 2012

PIC: Cheung
Updated green 'Inspected' sign at time of inspection.

Jun 5, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Observed hand washing sink without hand washing sign or paper towels.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (-) Observed PIC could not state proper time for cooling, date marking, or temperatures for hot holding or thermometer calibration.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper thawing procedures; thawing done in coolers.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed garlic and oil mixture holding at 52F; discarded at time of inspection.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at

Jun 20, 2012

PIC: Cheung
Reviewed report with PIC, Cheung

Jun 20, 2012

Additional consult time needed for inspection.

Jun 21, 2012

Consult with Yau's Chinese Bistro. Yau's PIC is to attend PIC class on 06/22/2012 and a second follow-up inspection will be completed instead of bringing in for enforcement.

Jul 9, 2012

PIC: Cheung
Reviewed report with PIC, Cheung
All previous critical violations corrected.
NOTE: Ensure facility is properly cooling cooked foods through correct utilization of cooling logs. Ensure all foods are being documented on cooling logs once cooked.

Jul 12, 2012

PIC: Cheung
Consultation with facility to administer PIC retake test in Madarin. Consult completed with Kendra Washington, who was available for Mandarin translation if necessary. English test also red to PIC to aid in understanding.

Nov 15, 2012

PIC: Yau
Reviewed report with PIC, Yau
Updated green 'Inspected' sign at time of inspection.

Nov 15, 2012

Discussed:
IV. Person In Charge/Demonstration of Knowledge (+) PIC is Level One Certified.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper methods for thawing; facility is thawing frozen foods under refrigeration.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Foods in proper temperature.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) All foods properly dated.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours.
XI. Protection from Contamination (-) Observed raw chicken stored above raw beef. Corrected at time

Nov 30, 2012

PIC: Yau
Reviewed report with PIC: Yau

Dec 7, 2012

PIC: Mayra
Reviewed report with PIC - Mayra
All previous critical violations corrected.
Updated green 'Inspected' sign.

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