YING'S TEA HOUSE, 4312 N High St, Columbus, OH 432142610 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap. Equipment is not approved by a recognized agency or authority. In-use utensils are improperly stored. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Material characteristics of utensils and or food contact surfaces do not meet standards. 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. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Single-service articles or single-use articles were reused. The licensee either denied entry or refused to provide requested documents to the licensor as required. The operator did not have a food thermometer readily accessible. The physical facilities are not cleaned as often as necessary. There is no test kit available for measuring the concentration of the sanitizer. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Wood or wood wicker was used as a food-contact surface. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	May 11, 2010	67
A cross-connection has been created by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality. Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment is not approved by a recognized agency or authority. Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored. 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. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned Wood or wood wicker was used as a food-contact surface.	Followup Inspection	Jun 3, 2010	81
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks. Equipment is not approved by a recognized agency or authority. Food is stored unwrapped or in uncovered containers. Food-contact surfaces were dirty. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Material characteristics of utensils and or food contact surfaces do not meet standards. Miscellaneous sources of contamination observed. 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 or single-use articles were reused. The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. The operator is not using an effective method for cooling. The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods. There is no covered receptacle in women's restroom. There was no properly trained person in charge designated. Time/temperature controlled for safety food was improperly thawed. Time/temperature controlled for safety foods are not being properly cooled within the allowed time period. Ventilation systems were inadequate. Working containers of food are not properly labeled.	Standard Inspection	Jan 10, 2011	53
No violation noted during this evaluation.	-	Mar 4, 2011	100
Equipment and/or components were not maintained in good working order. Improper use of a restricted use pesticide Miscellaneous sources of contamination observed. Nonfood-contact surfaces are not cleaned frequently enough. Outer openings of a food facility were not protected against the entry of insects and rodents. Single-service articles or single-use articles were reused. The facility is acidifying rice to render it not a time / temperature controlled for safety food and does not meet the applicable code requirements or have a H.A.C.C.P. plan. The operator failed to remove dead pest(s) in a timely manner. The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Aug 10, 2011	73
No violation noted during this evaluation.	Critical Control Point	Aug 10, 2011	100
Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination. Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks. Equipment is not approved by a recognized agency or authority. Food-contact surfaces were dirty. Improper use of a restricted use pesticide Material characteristics of utensils and or food contact surfaces do not meet standards. 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. Observed unacceptable employee beverage containers. Pesticide was applied by a person who is not a Certified Applicator. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable. The person in charge was unable to demonstrate the necessary food safety knowledge. There are unnecessary or nonfunctional items and /or litter on the premises. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Feb 3, 2012	48
No violation noted during this evaluation.	Critical Control Point	Feb 3, 2012	100
Equipment and/or components were not maintained in good working order. In-use utensils are improperly stored. 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. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. Sanitizer concentration is not being monitored.	Followup Inspection	Feb 16, 2012	91
A handwashing sign was not posted at all handwashing sinks. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Equipment and/or components were not maintained in good working order. Equipment components were not intact, tight or properly adjusted. Facility is using a tracking powder pesticide or is using a non-toxic tracking powder in a way that contaminates food, equipment, utensils, linens, or singe-use articles. Food employee(s) were not washing hands in a handwashing sink. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Food storage equipment is not cleaned frequently enough. Material characteristics of utensils and or food contact surfaces do not meet standards. 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. 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. The food facility is not preventing cross contamination between different types of raw animal products. The operator failed to remove dead pest(s) in a timely manner. The physical facilities are not cleaned as often as necessary. The presence of insects, rodents, and other pests is not being adequately controlled or minimized. There are unnecessary or nonfunctional items and /or litter on the premises. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations] Unsafe food was not discarded or properly reconditioned [multiple violations] Working containers of food are not properly labeled. Working containers of poisonous or toxic materials are not labeled.	Standard Inspection	Aug 8, 2012	28
No violation noted during this evaluation.	Critical Control Point	Aug 8, 2012	100
No violation noted during this evaluation.	Complaint Inspection	Aug 8, 2012	100
No violation noted during this evaluation.	-	Aug 8, 2012	100
Equipment and/or components were not maintained in good working order. Food storage equipment is not cleaned frequently enough. The physical facilities are not cleaned as often as necessary. The presence of insects, rodents, and other pests is not being adequately controlled or minimized. There are unnecessary or nonfunctional items and /or litter on the premises. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Aug 23, 2012	77
No violation noted during this evaluation.	-	Aug 24, 2012	100
No violation noted during this evaluation.	-	Aug 31, 2012	100
Food-contact surfaces were dirty. In-use utensils are improperly stored. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted. Outer openings of a food facility were not protected against the entry of insects and rodents. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The food facility is not preventing cross contamination between different types of raw animal products. The operator failed to remove dead pest(s) in a timely manner. 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 physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair. The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Aug 31, 2012	61
Non-food contact surfaces are dirty. The physical facilities are not cleaned as often as necessary. The physical facilities were not maintained in good repair.	Followup Inspection	Oct 5, 2012	97
No violation noted during this evaluation.	-	Oct 5, 2012	100
No violation noted during this evaluation.	-	Oct 17, 2012	100
No violation noted during this evaluation.	-	Oct 26, 2012	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Handwashing sink is being used for purposes other than handwashing. Single-service articles or single-use articles were reused. The physical facilities were not maintained in good repair.	Followup Inspection	Oct 26, 2012	96
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. Plumbing system is not repaired according to the Ohio Building Code. Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Nov 27, 2012	92
No violation noted during this evaluation.	Critical Control Point	Nov 27, 2012	100

Violation descriptions and comments

PERSON IN CHARGE: YING, OWNER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- OWNER HAS TAKEN PIC TRAINING
- FOLLOW-UP INSPECTION WITHIN 2 WKS FOR CORRECTION OF CRITICAL AND NON-CRITICAL VIOLATIONS.
- STORAGE, WIC: RAW SHELL EGGS, 39 F; RAW CHICKEN, 41 F
- STORAGE, RIC: EGG ROLLS, 41 F; MILK, 41 F
- HOT HOLD; RICE, 180 F
- CPH TO PROVIDE NEW CHINESE HANDOUTS AT FOLLOW-UP INSPECTION.

PERSON IN CHARGE: YING, OWNER
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATIONS.
- OBSERVED FACILITY CORRECTED SEVERAL CRITICAL / NON-CRITICAL VIOLATIONS. CLOSED OUT VIOLATIONS.
- SEVERAL REPEAT VIOLATIONS. FACILITY TO ADDRESS VIOLATIONS ON THIS REPORT AND CORRECT BY NEXT STANDARD INSPECTION. MAINTAIN COMPLIANCE BETWEEN INSPECTIONS.
- ROOM TEMPERATURE, GARLIC AND OIL, 89 F

PERSON IN CHARGE: LIU SHU HONG
- GREEN SIGNAGE WAS MISSING FROM FRONT ENTRANCE. ISSUED NEW GREEN PASSED INSPECTION PLACARD AND POSTED AT FRONT ENTRANCE.
- FACILITY SHALL BE CHANGED TO LEVEL 4
- STORAGE, REACH IN COOLER: 43 F, MILK
- HOT HOLD: STEAMED RICE, 143 F; FRIED RICE, 150 F
- STORAGE, REACH IN COOLER: SHRIMP, 39 F; COOKED CHICKEN, 39 F; RAW CHICKEN, 42 F
- STORAGE, WALK IN COOLER: RAW SHELL EGGS, 41 F
- DUE TO NUMBER OF CRITICAL / NON CRITICAL VIOLATIONS - ARRANGE PRE-HEARING CONFERENCE.

PERSON IN CHARGE: YING, OWNER
- ON SITE CONSULTATION AT FACILITY TO OBTAIN ADDITION PAYMENT (CHECK) FOR INCORRECT PAYMENT OF 2012 FSO LICENSE FEE. OWNER HAD PAID $626.00. RECEIVED CHECK FOR ADDITIONAL $28.00 FOR TOTAL OF $654.00 FOR LEVEL 4 2012 LICENSE.

PERSON IN CHARGE: YING, Owner
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed garlic and oil mixture at room temperature, 77 F. Additionally observed prep top cooler cold holding TCS food products > 41 F. The CDC lists improper holding temperature as one of the top five reasons for foodborne illnesses. Facility to repair prep top unit to cold hold at 41 F or below. Facility MUST maintain garlic and oil mixture at 41 F or below. Follow-up inspection within 2 wks. All unsafe TCS food products were voluntarily discarded during inspection and abated.
Observed hot foods are being held at 135 F and cold foods shall be 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.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination during storage, preparation,

PERSON IN CHARGE: MATT
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- OWNER HAS BEEN OUT OF COUNTRY.
- PERSON IN CHARGE - NEW EMPLOYEE
- FACILITY MUST CORRECT ALL CRITICAL / NON-CRITICAL VIOLATIONS BY FOLLOW-UP INSPECTION, 2/16/12.
- FACILITY TO DISCONTINUE DOUGH / FLOUR AREA AT SIDE DINING AREA. NO HANDSINK PROVIDED. ALL FOOD PREPARATION SHALL BE IN KITCHEN AREA WHERE KITCHEN HANDSINK IS ACCESSIBLE AND AVAILABLE FOR HANDWASHING.

PERSON IN CHARGE: MATT
II. PERSONNEL CLEANLINESS
Food employees shall eat, and drink only in designated areas. Employees must drink from covered beverage containers with a lid / straw.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
A handsink shall only be used for handwashing.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Due to number of violations, person in charge does not demonstrate necessary food safety knowledge. Provided CPH Level One Training Class schedule.
VI. THAWING
Foods are thawed under refrigeration. Observed raw meat product(s) properly thawing under refrigeration.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Observed hot foods are being held at 135 F and cold foods are being held at 41 F. Garlic and oil mixture MUST be kept at 41 F or below at ALL times.
Person in charge stated walk in cooler recently repaired. Observed temperature > 41 F. Repair to cold hold TCS foods at 41 F or below by follow-up inspection.
XI. PROTECTION FROM CONTAMINATION
Raw foods shall be separated from each other during storage, preparation, holding, & display.
Foods and single-use articles shall be protected from physical contamination during storage, preparation, & display.
XII. CHEMICAL

PERSON IN CHARGE: YING, OWNER
- OWNER WAS PRESENT DURING FOLLOW-UP INSPECTION.
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATIONS.
- CLOSED OUT ABATED CRITICAL AND NON-CRITICAL VIOLATIONS.

PIC: Matt
Report reviewed with and signed by:
Updated green sign
Several Critical violations found. Follow-up inspection will be conducted. Please address all violations. PIC must ensure that food safety practices are being followed.

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if feeling ill or showing symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed employee rinsing hands in prep sink. Hands shall be washed in hand sink only.
IV. Person in Charge/Demonstration of Knowledge (+) Several Critical violations found. PIC must ensure food safety is being followed.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed TCS products in prep cooler holding above 41 deg F. To prevent the growth of bacteria that may cause foodborne illness, ensure products are maintained at 41 or below. Products were discarded. Discontinue using cooler until repaired.
VIII. Date Marking/Time as a Public Health Control (-) No products requiring date marking were dated. Ensure TCS products prepared in facility are held for maximum of 7 days by marking the product with discard date. After 7 days, bacteria can grow to levels that may cause foodborne illness.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Products were stored on the floor and uncovered. Protect from contamination by keeping covered and storing at least 6 inches off the floor.
XII. Chemical (-) Several chemical bottles without label. Ensure working containers are labeled to prevent improper use of chemicals.

Conducted Standard and CCP inspection at facility. Observed RV parked behind facility - regulating this type of nuisance is not under Health Dept jurisdiction. Spoke to Nicole at City's 311 Service Center. Complaint must be reassigned to 311 and will then be referred to Code Enforcement.

delivered typed report and discussed violations and had standard, ccp, and complaint forms signed

PIC: Ying
Report signed by and reviewed with Ying.
Follow-up inspection for Standard on 8-8-12.
Observed several repeat Critical violations at time of inspection.
Due to repeat Critical violations found during a follow-up inspection, facility will be moved into Enforcement.
Monday (8-27) is good for Pre-Hearing.
Inspection conducted with Ann Tomlinson.

PIC: Ying
Report signed by and reviewed with Ying.
Follow-up inspection following Pre-Hearing. Inspection conducted with Mike Thiel. Consulted with supervisor, Rob Acquista, and agreed Yellow Sign must remain posted on facility front door due to repeat Critical violations and new Critical and Non-Critical violations found.

PIC: Ying - signed and reviewed report
Inspection conducted with Mike Thiel.
Pre-Board inspection after Hearing Officer meeting.
All Critical violations have been corrected. Observed facility is maintaining pest control, facility cleanliness, and corrected many previous violations.
Flu information:

PIC: Ying - signed and reviewed report
Updated White Inspected sign
Inspection conducted with Mike Thiel. This is the first inspection after the Board of Health Hearing. Facility has maintained compliance from previously noted Critical violations.
Flu information:

PIC: Ying - signed and reviewed report.
2nd Monitoring inspection after BOH.
Updated white sign

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
- Discussed employees do not work if ill. No employees displaying symptoms of illness at time of inspection.
(+) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
- Good
(+) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code.}
(+) V. Food from Approved Source {Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.}
(+) VI. Time/Temperature Controlled Safety Food {Proper: cooking time and temperatures; reheating procedures for hot holding;

Food:
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YING'S TEA HOUSE, 4312 N High St, Columbus, OH 432142610 - Restaurant inspection findings and violations

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YING'S TEA HOUSE, 4312 N High St, Columbus, OH 432142610 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about YING'S TEA HOUSE? Post them here so others can see them and respond.

Write your review!

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