Violation: Access to handwashing sink blocked.

Correction: 10

Comments: OBSERVED ITEMS STORED IN HANDSINK AT MEAT / SEAFOOD DEPARTMENT. A HANDSINK TO BE ACCESSIBLE AT ALL TIMES TO FACILITATE PROPER HANDWASHING BY EMPLOYEES. MANAGER ABATED DURING STANDARD INSPECTION BY REMOVING ITEMS FROM HANDSINK. PROVIDED COPY OF COLUMBUS

Violation: Access to handwashing sink blocked.

Correction: 10

Comments: OBSERVED CERAMIC TEA POT STORED IN KITCHEN HANDSINK. A HANDSINK TO BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE TO ENSURE PROPER HANDWASHING BY EMPLOYEES. DO NOT BLOCK HANDSINKS OR USE FOR OTHER PURPOSES. PROVIDED COPY OF COLUMBUS PUBLIC HEALTH "HANDSIN

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: Observed live eal and blue crab for self service in the back of the facility. PIC moved at the time of inspection.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: OBSERVED CHLORINE SANITIZER IN USE IN MEAT DEPARTMENT AT <50PPM. BLEACH ADDED DURING INSPECTION TO ACHIEVE 50 PPM. CLOSED

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: CONTAINER OF GLASS CLEANER MIS-LABELED AS ALCOHOL. RE-LABELED DURING INSPECTION.

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: OBSERVED PAN OF FRESH CLAMS AVAILABLE FOR CUSTOMER SELF-SERVICE. RETURNED TO DISPLAY CASE.

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: OBSERVED RAW SEAFOOD OFFERED FOR CUSTOMER SELF-SERVICE.

Violation: Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.

Correction: 14

Comments: OBSERVED SOME SHELLSTOCK WITH NO IDENTIFICATION TAGS.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: OBSERVED CHLORINE SANITIZER IN USE IN MEAT ROOM >100PPM.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed chlorine sanitizer bucket above 200ppm. Discussed with PIC that sanitizer must be between 50ppm and 100ppm.

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed pork being stored uncovered in the back meat walk in cooler. Meat must be covered to prevent contamination.

Violation: Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.

Correction: To prevent excessive bacterial growth, Time/temperature controlled for safety food shall be rapidly cooled from 135 °F to 70 °F in 2 hours, and from 135 °F to 41 °F or less within a total of 6 hours.

Comments: Observed Pork hanging out of the cooler at 56F after being made in the morning time. Discussed the cooling guidelines with the PIC and about a new plan to follow to allow for proper cooling of the pork. PIC Discarded at the time of inspection.

Violation: Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.

Correction: 14

Comments: Observed facility not maintaining proper care of shellfish tags within the facility. Discussed with PIC that tags must be kept for 90 days and the day of last sale must be added to the tag. Also, some tags did not have all of the proper information. PICsa

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed the follow items being held below 135F: - Pork Belly and Duck Half: 117F, 110F, 112F - Soy milk below 135F and reheated on site Pork and Duck were discarded at time of inspection.

Violation: The food facility is not preventing cross contamination between different types of raw animal products.

Correction: 15

Comments: Observed duck being stored over beef in the front walk in cooler Observed duck being stored over pork in the back meat area walk in cooler Discussed with PIC correct storage order

Violation: The temperature of the wash solution in manual warewashing equipment was not at 110 °F (43 °C).

Correction: To prevent contamination to food utensils, the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 °F (43 °C) or the temperature specified on the cleaning agent manufacturer's label instructions.

Comments: Observed water at three compartment sinks only reaching 105F at the time of the inspection. Ensure water is maintained at least 110F.

Violation: Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.

Correction: 14

Comments: Observed facility with shellfish Tags shall that have not been retained in chronological order for 90 days from the date that is recorded on the tag or label. Discussed with PIC that the tags shall either remain attached to the container in which shellsto

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed chlorine sanitizer below 50ppm in the three compartment sink in the front food prep area. Discussed with PIC that chlorine concentration needs to be between 50ppm and 100ppm for proper sanitation.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed BBQ Pork Belly being held at the following temperatures after being made over 2 hours ago: - 115F, 123F, 127F, 123F, 127F, 105F PIC voluntarily discarded 9 small to go containers of BBQ Pork Belly

Violation: The food facility is not preventing cross contamination between different types of raw animal products.

Correction: 15

Comments: Observed chicken being stored over beef and beef being stored over seafood in the back walk in cooler attached to the meat prep area of the facility. Discussed storage order with PIC.

Violation: Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.

Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the Food Service Operation or Retail Food Establishment.

Comments: Observed hot water at 100F-92F at beginning of inspection which quickly dropped to between 85F and 70F throughout the facility sinks. PIC called someone to come out and check out the water tank and the food preparation areas were closed at the time of ins

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed multiple dirty strainers stored with the clean dishes in the front food prep area

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed crab for sale in the back of the facility that PIC stated that they take from the live tanks when they die and sell them for a discount. Once the live crabs die they ust be discarded. PIC discarded of crabs at the time of inspection

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed fish in the walk in attached to the meat prep area uncovered in a box. Refrigerated food must be covered to prevent possible contamination

Violation: Food employee(s) did not wash hands in situations that specifically require them to do so.

Correction: 8

Comments: Observed employees in the front food prep area change gloves without washing hands between changing gloves. Discussed with PIC that when gloves are changed hands need to be washed between.

Violation: Access to handwashing sink blocked.

Correction: 10

Comments: OBSERVED KITCHEN HANDSINK BLOCKED WITH ITEMS STORED INSIDE HANDSINK. A HANDSINK SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. DO NOT BLOCK HANDSINKS OR USE FOR OTHER PURPOSES. MANAGER REMOVED ITEMS AND ABATED DURING STANDARD INSPECTION. ABATED.

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: Observed raw meat stomach available for self service. Raw, unpackaged animal foods may not be offered for self service. PIC placed food product behind counter at time of inspection.

Violation: Handwashing sink is being used for purposes other than handwashing.

Correction: 10

Comments: Observed hand sink in meat production area was used to store utensils. Corrected on site. Ensure hand sink is used for hand washing purposes only.

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: Observed a bucket of raw jellyfish that customers could self serve from in the seafood area. Ensure that raw, unpackaged animal foods are not offered for self service.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed a temperature of 93F of containers of cooked pork belly and cooked duck in the hot holding case in the kitchen area. Ensure that temperature controlled for safety food items are held at 135F or above to limit the growth of spoilage organisms. The

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed black debris on the back wall inside of the bin of the ice machine. Observed pink gel lining the top of the lower bin in the ice machine. Ensure that food contact surfaces are maintained clean to sight and touch.

Violation: The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.

Correction: Poisonous or toxic materials shall be used according to law, conditions of licensing and/or the manufacturer's directions and a pesticide label shall state that the product is allowed for use in a Food Service Operation, Retail Food Establishment or in a food handling or processing area.

Comments: Observed a strip of fly paper hanging over the area in which employees were cutting veggies. Ensure that pesticides are used according to law and label such that they cannot possibly contaminate food or food items.

Violation: Food is not properly labeled with the food source or common name for each major food allergen contained in the food.

Correction: The label shall include the food source or common name of major food allergen contained in the food.

Comments: Observed bags of peanuts offered for retail sale which did not contain any labeling information whatsoever. Ensure that foods which contain allergens are properly labeled.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed a concentration of chlorine sanitizer in excess of 200ppm taken in the sanitizer bucket under the handwashing sink in the kitchen. Ensure that chlorine sanitizing solutions are maintained between 50-100ppm concentration as not to contaminate food

Violation: Access to handwashing sink blocked.

Correction: 10

Comments: Observed a pot sitting in the basin of the handwashing sink in the seafood area. Ensure that access to handwashing sinks remains unrestricted so that employees may freely wash their hands. An employee removed the pot at the time of inspection. Violation c

Violation: The facility is selling food from an unapproved source.

Correction: Food that is not from an approved source as specified under paragraph of O.A.C. §3717-1-03.1 (A) to (G) shall be discarded.

Comments: Observed chicken teriyaki to-go boxes labeled from Ji Liu. Ji Liu does not have proper licensing to sell to-go boxes at a separate establishment. PIC removed food from display case at time of inspection.

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed pastries with TCS products held on shelving near bread. PIC moved to cooler to cold hold at or below 41F

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed dried meat on band saw and meat cutting areas of blade. PIC stated they will be increasing the frequency and process of sanitizing the meat saw.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed tongs with food and debris on food contact surface stored at three compartment sink in sanitized area.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed cooked duck in front hot holding display at 125F. PIC removed for product to be reheated.

Violation: The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.

Correction: 1

Comments: Observed employee rinse a used cutting board in the prep sink. PIC asked employee to properly wash cutting board and employee moved cutting board again without using proper procedure of wash, rinse and sanitize in the three compartment sink.

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: Observed meats stored in plastic to go bags in back meat cutting area.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: REPEAT: Observed time/temperature controlled for safety (TCS) food hot holding below 135 °F. Hot time/temperature controlled for safety (TCS) food shall be hot held at or above 135 °F at all times to limit pathogen growth. Discussed with PIC the importanc

Violation: Equipment food-contact surfaces and utensils used with time/temperature controlled for safety foods were not cleaned at least every four hours.

Correction: Except as specified under paragraph (B)(4) of this rule, equipment food-contact surfaces and utensils used with time/temperature controlled for safety foods must be cleaned at least every four hours to prevent the contamination of food.

Comments: Observed dried, brown food debris on the inside of the meat saw. Ensure all equipment food contact surfaces and utensils used with time/temperature controlled for safety foods were not cleaned at least every four hours.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: REPEAT: Observed brown, dried food debris on the inside of the meat saw. Also observed dried food debris on the knives on the knife rack on the wall in the meat department. Ensure all food contact surfaces are clean to sight and touch to prevent contamina

Violation: The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.

Correction: 1

Comments: REPEAT: Observed employees in the meat department were not sure on how to set up the three compartment sinks to wash dishes. Ensure the person in charge and all employees are properly sanitizing all equipment and utensils.

Violation: Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.

Correction: 14

Comments: Observed the facility could not provide shellstock tags for the present and past shellstock and shellfish that were sold. Ensure shellstock and shellfish tags and labels are kept at least 90 days after the last piece of shellstock is sold.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: REPEAT: Observed unlabeled chemical spray bottles next to the mop sink in the back stock room. Ensure all working containers of poisonous and toxic materials are properly labeled.

Violation: The food facility is not preventing cross contamination between different types of raw animal products.

Correction: 15

Comments: Observed raw chicken being stored above raw, marinated pork in the walk-in cooler in the front kitchen/restaurant. Ensure the facility is preventing cross contamination between different types of raw animal products.

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: REPEAT: Observed raw animal products being stored in grocery bags in the kitchen/restaurant walk-in cooler. Ensure all multi-use utensils and food contact surfaces are NSF safe, food grade.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: REPEAT: Observed dried, brown food debris on the inside walls of the meat saw in the the meat department. Also observed black and pink residue on the inside walls and ceiling of the ice machine. Ensure all food contact surfaces of equipment and utensils a

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: REPEAT: Observed unlabeled chemical spray bottles next to mop sink in the back storage area. Ensure all working containers of poisonous and toxic materials are properly labeled.

Violation: Food is contacting an unclean surface.

Correction: To prevent contamination, food shall only contact the surfaces of equipment and utensils that are properly cleaned and sanitized [as specified in O.A.C. õõ3717-1-04.5 & 3717-1-04.6] or linens that were not properly laundered [as specified in O.A.C. õõ3717-1-04.7].

Comments: Observed multiple plastic containers, bus tubs, pots and pans with fuzzy, green, black and white build up. Ensure all food is contacting a clean surface to prevent contamination.

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed multiple containers of ribs and beef uncovered in the walk-in cooler located in the kitchen/restaurant. Ensure all food is stored wrapped or in covered containers.

Violation: Handwashing sink is being used for purposes other than handwashing.

Correction: 10

Comments: Observed cleaning items being stored in the hand washing sink in the kitchen/restaurant and also observed employee washing her personal lunch dishes in the back hand washing sink in the produce prep/packaging area. Ensure all hand washing sinks are only b

Violation: Food packaging does not protect food from contamination.

Correction: 13

Comments: Observed packages of pork loin offered for retail sale in meat display case that were torn at time of inspection. Ensure all packaging of food items is in good condition and protects the integrity of the food contents.

Violation: Facility is not using a date marking system that meets the criteria in OAC §§3717-1-03.4(G)(1)&(2).

Correction: Facility shall use a date marking system that meets the criteria in OAC §§3717-1-03.4(G)(1)&(2).

Comments: Observed multiple items in the meat department with labeling with a prep date or packaged date of 11/4/2020 and a sell by date of 2/1/2021. Ensure the facility is using a date marking system that follow the criteria. Ready-to-eat, time/temperature control

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed time/temperature controlled for safety (TCS) food cold holding above 41°F. Cold time/temperature controlled for safety (TCS) food shall be cold held at or below 41°F at all times to limit pathogen growth. Discussed with PIC the importance of hold

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: Observed raw chicken being stored in grocery bags in the kitchen/restaurant walk-in cooler. Ensure all multi-use utensils and food contact surfaces are NSF safe, food grade.

Violation: 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.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one.

Comments: Observed food items in the walk-in cooler located in the kitchen/restaurant that were not date marked with their prep date. Ensure all refrigerated, ready-to-eat, time/temperature controlled for safety foods, prepared in the facility and held in refrigera

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed time/temperature controlled for safety (TCS) food hot holding below 135 °F. Hot time/temperature controlled for safety (TCS) food shall be hot held at or above 135 °F at all times to limit pathogen growth. Discussed with PIC the importance of hol

Violation: The person in charge could not explain the correct procedures for cleaning and sanitizing.

Correction: 1

Comments: Observed kitchen employee washing equipment and utensils in the prep sink with hot water and soap. Ensure the person in charge and food employees can explain and demonstrate the correct procedures for cleaning and sanitizing all food contact surfaces of e

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed two small dead bugs in an open bag of rice on the prep counter in the restaurant/kitchen. Ensure all unsafe food is properly discarded or reconditioned. PIC discarded bag of rice at time of inspection.

Violation: The water source and system is not of sufficient capacity to meet the peak water demands of the Food Service Operation or Retail Food Establishment.

Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the Food Service Operation or Retail Food Establishment.

Comments: Observed no water at the hand washing sink located in the restaurant/kitchen at time of inspection. PIC said faucet is currently broken. Ensure all water sources and systems are sufficient enough to meet the capacity and peak water demands for the facilit

Violation: The person in charge failed to ensure that employees used proper methods to rapidly cool time/temperature controlled for safety foods.

Correction: 1

Comments: Observed containers of soy milk and tofu cooked within the facility's kitchen with their lids on cooling at room temperature. Ensure the person in charge is ensuring all food employees are using proper methods to cool time/temperature controlled for safet

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed dried, brown food debris on the inside walls of the meat saw in the meat department. Also observed black and pink debris and residue on the inside walls, and ceiling of the ice machine. Ensure all food contact surfaces of equipment and utensils a

Violation: There was no properly trained person in charge designated. This does not apply to micromarkets as defined in Chapter 3717-1 of the Administrative Code.

Correction: 1

Comments: Observed no properly trained person in charge at time of inspection. Ensure the license holder designates a person in charge during all shifts and provides proper training for those individuals.

Violation: Food employee(s) did not wash hands in situations that specifically require them to do so.

Correction: 8

Comments: Observed kitchen employees did not wash their hands when changing tasks or changing gloves. Ensure all food employees are washing their hands in situations that specifically require them to do so.

Violation: Food employee(s) were not washing hands in a handwashing sink.

Correction: 8

Comments: PIC stated they were washing their hands in the prep sink located in the kitchen/restaurant. Ensure all food employees are washing their hands in a hand washing sink and not in a food preparation, ware washing or service sink.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed unlabeled chemical spray bottles next to mop sink in the back storage area. Ensure all working containers of poisonous and toxic materials are properly labeled.

Violation: Employees and conditional employees are not informed in a verifiable manner of their responsibility to report to the person in charge information about their health as it relates to diseases that are transmissible through food.

Correction: Employees and conditional employees are to be informed in a verifiable manner of their responsibility to report to the person in charge information about their health as it relates to diseases that are transmissible through food.

Comments: OBSERVED FACILITY MISSING A VERIFIABLE MANNER IN WHICH EMPLOYEES ARE INFORMED ABOUT THEIR RESPONSIBILITY TO REPORT INFORMATION REGARDING THEIR HEALTH TO MANAGER. PROVIDED COLUMBUS PUBLIC HEALTH "EMPLOYEE ILLNESS" DOCUMENT AND EDUCATED AND DISCUSSED WITH

Violation: Access to handwashing sink blocked.

Correction: 10

Comments: OBSERVED KITCHEN HANDSINK BLOCKED WITH ITEMS STORED IN THE HANDSINK. A HANDSINK SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. DO NOT BLOCK HANDSINKS OR USE FOR OTHER PURPOSES. ITEMS REMOVED AND ABATED DURING STANDARD INSPECTION. ABATED.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: OBSERVED COOKED DUCK AND COOK PORK AT FRONT RETAIL AREA HOT HOLDING BELOW < 135 F (DUCK, 68 F). UNSAFE FOOD PRODUCTS VOLUNTARILY DISCARDED DURING STANDARD INSPECTION. ALL HOT FOODS SHALL HOT HOLD AT AN INTERNAL TEMPERATURE OF 135 F OR ABOVE. ABATED.

Violation: Employees and conditional employees are not informed in a verifiable manner of their responsibility to report to the person in charge information about their health as it relates to diseases that are transmissible through food.

Correction: Employees and conditional employees are to be informed in a verifiable manner of their responsibility to report to the person in charge information about their health as it relates to diseases that are transmissible through food.

Comments: OBSERVED FACILITY MISSING A VERIFIABLE MANNER IN WHICH EMPLOYEES ARE INFORMED ABOUT THEIR RESPONSIBILITY TO REPORT INFORMATION REGARDING THEIR HEALTH TO MANAGER. PROVIDED COLUMBUS PUBLIC HEALTH "EMPLOYEE ILLNESS" DOCUMENT AND EDUCATED AND DISCUSSED WITH

Violation: 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.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one.

Comments: Observed ready to eat food items in the walk-in cooler that has not been dated PIC stated that they prepared this morning. CORRECTED at the time.

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's request, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held refrigerated for more than 24 hours in a food facility shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed and shall be discarded if it is past the applicable date or it is in a container that does not bear a date or day or is marked with a date that exceeds the required date.

Comments: Observed sliced winter melon in the display shelf that has not been dated - PIC stated that they prepared this morning and was corrected at the time.

Violation: 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.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one.

Comments: Observed sliced water melon and winter melon in the display cooler that has not been date marked - Ensure to dated all the ready to eat food items that is suppose to keep in the cooler more than 24 hrs. must be dated. CORRECTED at the time.

Violation: 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.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one.

Comments: Observed rice dumplings, pork stew, and spicy soup preparde from previous day without any date marking. PIC states that they were prepared yesterday. Advised PIC to date mark so that foods held longer than 24 hours in facility. but for no more than seven

Violation: The lubricant used on or within a food contact surface is not approved for use.

Correction: Lubricants shall meet the requirements specified in 21 C.F.R. 178.3570 if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces.

Comments: Observed fluid in a windex bottle that was not windex. PIC states that fluid is motor oil to lubricate the slicers. Ensure to use a food grade lubricant that is safe for use around foods. PIC discarded the motor oil at time of inspection.

Violation: Food is not properly labeled.

Correction: Except in circumstances pursuant to Letter of Opinion 2016-1, where packaged food displayed on a serving line and the display case or packaged food contains identification of common names of each packaged food held within and the FSO or RFE provides a written copy of the ingredients and allergen content for each packaged food upon customer request or on a sign or poster in or on an area adjacent to the display cases listing the common name, ingredients, and allergen content of each packaged food displayed in each case, food packaged in a food facility, shall be labeled as required. The label shall include: The common name of the food, or an adequately descriptive identity statement; If made from two or more ingredients, a list of ingredients and sub ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; An accurate declaration of the quantity of contents; The name and place of business of the manufacturer, packer, or distributor; major food allergens contained in the food; and when required by law, Nutrition Labeling.

Any bulk container of salmonid fish shall have a written list of ingredients if the fish contains canthaxanthin or astaxanthin as a color additive.

Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: The manufacturer's or processor's label that was provided with the food; or a card, sign, or other method of notification that includes the information listed above.

Comments: Observed the following foods without the required label information, including allergens in facility: kimchi, peanut mochi, shrimp chips, mixed buns, and various bakery items. Provide the following required information as listed below on products for cons

Violation: Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.

Correction: To prevent contamination of food, food-contact surfaces, equipment, and utensils shall be sanitized after cleaning.

Comments: Observed employee washing a pan in three bay sink that was not properly set up and observed employee did not sanitize after washing. PIC immediately educated employee and then set sink up with sanitizer. Ensure that equipment and utensils are being proper

Violation: The operator is not using an effective method for cooling.

Correction: Cooling of time / temperature controlled for safety food shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled:
(a) Placing the food in shallow pans;
(b) Separating the food into smaller or thinner portions;
(c) Using rapid cooling equipment;
(d) Stirring the food in a container placed in an ice water bath;
(e) Using containers that facilitate heat transfer;
(f) Adding ice as an ingredient; or
(g) Other effective methods.

Comments: Observed freshly made warm soy milk in tightly closed containers at room temperature. Observed pork stew and spicy soup in deep metal pots in walk-in cooler. Observed condensation on the lids of dumplings in cold case. Ensure to cool foods completely in o

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed sweet rice dumplings, shrimp dumplings, egg rolls, and other food holding at 48.9*F in the open air cooler in front of the prepared foods section of the store. ENsure that time/temperature controlled foods (TCS) are held below 41*F for safety. PI

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed cleaned bone meat saw had raw meat residue around blade equipment. Ensure that the saw is cleaned thoroughly to prevent contamination.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed sweet rice dumplings, shrimp dumplings, egg rolls, and other food holding at 48.9*F in the open air cooler in front of the prepared foods section of the store. ENsure that time/temperature controlled foods (TCS) are held below 41*F for safety. PI

Violation: Food on display was not protected from contamination by consumers.

Correction: Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.

Comments: Observed the self-service pickled vegetable area was accessible on the lowest shelf and was uncovered. Ensure to reduce possibility of contamination from customers by placing lids on top. PIC corrected at time of inspection.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed eggs stored above ready to eat food items in the walk-in cooler in the prepared foods area. Ensure that eggs are stored on bottom shelf below ready to eat foods. PIC corrected at time of inspection.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed numerous cases of old, freezer burnt fish and animal products throughout the back area of the walk-in freezer that have not been discarded. Ensure all old, unsafe products are discarded. PIC stated they would be discarded today. PIC stated they w

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed numerous cases of old, freezer burnt fish throughout the back area of the walk-in freezer that have not been discarded. Ensure all old, unsafe products are discarded.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed cartons of eggs in display cooler stored above packages of ready-to-eat garlic. Ensure raw animal foods are stored separately from or below ready-to-eat foods. PIC corrected.

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed uncovered containers/boxes of chicken and fish in the walk-in freezer. Ensure all stored foods are covered so they are protected from contamination.

Violation: The food facility is not preventing cross contamination between different types of raw animal products.

Correction: 15

Comments: Observed raw beef and pork stored above perch and conch in the meat/seafood walk-thru cooler. Ensure raw animal products are stored separately or in proper descending order. PIC has been provided with a storage order educational poster.

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: Observed raw shell eggs, clams and conch that were unpackaged and displayed for customer self service. Ensure raw, unpackaged animal food is not offered for consumer self-service. PIC removed the items from sales floor to be ordered upon request and to pa

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed chlorine sanitizer concentration in the kitchen area wiping cloth bucket measuring well above 50ppm. Ensure chlorine sanitizer concentration is diluted to 50ppm so that it is safe and effective. PIC corrected.

Violation: Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.

Correction: 14

Comments: Observed facility only had shellstock tags for the current product they are selling and has failed to maintain the tags sold-out shellstock products. Ensure shellstock tags are stored in chronological order for 90 days after the last of each lot is sold.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed bottles of oven cleaner, window cleaner and liquid detergent in the kitchen area that were not labeled. Ensure all working containers of chemicals and cleaners are clearly labeled with the common name of the material.

Violation: Shellfish tags or labels were removed from the container, were improperly maintained or more than one shellfish container was in use.

Correction: 14

Comments: Observed the facility not properly maintaining the shellfish tags for the shellfish provided for service. Must properly maintain shellfish tags for a minimum of 90 days.

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed foods in a section of the large open air tofu cooler holding between 49-54 degrees F. The following items were voluntarily discarded at time of inspection : 31-16oz jars of fermented sweet rice sauce/ pudding, 35-8.64oz tubes of egg tofu, 23-10o

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed foods in a section of the large open air tofu cooler holding between 49-54 degrees F not discarded or properly reconditioned. The following items were voluntarily discarded at time of inspection : 31-16oz jars of fermented sweet rice sauce/ pudd

Violation: Raw, unpackaged animal food may not be offered for consumer self-service.

Correction: Raw, unpackaged animal food may not be offered for consumer self-service. This does not apply to ready-to-eat foods at buffets or ready-to-cook individual portions for immediate consumption.

Comments: Observed raw oysters, clams, scallops and snails provided for customer self-service in front of the meat and seafood area. Also observed multiple types of raw fish balls, shrimp balls, beef balls and lobster balls provided for customer self-service in th

Violation: 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.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one.

Comments: Observed dumplings, turnip cakes, rice rolls, soy milk and steamed buns with pork prepared in the facility and held refrigerated for more than 24 hours not properly date marked. PIC stated products were prepared within the last two days. Must properly d

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed a package of fried pork dumplings and 6 packages of egg custard tarts holding above the open air front grab-and-go cooler at 60-65 degrees F not discarded or properly reconditioned. The facility voluntarily discarded that product at time of insp

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed a package of fried pork dumplings and 6 packages of egg custard tarts holding above the open air front grab-and-go cooler at 60-65 degrees F. The product was voluntarily discarded at time of inspection. Must hold cold TCS foods at or below 41 d

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed repackaged kimchi provided for consumer self service not properly date marked. REPEAT

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed 18 roasted ducks and 4 slabs of bbq/ roast pork holding at 54-64 degrees F in the front display case hot holding unit. Employee stated the items were roasted yesterday, cooled and then place in the walk-in cooler. Employee stated the items were

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed 18 roasted ducks and 4 slabs of bbq/ roast pork holding at 54-64 degrees F in the front display case hot holding unit not discarded or properly reconditioned. PIC voluntarily discarded all the product at time of inspection.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed repackaged kimchi provided for consumer self service not properly date marked. REPEAT Must properly date mark all opened TCS foods held refrigerated for more than 24 hours.

Violation: Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed chemical spray bottles stored next to clean utensils on the drain board of the the front kitchen 3-compartment sink. Chemicals were moved at time of inspection. Ensure chemicals are proper stored away from clean utensils to prevent contaminatio

Violation: 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.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one.

Comments: Observed cooked food items provided for consumer self service in front kitchen area not properly date marked.. Items included cooked noodles, sandwiches, tofu dish, pigs feet, cooked beef, cooked duck, and steamed vegetable buns. Must properly date mark

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed multiple containers of roast pork pastries holding inside of a room temperature self-service dessert cooler. The pastries were recently placed in the cooler and measuring around 45 degrees F. Items were removed and placed in the walk-in cooler

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at 41øF (5 øC) or less for a maximum of seven days. The day of preparation shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed repackaged kimchi provided for customer self service not properly date marked. Must properly date mark all opened TCS foods held refrigerated for more than 24 hours.

Violation: No safe handling instructions are on the package label.

Correction: 11

Comments: Observed individually wrapped rabbits in an open freezer case without proper labeling and safe handling instructions. Items were removed and properly labeled at time of inspection.