Health Inspections: Young Chow Chinese Restaurant

Address: 232 W. Central Ave., Springboro

Date of inspection: Feb. 28

Violations: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of debris on knives used to cut produce and meat. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Equipment food-contact surfaces or utensils are dirty. Observed a build-up of debris on rear prep table and table used to hold slicer. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed food in packaging that does not appear to protect it from contamination. Observed several dented cans in dry storage area. To prevent adulteration, food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Food storage containers are not properly labeled. Observed several items to include flour, salt, sugar in need of label. This is to include spices. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.

In-use utensils are improperly stored. Observed non-scoop containers stored in bulk containers, or handles with scoops improperly stored in bulk containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.

Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being used without proper sanitizing solution in use. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed improper storage of food items. Observed boxes of food on floor in rear dry storage area. Also observed boxes of food on floor in freezer. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Observed nonfood-contact surfaces constructed of unapproved materials. Observed cardboard being used to store dry goods. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.

Observed accumulation of soil residue on nonfood-contact surfaces. Observed a build-up of debris on shelves in dry storage area, various pieces of equipment throughout facility, as well as, containers used to store bulk materials. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

The plumbing system was not properly repaired. Observed leaking back rear hand sink and back rear 3 compartment sink. To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.

Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in front area by cash registers. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no towels or hand drying device at the handwashing sink in front area by cash register. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

The physical facilities are not being maintained in good repair. Observed several ceiling tiles throughout facility in need of repair. The physical facilities shall be maintained in good repair.

Observed a build-up of dirt and debris. Observed a build-up of debris on wall behind prep sink and behind prep station. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

The ventilation system was not being properly cleaned or was creating a public health hazard. Observed area around vent above walk-in door with build-up of debris. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Observed mops being dried using an unapproved method. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Observed unnecessary or nonfunctional items and /or litter on the premises. Observed personal items such as tools on premises. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.

Comments: Discussed the need for vomit/fecal accident clean-up plan, as well as, illness reporting. Also discussed the need to thoroughly clean facility and maintain cleanliness of facility. Please have violations corrected by March 16, 2017. As long as facility continues to serve sushi, should be classified as level 4.

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