State of Ohio Standard Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code

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1 Name of facility China Garden Address 79 W Schrock Road, Westerville OH 43081, USA License holder Yan Qing Yang Type of visit (check) Standard Follow up Foodborne Complaint Prelicensing State of Ohio Standard Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code Consultation 30 day Other specify Check one FSO RFE License number NFRY-9C34LC Category/Descriptive Risk Level IV/Commercial FSO < sq. ft. Inspection time (min) Travel time (min) Follow-up date (if required) 05/22/2018 Date May 15, 2018 Other Sample date/result (if required) OAC Violation Checked Management and Personnel Poisonous or Toxic Materials 2.1 Employee health X 4.4 Maintenance and operation X 7.0 Labeling and identification 2.2 Personal cleanliness X 4.5 Cleaning of equipment and utensils 7.1 Operational supplies and applications 2.3 Hygienic practices 4.6 Sanitizing of equipment and utensils 7.2 Storage and display separation X 2.4 Supervision 4.7 Laundering Special Requirements Food X 4.8 Protection of clean items 8.0 Fresh juice production 3.0 Safe, unadulterated and honestly presented Water, Plumbing, and Waste 8.1 Heat treatment dispensing freezers 3.1 Sources, specifications and original containers 5.0 Water 8.2 Custom processing X 3.2 Protection from contamination after receiving X 5.1 Plumbing system 8.3 Bulk water machine criteria 3.3 Destruction of organisms 5.2 Mobile water tanks 8.4 Acidified white rice preparation criteria X 3.4 Limitation of growth of organisms 5.3 Sewage, other liquid waste and rainwater 9.0 Facility layout and equipment specifications 3.5 Identity, presentation, on premises labeling 5.4 Refuse, recyclables, and returnables 20 Existing facilities and equipment 3.6 Discarding or reconditioning unsafe, adulterated Physical Facilities Administrative 3.7 Special requirements for highly susceptible populations 6.0 Materials for construction and repair 901:3-4 OAC Equipment, Utensils, and Linens 6.1 Design, construction, and installation OAC X 4.0 Materials for construction and repair 6.2 Numbers and capacities X 4.1 Design and construction 6.3 Location and placement X 4.2 Numbers and capacities X 6.4 Maintenance and operation 4.3 Location and installation Violation(s)/Comment(s) (A)(2) - Person in charge: assignment of responsibility. Observation: THE OPERATOR COULD NOT VERIFY THAT AT LEAST ONE EMPLOYEE POSSESSES A LEVEL 2 FOOD SAFETY CERTIFICATION APPROVED BY THE OHIO DEPARTMENT OF HEALTH. CERTIFICATES FROM THE COURSE PROVIDER AND THE OHIO DEPARTMENT OF HEALTH MUST BE POSTED IN THE OPERATION. Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. Corrective Action(s): At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule of the Administrative Code (C)(16) - Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. Observation: THE OPERATOR HAS A WRITTEN POLICY TO ADDRESS VOMITING INCIDENTS BUT DOES NOT HAVE THE SUPPLIES TO SAFELY AND PROPERLY CLEAN UP VOMIT OR DIARRHEA. Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.. Corrective Action(s): Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces (D) - Food storage containers - identified with common name of food. Observation: CONTAINERS USED TO STORE FOOD ITEMS (CORN STARCH AND OTHER INGREDIENTS) WERE NOT LABELED TO IDENTIFY THE CONTENTS. ALL CONTAINERS NEED TO BE LABELED WITH THE COMMON NAME OF THE FOOD ITEM. Food storage containers are not properly labeled. Corrective Action(s): 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 (K) - In-use utensils - between-use storage. Observation: PLASTIC AND STEEL CONTAINERS WITHOUT HANDLES WERE USED TO DISPENSE BULK RICE AND OTHER FOOD INGREDIENTS. USE UTENSILS WITH HANDLES TO DISPENSE BULK FOODS. In-use utensils are improperly stored. Corrective Action(s): During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule (M) - Wiping cloths - use limitation. Observation: A WET WIPING CLOTH WAS STORED ON A WORK SURFACE NEAR THE BURNERS ON THE MAKE LINE. WIPING CLOTHS NEED TO BE STORED IN SANITIZING SOLUTION BETWEEN USES. Observed improper use and/or maintenance of wiping cloths. Corrective Action(s): (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

2 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 (Q) - Food storage - preventing contamination from the premises. Observation: (CORRECTED DURING INSPECTION ): PACKAGED FRY SHORTENING AND BULK BINS OF RICE WERE STORED UNDER THE HAND WASHING SINK NEAR THE 2 COMPARTMENT PREP SINK. Observed improper storage of food items. Corrective Action(s): 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 (Y) - Miscellaneous sources of contamination. Observation: SOILED RAGS WERE HANGING ON THE 2 COMPARTMENT FOOD PREP SINK. DO NOT STORE SOILED OR NON-FOOD ITEMS ON OR IN THE FOOD PREP SINK. Miscellaneous sources of contamination observed. Corrective Action(s): Food shall be protected from contamination that is not specified under (A) to (X) (E) - Cooling methods - temperature and time control. REPEAT OBSERVATION (CORRECTED DURING INSPECTION ): BREADED CHICKEN THAT WAS PREPARED EARLIER IN THE DAY WAS COOLING IN A LARGE BROWN TUB (AT LEAST SIX INCHES DEEP). THE PRODUCT WAS 51 F AT THE TIME OF THE INSPECTION. TCS FOODS MUST BE PROPERLY COOLED USING ONE OR MORE OF THE FOLLOWING METHODS. TCS FOODS MUST COOL FROM 135 F TO 70FWITHIN 2 HOURS AND FROM 70 F TO 41 F WITHIN ANOTHER 4 HOURS. THE CHICKEN WAS SEPARATED INTO SEVERAL SHALLOW CONTAINERS. Observed improper method for cooling TCS foods. Corrective Action(s): To prevent the growth of pathogens: (1) Cooling 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; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination (F)(1) - Time/temperature controlled for safety food - hot and cold holding. REPEAT OBSERVATION CUT MELON WAS STORED ON THE BUFFET LINE AT 50 F. SUSHI WAS STORED ON THE LINE AT 64 F. BOTH ITEMS WERE VOLUNTARILY DISCARDED. THE PANS THE FOODS WERE STORED IN WERE NOT IN CONTACT WITH THE ICE. PANS NEED TO BE STORED OR PACKED IN ICE TO ENSURE INTERNAL TEMPURATURES OF TCS FOODS ARE MAINTAINED AT OR BELOW 41 F. TCS foods were not being held at the proper temperature. REPEAT OBSERVATION (CORRECTED DURING INSPECTION ): PORK AND PORK FILLED DUMPLINGS WERE STORED IN THE TOP OF THE 3-DOOR COOLER ON THE MAKE LINE AT TEMPERATURES AS HIGH AS 51 F. THE PRODUCTS WERE VOLUNTARILY DISCARDED. OTHER FOODS IN THE TOP SECTION WERE AT OR BELOW 41 F. TCS foods were not being held at the proper temperature. Observation: FISH WAS DISPLAYED IN A HOT WELL ON THE BUFFET LINE AT TEMPERATURES AS LOW AS 120 F. THE PRODUCT WAS VOLUNTARILY DISCARDED. TCS foods were not being held at the proper temperature (A) - Multiuse utensils and food contact surfaces - material characteristics. REPEAT OBSERVATION WATER CHESTNUTS WERE STORED IN A COOLER IN THE ORIGINAL OPENED CAN. FOOD ITEMS NEED TO BE TRANSFERRED TO APPROVED FOOD GRADE CONTAINERS AFTER THE CANS ARE OPENED. Equipment and/or utensils contain improper materials. Corrective Action(s): To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition (I) - Nonfood-contact surfaces - materials. Observation: WOOD IS USED TO LINE THE WIRE SHELVES IN THE WALK-IN COOLER. THE WOOD NEEDS TO BE REMOVED TO EXPOSE THE WIRE RACKS. Observed nonfood-contact surfaces constructed of unapproved materials. Observation: PACKETS OF SOY SAUCE AND MUSTARD FOR TAKE OUT ORDERS WERE STORED IN CARDBOARD BOXES ON A SHELF ABOVE THE WORK TABLE AT THE END OF THE MAKE LINE. CARDBOARD IS NOT AN ACCEPTABLE STORAGE SURFACE. THE CARDBOARD WAS NEAR THE AREA WHERE THE COCKROACHES WERE OBSERVED ON THE MAKE LINE. Observed nonfood-contact surfaces constructed of unapproved materials. Observation: SOILED CARDBOARD IS BEING USED TO LINE A SHELF ABOVE THE WORK TABLE BETWEEN THE PEPSI COOLER AND 2-DOOR FLIP TOP COOLER ON THE MAKE LINE. CARDBOARD NEEDS TO BE REMOVED AS IT NOT AN ACCEPTABLE EQUIPEMENT SURFACE OR MATERIAL AND IT ATTRACTS INSECTS SUCH AS COCKROACHES. Observed nonfood-contact surfaces constructed of unapproved materials.

3 Observation: A WET CARDBOARD BOX WAS USED TO STORE FOOD INGREDIENT CONTAINERS ON THE MAKE LINE WORK TABLE NEAR THE PEPSI COOLER. Observed nonfood-contact surfaces constructed of unapproved materials. Observation: CARDBOARD IS USED TO LINE THE TOP OF THE OVEN NEXT TO THE FRYERS. THE CARDBOARD NEEDS TO BE REMOVED. Observed nonfood-contact surfaces constructed of unapproved materials (KK) - Food equipment - certification and classification. Observation: A VARIETY OF CONTAINERS THAT ARE NOT FOOD GRADE OR APPROVED BY A RECOGNIZED TESTING AGENCY ARE BEING USED TO STORE FOODS (DRY STORAGE AND IN COOLERS). PROPERLY DESIGNED FOOD GRADE CONTAINERS NEED TO BE USED TO STORE FOOD. Equipment is not approved by a recognized testing agency. Corrective Action(s): Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency (Y) - Temperature measuring devices. Observation: THE PEPSI COOLER AT THE END OF THE MAKE LINE WAS NOT EQUIPPED WITH A THERMOMETER. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Corrective Action(s): A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit (I) - Sanitizing solutions - testing devices. Observation: A TEST KIT WAS NOT AVAILABLE TO CHECK THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED IN THE WARE WASHING MACHINE. There is no test kit available for measuring the concentration of the sanitizer. Corrective Action(s): To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/l) of sanitizing solutions shall be provided (A)(1) - Equipment - good repair and proper adjustment. Observation: THE BASE OF A TABLE TOP SCALE IS RUSTED THROUGH AND NEEDS TO BE REPAIRED OR REPLACED. Equipment and/or components are not maintained in good working order. Corrective Action(s): Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules and of this code. Observation: THE LIDS ON VARIOUS FOOD CONTAINERS WERE CRACKED AND NEED TO BE REPLACED. DAMAGED EQUIPMENT, WARES OR UTENSILS NEED TO BE REPLACED AS NEEDED. Equipment and/or components are not maintained in good working order. Corrective Action(s): Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules and of this code (A)(1) - Cleanliness of equipment food-contact surfaces and utensils. Observation: THERE IS A BUILD-UP OF FOOD SOIL ON THE BIN USED TO STORE PLASTIC FORKS ON A WORK TABLE ON THE MAKE LINE (NEAR PEPSI COOLER). Equipment food-contact surfaces or utensils are dirty. Corrective Action(s): To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch (A)(3) - Cleanliness of nonfood-contact surfaces of equipment. Observation: THERE IS A BUILD-UP OF ENCRUSTED FOOD SOIL ON THE WHITE TUB USED TO STORE PANKO BREAD CRUMBS. Non-food contact surfaces of equipment are dirty. Observation: THERE IS A BUILD-UP OF ENCRUSTED FOOD SOIL ON THE LARGE BLUE TOTE USED TO STORE CORN STARCH UNDER A WORK TABLE NEAR THE BACK DOOR. Non-food contact surfaces of equipment are dirty. Observation: THERE IS A BUILD-UP OF FOOD SOIL ON THE BOTTOM SHELF OF THE WORK TABLE CLOSEST TO THE BACK DOOR. Non-food contact surfaces of equipment are dirty. Observation: THERE IS A BUILD-UP OF FOOD SOIL ON THE STAINLESS STEEL STAND THAT SUPPORTS THE RICE COOKER NEXT TO THE SMOKER. Non-food contact surfaces of equipment are dirty. Observation: THERE IS A BUILD-UP OF FOOD SOIL AND DEBRIS ON THE SHELF ABOVE THE 2-DOOR AND 3-DOOR FLIP TOP COOLERS ON THE MAKE LINE. Non-food contact surfaces of equipment are dirty. Observation: THERE IS A BUILD-UP OF FOOD SOIL IN THE STEEL CABINET UNDER THE WORK TABLE BETWEEN THE 2 DOOR FLIP TOP COOLER AND THE PEPSI COOLER ON THE MAKE LINE. THE CABINET NEEDS TO BE THOROUGHLY CLEANED. Non-food contact surfaces of equipment are dirty (J) - Rinsing procedures. Observation: WARES WERE NOT BEING PROPERLY WASHED, RINSED AND SANITIZED IN THE 3-COMPARTMENT SINK. WARES WERE WASHED IN THE FIRST COMPARTMENT AND SANITIZED IN THE SECOND COMPARTMENT. WARES MUST BE WASHED, RINSED IN CLEAR WATER AND SANITIZED IN THE THIRD COMPARTMENT. Utensils and/or equipment were not properly rinsed. Corrective Action(s): Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code.

4 (A) - Equipment and utensils - air-drying required. Observation: LEXAN AND STAINLESS STEEL PANS WERE NESTED TOGETHER WHILE STILL WET AFTER BEING CLEANED. WARES NEED TO BE COMPLETELY AIR DRIED PRIOR TO STORAGE. Equipment and utensils are not being air dried. Corrective Action(s): After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried (E) - Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observation: PLASTIC UTENSILS (FOR TAKE OUT ORDERS) WERE STORED IN A SOILED CONTAINER ON WORK TABLE ON THE MAKE LINE (NEAR PEPSI COOLER). Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Corrective Action(s): Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule (O)(1) - Using a handwashing sink - accessible at all times Observation: (CORRECTED DURING INSPECTION ): THE HAND WASHING SINK NEXT TO THE 2 COMPARTMENT PREP SINK WAS BLOCKED BY BOXES OF FRY SHORTENING AND BULK BINS OF RICE. ALL HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. The handwashing sink was not easily accessible. Corrective Action(s): To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use (B) - Cleaning - frequency and restrictions. Observation: THERE IS A BUILD-UP OF GREASY SOIL ON THE FLOOR UNDER THE FRYERS. Observed a build-up of dirt and debris. Corrective Action(s): 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 (F) - Drying mops. Observation: WET MOPS WERE STORED IN THE MOP SINK. MOPS NEED TO BE RINSED AND HUNG TO DRY BETWEEN USES. Observed mops being dried using an unapproved method. Corrective Action(s): After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies (K) - Controlling pests. Observation: NUMEROUS LIVE COCKROACHES WERE OBSERVED ON A SHELF ABOVE THE WORK TABLE BETWEEN THE PEPSI COOLER AND 2 DOOR FLIP TOP COOLER ON THE MAKE LINE IN THE MAIN PRODUCTION AREA. THE COCKROACHES WERE OBSERVED IN AND UNDER OLD CARDBOARD THAT WAS USED TO LINE THE SHELF. A LIVE COCKROACH WAS ALSO OBSERVED ON THE WORK TABLE UNDER THE SHELF. ORKIN IS CURRENTLY PROVIDING PEST CONTROL SERVICES ON A MONTHLY BASIS. Observed the presence of live insects, rodents, and other pests. Corrective Action(s): To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule of this code; and eliminating harborage conditions. REPEAT OBSERVATION MOUSE DROPPINGS WERE OBSERVED ON A SHELF ATTACHED TO THE MOP SINK AND IN THE CORNER OF THE SMALL DRY STORAGE ROOM NEAR THE BACK DOOR. THOROUGHLY CLEAN AND DISINFECT THESE AREAS TO REMOVE DROPPINGS. Observed the presence of live insects, rodents, and other pests. Corrective Action(s): To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule of this code; and eliminating harborage conditions (L) - Removing dead or trapped birds, insects, rodents, and other pests. Observation: DEAD COCKROACHES WERE OBSERVED IN THE MOP SINK AND ON THE FLOOR UNDER THE 2 COMPARTMENT PREP SINK NEAR THE BACK DOOR. ALL DEAD INSECTS NEED TO BE REMOVED REGULARLY. Observed the presence of dead pests or insects. Corrective Action(s): Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests (A) - Poisonous or toxic materials: Original containers: identifying information. Observation: SPRAY BOTTLE CONTAINING RED CLEANING LIQUIDS WERE NOT LABELED TO IDENTIFY THE CONTENTS (SPRAY BOTTLES STORED NEAR THE MAKE LINE). Observed containers of poisonous or toxic chemicals that did not contain the manufacturers label. Corrective Action(s): To prevent illness, containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Comments: Complaint on 14-May-2018 : This inspection was conducted in response to a complaint. A standard inspection was also conducted. According to the owners, none of the employees reported being ill within the last 30 days or more. The owners and managers need to emphasize proper food handling practices, especially food holding temperatures and food cooling procedures. Cold TCS foods must always be held at or below 41 F. Hot TCS foods must be held at or above 135 F. General sanitation and deep cleaning at this facility needs to improve in order to prevent the build-up of food soil and debris on equipment and structure surfaces. Cardboard that attracts and breeds insects needs to be removed from equipment surfaces and the pest control contract needs to be maintained to ensure regular insect and rodent control services. At least one management employee needs to complete Level 2 food safety training. A follow-up inspection will be conducted on or after May 22, Temperatures Warewashing Info Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature Dish machine chemicl ºF

5 Inspected by David Fischer Received by Xingdong Wi & Shirley Li R.S./SIT # 968 Title Owner & Hostess Licensor Franklin County Public Health Phone (614) HEA 5351 Ohio Department of Health (Rev. 05/13) AGR 1268 Ohio Department of Agriculture (Rev. 05/13)