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Business Info

Restaurant: GENJI JAPANESE STEAKHOUSE
Address: 2045 Brice Rd, Reynoldsburg, OH 43068-3447
Total inspections: 14
Last inspection: Jul 10, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

UPDATED GREEN SIGN
PIC/MANAGER JOHN

Discussed AND/OR Provided information:
II. Personnel Cleanliness +
III. Hand washing, Prevention of Contamination from Hands +
IV. Person in Charge/Demonstration of Knowledge +
VII. Cooking, Reheating, Cooling, Hot and Cold Holding +

Consulted with John Scott at time of inspection.
Green sign was updated and posted on door.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (N/A)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

CONSULTED WITH THE GENERAL MANAGER REGARDING COMPLAINT. OBSERVED YUM YUM IN ABOTTLE WITHOUT LABEL/EXPIRATION DATE WHICH THEY OFFER TO CUSTOMERS.DESIST SUCH,MUST FOLLOW THE REQUIRED GUIDELINES FOR PRODUCT LABELING WHICH WAS PROVIDED AT THE TIME. IF THIS IS FOR TO GO MEAL,(CARRY OUT) PRODUCT DOES NOT NEED TO BE LABELED.BUT IF SOLD SEPERATELY WITHOUT FOOD PURCHASE,PRODUCT IN BOTTLE MUST MEET THE LABELING REQUIREMENT.

CONSULTED WITH THE GENERAL MANAGER REGARDING COMPLAINT.OBSERVED YUM YUM IN ABOTTLE WITHOUT LABEL/EXPIRATION DATE WHICH THEY OFFER CUSTOMERS. DESIST SUCH,MUST FOLLOW THE REQUIRED GUIDELINES FOR PRODUCT LABELLING WHICH WAS PROVIDED AT THE TIME. IF THIS IS FOR TO GO MEAL (CARRY OUT)PRODUCT DOES NOT NEED TO BE LABELLED, BUT IF SOLD SEPERATELY, WITHOUT FOOD PURCHASE, PRODUCT IN THE BOTTLE MUST MEET TE LABELLING REQUIREMENT.

PIC Steve
Updated green sign

I. Employee Health (+)
PIC stated that any employees exhibiting symptoms of foodborne illness are excluded from work until cleared by a physician
V. Food from an Approved Source (+)
PIC stated that all foods come from legitimate food distributors. (Gordon, SYSCO)
VI. Thawing (+)
All thawing takes place in the walk-in cooler
VII. Cooking ,Reheating ,Cooling ,Hot and Cold Holding (+)
Table-top cooking takes place once the customer places an order. TCS foods are held at temperature in the rear of facility in commercial units. Once the order is placed, chefs retrieve foods and bring out to begin cooking
IX. Consumer Advisory
PIC stated that chefs are trained to notify a manager if a customer has a food allergen. The manager then explains to the customer that there is no guarantees that foods can he kept separate and safe.
VIII. Date Marking/ Time as a Public Health Control (+)
Date marking is in place and being used correctly .PIC stated that rice is cooked and kept for two hours and then discarded.

PIC Steve
All critical violations corrected at time of follow up inspection
-Air gap on ice machine now sufficient
-Exhaust fan covers clean
-Gap in rear door of facility sealed

PIC Jeff
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

The CCP's were discussed with the operator.
TCS Food = Time/Temperature controlled for safety food.
VII - Cooling (-) The facility is not using effective methods to cool hot soup. Effective methods shall be used to coll hot, cooked foods so that 70-41 F in an additional four-hours or less. The operator filled ice around the containers of soup to help rapidly cool the food items. CDC Risk Factor 1 - Improper Holding Temperatures.
VIII - Time as a Public Health Control (-) The operator is not keeping time and temperarture logs for cooked rice held at room temperature. Once the cooked rice is removed from temperature control it must be used or discarded within four-hours. The tub of rice must be labeled with a discard that cannot exceed four-hours. The tub of cooked rice was properly labeled during the inspection. CDC Risk Factor 4 - Unsafe Source.
XI - Protection from Contamination (-) Observed a food employee use the same fork for raw meat and cooked foods. Separate utensils shall be used between cooked foods and raw meat to prevent cross-contamination. The operator stated employees woll only use the fork for raw products in the future. CDC Risk Factor 4 - Unsafe Source.
XII - Chemical (-) Observed unlabeled chemcials and observed chemicals stored above food. Chemicals shall be labeled so that they can be safely used. Chemicals shall be stored in a location that will prevent food/equipment contamination of the

PIC - Jeff; updated green sign; * = Critical Violation
Note: The cloth used to wipe off utensils between uses shall only be used for the fork/spatula which touches raw meat (not a violation).
The inspection report was discussed with the operator. Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

PIC - Steve; all critical violations listed on the previous inspection report have been corrected. Thank You!

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants