HAIKU, 800 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: HAIKU
Address: 800 N High St, Columbus, OH 43215
Total inspections: 12
Last inspection: Sep 7, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about HAIKU, 800 N High St, Columbus, OH 43215 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Apr 1, 2010 100
  • Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned.
Standard Inspection Aug 27, 2010 99
No violation noted during this evaluation. Critical Control Point Aug 27, 2010 100
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
Standard Inspection Feb 18, 2011 99
No violation noted during this evaluation. Critical Control Point Feb 18, 2011 100
  • A chlorine sanitizing solution was being used improperly.
Standard Inspection Aug 17, 2011 95
No violation noted during this evaluation. Critical Control Point Aug 17, 2011 100
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Jan 26, 2012 95
No violation noted during this evaluation. Critical Control Point Jan 26, 2012 100
No violation noted during this evaluation. Critical Control Point Aug 21, 2012 100
  • A chlorine sanitizing solution was being used improperly.
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • 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.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The operator is not properly using time as a public health control.
  • The person in charge could not state the required food temperature and time for safe cooking of time / temperature controlled for safety food.
  • The physical facilities were not maintained in good repair.
Standard Inspection Aug 21, 2012 63
No violation noted during this evaluation. Followup Inspection Sep 7, 2012 100

Violation descriptions and comments

Apr 1, 2010

FACILITY HAS ADDED A WALK IN COOLER AND FREEZER AND A DRY STORAGE AREA.
INSPECTED AND APPROVED TO OPERATE THE COOLERS AND STORAGE AREA.
FACILITY IS GOING TO REMOVE THE OLD WALK IN COOLER.

Aug 27, 2010

Updated Green Food Safety Placard
Talked to Mica AND IWAYAMA

Aug 27, 2010

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. Observed staff washing hands at various times when task changed
IV: Observed the person in charge was knowledgeable of food safety and code compliance based on responses to food safety questions. Talked to Mica and Iwayama
VI: Observed food being thawed under refrigeration.
V: Foods are from approved source
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
IX; Consumer Advisory was documented on menu
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.

XII: Chemicals were separated from food and food equipment in closet
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were

Feb 18, 2011

TALKED TO MICA
100PPM CHLORINE DISHWASHER SANITIZER
UPDATED GREEN FOOD SAFETY SIGN

Feb 18, 2011

PERSON-IN-CHARGE SUSHI AND FACILITY SERVSAFE CERTIFIED
CONSUMER ADVISORY DOCUMENTED ON MENU
FOODS FROM APPROVED SOURCE
SURRY SOLUTION WAS MADE pH WAS 3.9

Aug 17, 2011

TALKED TO TRICA
STICKY RICE pH 2.7 TIME USED IN LIEU OF TEMP
POSTED LOGS AN DOCUMENTATION POSTED
UPDATED GREEN FOOD SAFETY SIGN

Aug 17, 2011

TALKED TO IWAYAMA PIC TRAINED
CONSUMER ASVISORY DOCUMENTED ON MENU
STICKY RICE USES TIME VERSE TIME LIEU OF TEMP

Jan 26, 2012

TALKED TO JEREMY PIC PAUL OWNER
TALKED TO IWAYA IN SUSHI; STICKY RICE 3.4 pH TIME VS TEMP
TALKED TO CHEN IN KITCHEN COOLERS 41 40 39
DISHWASHER GOOD SHAPE
CHLORINE SANITIZER 50PPM DISHWASHER
UPDATED GREEN SIGN FOOD SAFETY SIGN

Jan 26, 2012

PERSONS IN CHARGE WERE KNOWLEDGEABLE OF FOOD SAFETY/SANITATION
DATEMARKINGS ON FOODS
COOLERS GOOD TEMPS 41 BELOW
CONSUMER ASVISORY DOCUMENTED

Aug 21, 2012

TCS = Time/Temperature Controlled for Safety
VII – Time as a Public Health Control (-) Observed miso that was held at room temperature without being labeled with a 4-hour discard time. TCS foods held using time control shall be labeled with a discard time that cannot exceed 4-hours. During the inspection the miso was labeled with a 4-hour discard time and a time control policy was given to the operator. CDC Risk Factor 4 – Unsafe Source

Aug 21, 2012

PIC - Justin - updated green sign - * = Critical Violation

Sep 7, 2012

PIC - Justin
All critical violations listed on the previous inspection report have been corrected. Thank You!

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