ICHIBAN JAPANESE STEAKHOUSE, 2760 Brice Rd, Reynoldsburg, OH 43068 - Restaurant inspection findings and violations



Business Info

Restaurant: ICHIBAN JAPANESE STEAKHOUSE
Address: 2760 Brice Rd, Reynoldsburg, OH 43068
Total inspections: 14
Last inspection: Aug 3, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about ICHIBAN JAPANESE STEAKHOUSE, 2760 Brice Rd, Reynoldsburg, OH 43068 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Jun 27, 2011 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • In-use utensils are improperly stored.
Inspection 30 day Jul 13, 2011 93
No violation noted during this evaluation. Critical Control Point Jul 13, 2011 100
  • In-use utensils are improperly stored.
Followup Inspection Jul 15, 2011 99
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment is not approved by a recognized agency or authority. [multiple violations]
  • Food employee(s) are not using proper procedures when washing hands.
  • Handwashing sink is not located to allow convenient use by employees.
  • In-use utensils are improperly stored.
  • Observed unacceptable employee beverage containers.
  • Plumbing system is not maintained in good repair.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The person in charge was not ensuring that employees were effectively cleaning their hands as required.
Standard Inspection Dec 29, 2011 74
No violation noted during this evaluation. Critical Control Point Dec 29, 2011 100
  • Plumbing system is not maintained in good repair.
Followup Inspection Jan 23, 2012 95
No violation noted during this evaluation. Followup Inspection Jan 24, 2012 100
  • A chlorine sanitizing solution was being used improperly.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Observed unacceptable employee beverage containers.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • There is no covered receptacle in women's restroom.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jun 25, 2012 70
No violation noted during this evaluation. Critical Control Point Jun 25, 2012 100
No violation noted during this evaluation. - Jul 13, 2012 100
  • A chlorine sanitizing solution was being used improperly.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Followup Inspection Jul 13, 2012 87
No violation noted during this evaluation. - Aug 3, 2012 100
No violation noted during this evaluation. Followup Inspection Aug 3, 2012 100

Violation descriptions and comments

Jun 27, 2011

INSPECTED AND APPROVED TO OPERATE

Jul 13, 2011

PiC Vic
gave green sign
final Rinse 5 pm chlorine

Jul 13, 2011

Discussed
Provided information
I. Employee Health (+) ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Employers not washing' Hands When leaving area
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) Ok thawing cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) food covered
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Jul 15, 2011

PiC Chris
Pop Refrigerator with meat will be switched out with Reach-in because pop cooler cannot be used for Meat Products

Dec 29, 2011

Pic Vic
updated green. Sign
final Rinse 50 ppm

Dec 29, 2011

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) observed NO paper towels
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) in Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) temp above 1321 and below 42
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) the Rice dippers were stored in in Water
XII. Chemical (+) oK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) oK
Ok

Jan 23, 2012

are violations abated but Sink leaking

Jan 24, 2012

Plumbing of Hand sink has been Repaired

Jun 25, 2012

PIC
Updated Green Sign

Jun 25, 2012

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
(-) Hand sink was being used for other purposes.
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
(-) Observed shrimp in prep cooler was holding at temperature of 47F and was discarded during inspection
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
(-) Observed raw shell eggs being stored above ready to eat foods in both the prep

Jul 13, 2012

inspection with Rachel Dekold

Jul 13, 2012

PIC Chris
Updated Green Sign
(R) indicates repeat violations.

Aug 3, 2012

inspection with Rachel Dekold

Aug 3, 2012

Critical violations corrected
No new violations noted
Ensure that the concentration of the sanitizer on the dish machine is checked daily.
Inspection completed with Mike Thiel

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