ICHIBAN JAPANESE STEAKHOUSE, 2690 S Hamilton Rd, Columbus, OH 43232 - Restaurant inspection findings and violations



Business Info

Restaurant: ICHIBAN JAPANESE STEAKHOUSE
Address: 2690 S Hamilton Rd, Columbus, OH 43232
Total inspections: 8
Last inspection: Jul 17, 2012
Score
(the higher the better)

96

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment and/or components were not maintained in good working order.
  • Observed unacceptable employee beverage containers.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The windows or doors were not protected against the entry of insects and rodents.
  • There was no properly trained person in charge designated.
Inspection 30 day Jan 20, 2012 81
No violation noted during this evaluation. Critical Control Point Jan 20, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Followup Inspection Feb 3, 2012 99
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Complaint Inspection Feb 14, 2012 95
  • A chlorine sanitizing solution was being used improperly.
  • 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.
  • 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 items are not protected from contamination during storage.
  • 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.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • The temperature of the wash solution in a spray type warewasher was less than is required.
  • There is no covered receptacle in women's restroom.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Jun 26, 2012 77
No violation noted during this evaluation. Critical Control Point Jun 26, 2012 100
No violation noted during this evaluation. Complaint Inspection Jun 26, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food items are not protected from contamination during storage.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Jul 17, 2012 96

Violation descriptions and comments

Jan 20, 2012

PIC- Vick and Peter
Critical violations noted and will schedule a follow-up inspection.
Updated Green Sign.

Jan 20, 2012

PIC- Vick and Peter
Discussed
Provided information
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (-) Observed the hand sink by the dish area was not stocked with soap and did not have hand washing signs.
Person in Charge/Demonstration of Knowledge (-) NO one at the facility is Level 1 or Serv Safe certified.
Thawing (+)
Uses cold running water, then puts into smaller containers and the walk in cooler to thaw
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
To cool they use ice baths and separate into smaller portions and put the food in the walk in cooler. Use hot holding at 135 or above
Date Marking/Time as a Public Health Control (+)
All dates are acceptable
Protection from contamination (-) Observed raw eggs were stored above salads. Ensure never to store eggs over ready to eat food.
Chemical (+) labeled and stored appropriately
Temperature Measuring Devices (-) Observed the dish machine dial for the wash cycle does not work.
Personnel Cleanliness (-) Observed unacceptable employee drink in the

Feb 3, 2012

PIC- Vick
All critical and non critical violations have been corrected from the previous inspection.
Only one new non critical violation was observed during the follow-up inspection.
No further action is required.

Feb 14, 2012

PIC- Peter
Investigated compliant at Ichiban Japanese Steakhouse on 2/14/12 that was issued on 2/13/12. Compliant stated that there was bad shrimp, the food was possibly cross contaminated and that there was no running water in the restrooms.
During the investigation there was running water all throughout the facility and the restrooms all had hot running water. The shrimp comes in frozen at least once a week and is thawed in the walk in cooler the same day that it is served.
Also, during the investigation, there were raw eggs stored above salads in the front reach in cooler. Operator stated that they just finished with the lunch rush and they never usually store eggs in the same cooler with the salads. Operator stated he has been trying to stay on top of this because it has been a violation in the past. Operator corrected the violation at the time of inspection by storing the eggs below the salads. Operator was given a hand out explaining the proper stacking order in the coolers and will further explain to his employees on how to properly stack food items in the facility.
Compliant has been closed on 2/14/12.
No further action is required.

Jun 26, 2012

PIC
Updated green sign
Discussed complaint. Did not observed any cross contamination issues during inspection however mechanical ware washing machine was not properly sanitizing

Jun 26, 2012

I. Employee Health (+) Has Policy
II. Personnel Cleanliness
(-) Observed open employee drinks in food prep area
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
(-) Observed house salad dressing was not 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 are protected from physical

Jun 26, 2012

Did not observed any cross contamination violations. Did observed that dish machine was not sanitizing properly. Could be a possible source of contamination. See standard report for violations

Jul 17, 2012

PIC
Updated green sign
(R) indicates repeat violation.
Board mates are can be ordered and should be used instead of wiping cloths under cutting boards.
Quat sanitizing test strips are usually orange and have a scale reading of green to blue.
Ensure that 8 to 9 sanitizer tablets are being used in the 3rd compartment of the three comp sink.

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