Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Inspection 30 day | Jan 20, 2012 | 81 |
No violation noted during this evaluation. | Critical Control Point | Jan 20, 2012 | 100 |
|
Followup Inspection | Feb 3, 2012 | 99 |
|
Complaint Inspection | Feb 14, 2012 | 95 |
|
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 |
|
Followup Inspection | Jul 17, 2012 | 96 |
PIC- Vick and Peter
Critical violations noted and will schedule a follow-up inspection.
Updated Green Sign.
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
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.
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.
PIC
Updated green sign
Discussed complaint. Did not observed any cross contamination issues during inspection however mechanical ware washing machine was not properly sanitizing
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
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, 2012PIC
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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Distance |
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