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Business Info

Restaurant: JAPANESE STEAK HOUSE
Address: 479 N High St, Columbus, OH 43215
Total inspections: 18
Last inspection: Oct 25, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Complaint: Roaches crawling up wall
Talked to Libby. She is aware of roach problem and facility has been actively fighting the issue since about June. Quality Extermination (294-2847), the professional providing the service, has been coming out biweekly.
They are using several different chemicals to fight the raoches. The name of the chemicals were not listed on the invoices reviewed. Quality has given Japanese Steak HOuse instructions on how to assist in getting rid of the problem, i.e., get rid of boxes and any other hiding places the roaches might infest.
Libby said the dishroom is one the areas roaaches are most prominently seen and the basement is the other.
When the service is rendered, it causes the roaches to flee everywhere and some roaches go in our dining room. Another issue is when the upstair business exterminates the roaches run down into Japanese Steakhouse.
Closed

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 Libby
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.
I
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 provided in all required cooling units.

Rice was controlled via time in lieu of temperature.

ABATE

THE PIC WAS LIBBY.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH SINKS WERE SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+) KWAN, CHEF IS SERVSAFE CERTIFIED.
V. Thawing (+) FOOD THAWED IN COOLERS OR UNDER COLD RUNNING WATER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)HOT FOODS HELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (N/A)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

PIC - Chris
- Discussed the complaint with the person-in-charge. Discussed proper hand washing procedures; how and when to wash. Discussed proper procedures cutting and handling fruit at the bar. Inspected the walk-in cooler and walk-in freezer where scallops are held. The walk-in cooler is sanitary and and is held below 41 F. The scallops are properly held in the freezer, are properly thawed in the walk-in cooler, and are properly held in the reach-in cooler prior to being cooked and served to consumers. The cleanliness of the facility is acceptional. No cause for further action.

PIC - Chanko & Chris
- Updated green "INSPECTED" sign.
- Discussed inspection report with the person-in-charge during the inspection.
- EMAIL - HIBACHI@ATT.NET
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
V. Thawing (-)
Observed frozen shrimp that was thawed under hot water and then was placed in a bulk container in the walk-in-cooler. The shrimp was at 74 F when placed in the walk-in-cooler. The operator was ordered to separate the recently thawed foods into shallow pans so that the food could be properly cooled back down to 41 F. All improperly thawed raw shrimp was properly cooled below 41 F before the inspection concluded.
XI. Protection from contamination (-)
Observed utensils used by employees throughout the facility in a manner that would create the cross-contamination between raw meats and ready-to-eat foods. Utensils shall be properly used (as described in the standard inspection report) to prevent the cross-contamination of bacteria from raw meats to ready-to-eat foods. Cross contamination issued were discussed with the person-in-charge during the inspection. CDC Risk Factor 4 – Unsafe Source
XII. Chemical (-)
Observed chemicals stored in a manner that could contaminate food and clean equipment (bar location). All chemicals shall be stored in a manner that will prevent the contamination of food and clean equipment. Proper chemical storage was discussed with the operator during the inspection. CDC Risk Factor: Other
I. Employee Health
Management is aware and has a policy regarding

PIC - Elizabeth
- All critical violations listed on the previous inspection report have been corrected. Thank You!
- Prior to the next inspection ensure the following items have been corrected:
1.) All hand sinks are equipped with handwashing signs;
2.) All microwaves in the facility are commercially rated for food operations;
3.) Ensure alcohol and glass bottles are not reused to hold sauces;
4.) Ensure all structural areas in disrepair are repaired as listed in the previous inspection report;

PIC - Chris
Complaint #CO0031553 was discussed with the operator. A complaint was received which stated cockroaches were observed around baseboards in the facility. The complaint also stated that cockroaches were observed on multiple occasions. During the complaint inspection cockroaches were observed in the kitchen around the ice cream and the warewashing machine. Cockroaches were also observed around the basement grease trap. Cockroaches were also observed in the basement around the grease trap. The inspection report has ordered the operator to make substantial repairs and to thoroughly clean equipment and the facility. A follow-up inspection will be conducted on or after 7/9/12 to verify compliance with the written orders.

PIC - Chris
All critical violations observed were corrected during the inspection. Observed no sign of pests in the facility during the follow-up inspection.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
XI. Protection from contamination (-) Observed a food employee use the same cloth to wipe utensils that handled raw meats and cooked foods; after being wiped the utensils were returned to work with food. Food employees shall properly use their utensils to prevent cross-contamination and potential consumer illness. During the inspection the operator provided separate cloths to wipe utensils so that cross-contamination couls be prevented. CDC Risk Factor 4 – Unsafe Source
I. Employee Health (+) Management is aware and has 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 do 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 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 is certified in food safety. Manager has demonstrated knowledge through compliance with the food code. Manager demonstrated knowledge by responding to food safety

THE REPORT WAS REVIEWED WITH LIBBY, PIC/OWNER.
UPDATED GREEN PLACARD.

ABATED PREVIOUS CRITICAL VIOLATIONS. KWAN TUREN COMPLETED SERVSAFE ON 5/19/09, CERTIFICATE IS GOOD THROUGH 5/19/14. DISCUSSES NEED TO HAVE A PERSON IN CHARGE DURING ALL HOURS OF OPERATION WITH CHRIS, GENERAL MANAGER. HE OR LIBBY, OWNER WILL SCHEDULE TO ATTEND SERVSAFE CLASS. I PROVIDED A SCHEDULE OF CLASSES TO CHRIS AT TIME OF THE INSPECTION.
CHRIS PROVIDED RECEIPT OF PEST CONTROL SERVICE AT TIME OF THE INSPECTION. PREMISES WERE TREATED ON 9/30/12.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HAND WASH SINKS WERE SUPPLIED
IV. Person in Charge/Demonstration of Knowledge (+) DISCUSSED- ONE PERSON HAS CURRENT FOOD SAFETY TRAINING. MANAGER OR OWNER WILL TAKE SERVSAFE SAFE SO THAT THERE IS A PIC DURING ALL HOURS OF OPERATION.
V. Thawing (+) SEAFOOD IS THAWED IN THE COOLERS. MEAT AND POULTRY IS NOT FROZEN.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F. COLD FOODS STORED BELOW 41F.
VIII. Date Marking/Time as a Public Health Control (N/A) FOOD IS NOT STORED FOR MORE THAN 2 DAYS.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS ARE SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+) STORED DOWNSTAIRS IN SEPARATE AREA.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) DISPLAYED IN COOLERS. CHEF USED PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.

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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