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Business Info

Restaurant: BENIHANA
Address: 8781 Lyra Dr, Columbus, OH 43240
Total inspections: 13
Last inspection: Sep 4, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+) Good. Employee drinks with lid and straw kept in designated area away from food. No ill employees.
III. Hand washing, Prevention of Contamination from Hands (+) Handwriting facilities adequate.
IV. Person in Charge/Demonstration of Knowledge (+) Managers have ServSafe certification.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Soup is cooled using ice bath method.
VIII. Date Marking/Time as a Public Health Control (-) Need Time-In-Lieu-of -Temperature for pre-prepared Sushi.
IX. Consumer Advisory (+) On menu.
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Good. All raw animal meats stored and prepped separately.
XII. Chemical (+) All chemicals properly labeled and stored.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (-) Need thermometer or strips for checking heat sanitizing temperature on dish machine.

PIC: Gena
Updated Green Sign
Follow-up inspection in 2 weeks. Please call if there are any questions. Sarah, 645-6752
Overall, facility looks great! Cleanliness, temperatures, and employee practices are outstanding. Thank you.

PIC: Jose
Follow-up inspection for standard 12-16-10.
All Critical violations corrected.
Note: Regarding Time marking for sushi rolls, please add the time Product is Put Out along with the Discard Time.
Note: A work order is in place for installing self-closers on bathroom door.

Pic: Jose
Updated green sign.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) see standard inspection.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC -Johnny. Updated green sign. By the date of the follow-up on up I need to see that written logs are being appropriately kept for sushi rice.

I. Employee Health (+) Has Policy
Reviewed with manager.
II. Personnel Cleanliness (+) Acceptable
Observed employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Person in charge was able to answer food safety related questions.
V. Thawing (+)
Thawing is done under refrigeration generally also observed thawing under running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (-) all items were properly date marked
Observed facility is not monitoring the ph of the rice. Also observed if facility wants to use time in lieu of temperature they must also keep a log. It is fine to do Ph as a control measure but please keep a daily record. Please also have buffer solutions.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (-) Present and calibrated
Reviewed with staff non to calibrate. Thermometer was not readily available.

Person in charge-Matt.Follow up conducted to check on prior violations. Hand washing sink has been repaired. Dish machine at the bar is now properly dispensing chlorine. Reviewed records for sushi rice. Manager stated he prefers the employees use time in lieu of temperature for the rice but they are also acidifying it. Observed buffer solutions, pH meter. Had employee calibrate Ph meter and test rice.

Person in charge- Sondra Kinsey. Updated green sign.

I. Employee Health (+)
Note: Has policy and reviewed with person in charge.
II. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Sink in bar needed paper towels, otherwise hand sinks were stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Person in charge was able to answer basic food safety questions. Discussed with the manager allergies, procedures for hand washing, if a cooler stops working, employee health. Observed some of the employees are Serv Safe certified.
V. Thawing (+)
Note: Most of the foods are thawed inside cooler, otherwise they are thawed under running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. The facility is properly acidifying rice. Reviewed HAACP information, observed logs being kept, and employee calibrated their pH meter and tested the rice for me.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored. Foods are mainly from Sysco. Food providers would notify corporate of any recalls and

Inspection signed and discussed with Green sign updated.

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
IV. Person in Charge/Demonstration of Knowledge (-) Employees need training on acidified rice HACCP plan
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed meat in upright cooler holding from 47-50 F. Ensure meat is held at 41 F or below.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) On menu
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 and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off

All previous violations corrected at time of inspection. no violations. PIC Matt

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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