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Business Info

Restaurant: YIHI JAPAN
Address: 1500 Polaris Pkwy, Columbus, OH 43240
Total inspections: 17
Last inspection: Aug 14, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

INSPECTED AND APPROVED TO OPERATE

PIC Lin. Updated Green Sign.

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

Spoke to PIC about the complaint. The Grill uses different spatulas for raw and cooked. The chicken on the grill ad spatulas were temped a 190F instantly killing any bacteria or virus on the ment or chicken. Complaint closed.

PIC Chong. All critical violations were correct at the time of re-inspection.

Updated green sign.
Person in Charge - XI LIN.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Observed employee properly washing hands.
IV. Person in Charge/Demonstration of Knowledge (+)
Person in charge has taken Level 1 training and was able to appropriately answer questions related to food protection.
V. Thawing (+)
Thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (-)
Facility is making sushi using acidified rice without buffer solutions to calibrate the PH meter, PH log, or a HAACP plan. Discussed with facility using time in lieu of temperature instead and the procedures for doing so.
IX. Consumer Advisory (-)
Facility sells sushi and they do not have a consumer advisory.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-)
Boxes of food were stored on the floor of the walk in cooler and freezer.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
Person in charge had a thermometer and demonstrated how to calibrate it.

Person in charge -Xi Lin. Please create A written procedure for using time in lieu of temperature, mark the rice with the time it was removed from hot holding and a time which is fours later. After four hours rice MUST be discarded. Sushi should be prepared to order otherwise any sushi prepared and put on display will have to be destroyed also after the four hours. Please immediately post a consumer advisory for the Sushi. Please also create a written procedure for using time in lieu of temperature. A log must be kept that will show the date and time the rice was prepared in addition to the time it was discarded. Please contact me at 614-645-2147 once complete or email me at EMMerritt@columbus.gov. Sushi must be discarded in the display by 3pm.

PIC- Xi Lin. Facility is not to sell sushi until they have the following:
1) If using acidified rice
-HAACP plan, distilled water, buffer solutions
2) If using time in lieu of temperature
-written procedure -destruction log
In addition, the person in charge shall be equipped to answer questions related to food safety. Discussed with manager again what is needed and manager has stated that he will close the sushi for now.
3) Consumer Advisory
If the facility decides they want to reopen the sushi part please call me at 645-2147. Until then the facility is not to sell sushi.

Updated green sign. Observed no violations at the time of the inspection.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Manager is Level 1 certified. Course was taken in 2010.
V. Thawing (+)
Note: Most of the foods come in fresh, otherwise foods are thawed inside cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. Discussed cold/hot holding temperatures with manager. Manager was able to accurately state the appropriate temperatures.
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.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (+)
Note: Present and calibrated by person in charge.

PIC Xi Lin. 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 (+)
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 Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)
Raw animal foods are not separated from each other during storage. Foods was not protected from physical and environmental contamination during storage
XII. Chemical (-) not properly stored. Stored with food.
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+)

All previous violations corrected at time of inspection. PIC XI.

Inspection prompted due to complaint of unsanitary conditions and customers becoming ill from eating at facility. At time of inspection facility was bery clean and preparing food properly. Complaint can not be confirmed or denied at time of inspection. PIC Xilin.

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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