Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Complaint Inspection | Jul 14, 2010 | 100 |
|
Standard Inspection | Jul 14, 2010 | 80 |
No violation noted during this evaluation. | Critical Control Point | Jul 14, 2010 | 100 |
|
Standard Inspection | Jan 6, 2011 | 82 |
No violation noted during this evaluation. | Critical Control Point | Jan 6, 2011 | 100 |
|
Followup Inspection | Jan 25, 2011 | 99 |
|
Standard Inspection | Aug 24, 2011 | 87 |
No violation noted during this evaluation. | Critical Control Point | Aug 24, 2011 | 100 |
No violation noted during this evaluation. | Followup Inspection | Sep 9, 2011 | 100 |
|
Standard Inspection | Jan 31, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | Jan 31, 2012 | 100 |
No violation noted during this evaluation. | Followup Inspection | Feb 17, 2012 | 100 |
|
Standard Inspection | Aug 20, 2012 | 92 |
No violation noted during this evaluation. | Critical Control Point | Aug 20, 2012 | 100 |
PIC: Yoshi
Talked with the PIC about employee illnesses. Gave the PIC an employee health policy. No employees have been sick in the past few weeks. Some critical violations were noted during a standard inspection conducted on the same day as this inspection. The facility needs to acidify rice proper ally and put a consumer advisory on the menu.
PIC: Yoshi
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
Needs parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Updated green sign.
I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory (-) see standard report.
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.
PIC Yoshi
Green sign updated
Follow up inspection required
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report, observed an employee touch ready to eat foods with bare hands
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 (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) present on menu
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers need to be informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+)
PIC Yoshi
Critical items from previous inspection corrected
PIC Yoshi. Green sign updated.
Aug 24, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed both hand sinks with no soap. Ensure sinks are always supplied with soap.
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (-) Observed several items with no date marking. Ensure all food that will be in cooler for more than 24 hours has a date mark.
IX. Consumer Advisory (-) Observed sushi menu with consumer advisory cut off by copy machine. Ensure consumer advisory is clearly visible on menu.
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (-) Observed food stored below butane. Ensure chemicals are stored below food.
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
No violations at time of inspection. All previous violations corrected. PIC Yoshi.
Jan 31, 2012PIC Yoshi. Green sign updated.
Jan 31, 2012I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) On menu
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
At time of inspection all previous violations were corrected. PIC Yoshi.
Aug 20, 2012PIC Yoshi
Reviewed with Yoshi
Updated green sign
Discussed
Provided information
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 (+) - 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 (-)
Observed eggs being stored on a shelf in the walk in cooler directly next to raw vegetables.
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Restaurant representatives - add corrected or new information about YOSHI'S JAPANESE RESTAURANT, 5776 Frantz Rd, Columbus, OH 43016 »