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Business Info

Restaurant: AKAI HANA
Address: 1173 Old Henderson Rd, Columbus, OH 43220
Total inspections: 12
Last inspection: Dec 5, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PIC Tomoko
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Multiple hand sinks
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Under Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) Observed cooked vegetables not date marked
IX. Consumer Advisory (+) Posted on wall/ will add to new menu
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Food storage:floor/ Raw above RTE
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC Suckkwan
All open critical violations have been corrected.

PIC Tomoko
Updated Green Sign
Notes: Observed PH logs for sushi rice are being filled out daily; however, they are only measuring either the morning or afternoon batch. Need to measure/ record twice a day if new batches or rice are being made.
Observed no conveniently located hand washing sink near back dish machine. Make sure employees are washing hands after loading dirty dishes and then unloading clean.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) Very knowledgeable in food safety
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Make sure if using beverage cooler to hold foods it must hold them below 41 degrees F at all times
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) Clean ceiling/ provide light shields to prevent contamination
XII. Chemical (+) 200 ppm Quat
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) food probes calibrated using ice method

PIC Tomoko
Updated Green Sign
Notes:
-Purchase max reading thermometer or other testing device to measure temperature of high temp dish machine.
-Make sure all raw foods are stored below RTE foods including in the walk-in freezer.

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employee touching RTE tempura shrimp with bare hands. Food that is Ready to Eat cannot be touched by bare hands. Must use gloves, utensils or other clean barriers to prevent contamination. Proper handling was discussed with employee. Employee corrected by using tongs.
IV. Person in Charge/Demonstration of Knowledge
PIC was knowledgeable in food safety-Able to answer all basic food safety questions
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods were held below 41 degrees F and hot foods were held above 135 degrees F. Make sure when preparing foods such as tofu, if taken out of refrigeration and not served immediately put back under refrigeration to ensure food maintains at 41 degrees F or below.
IX. Consumer Advisory
Consumer advisory was placed on menu. When new menu is made recommend placing advisory on all pages that have any raw or undercooked item on it.
XI. Protection from contamination
Observed hood filters dirty. Keep equipment clean to prevent the contamination of food/ food contact surfaces. PIC stated they will call today to have hood system cleaned.

PIC Tomoko
Updated Green Sign

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employee improperly washing hands in a prep sink on the main line. Employees must properly wash hands using soap and paper towels in a hand washing sink. Employee properly washed hands at time of inspection. Discussed making the front prep sink a hand washing sink. Must provide a sign, soap and paper towels. If used for a hand washing sink you can no longer use as a prep sink.
IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer all basic food safety questions.
V. Thawing
Observed frozen foods properly thawing under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed eel being improperly cooled in the walk-in cooler. Foods was made more than an hour prior and was tightly wrapped holding at 89 degrees F. Must ensure foods are properly cooled within the allowed time frame to limit the growth of harmful bacteria. Food was moved to freezer at time of inspection to ensure proper cooling.
VIII. Date Marking/Time as a Public Health Control
Observed items held refrigerated for more than 24 hours properly date marked. PIC stated foods are used within 7 days or less.
IX. Consumer Advisory
Advisory was posted on the

Person In Charge- Alexei
Updated Green Inspection Sign.

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 not adequately supplied
PLEASE ALWAYS KEEP TOWELS AND HAND WASH STATIONS AND ONLY USE FOR WASHING OF HANDS.
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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 questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

The report was reviewed with the Person In Charge - Tomoko
Updated Sign

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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