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Business Info

Restaurant: HOUSE OF JAPAN
Address: 8701 Sancus Blvd, Columbus, OH 43240-2016
Total inspections: 12
Last inspection: Sep 19, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: ANN
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

Person in Charge: Ann, Manager
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Observed all handwashing sinks supplied with soap and single-use paper towels.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Observed shrimp properly thawing under cold running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All TCS food products must cold hold at 41 F or below.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) Observed facility menu provided consumer advisory with selected menu items asterisked to advisory.
XI. Protection from contamination (+) Facility shall store rice scoops in dry container or hot water 135 F or above.
XII. Chemical (+)
XV. Temperature Measuring Devices (+)
MISC: Observed proper mechanical dishwasher temperature: Wash, 161 F Final Rinse, 189 F

MEET WITH OWNER, JULIE, ABOUT REMODELING AREAS OF THE KITCHEN AND A RESTAURANT HER GROUP IS CONSTRUCTING WITH ANOTHER GROUP.

Pic Ann
updated green Sign

Discussed
Provided information
I. Employee Health (+) o k
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) ok
V. Thawing (+) Was not Running water
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+ ok)
VIII. Date Marking/Time as a Public Health Control (+) oK
\ IX. Consumer Advisory (+) ok
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+)
XII. Chemical (+) ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Person in charge-Julie Chuang. Updated green sign.

I. Employee Health (+) Has Policy
Discussed with manager.
II. Personnel Cleanliness (+) Acceptable
All employees have clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has taken level 1 food safety training and able to answer food safety related questions.
V. Thawing (+)
Under refrigeration or 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
Facility does not have a written procedure for time as a public health control. The log also does not display time the rice was discarded. Reviewed with facility.
IX. Consumer Advisory (N/A)
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
Manager presented thermometer and explained how to properly calibrate it.

Person in charge at the time of the inspection- Ann. 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: Stocked and used appropriately.
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Manager was able to adequately answer questions regarding food safety in the facility. Manager stated that he reviews during the training proper food safety handling training practices.
V. Thawing (+)
Note: Most of the foods come in fresh, otherwise foods are thawed inside cooler. Also observed food being thawed properly in a sink with running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance
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 manager explained how to properly calibrate.

PIC Ann. Green sign updated.

Employee Health (+) Has policy
Good Hygienic Practices (+)
Protection from Contamination by hands (-)Employees did not wash hands before putting on gloves.
PIC Knowledge (+)
Food from approved source (+) Documentation for parasite destruction present
Temperatures (+)
Consumer Advisory(+) on menu
Protection from contamination (-) Observed employee touching raw chicken, beef, and shrimp with same glove.

No violations at time of inspection. All previous violations corrected at time of inspection. Inspection sign and discussed with Ann.

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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