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4. Franklin County, OH Restaurants

Business Info

Restaurant: OTANI JAPANESE RESTAURANT
Address: 5900 Roche Dr, Columbus, OH 43229
Total inspections: 16
Last inspection: Sep 10, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN AT THE TIME OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The pic at time of inspection was KAZUHIGE HONDA.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management have 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 does 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods was not touched with bare hands
Hands properly washed when required
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 question regarding the operation
V. Thawing
Foods shall be 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,

FOLLOW UP INSPECTION.ABATE, HAS COMPLIED.
GREEN SIGN WAS UPDATED.

DID NOT OBSERVE EMPLOYEES MAKING SUSHI WITH BARE HANDS- OBSERVED PROPER HANDLING PROCEDURES DURING INSPECTION. LAST INSPECTION WAS 3/30/10 AND BARE HAND CONTACT WAS OBSERVED WHILE PREPARING SUSHI. SPOKE WITH OWNER ON IMPORTANCE OF WEARING GLOVES AND WASHING HANDS WHEN HANDLING READY TO EAT FOODS. OBSERVED WRITTEN AND MAINTAINED SUSHI PROCEDURES AND PH MONITORING CHECKLIST

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
The person in charge at time of inspection was Kadusha Honda

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge- SEE THE STANDARD INSPECTION REPORT.
Manager is certified in food safety
Manager shsll demonstrated knowledge through compliance with the food code
Manager shall demonstrate knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be 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

This was a follow-up inspection. Noted critical violations. Need immediate follow up .

Follow up inspection. Abate, has complied.
Person in charge demonstrated the correct method of checking PH of acidified rice. Made slurry, check the rice PH using calibrated Ph reader.
Observed record/ log of the acidified rice.
Consulted with the pic regarding menu.
Green sign was updated.

Consulted with Mr Honda
Discussed food allergens,
Inspected the public restroom, and dumpster area.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements; Consulted with Mr Honda
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands Observed food employee washed hands.
Hands properly washed when required
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 question regarding the operation
Observed food employee demonstrated and checking the acidified rice. observed collecting rice from recently cooked and acidified rice. Made slurry and proceeded to calibrate the Ph meter. But not working. Violation issued to provide a working Ph meter asap.
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration. Observed frozen mackerel

CONSULTED WITH THE OWNER AT INSPECTION,
DISCUSSED MENUS, FOOD ALLERGENS, FOOD RECALLS.
THE OPERATOR DEMONSTRATED THE TESTING OF PH IN THE ACIDIFIED RICE.
HE EFFECTIVELY CALIBRATED THE PH METER, TESTED PH ON RICE =3.9
GREEN SIGN WAS UPDATED AND POSTED.
DINNING AREA, OUTSIDE DUMPSTER AREA, PUBLIC RESTROOMS WERE INSPECTED, OKAY.

Elements of the Critical Control Point Inspection
Discussed food safety issues.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
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 question regarding the operation
V. Thawing (+)
Foods shall be 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

Consultation regarding food risk levels,menus,equipments,attempt to obtain working e-mail address.

PERSON IN CHARGE: HONDA, OWNER REVIEWED REPORT WITH ROBERT, SEAN
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: HONDA, OWNER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall beaccessible for employees. Do not block handsinks.
Hand washing facilities shall be adequately supplied and hands are properly washed when required. Provide single-use paper towels at all times for employee use.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
OBSERVED REACH IN COOLER UNIT COLD HOLDING > 41 F (AIR TEMPERATURE, 50 F). TEMPERATURE OF UNIT WAS DECREASED DURING INSPECTION AND OBSERVED INTERNAL THERMOMETER AT 40 F. ABATED.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. TCS foods are cooled rapidly using ice wands. Reviewed cooling

PERSON IN CHARGE: HONDA, OWNER
REVIEWED REPORT WITH MANAGER, ROBERT.
- ARRIVAL TO FACILITY FOR ANONYMOUS COMPLAINT INVESTIGATION ABOVE. SUSHI CLASSES ARE BEING CONDUCTED WITHOUT PARTICIPANTS WEARING HAIR RESTRAINTS / WASHING HANDS.
- ARRIVED TO FACILITY AND DISCUSSED COMPLAINT WITH MANAGER.
- SUSHI CLASSES TAKE PLACE ON THURSDAY, FRIDAY AND SATURDAY. 4-6 PARTICIPANTS. CLASS LASTS APPROX 45 MINUTES.
- MANAGER STATES EMPLOYEES PROPERLY WASH HANDS, BUT HAIR NETS ARE NOT BEING WORN WHEN IN KITCHEN AREA.
- PER DISCUSSION WITH ODH, SUSHI CLASSES MUST NOT BE CONDUCTED DURING REGULAR RESTAURANT HOURS. CLASSES MUST TAKE PLACE WHEN RESTAURANT IS CLOSED AND NOT OPEN TO THE PUBLIC.
- DISCUSSED ABOVE WITH OWNER / MANAGER.
- CLOSED OUT COMPLAINT. NO FURTHER FOLLOW-UP.

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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