State of Ohio Food Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code CO0057997 Name of facility License Number Check one ý FSO YIHI JAPAN o RFE Date PR0023809 05/08/2019 Ciy/ZIP Code Address COLUMBUS, OH 43240 1500 POLARIS PKWY License holder Inspection Time YJ POLARIS INC 25 o Critical Control Point (FSO) o Foodborne o 30 Day ý Complaint COMMERCIAL RISK LEVEL 4 < 25,000 SQ. FT. Follow up date (if required) Type of Inspection (check all that apply) o Standard Category/Descriptive Travel Time 45 o Process Review (RFE) o Pre-licensing o Variance Review o Follow up Water sample date/result (if required) o Consultation FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item: IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Compliance Status 1 oIN oOUT oN/A 2 oIN oOUT oN/A 3 oIN oOUT oN/A 4 5 oIN oOUT oN/A 6 7 oIN oOUT oN/A oIN oOUT oN/O oIN oOUT oN/O Supervision Person in charge present, demonstrates knowledge, and performs duties Certified Food Protection Manager Employee Health Management, food employees and conditional employee; knowledge, responsibilities and reporting Proper use of restriction and exclusion Procedures for responding to vomiting and diarrheal events Good Hygienic Practices Proper eating, tasting, drinking, or tobacco use No discharge from eyes, nose, and mouth Compliance Status Time/Temperature Controlled for Safety Food (TCS food) 23 24 9 10 11 12 oIN oOUT oN/O oIN oOUT oN/A Hands clean and properly washed No bare hand contact with ready-to-eat foods or approved alternate method properly followed Adequate handwashing facilities supplied & accessible oIN oOUT Approved Source Food obtained from approved source oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O Food received at proper temperature 13 oIN oOUT Food in good condition, safe, and unadulterated 14 oIN oOUT oN/A oN/O Required records available: shellstock tags, parasite destruction Protection from Contamination 15 16 17 oIN oOUT 25 26 Proper disposition of returned, previously served, reconditioned, and unsafe food oIN oOUT Time/Temperature Controlled for Safety Food (TCS food) 18 19 20 21 22 27 28 oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O oIN oOUT Proper cooking time and temperatures Proper reheating procedures for hot holding Proper cooling time and temperatures oN/A oN/O Proper hot holding temperatures oIN oOUT oN/A Proper cold holding temperatures As per HEA 5302A Columbus Public Health (8/18) As per AGR 1268 Columbus Public Health (8/18) oIN oOUT oN/A Consumer advisory provided for raw or undercooked foods oIN oOUT oN/A Pasteurized foods used; prohibited foods not offered oIN oOUT oN/A oIN oOUT oN/A Food additives: approved and properly used Toxic substances properly identified, stored, used Conformance with Approved Procedures 29 30 31 32 Food-contact surfaces: cleaned and sanitized oN/A oN/O Time as a public health control: procedures & records Chemical 33 oIN oOUT oN/A oN/O Highly Susceptible Populations Food separated and protected oN/A oN/O oIN oOUT Proper date marking and disposition Consumer Advisory Preventing Contamination by Hands 8 oIN oOUT oN/A oN/O 34 35 36 37 oIN oOUT oN/A oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O oIN oOUT oN/A oN/O oIN oOUT ýN/A oIN oOUT ýN/A oIN oOUT ýN/A Compliance with Reduced Oxygen Packaging, other specialized processes, and HACCP plan Special Requirements: Fresh Juice Production Special Requirements: Heat Treatment Dispensing Freezers Special Requirements: Custom Processing Special Requirements: Bulk Water Machine Criteria Special Requirements: Acidified White Rice Preparation Criteria Critical Control Point Inspection Process Review Variance Risk factors are food preparation practices and employee behaviors that are identified as the most significant contributing factors to foodborne illness. Public health interventions are control measures to prevent foodborne illness or injury. Page 1 of 2 State of Ohio Food Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code Name of Facility Type of Inspection Date INSPECTION - COMPLAINT / INVESTIGATION YIHI JAPAN 05/08/2019 GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the introduction of pathogens, chemicals, and physical objects into foods. Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item: IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Safe Food and Water Utensils, Equipment and Vending 54 oIN oOUT Food and nonfood-contact surfaces cleanable, properly designed, constructed and used 55 oIN oOUT oN/A Warewashing facilities: installed, maintained, used; test strips 56 oIN oOUT Nonfood-contact surfaces clean Approved thawing methods used 57 oIN oOUT oN/A Hot and cold water available; adequate pressure Thermometers provided and accurate 58 oIN oOUT oN/A Plumbing installed; proper backflow devices 59 oIN oOUT oN/A Sewage and waste water properly disposed 60 oIN oOUT oN/A Toilet facilities: properly constructed, supplied, cleaned 61 oIN oOUT oN/A Garbage/refuse properly disposed; facilities maintained 62 oIN oOUT Physical facilities installed, maintained, and clean 63 oIN oOUT Adequate ventilation and lighting; designated areas used 64 oIN oOUT oN/A Existing Equipment and Facilities 38 39 oIN oOUT oN/A oN/O Pasteurized eggs used where required oIN oOUT Water and ice from approved source 40 oIN oOUT oN/A oN/O Proper cooling methods used; adequate equipment for temperature control 41 oIN oOUT oN/A oN/O Plant food properly cooked for hot holding 42 oIN oOUT oN/A oN/O 43 oIN oOUT oN/A Food Temperature Control Food Identification 44 oIN oOUT Food properly labeled; original container Prevention of Food Contamination Physical Facilities 45 oIN oOUT Insects, rodents, and animals not present/outer openings protected 46 oIN oOUT Contamination prevented during food preparation, storage & display 47 oIN oOUT Personal cleanliness 48 oIN oOUT oN/A oN/O Wiping cloths: properly used and stored 65 oIN oOUT oN/A 901:3-4 OAC 49 oIN oOUT oN/A oN/O Washing fruits and vegetables 66 oIN oOUT oN/A 3701-21 OAC 50 oIN oOUT oN/A oN/O In-use utensils: properly stored 51 oIN oOUT oN/A Utensils, equipment and linens: properly stored, dried, handled 52 53 oIN oOUT oN/A Single-use/single-service articles: properly stored, used oIN oOUT oN/A oN/O Slash-resistant and cloth glove use Administrative Proper Use of Utensils Observations and Corrective Actions Mark "X" in appropriate box for COS and R: COS=corrected on-site during inspection R=repeat violation Item No. Code Section Priority Level Comment COS R o o Complaint received on 5/8, which referenced a facebook post from 5/7 where a customer took a video of an apparent rodent found in an order of chicken teriyaki and noodles from Yihi Japan. Person in Charge (PIC): John Discussed complaint with PIC, who stated that employees at facility had noted there were disgruntled customers about a week prior who had requested their money back. Process for making teriyaki chicken was discussed: chicken is purchased from Gordon Food Service (boneless skinless chicken, whole leg meat jumbo), frozen, and thawed in refrigerator. Leg meat is sliced on deli slicer set to one inch thickness, then cut into bite sized pieces, seasoned and then stored in walk-in cooler. Chicken is transferred to cooler under grill as needed, grilled in bulk, and then re-grilled for individual orders. PIC noted that a rodent could not have made it through all these processes without being detected. Noodles are cooked in boiling water, cooled, held cold in walk-in cooler or under counter cooler at grill, and reheated for individual service on flat-top grill. No evidence of rodent infestation observed at the time of inspection. No violations related to complaint observed at the time of inspection; complaint closed. Person in Charge 5/8/2019 2:13:45PM Date: 05/08/2019 Sanitarian PRIORITY LEVEL: C = CRITICAL E. RAUSCH NC = NONCRITICAL As per HEA 5302B Columbus Public Health (8/18) As per AGR 1268 Columbus Public Health (8/18) Licensor: Columbus Public Health publichealth.columbus.gov Page 2 of 2