State of Ohio

Food Inspection Report
Authority: Chapters 3717 and 3715 Ohio Revised Code
Name of facility

Date

License Number

Check one

ý FSO

YIHI JAPAN

o RFE

PR0023809

05/08/2019

Ciy/ZIP Code

Address

COLUMBUS, OH 43240

1500 POLARIS PKWY
License holder

Inspection Time

YJ POLARIS INC

0

ý Critical Control Point (FSO)

o Foodborne

o 30 Day

o Complaint

COMMERCIAL RISK LEVEL 4 < 25,000 SQ. FT.
Follow up date (if required)

Type of Inspection (check all that apply)

ý Standard

Category/Descriptive

Travel Time

145

o Process Review (RFE)
o Pre-licensing

o Variance Review

o Follow up

On or after: 05/22/2019

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

ýIN oOUT oN/A

2

ýIN oOUT oN/A

3

ýIN oOUT oN/A

4
5

ýIN oOUT oN/A

6
7

ýIN oOUT oN/A

ýIN oOUT oN/O
ýIN 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

ýIN oOUT oN/O

ýIN 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

ýIN oOUT

Approved Source
Food obtained from approved source

ýIN oOUT
oN/A oN/O

oIN oOUT
oN/A ýN/O

Food received at proper temperature

13

ýIN oOUT

Food in good condition, safe, and unadulterated

14

oIN oOUT
ýN/A oN/O

Required records available: shellstock tags, parasite destruction

Protection from Contamination

15
16
17

ýIN oOUT

25

26

Proper disposition of returned, previously served, reconditioned,
and unsafe food

ýIN oOUT

Time/Temperature Controlled for Safety Food (TCS food)

18
19
20
21
22

27
28

ýIN oOUT
oN/A oN/O
oIN oOUT
oN/A ýN/O
oIN oOUT
oN/A ýN/O
ýIN 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

ýIN 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
ýN/A

Consumer advisory provided for raw or undercooked foods

oIN oOUT
ýN/A

Pasteurized foods used; prohibited foods not offered

oIN oOUT
ýN/A
ýIN 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 ýOUT

ýN/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

ýIN oOUT
oN/A oN/O

34
35
36
37

oIN oOUT
ýN/A
oIN oOUT
ýN/A oN/O
oIN oOUT
ýN/A oN/O
oIN oOUT
ýN/A oN/O
oIN oOUT
ýN/A oN/O
oIN oOUT
ýN/A oN/O
oIN ýOUT
oN/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 4

 State of Ohio

Food Inspection Report
Authority: Chapters 3717 and 3715 Ohio Revised Code
Name of Facility

Type of Inspection

Date

INSPECTION - STANDARD / CCP

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 ýOUT

Food and nonfood-contact surfaces cleanable, properly
designed, constructed and used

55

oIN ýOUT oN/A

Warewashing facilities: installed, maintained, used; test
strips

56

ýIN oOUT

Nonfood-contact surfaces clean

Approved thawing methods used

57

ýIN oOUT oN/A

Hot and cold water available; adequate pressure

Thermometers provided and accurate

58

oIN ýOUT oN/A

Plumbing installed; proper backflow devices

59

oIN ýOUT oN/A

Sewage and waste water properly disposed

60

ýIN oOUT oN/A

Toilet facilities: properly constructed, supplied, cleaned

61

ýIN oOUT oN/A

Garbage/refuse properly disposed; facilities maintained

62

oIN ýOUT

Physical facilities installed, maintained, and clean

63

ýIN oOUT

Adequate ventilation and lighting; designated areas used

64

ýIN oOUT oN/A

Existing Equipment and Facilities

38
39

oIN oOUT ýN/A oN/O

Pasteurized eggs used where required

ýIN oOUT

Water and ice from approved source

40

ýIN oOUT oN/A oN/O

Proper cooling methods used; adequate equipment
for temperature control

41

oIN oOUT oN/A ýN/O

Plant food properly cooked for hot holding

42

ýIN oOUT oN/A oN/O

43

ýIN oOUT oN/A

Food Temperature Control

Food Identification

44

ýIN oOUT

Food properly labeled; original container

Prevention of Food Contamination

Physical Facilities

45

oIN ýOUT

Insects, rodents, and animals not present/outer
openings protected

46

oIN ýOUT

Contamination prevented during food preparation,
storage & display

47

ýIN oOUT

Personal cleanliness

48

ýIN oOUT oN/A oN/O

Wiping cloths: properly used and stored

65

oIN oOUT ýN/A

901:3-4 OAC

49

oIN oOUT oN/A ýN/O

Washing fruits and vegetables

66

ýIN oOUT oN/A

3701-21 OAC

50

ýIN oOUT oN/A oN/O

In-use utensils: properly stored

51

ýIN oOUT oN/A

Utensils, equipment and linens: properly stored,
dried, handled

52
53

ýIN oOUT oN/A

Single-use/single-service articles: properly stored, used

ýIN 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

62

3717-1-06.4(B)

NC

Comment

The physical facilities are not cleaned as often as necessary.

COS

R

o

o

o

o

o

o

Observed accumulation of food debris and grease under grill, under tables and
cabinets, and behind wok station. Ensure facility is cleaned at a frequency to
prevent accumulation of food and grease.
58

3717-1-05.1(S)(2)

NC

Plumbing system is not maintained in good repair.
Observed pan collecting drip from pipe underneath wok station. Ensure plumbing
system is repaired and remains in good working order.

59

C

3717-1-05.3(E)

Comply By:
Sewage is not conveyed through use of an approved
5/22/2019
system.
Observed water backing up through floor drains near ice machine, near food
preparation sink, and near walk-in cooler when water was run at the hand washing
sink, prep sink, and three compartment sink in kitchen. Ensure sewage is properly
conveyed through an approved system to prevent contamination of food contact
surfaces or equipment. PIC noted that they had already called a plumber when
they noticed that the drains were running slowly.

Person in Charge

5/8/2019 2:12:34PM

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 4

 State of Ohio

Continuation Report
Authority: Chapters 3717 and 3715 Ohio Revised Code
Name of Facility

Type of Inspection

Date

INSPECTION - STANDARD / CCP

YIHI JAPAN

05/08/2019

Observations and Corrective Actions (continued)
Mark "X" in appropriate box for COS and R: COS=corrected on-site during inspection R=repeat violation

COS

R

54

3717-1-04.0(A)(2-5)

C

Comply By:
Material characteristics of utensils and or food contact
5/22/2019
surfaces do not meet standards.
Observed sterilite containers for home-use holding cabbage in walk-in cooler and
plastic grocery-style bags holding meat in walk-in freezer. Ensure equipment used
to hold food is designed to be a food contact surface to prevent accidental
contamination of food.

o

o

16 35

3717-1-04.5(B)(5)(a-d)

NC

Surfaces of utensils or equipment contacting foods that are not
time/temperature controlled for safety food were not cleaned at
appropriate frequency.
Observed grease build-up and food debris on containers holding corn starch and
rice. Ensure containers are cleaned at a frequency to prevent accumulation of
residue and soil.

o

o

45

3717-1-06.4(K)

C

Comply By:
The presence of insects, rodents, and other pests is not
5/22/2019
being adequately controlled or minimized.
Observed nymph and adult cockroaches throughout facility, including in pot
holding dry rice. Ensure facility is cleaned to prevent attraction of pests and that
pest control service is maintained. Facility maintains a pest control company, with
last service date of 4/6. Please have invoice from most recent pest control service
available for re-inspection.
Observed flies also present in kitchen, including a fly found in container of oil.
Ensure pest activity is minimized to prevent contamination of food and food
contact surfaces.

o

o

54

3717-1-04.4(A)

NC

Equipment and/or components were not maintained in good
working order.
Observed facility not using prep top cooler or mixer in kitchen as neither was
working. Ensure equipment is repaired or replaced.

o

o

16 35

3717-1-04.5(A)(1)

C

Food-contact surfaces were dirty.

o

o

Item No.

Code Section

Priority Level

Comment

Comply By:
5/22/2019

Observed internal surfaces of ice machine with pink and gray residue, and deli
slicer with accumulation of food debris on food contact surfaces. Ensure food
contact surfaces are cleaned when contaminated to prevent contamination of food.
46

3717-1-03.2(Q)

NC

Food items are not protected from contamination during
storage.
Observed containers of soy sauce, teriyaki sauce, and seasoning stored on floor in
kitchen. Ensure containers of food and ingredients are stored off the ground to
prevent accidental contamination.

o

o

55

3717-1-04.2(B)(2)

NC

Sink compartments could not accommodate the largest piece of
equipment in the facility and there is no alternate warewashing
equipment that could be used.
Observed stock pot on gas burner and large container in walk-in cooler that could
not fit into three compartment sink. Ensure equipment used can fit into sink
compartments at least half-way for proper ware-washing.

o

o

54

3717-1-04.0(I)

NC

Nonfood-contact surfaces of equipment that are exposed to
splash, spillage, or other food soiling were not constructed of a
corrosion-resistant, nonabsorbent, and smooth material.
Observed box made of unfinished wood used as a table in kitchen. Ensure
equipment is smooth and easily cleanable to prevent accumulation of food soil on
equipment.

o

o

Person in Charge

5/8/2019 2:12:34PM

Date:

05/08/2019
Sanitarian
PRIORITY LEVEL: C = CRITICAL

E. RAUSCH
NC = NONCRITICAL

As per HEA 5351 Columbus Public Health (8/18)
As per AGR 1268 Cont. Columbus Public Health (8/18)

Licensor:

Columbus Public Health
publichealth.columbus.gov
Page 3 of 4

 State of Ohio

Continuation Report
Authority: Chapters 3717 and 3715 Ohio Revised Code
Name of Facility

Type of Inspection

Date

INSPECTION - STANDARD / CCP

YIHI JAPAN

05/08/2019

Observations and Corrective Actions (continued)
Mark "X" in appropriate box for COS and R: COS=corrected on-site during inspection R=repeat violation

COS

R

59

3717-1-05.3(C)

C

Comply By:
A direct connection exists between the sewage system and
5/22/2019
a drain originating from equipment in which food, portable
equipment, or utensils are placed.
Observed drain lines from ice well in front service area extend directly into floor
drain, and that funnel in floor drain at food prep sink obscured air gap. Ensure
drain lines are cut to provided proper air gaps to prevent accidental contamination
of equipment holding food in the event of a sewage back-up.

o

o

54

3717-1-04.1(C)

C

Comply By:
Multiuse food-contact surfaces were not smooth or free of
5/22/2019
breaks, open seams, cracks, chips, inclusions, pits, sharp
internal angles, corners, or crevices.
Observed deli slicer had been welded at corner on handle. Equipment must be
smooth and free of crevices that cannot be easily cleaned to prevent
contamination of food. If equipment cannot be repaired without creating crevices
that cannot be cleaned, equipment must be replaced.

o

o

Item No.

Code Section

Priority Level

Comment

Person in Charge (PIC): John
Reviewed report with PIC.
Red sign posted. Facility was closed during inspection due to sewage back-up. Emergency Notice of Violation was provided.
Cockroach infestation was significant enough to warrant closure.
Inspected with Elizabeth K.
The following comments relate to the Critical Control Point Inspection (Item #35):
VII. Protection from Contamination:
- Observed grease build-up and food debris on containers holding corn starch and rice. Observed internal surfaces of ice machine with
pink and gray residue, and deli slicer with accumulation of food debris on food contact surfaces. Discussed the importance of cleaning
containers holding food, and equipment handling food at a frequency to prevent accumulation of residue and soil that could lead to
contamination of food.
Food item

Indicate state food is in
(receiving, storage, preparation,
cooling, holding, reheating, etc.)

Temperature

teriyaki chicken

cold storage

37.00 °F

teriyaki chicken

cold holding

38.00 °F

teriyaki chicken

hot holding

175.00 °F

white rice

hot holding

175.00 °F

cabbage

hot holding

146.00 °F

fried rice

hot holding

143.00 °F

white rice

hot holding

152.00 °F

Indicate state food is in
(receiving, storage, preparation,
cooling, holding, reheating, etc.)

Food item

Temperature

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Person in Charge

5/8/2019 2:12:34PM

Date:

05/08/2019
Sanitarian
PRIORITY LEVEL: C = CRITICAL

E. RAUSCH
NC = NONCRITICAL

As per HEA 5351 Columbus Public Health (8/18)
As per AGR 1268 Cont. Columbus Public Health (8/18)

Licensor:

Columbus Public Health
publichealth.columbus.gov
Page 4 of 4