NORI JAPAN, 5043 Tuttle Crossing Blvd Unit 179, Columbus, OH 43016 - Restaurant inspection findings and violations

  1. Ohio small cities
  2. Ohio smaller cities
  3. Ohio
  4. Franklin County, OH Restaurants

Business Info

Restaurant: NORI JAPAN
Address: 5043 Tuttle Crossing Blvd Unit 179, Columbus, OH 43016
Total inspections: 28
Last inspection: Aug 2, 2012
Score
(the higher the better)
100
Add photo of this business Description:

Restaurant representatives - add corrected or new information about NORI JAPAN, 5043 Tuttle Crossing Blvd Unit 179, Columbus, OH 43016 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A chlorine sanitizing solution was being used improperly.
  • In-use utensils are improperly stored.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The facility is acidifying rice to render it not a time / temperature controlled for safety food and does not meet the applicable code requirements or have a H.A.C.C.P. plan.
  • There was no documentation of parasite destruction for fish that are served undercooked.
Standard Inspection Apr 6, 2010 87
No violation noted during this evaluation. Critical Control Point Apr 6, 2010 100
  • A chlorine sanitizing solution was being used improperly.
Followup Inspection Apr 23, 2010 95
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Food-contact surfaces were dirty.
  • Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
Standard Inspection Dec 10, 2010 91
No violation noted during this evaluation. Critical Control Point Dec 10, 2010 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment and/or components were not maintained in good working order.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The operator is not using an effective method for cooling.
Standard Inspection Aug 24, 2011 87
No violation noted during this evaluation. Critical Control Point Aug 24, 2011 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) are not using proper procedures when washing hands.
  • Food employee(s) were not washing hands in a handwashing sink.
  • Handwashing sink is being used for purposes other than handwashing.
  • 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.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The operator did not have a food thermometer readily accessible.
  • The operator is not using an effective method for cooling.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • There was no properly trained person in charge designated.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Inspection Foodborne Jan 17, 2012 49
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and utensils were not air dried or adequately drained before use or were polished with a cloth that was not clean and dry.
  • Equipment and/or components were not maintained in good working order.
  • Food employee(s) are not using proper procedures when washing hands.
  • Food employee(s) were not washing hands in a handwashing sink.
  • Food preparation sinks, handwashing lavatories, and warewashing equipment are used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • Food storage equipment is not cleaned frequently enough.
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • Miscellaneous sources of contamination observed.
  • Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Personal care items are not stored in a designated employee storage area.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Single-service articles or single-use articles were reused.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Time/temperature controlled for safety food was improperly thawed.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of food are not properly labeled.
Standard Inspection Jan 25, 2012 39
No violation noted during this evaluation. Critical Control Point Jan 25, 2012 100
No violation noted during this evaluation. - Jan 25, 2012 100
No violation noted during this evaluation. - Jan 27, 2012 100
  • Single-service articles or single-use articles were reused.
Followup Inspection Feb 6, 2012 99
No violation noted during this evaluation. - Feb 6, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment components were not intact, tight or properly adjusted.
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of food are not properly labeled.
Standard Inspection Mar 9, 2012 93
No violation noted during this evaluation. Critical Control Point Mar 9, 2012 100
No violation noted during this evaluation. - Mar 9, 2012 100
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Apr 10, 2012 84
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • Plumbing system is not maintained in good repair.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety food was improperly thawed.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Apr 25, 2012 65
No violation noted during this evaluation. - Apr 27, 2012 100
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment is not approved by a recognized agency or authority.
  • In-use utensils are improperly stored.
  • Miscellaneous sources of contamination observed.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Single-service articles or single-use articles were reused.
  • The operator is not using an effective method for cooling.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection May 8, 2012 74
No violation noted during this evaluation. - May 8, 2012 100
No violation noted during this evaluation. - May 15, 2012 100
No violation noted during this evaluation. Followup Inspection May 18, 2012 100
No violation noted during this evaluation. - May 18, 2012 100
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
Followup Inspection Jun 13, 2012 95
No violation noted during this evaluation. - Jun 13, 2012 100
No violation noted during this evaluation. Followup Inspection Aug 2, 2012 100

Violation descriptions and comments

Apr 6, 2010

PIC Zhong
Green sign updated
REINSPECTION REQUIRED

Apr 6, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (-)
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (-)*see violations on standard report
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Apr 23, 2010

PIC Zhong

Dec 10, 2010

PIC Michael
Green sign updated

Dec 10, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Aug 24, 2011

PIC Jianzhong. Green sign updated.

Aug 24, 2011

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed back hand sink with no soap or paper towels and front hand sink with no paper towels. Ensure both sinks are always stocked.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) Observed raw meat over ready to eat food. Ensure raw items are stored below ready to eat food.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Jan 17, 2012

COMPLAINT: PERSON IN UNION COUNTY TESTED POSITIVE FOR ECOLIO157:H7. PERSON ATE AT THE FACILITY ON 12/23/2011 AT 1PM AND BECAME ILL AROUND 5PM THE SAME DAY. PERSON ALSO STATED THAT HER FIANCE AND MOTHER IN LAW HAD ATE AT THE FACILITY A WEEK PRIOR AND HAD ALSO BECAME ILL LATER AFTER EATING THERE. THEY HAD ATE A CHICKEN MEAL.
MANAGER STATED THAT NO EMPLOYEES HAVE BEEN ILL IN THE LAST MONTH

Jan 25, 2012

PIC: Jian
Updated green 'Inspected' sign at time of inspection.

Jan 25, 2012

Discussed:
II. Personnel Cleanliness (-) Observed personal items stored with bottles beverages.
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
III. Handwashing, Prevention of Contamination from Hands (-) Observed employee washing hands without using soap. Observed employee washing hands in prep sink.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (-) Due to the number and nature of violations, PIC is not demonstrating proper food safety procedures.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
V. Food from an Approved Source (+)
All foods are from an approved source (including but no limited to milk and milk products, eggs, cheese, meat, exotic meats,

Jan 25, 2012

with elizabeth

Jan 27, 2012

delivered prehearing letter and yellow sign

Feb 6, 2012

PIC: Jian
Yellow sign removed and replaced with green 'Inspected' sign.
Inspection conducted with Carrie Kamm.

Feb 6, 2012

with elizabeth

Mar 9, 2012

PIC: Jian
NOTE: Observed black, non-food grade hose connected to mop sink faucet being strung across kitchen to three compartment sink. Hose is being used as a sink sprayer for dishes and utensils. Ensure hose is removed. Dishes and utensils should be washed completely in the three compartment sink or an appropriate sink spray nozzle should be hung in its place. When hose is not in use, ensure hose spray nozzle is removed.
NOTE: Plastic containers used for storing rice, etc. are not of food grade quality. Containers should either be replaced with food grade containers or food should remain in the bags in the container during storage.
Green 'Inspected' sign updated at time of inspection.
Inspection conducted with Sharon Derflinger and Rob Acquista.

Mar 9, 2012

Discussed:
II. Personnel Cleanliness (+) Observed employee drinks with proper lids and straws. Observed personal items in separate area of kitchen.
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Observed temperatures holding properly. Discussed proper cooling procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
XI. Protection from Contamination (+) Observed

Mar 9, 2012

MONITERING INSPECTION WITH ELIZABETH

Apr 10, 2012

PIC: Jian
Updated white 'Inspected' sign.
Monitoring inspection.
NOTE: Observed hose connected to faucet of mop sink, extended through facility, and hung above three compartment sink. Per previous inspection report, hose cannot be connected to mop sink faucet.
NOTE: All food that is cooked and cooled in the facility should be noted on a cooling log throughout the cooling process. Ensure all employees are aware of how to properly document the cooling process and ensure all documentation is being updated regularly.
NOTE: Ensure all non-food grade containers currently being for food storage are either replaced with acceptable food-grade containers, or all food is kept in original packaging inside of container.

Apr 25, 2012

PIC: Jian
NOTE: Ensure all food items designated for employee consumption only are being stored separately from food to be prepared or served and food preparation areas. Ensure food is properly labeled for employee consumption only; not to be served to customers.
Updated green 'Inspected' sign at time of inspection.
Inspection conducted with Rob Acquista and Zac Orsborne.

May 8, 2012

PIC: Zhong Cai Chen
Updated yellow 'Inspected' sign at time of inspection.
Inspection conducted with Mike Thiel and Ralph Chiao, Mandarin Interpretor, from Access 2 Interpretors.

May 8, 2012

inspection with Elizabeth Ousky

May 15, 2012

stopped at facility to deliver board action letter and red sign

May 18, 2012

PIC: Zhong
At time of inspection, all previous critical violations corrected. Facility is allowed to re-open. Red 'CLOSED' sign removed and replaced with white 'Inspected' sign.
Inspection conducted with Rob Acquista, Zak Orsborne, and Ellie Huang (Access to Interpretors).

May 18, 2012

PIC Zhong
Inspection conducted with Rob Acquista, Elizabeth Ousky, and Ellie Huang (Access to Interpretors)
Facility is now re-open. Red "CLOSED" sign removed and replaced with white "INSPECTED" sign

Jun 13, 2012

PIC Jin
Updated white sign
BOH monitoring inspection conducted with Mik Theil

Jun 13, 2012

inspection with Zak Orsborne

Aug 2, 2012

PIC Liam
No violations at time of inspection
BOH monitoring inspection
Updated white sign

Do you have any questions you'd like to ask about NORI JAPAN? Post them here so others can see them and respond.

×
NORI JAPAN respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend NORI JAPAN to others? (optional)
  
Add photo of NORI JAPAN (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
PEKING DYNASTYColumbus, OH
***•
SUBWAY #11301Columbus, OH
*•
MCDONALD'S #6037-0340221Columbus, OH
*
COLUMBUS ARTS & TECHNOLOGY ACADEMYColumbus, OH
***
MCDONALD'S #17738Columbus, OH
SPAGHETTI WAREHOUSEColumbus, OH
94TH AERO SQUADRONColumbus, OH
*
STAR BOX LEARNING CENTERColumbus, OH
NEW HARVEST CAFE'Columbus, OH
*****
JAY'S SPORTS LOUNGEColumbus, OH
*

Restaurants in neighborhood

Name

Address

Distance
RUBY TUESDAY #4228 5043 Tuttle Crossing Blvd, Dublin 0.00 miles
CHICK-FIL-A 5043 Tuttle Crossing Blvd Suite 169, Columbus 0.00 miles
SBARRO-THE ITALIAN EATERY 5043 Tuttle Crossing Blvd, Columbus 0.00 miles
CARIBOU COFFEE #608 5043 Tuttle Crossing Blvd Ste 178, Dublin 0.00 miles
STARBUCKS #13813 5043 Tuttle Crossing Blvd Ste 181, Dublin 0.00 miles
SUBWAY #28332 5043 Tuttle Crossing Blvd Ste 170, Columbus 0.00 miles
PANERA BREAD #4752 5043 Tuttle Crossing Blvd, Columbus 0.00 miles
KISSICAKES-N-SWEETS 5043 Tuttle Crossing Blvd #173, Dublin 0.00 miles
STIR FRY 88 5043 Tuttle Crossing Blvd #177, Dublin 0.00 miles
STEAK ESCAPE 5043 Tuttle Crossing Blvd Ste 147, Dublin 0.00 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. Ohio small cities
  2. Ohio smaller cities
  3. Ohio
  4. Franklin County, OH Restaurants