Cuyahoga County Board of Health

Inspection Information
Facility Name:	Otani Japanese Restaurant
Facility Type:	Commercial FSO < 25000 sq. ft.
[?] Inspection type:	Standard/Critical Control Point
Inspection date:	04-October-2021

Inspection Information

Facility Name:

Otani Japanese Restaurant

Facility Type:

Commercial FSO < 25000 sq. ft.

[?] Inspection type:

Standard/Critical Control Point

Inspection date:

04-October-2021

3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean (Observed debris on the slicer in the back storing area, Observed debris on the ice machine drop chute, Observed debris and rust on the tea dispenser nozzle, Observed debris on the shelves in the walk in cooler, on the lids of the bulk bins, in the clean dish containers).
3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (Observed multiple TCS items around the facility that were not date marked).
3717-1-03.4(B) Food improperly slacked (Observed raw ROP tuna thawing inside the ROP package).
3717-1-06.1(M) Outer opening not protected (Observed cracked tiles under the back door).
3717-1-03.2(Y) Food not protected from contamination (Observed onions, flour, and other dry ingredients stored on the floor in the storage area).
3717-1-04.4(A)(2) Equipment components are not intact, tight or properly adjusted (Observed the two door cooler to have pooled up water on the base of it).
3717-1-04.5(D) Non-food contact surface(s) not cleaned at the required frequency (Observed debris under and behind all equipment, under and behind the cookline, along the walls of the cookline and on the cookline equipment, on the floor under the food prep sink).

Comments
LL Facility has a Servsafe Certificate Facility has an employee illness policy and bodily fluid clean up procedure. Discussed cleaning schedule. Facility is using a PH meter for their sushi rice that requires a rice slurry for accurate testing. At the time of inspection, the facility did not have the PH base to calibrate the unit, or distilled water to create the proper rice slurry for testing.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

Comments

LL
*Facility has a Servsafe Certificate
*Facility has an employee illness policy and bodily fluid clean up procedure.
*Discussed cleaning schedule.
*Facility is using a PH meter for their sushi rice that requires a rice slurry for accurate testing. At the time of inspection, the facility did not have the PH base to calibrate the unit, or distilled water to create the proper rice slurry for testing.

Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
I - P - Employee Health: The operation had an employee health policy on file.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.