- Critical: Observed food in contact with an unclean surface. Observed containers without scoops being used to dispense dry ingredients in cold prep kitchen.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Operator replaced containers with scoops that had handles during inspection.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up on saran wrap station for produce in produce prep kitchen.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Observed improper storage of poisonous or toxic materials. Observed glass cleaner and rag stored on shelf with dishware in sink room attached to meat/ sushi prep area.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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01/07/2016 | Standard Inspection |
- In-use utensils are improperly stored. - Observed scoop without handle stored in container of flour in cold kitchen.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
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07/16/2015 | Standard Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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11/26/2014 | Follow-up Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. -Sushi employee was not correctly trained to verify pH of rice that was acidified to render it non-time/temperature controlled for safety (non-TCS).
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. -Discussed proper food safety training with Bento Express owner. Discussed record keeping for sushi rice pH.
- Critical: TCS foods were not being held at the proper temperature. -Observed white rice at 60F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. -During inspection, rice was cooled in the blast chiller below 41F within 4 hours of cooking.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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11/18/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/12/2014 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. -Sushi employee did not demonstrate food safety knowledge.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 30-May-2014
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed RTE sushi items stored in a reused raw chicken box.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Corrected. Correct By: 30-May-2014
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. -Sushi employee was not following procedures for verifying acidified rice pH or for documenting acidified rice pH.
An FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. Correct By: 30-May-2014
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05/30/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Heinens Strongsville - Store #20, 18300 Royalton Rd, Strongsville, OH 44136 »