- Critical: Observed ice being used for food after it was used as a coolant.Canned beverages were stored in ice used for food.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Discontinue storing dirty cans in food ice to prevent ice contamination.
- Critical: Observed food in contact with an unclean surface. A cloth was touching ready to eat sushi rice which could contaminate the rice.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Only food grade coverings (plastic wrap, foil etc.) can come into contact with ready to eat foods to prevent contamination.
- Observed improper storage of food items. The open #10 can of tomatoes can become contaminate with rust once oxygen reaches the galvanized seal.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Discontinue storing open #10 cans
- Critical: TCS foods were not being held at the proper temperature. Bourbon sauce and teriyaki sauce (TCS foods) were above the required 41 F which could support pathogen growth.
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. Either cold hold these products at or below 41F or use time in lieu of temperature with a written policy in place and time stamp them for four hours (then discard the products). Corrected-moved to cooler
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Cooked rice and lo mein noodles held overnight were not properly date marked to ensure a one week rotation.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark these ready to eat, open TCS foods.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The doorway between the front frill and sushi bar is not sealed, also the undersides of cabinets and sink shield have raw wood which isn't cleanable and durable. A gap under the rear door was noted which could allow pests.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal these raw surfaces and repair the underside of the exit door to deter pests.
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09/28/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed improper storage of food items. Tomatoes were stored in an open number 10 can and cloth was touching ready to eat sushi rice, canned beverages were being chilled in the ice used for filling bar glasses (food).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Food must be properly stored to prevent its contamination including: Open number 10 cans must be stored in approved food grade containers such as stainless or plastic container, cloth is porous and traps bacteria and should not touch ready to eat foods, ice used for refrigeration may not be used for food.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Food items on the table tent had asetericks when cooked instead of when raw with the consumer advisory
also, there was no consumer advisory on the table tent items. The main menu had astericks on cooked items rather than on raw items corresponding to a consumer advisory.
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09/28/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Cooked shrimp used in sushi rolls was being touched with bare hands which could cause contamination.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Corrected-sushi chef washed hands and donned gloves
- Critical: TCS foods were not being held at the proper temperature. Numerous TCS foods including sushi rice (which pH has not been properly ensured), rice, fried chicken were stored improperly at room temperature which could support bacterial growth.
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. Store TCS foods below 41F or above 135F to inhibit pathogen growth and prevent foodborne illness.
- Consumer warnings are not provided when required
add astericks to the menu items that you are willing to serve raw or rare and to the warning.
- Observed accumulation of soil residue on nonfood-contact surfaces. The sides and back of the cookline equipment have significant grease build up which could attract pests.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean these areas to reduce grease build up and deter pests.
- Critical: The handwashing sink was not easily accessible. The rice cookers and soup base containers are blocking the kitchen hand sink and preventing its use. Also, these food products could be contaminated from hand washing splash.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Please remove these cookers and food products to prevent their contamination and allow access to the rear hand sink.
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03/10/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands. Sushi chef was touching ready to eat shrimp at the sushi bar with his bare hands which could contaminate food.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Corrected-the chef washed his hands and donned gloves
- There was no person in charge present in the food facility during inspection. The PIC has had ServSafe but was unable to answer questions about acidification of sushi rice. Also, the sushi chef was unable to answer sushi rice questions on acidity and use of the pH meter.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation. Please provide additional sushi prep instructions and a comprehensive HACCP plan that fully explains the sushi prep and testing techniques so that employees left in charge can properly respond to questions and demonstrate that technique in the facility.
- Numerous TCS foods including sushi rice, fried chicken and white rice were being stored in the temperature danger zone (41F-135F) which could allow for bacterial growth and cause foodborne illness.
Discontinue storing TCS foods in the danger zone to prevent foodborne illness.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. There is no asterick (or other symbol) on the menu to indicate food items that will be served raw or rare which could contribute to foodborne illness.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. Please add the asterick (or another symbol) to foods that will be served raw or rare and to the consumer advisory statement on the menu to properly warn customers.
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03/10/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Sushi cooler was accidentally off which allowed sushi fish to sit in the temperature danger zone between 41F-135F
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. Corrected-cooler turned on and fish voluntarily discarded Correct By: 15-Dec-2014
- Critical: Food equipment surfaces are not cleaned at the required frequency. Numerous cooking equipment and dish surfaces are dirty/greasy including cookline equipment, good grates, ansul arms, counter tops, shelving, rolling carts, "clean" dish storage racks, etc.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean this equipment to eliminate greasy build up and to deter pests. Correct By: 22-Dec-2014
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan.
To prevent foodborne illness, 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.
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12/15/2014 | Standard Inspection |
- A variety of sushi grade fish items in the sushi cooler were 68-72F as it did not appear this unit was on.
Use quality assurance logs to be sure all refrigeration units are 41F or below to inhibit pathogen growth in TCS foods
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
Consumer advisory has been added to the menu to properly alert customers to the dangers of consuming raw fish.
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12/15/2014 | Critical Control Point Inspection |
- Spicy mayo on sushi prep line was being held "cold" in a low container with ice at 64F. This TCS food must be cold held at or below 41F to inhibit pathogen growth.
Discontinue storing tall containers in short bins of ice. Either move to a cooler between uses or bury the squirt bottle in ice to ensure temperatures at or below 41F--corrected
- This facility acidifies sushi rice without an approved HACCP plan outlining their standard operating procedures, identified risks and control practices to reduce or eliminate those risks.
Develop a HACCP plan to identify the items above and to ensure safe preparation and storage of sushi rice. Correct By: 01-Sep-2014
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06/26/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 26-Jun-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Spicy mayo and other ready to eat open foods (leafy greens, noodles, etc.) were not date marked to ensure a seven day rotation.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Date mark all open, TCS foods to ensure proper rotation. Correct By: 26-Jun-2014
- Cooking equipment or pan surfaces are dirty. Stove, oven and sides of fryers had significant food and grease build up.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean the sides and surfaces of cookline equipment to eliminate build up and deter pests.
- Observed a build-up of dirt and debris. Clean the floor drain and floor around and under kitchen sinks (food prep and 3 comp) and near the toilet in the employee restroom to eliminate build up and deter pests.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Correct By: 26-Jun-2014
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan.
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: 26-Jun-2014
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06/26/2014 | Complaint Inspection |
Restaurant representatives - add corrected or new information about Hibatchi Japanese Steak House, 6901 Rockside Rd, Independence, OH 44131 »