- Food employee was demonstrating good hygiene practices.
- Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee cracking raw eggs and handling raw meat followed by handling ready to eat foods without changing gloves. Corrected.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Hand washing facilities are properly supplied.
- The operation maintained written documentation of parasite destruction for applicable fish products.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
01/20/2016 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Observed single-use gloves being used improperly. Observed an employee cracking raw eggs and handling raw meat followed by handling ready to eat foods without changing gloves. CORRECTED.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Equipment components are not intact, tight or properly adjusted. Replace handles of pans.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Prep cooler cutting boards.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Slicer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Cooklline equipment (both sides)
interior of prep coolers.
- Observed a build-up of dirt and debris. Floor, esecially in hard to reach places (under/behind equipment, in corners, etc.).
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.
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Ensure that pH logs are being kept on a regular basis.
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.
|
01/20/2016 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed sushi chef preparing sushi with bare hands. CORRECTED.
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.
- Non-food contact surfaces of equipment are dirty. Interior and exterior of all coolers/freezers
all shelving
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners. etc.).
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.
- Critical: Observed the presence of live insects, rodents, and other pests.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
|
12/16/2015 | Complaint Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. Observed employee washing his hands while wearing a disposable glove. Corrected.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Observed raw fish offered for human consumption that had not been properly frozen. Letters of guarantee were not available for all of the facilities raw fish suppliers.
Fish, other than molluscan shellfish, that are intended for consumption in their raw form, may be offered for sale or service if properly frozen for parasite destruction by the supplier or at the operation, and records are retained as required.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Equipment food-contact surfaces or utensils are dirty. Interior of ice machine
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Interior and exterior of all coolers/freezers
all shelving
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners. etc.).
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.
|
10/29/2015 | Standard Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms. Observed an employee washing his hands while wearing a disposable glove. Corrected.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction. Letters of guarantee not available from all suppliers used by the operation.
If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
10/29/2015 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Pacific East Enterprises Inc., 1761-63 Coventry Rd, Cleveland Heights, OH 44118 »