- Time as a public health control was being used without the proper written procedures. Sushi rice and shell eggs on Hibatchi carts are being held using time in lieu of temperature without proper written procedures or time stamps.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Create the written policy and time stamp foods held in this manner to ensure foods are properly discarded within 4 hours.
- The facility's clean-in-place (CIP) equipment was not being properly cleaned and sanitized or monitored. The Hibatchi stations have a drain that regularly leaks onto the floor in the dining areas and is not easily cleanable.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions
- Observed the presence of live insects, rodents, and other pests. Numerous flying pests were noted under the cookline, dish line and below sinks and the ice machine near build up.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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11/30/2015 | Follow-up Inspection |
- Food storage containers are not properly labeled. Squirt bottles, bulk bins, pans and other storage containers do not have food names.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Label all food containers and storage bins to prevent food contamination.
- Critical: Raw shell eggs are not maintained at 45° F or less. Shell eggs were forgotten on the bulk food shelf above ready to eat foods at 69F
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall b e stored refrigerated at an ambient air temperature of 45° F or less. Eggs must be cold held at or below 45F and stored separate and below ready to eat foods to prevent their contamination.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous cooked and ready to eat open food items do not have date marks including sauces, soups, cooked meat, cooked noodles, raw lettuce (cleaned) and squirt bottles of sauces, crab meat, etc.
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 foods to ensure a one week rotation.
- Time as a public health control was being used without the proper written procedures. Sushi rice and shell eggs on Hibatchi carts are being held using time in lieu of temperature without proper written procedures or time stamps.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Create the written policy and time stamp foods held in this manner to ensure foods are properly discarded within 4 hours.
- Non-food contact surfaces of equipment are dirty. Areas specifically noted in the complaint, sides of cookline equipment, the exterior of the dish machine and area above the bulk ice machine contain build up which could attract pests. Also, the Hibatchi carts have build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these areas to reduce build up and to deter pests.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Pop guns at the bar have build up, the bulk ice machine drop chute and interior ceiling has build up, the edges of the flip top coolers and the rack metal walk-in cooler shelves have rust and hanging debris
all of these items could contaminate food.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Several pieced of cove base or flooring are damaged and no longer cleanable or durable.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
- Critical: Observed the presence of live insects, rodents, and other pests. Numerous flying pests were noted under the cookline, dish line and below sinks and the ice machine near build up.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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11/13/2015 | Standard and Complaint Inspection |
- Observed food employee changing gloves when required. Bartender was properly using gloves when handling ready to eat foods to prevent their contamination.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated. Sushi grade fish is used and certificates are on file to validate that process.
- Time as a public health control was being used without the proper written procedures. Sushi rice and raw eggs on hibatchi carts are being held using time in temperature without proper written policy or time stamps in place.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. A written policy for all TCS products with time stamps on those products must be in place in order to use time in lieu of temperature for TCS products stored in the temperature danger zone (41-135F).
- Raw shell eggs are not maintained at 45°F or less. A dozen container of raw eggs were improperly stored on the bulk food shelf on the end of the cookline.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. Corrected-eggs were voluntarily discarded by the manager.
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11/13/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. In numerous kitchen and cooler locations
cloth was touching food which could contaminate it.
- Observed accumulation of soil residue on nonfood-contact surfaces. Many surfaces of the kitchen including the dishmachine, underside and back wall of the dish line, the cookline hood/back wall above wok station, shelving where bulkd food is stored and crevices next to flip top coolers on prep station contain 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 build up and deter pests.
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04/07/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- The operation maintained written documentation of parasite destruction for applicable fish products.
You have an approved plan for destruction of parasites on sushi grade fish and fish acquired commerciall is labeled sushi grade.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Numerous food items in the kitchen, on rear prep shelves, on the cookline and in the walk in were stored or drained on cloth which is porous and could trap bacteria.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Discontinue storing food on cloth to prevent its contamination. Instead use disposable paper towels or other approved coverings (plastic wrap, foil, etc.) to prevent food contamination.
- Toxic materials are properly identified and stored.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. The HACCP plan must include the ratio (1/4 C rice to 3/4 C water) with mixing instructions, and pH in either the equilibrium or targeted (4.6 or lower, 4.1 or lower-respectively) listed.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed. Continue to work with CCBH to finalize your HACCP plan
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04/07/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Several raw fish products were stored above ready to eat foods, cloths were covering or under food products which could contaminate food.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Store raw products separate and below ready to eat foods to prevent contamination and eliminate cloth from food products to prevent their contamination.
- Critical: TCS foods were not being held at the proper temperature. Mayo and spicy mayo were 72F.
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 at or below 41F Correct By: 16-Dec-2014
- Cooking equipment or pan surfaces are dirty. Pop guns at bar, bulk ice cream freezer and sides of cookline equipment contain build up which could attract pests.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean sanitize pop guns, pop dispenser, ice cream freezer, and sides of cookline equipment to eliminate build up and deter pests.
- Cooking equipment or pan surfaces are dirty. Interior of the ice machine contains mold build up which could contaminate food.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean and sanitize this unit to prevent ice contamination.
- Critical: The plumbing system was not properly repaired. Utility sink faucet is leaking and creating a mold build up on wall of this unit.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair this unit to eliminate standing water and deter pests. Correct By: 16-Jan-2015
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12/16/2014 | Standard Inspection |
- The person in charge is Certified in Food Protection
Food prep employees and manager are knowledgeable when asked food safety questions.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated. Please provide proof that sushi grade fish has been frozen to destroy parasites
All foods appear wholesome and free from contamination Correct By: 23-Dec-2014
- Mayo and spicy mayo at sushi bar are stored at room temperature 70-72F. These TCS foods should be cold held at or below 41F to inhibit pathogen growth.
Corrected-moved to cooler below 41F Correct By: 16-Dec-2014
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12/16/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored on counter surfaces.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cloths and cardboard being used to line bottoms of coolers and kitchen racks.
Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools. Remove cloths and cardboard and/or replace with a smooth and easily cleanable surface. Correct By: 08-Sep-2014
- Equipment is not approved by a recognized testing agency. Observed a homestyle toaster oven behind sushi bar.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When homestyle equipment fails, replace with NSF approved commercial grade equipment.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in the interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice. Correct By: 14-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris on exterior of kitchen equipment (stove, hand sinks, 3 comp sink, two 2 comp sinks, storage racks).
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize exterior of kitchen equipment to provide a sanitary surface and deter pests.
- The physical facilities are not being maintained in good repair. Observed missing and damaged ceiling tiles in kitchen.
The physical facilities shall be maintained in good repair. Repair ceiling tiles to provide a sanitary surface.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on the floors of kitchen, concentrating under and between kitchen equipment. Observed a build-up of dirt and cobwebs on walls and ceiling of kitchen. Observed a build-up of mold and dirt on wall behind dish machine.
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. Cleans floors, walls, and ceiling to provide a sanitary surface and deter pests.
- Critical: Observed improper storage of poisonous or toxic materials. Observed a bottle of degreaser hanging off of alcohol rack with nozzle pointing towards alcohol bottles. Observed alcohol bottles being stored in a hanging metal compartment in front of 3 comp sink.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. Store chemicals separate from food to prevent chemical contamination.
- 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.
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09/08/2014 | Follow-up Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- PIC was unable to provide HACCP plan for acidified rice.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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08/14/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored on counter surfaces.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cloths and cardboard being used to line bottoms of coolers and kitchen racks.
Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools. Remove cloths and cardboard and/or replace with a smooth and easily cleanable surface. Correct By: 08-Sep-2014
- Equipment is not approved by a recognized testing agency. Observed a homestyle toaster oven behind sushi bar.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When homestyle equipment fails, replace with NSF approved commercial grade equipment.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in the interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice. Correct By: 14-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris on exterior of kitchen equipment (stove, hand sinks, 3 comp sink, two 2 comp sinks, storage racks).
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize exterior of kitchen equipment to provide a sanitary surface and deter pests.
- The physical facilities are not being maintained in good repair. Observed missing and damaged ceiling tiles in kitchen.
The physical facilities shall be maintained in good repair. Repair ceiling tiles to provide a sanitary surface.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on the floors of kitchen, concentrating under and between kitchen equipment. Observed a build-up of dirt and cobwebs on walls and ceiling of kitchen. Observed a build-up of mold and dirt on wall behind dish machine.
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. Cleans floors, walls, and ceiling to provide a sanitary surface and deter pests.
- Critical: Observed improper storage of poisonous or toxic materials. Observed a bottle of degreaser hanging off of alcohol rack with nozzle pointing towards alcohol bottles. Observed alcohol bottles being stored in a hanging metal compartment in front of 3 comp sink.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. Store chemicals separate from food to prevent chemical contamination.
- 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.
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08/14/2014 | Standard Inspection |
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