- (CORRECTED DURING INSPECTION) In-use utensils are improperly stored. - Observed knives stored between equipment. - Obsered scoop without handle in bag of flour.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- (CORRECTED DURING INSPECTION) Observed improper storage of food items. - Observed food container stored directly on top of uncovered breaded chicken in prep cooler, with bottom of container resting on exposed 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.
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12/02/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Sysco, Dong's Seafood, Yamasho, Nishimoto, Wismettac Asian Food (USA), SeaOne, Restaurant Depot.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- (CORRECTED DURING INSPECTION) Observed improper storage of food items. - Observed pan of food stored directly on top of uncovered container of breaded chicken, with bottom of pan resting on exposed 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Observed operation in compliance with their HACCP plan. - Observed pH logs for sushi rice.
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12/02/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Discussed food handling procedure (no bare hand contact), and proper cooking temperatures. PIC correctly explained cooling procedure for items (ex= egg rolls, rice).
- Food received from the following approved sources: Sysco, Dong's Seafood, Yamasho, Wismettac Asian Food (USA), Sea One.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan. - Observed pH logs for sushi rice.
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04/29/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up on nozzles of soda machine and on inside of ice machine.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of ice machine and soda nozzles to prevent the contamination of ice and soft drinks.
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04/29/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.
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.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, 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.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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02/09/2015 | Foodborne Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. (Observed duck thawing on case of beer. Observed eggs stored above fruit.)
To prevent contamination, 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.
- Linens are being inappropriately used in contact with food. (Observed linens in contact with food.)
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use.
- Miscellaneous sources of contamination observed. (Observed clothing stored on dry food containers.)
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. (Replace pH meter batteries to ensure proper function.)
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12/11/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. (Observed eggs stored above fruit in walk-in cooler. Observed thawing duck on case of beer.)
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 a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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12/11/2014 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. -Facility does not have a record for acidified rice. No pH strips or pH meter was available during inspection.
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. -Provide a pH meter or pH strips to check rice acidity. Record pH for each batch of sushi rice.
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08/12/2014 | Follow-up Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: Nishimoto, SeaOne, True World, Dong Seafood, Good Harvest, Restaurant Depot, Sysco
- 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. -Observed food stored on the freezer floor.
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. -Store all food at least 6" off the floor.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- 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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07/28/2014 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Observed improper storage of food items. -Observed boxes and containers of food stored directly on the floor.
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 is not protected from environmental sources of contamination during preparation. -Observed vegetables soaking in the 3-compartment sink.
During preparation, unpackaged food shall be protected from environmental sources of contamination. -Corrected
- Miscellaneous sources of contamination observed. -Observed employee personal items (cell phone) stored on a clean plate.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). -Corrected
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. -Facility does not have a record for acidified rice. No pH strips or pH meter was available during inspection.
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. -Provide a pH meter or pH strips to check rice acidity. Record pH for each batch of sushi rice.
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07/28/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Sakura House Cleveland Inc, 15040 Pearl Rd, Strongsville, OH 44136 »