- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation maintained written documentation of parasite destruction for applicable fish products.
- 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 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 improper storage of food items. Observed food stored on the floor of the walk in cooler.
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 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
- Observed improper storage of food items. Food found stored on floor of walk in cooler.
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.
- Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Exterior of cookline equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Discontinue storing knives between pieces of equipment. CORRECTED.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The plumbing system was not properly repaired. Repair handsink to allow for proper drainage.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, etc). Wall and caulking around 3 comp sink.
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.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Provide HACCP plan for sushi rice.
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.
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Ensure that pH is taken and recorded 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 |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
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 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
10/30/2015 | 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
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
To prevent the growth of pathogens, if raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the facility for at least ninety days, or shall obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the required temperature
- Equipment components are not intact, tight or properly adjusted. Repair gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
- 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.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Provide HACCP plan for sushi rice.
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.
|
10/30/2015 | Standard Inspection |
- Critical: Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
To prevent the growth of pathogens, if raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the facility for at least ninety days, or shall obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the required temperature
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris in microwave.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize interior of microwave to prevent contamination of food.
- Observed a build-up of dirt and debris on floor, concentrated along border of wall, and on storage shelves in kitchen. Observed a build-up of dust on ceiling and condenser fans of walk-in cooler.
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.
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.
|
02/04/2015 | Standard Inspection |
- Discussed employee illness policy.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
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.
- 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.
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.
|
02/04/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris on shelves and storage areas exist build up of dirt, spills (discussed use of cardboard) clean the interior of cooler, shelves 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.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan facility has no haccp plan for acidifying rice Note At the time of the follow up sushi chef present(Max) reviewed ph logging proceedures, haccp plan and observed ph being taken by chef with ph test strips using distilled water.
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.
|
10/30/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature (see ccp) observed several tcs foods maintained above 41F in the prep cooler and the walk in cooler .
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.
- Consumer warnings are not provided when required re sushi not observed in the facility. .
Consumer warnings shall be provided as required by this code.
- Equipment and/or components are not maintained in good working order. walk in cooler keep tcs foods at 44F low boy prep cooler -45-48F. discussed items removed/place on ice or in sushi cooler
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.
- Observed a build-up of dirt and debris on shelves and storage areas exist build up of dirt, spills (discussed use of cardboard).
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 facility has no haccp plan for acidifying rice .
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.
|
10/27/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention regarding sushi prep/ph etc. discussed exist a sushi prep person for area-reviewed education.
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.
- Ready-to-eat raw, marinated or partially cooked fish was not properly frozen for parasite destruction unable to verify letter dated 2010 .
Ready to eat, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be frozen as required for parasite destruction to prevent foodborne illness.
- Time/temperature controlled for safety foods were not being held at the proper temperature in the walk in cooler and low boy prep cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.observed on restaurant menu not at sushi bar -discussed and addressed .
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.
- Toxic materials are properly identified and stored.
|
10/27/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Tree Country, 1803 Coventry Rd, Cleveland Heights, OH 44118 »