- Facility was serving raw or undercooked animal food in ready to eat form to highly susceptible population
without a consumer advisory
- Critical: Facility did not have proper documentation regarding the freezing of fish for parasite destruction. Update the letters of guarantee from raw sushi fish supplier.
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
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01/21/2016 | Standard Inspection |
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, 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 using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Observed employees eating, drinking, or using tobacco where food, equipment, or utensils may be contaminated in the produce department observed employees .
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
- Observed a build-up of dirt and debris filters throughout the facility: walk in cooler filters, department fan filters, top of baking /cooking equipment in ready to eat kitchen area.
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. Correct By: 09-Sep-2015
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09/08/2015 | Standard Inspection |
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