- Foods are received from the following sources: Sysco or Rest. Depot
- 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 rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. No HACCP plan in place (regarding acidified rice). Provide 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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10/16/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. observced mold buildup inside ice machine. Clean & sanitize the interior of ice machine to remove mold.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed utensils in between tabletop & preptop. Store utensils in a clean and sanitary manner to prevent cross contamination.
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. Observed handsink water valves shut off and full of pots. Handsink must be accessible at all times to ensure proper handwashing.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). No soap available at any handsinks. Provide soap and handtowels at all handsink to ensure proper handwashing at all times.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. No HACCP plan in place for acidified rice. Provide a HACCP plan for acidified 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.
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10/16/2015 | Standard Inspection |
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Provide soap and hand towels at all handsinks to ensure proper handwashing. CORRECTED.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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.
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05/27/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco & True Foods
- 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 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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05/27/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/24/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/24/2015 | Critical Control Point 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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06/04/2014 | Critical Control Point Inspection |
- Critical: The identity of the source of shellstock being served or sold was not retained.
To prevent illness, the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety calendar days from the date that is recorded on the tag or label by using an approved record keeping system as required by this rule. Correct By: 04-Jun-2014
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Provide a sanitizer at 3 compartment sink to ensure proper sanitizing of glasses.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. Correct By: 06-Jun-2014
- 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. Correct By: 04-Jun-2014
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06/04/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Fujiyama Hibachi Sushi & Bar, 1100 W Royalton Rd, Broadview Heights, OH 44147 »