Nancy Luna yesterday reported that Zov’s restaurant in Irvine was forced to shut down briefly Wednesday in the wake of a foodborne illness probe tied to four sick customers, health department officials said Thursday.
The sickened guests ate at Zov’s on Portola on three different dates between Sept. 16-22, said Deanne Thompson, a spokeswoman for the county’s Health Care Agency. All four people tested positive for shigella, an intestinal disease that triggers severe diarrhea.
Health investigators cleared Zov’s to reopen the same day after the restaurant’s owners took quick action to sanitize the restaurant and discard all ready-to-eat foods including fresh produce.
Employees, who cannot return to work until they are medically cleared by the health agency, were also given training on proper hand-washing, Thompson said.
Here is a little online history:
REASON FOR PERMIT SUSPENSION/CLOSURE ONGOING FOODBORNE ILLNESS INVESTIGATION 10/01/2014
HEALTH PERMIT REINSTATEMENT 10/01/2014
Eating/Drinking/Smoking in Food Storage/Prep Areas
- Lack of/Improper Handwashing
- Unsanitary Equipment/Utensil/Linen/Plumbing
- Lack of/Unsanitary/Condition Walls/Floors/Ceilings
- Improper Food Storage/Receiving
- Water Temp (100F-119F)/Wash Temp <100F/Cross Con
- Inoperable/Lack of Food Thermometer
- Lack of/Improper Handwashing/Handwashing Sup.
- Water Temp (100F-119F)/Wash Temp <100F/Cross Con
- Unsanitary Equipment/Utensil/Linen/Plumbing
- Inappropriate Sanitizer Level/ Lack of Test Strips
- Lack of/Unsanitary/Condition Walls/Floors/Ceilings
- Improper Food Storage/Receiving
- Improper Holding Temp of PHF (60F-120F), (50F-59F)
- Improper Food Storage/Receiving
- Improper Thawing
- Change Room Improper Use/Lack of Inadequate Hygiene (Hair/Clothing/Eating/Drinking)
- Lack of/Improper Handwashing/Handwashing Sup.
- Inappropriate Sanitizer Level/ Lack of Test Strips
- Unapproved Pesticides/Chemicals/Labeling
- Unsanitary Equipment/Utensil/Linen/Plumbing
- Water Temp (100F-119F)/Wash Temp <100F/Cross Con
- Improper Holding Temp of PHF (60F-120F), (50F-59F)
- Improper Food Storage/Receiving
- Inappropriate Sanitizer Level/ Lack of Test Strips
- Lack of/Unsanitary/Condition Walls/Floors/Ceilings
- Improper Warewashing/Inoperable Dishmachine
- Unapproved Pesticides/Chemicals/Labeling
- Water Temp (100F-119F)/Wash Temp <100F/Cross Con
- Unsanitary Equipment/Utensil/Linen/PlumbingChange Room Improper Use/Lack of
- Lack of/Unsanitary/Condition Walls/Floors/Ceilings
- Lack of/Improper Handwashing/Handwashing Sup.
- Improper Food Storage/Receiving
- Lack of Food Protection Manager Certificate
Major Violations pose the highest risk of causing food poisoning (or foodborne illness. Major violations are sometimes resolved during the inspection or a reinspection may be scheduled to verify compliance.
Minor Violations pose less risk of causing food poisoning (or foodborne illness), and do not warrant immediate verification of compliance.