Cancellation • Closure order for the 'Louisa' restaurant in Haifa: "Very poor sanitary conditions"

As I recall, on 16/05/24 a closing order was issued to Louisa restaurant in the center of Carmel, today on 27/05/24 the order was canceled

(haipo) - The Ministry of Health issued an immediate closure order to the 'Louisa' restaurant in Haifa, after a sanitation audit was carried out on the premises.

The Ministry of Health informed Lahi Pa:
Dr. Rana Shibli, a doctor in the Haifa region, today (Thursday, 16/5/24) signed an administrative cease and desist order for the Louisa restaurant, 119 Hanasi St., Haifa.

In the order issued by Dr. Shabli following the audit at the 'Louisa' restaurant, it is detailed below:

By virtue of my authority according to Section 20 of the Business Licensing Law, 1968, I hereby issue an administrative cease order (closure order) commanding you or any other person acting on your behalf to immediately stop operating the Louisa restaurant at 119 Hanasi St. in Haifa (hereinafter: " the business"), which is owned by you. As part of the order on the business
be closed Do not produce, prepare food, do any food treatment and do not take out, market and/or make any use of all the products in the business and do not bring products into the business, all this until the cancellation of this order. I am issuing the order in light of the serious findings found in the business during the audit conducted on May 15.05.2024, XNUMX by the environmental health inspector in our office and the municipal veterinarian of the municipality of Haifa.
In this audit, the business was found to be in extremely poor sanitary, maintenance and operational conditions with serious deficiencies that immediately endanger public health. In the circumstances described, due to the seriousness of the findings and the immediacy of the danger they pose to public health, I am issuing an administrative stop order to the business before a hearing.

Below is a breakdown of the deficiencies observed in the business during the audit:
1. The sanitary situation in the business is very poor. The business was filthy, very old dirt was observed on the equipment, on the floor and on the walls like the remains of old and dry food and a lot of dust.
2. Observed many flying around the business and groups of pests on the walls.
3. There was no food traceability marking in the business.
4. The business operates using the cold-brew and freeze method without appropriate means and without our approval for this cooking method.
5. About 75 kg of food were destroyed in the business - some of it by the free will of the business representative and some at the direction of the city veterinarian, which include, among others:
A. Frozen fillet meat without traceability - 2 kg
B. Chilled kebab meat patties without traces and with signs of spoilage about 27 kg
third. Dishes of stews that have been frozen of the type of dishes of fish, beef tongue, beef and chicken without dates or dates over 72 hours - 15 kg
d. Other frozen dishes such as rice with meat, quiches and soup without a date or with
Dates from February and April - 10 kg
God. Dishes in the refrigerator without a date or with a date from before 11/5, some of them with visual and organoleptic signs of spoilage - such as lentils, mashed potatoes, about 15 kg
and. Sauces that were stored at room temperature and not refrigerated contrary to the manufacturer's requirements - about 6 kg.

6. The temperature in some of the refrigerators was not normal - the monitor temperature was 9 degrees Celsius and in the salad bar itself between 14-17 degrees Celsius, so in practice temperatures were measured that do not coincide with the display.
7. There is no dedicated refrigerator for eggs, eggs were accidentally stored with dairy products. Risk of cross contamination.
8. The refrigerators were greasy, dirty, with signs of mold and old dirt and with torn rubber bands. Water drainage in several refrigerators was improper and was carried out into internal vessels that are actively emptied by the employee and not directly into the drain. In some of the refrigerators, the food was standing in puddles of stagnant water.
9. There was no separation in the business refrigerators for storage between ready-to-eat food, frozen food and raw food.
10. The two small defrosting refrigerators were not operated as required and it was not clear what type of meat was intended for defrosting in this refrigerator.
11. Treatment of vegetables:
A. There is no station for washing vegetables. Vegetable storage is carried out or on a lower table in boxes
Very dirty or out of business on the floor, exposed to the elements and dirt.
B. A stand sink for handling vegetables is used to wash them. Fear of cross contamination.
third. Lack of proper cleaning agent for fruits and vegetables. An antiseptic was found with a worn label, no
Showing the validity of the disinfectant and with legible instructions for use.
d. Some of the washed vegetables were put in the original bags for storage after washing,
for storage. Fear of cross contamination.
God. In the vegetable refrigerator, raw vegetables and washed vegetables were stored in the same refrigerator. fear
for cross contamination.
12. In the ceiling of the business, old signs of dampness, peeling paint in various places and one lamp were observed
precariously attached.
13. Dish washing station:
A. Cleaning materials were stored on the floor under the dishwashing station and not in a designated cabinet
closed.
B. Shelves for storing clean dishes and a freezer stood close to the dishwashing station. fear
for cross contamination.
14. An electric heater was only turned on during the audit, so there was no hot water supply at the business taps.
15. Pest control:
A. The pest control stations were placed at a high height above the work stations so that the pests are not prevented
to get to the food and some of the yellow pages scattered around the business were full.
B. A net to prevent flying intrusion into the business was torn.
16. Serving bar: The temperature of salads in the various gourmet servings was measured between 14-17 degrees Celsius, and not 0-4 as required. Among them is also a mushroom salad spread with mayonnaise and tuna in mayonnaise - the salads were thrown away by the business representative of his own free will. About 0.5 kg.
17. There is no match between the engineering plan and the actual business area. Both in the plan and in practice, the area of ​​the business is small in relation to the activity carried out in it. Among other things, there are no dedicated workstations for meat, chicken and fish.
18. The business operates without a business license.

The audit report dated May 15.05.2024, XNUMX from the Ministry of Defense as an integral part of this order.
The applicability of this order is immediate. The business must be closed without any activity from the moment the order is received. This order was issued after consultation with attorney Shiri Ben Ari, the legal advisor.
Pursuant to Section 22 of the Law, you may request the cancellation of this order from the Magistrate's Court or a local affairs court which is authorized to cancel the order or approve it, with or without modifications. Submitting the request will not delay the execution of the order, as long as the court has not decided otherwise. According to section 25 of the law, those who do not comply with a cease and desist order are sentenced to imprisonment for a period of up to 18 months. In accordance with section 24 of the law, I instruct the Israel Police to take the necessary measures to ensure compliance with the instructions of the order and bring about the immediate cessation of the above-mentioned business. In accordance with section 21 of the law, this order will remain in effect for up to 30 days, but I may request an extension from the Magistrate's Court or The local affairs court which may extend the validity of the order without limit
time. Submitting a request to the court as mentioned will extend the validity of the order by 7 days.

The full document - for your reference: