Zen Sushi Bar

*18 Use toxic according to manufacturer direction

sanitize at dishwasher shall be observed between 50-1--ppm CL

*39 Store all equipment & utensil covered or inverted

treys in kitchen need to be inverted

*32 Smooth Contact Surfaces

spatula observed damaged edges, shall replace

*10 Chlorine sanitizer concentration, minimum temp.

bleach sanitizer measured over 200PPM

*21 RFSM - Not On Site

no certified food manager onsite-COS

*28 Date marking > 24 hrs,on site,temp 41F

all cooked/rte food must be time stamped

*35 Hair Restraints effective

cook observed handling (open) food without hairnet/cap. hair must be restrained.

*38 Thawing. under running water criteria - < 4 hours

observed thawing at room temperature

*42 Dirty nonfood contact surfaces

clean wall behind the dish machine. remove dust from vent a hood/air vents and light bulbs. detail clean vent hood.

*43 Light bulbs, light shields provided

remove blown out light underneath vent hood

*47 Other Violations

keep sliding doors raw tuna closed between use

*42 Dirty nonfood contact surfaces

clean slides of reach in cooler prep serving area encrusted grease build up observed on exterior of equipment cooking

*18 Medicines labeled and stored properly

several bottles of medications stored on food prep counters-waiting station

*22 Accredited food handler certificate - 60 days

all food handler must be trained in food safety

*15 Contact RTE Products w/ Bare Hands

observed staff handling cut cucumbers with bare hands

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

sushi rice observed out of temperature -no time

*21 RFSM - Not On Site

no rfsm on site during the inspection

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers in all areas must be have date marks labels on all food containers

*45 Premises shall be maintained in good repair

grease trap cover floor rust, oxidize and with holes on frame area must be repair to proper condition to avoid unlawful smells

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers inside cooler units

*45Physical Facilities Floors,Walls,Ceilings

floors inside kitchen area with rough surfaces and cracks must be have smooth surfaces and easy to clean

*45 Premises:Cleaning, frequency and restrictions

all floors and behind equipment at kitchen area dirty with soils residues must be clean to avoid cross contamination

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

waste water receptacles with food debris must be remove to avoid pest harboring use as public health control

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on some food containers inside cooler units must be have date marking on all food containers inside cooler units

*25 HACCP Plan Record to be maintained

missing Ph logs follow HACCP plan must be have logs to verified rice Ph and avoid food contamination should be use as public health control

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking in all food containers must be have date marking as hazard control

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*24 Food Labeling- with common name of the food

missing food labeling inside kitchen area and front area cooler units must be label all food containers as public hazard control

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with grease deposits and oil accumulations must be clean and remove encrusted grease deposits and oils accumulations use as public hazard control and avoid food contam

*10 Equipment and Utensils Cleaning-contamination

cooler units inside kitchen area dirty inside and outside must be clean contamination as hazard bacteria control RI cooler drinks units dirty must be clean contamination as hazard bacteria control

*10 Sanitization after Cleaning

missing sanitizing solution bucket inside kitchen area must be have sanitizing bucket to decontaminated all food surfaces and avoid food contamination - public hazard control-

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment dirty and with oil accumulations inside kitchen area must be clean all areas during operational hours to avoid food contamination as public hazard control

*44 Receptacles tight fitting lids, doors, or covers

*19 Plumbing System Construction

*42 Nonfood-contact surfaces material

*28 Date marking > 24 hrs,on site,temp 41F

*31 Handwashing lavatory - accessible

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*37 Storing the food at least 15 cm (6 inches) above the floor

Onions

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE

*28 Date marking commercially prepared of RTE/PHF

COOKED FOOD NOT DATE MARKED (HELD IN THE REACH IN COOLER)

*35 Hair Restraints effective

A FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN SANITIZING BUCKETS AFTER AND IN BETWEEN USE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE HAND SINK IN THE KITCHEN