Z & Y Restaurant

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114123, 114197, 114328(o) - Eliminate sewage backflow into the facility. Clean and sanitize all areas contaminated with sewage with a bleach solution (1 cup bleach per 9 cups water).Hire a licensed pl

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

Proper hot and cold holding temperatures [ date violation corrected: 6/29/2022 ]

Compliance with shell stock tags, condition, display [ date violation corrected: 6/29/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 6/29/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 6/29/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/29/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/29/2022 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 6/29/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 5/12/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 6/22/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/22/2022 ]

Food separated and protected [ date violation corrected: 5/12/2021 ]

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Noncompliance with shell fish tags or display

Wiping cloths not clean or properly stored or inadequate sanitizer

Unapproved or unmaintained equipment or utensils

Foods not protected from contamination

Improper cooling methods