Zaoh Restaurant

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

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

114057, 114057.1, 114417.6, 114419 - Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are pack

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

Violation noted (details not available)

Violation noted (details not available)

Violation noted (details not available)

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

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

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

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

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

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

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

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

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

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

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

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

Violation noted (details not available)

Food contact surfaces: clean and sanitized

Time as a Public Health Control; procedures and records

Proper hot and cold holding temperatures

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Plumbing; proper backflow devices

Food contact surfaces: clean and sanitized [ date violation corrected: 4/25/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/25/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/25/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 12/14/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 5/18/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 5/18/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 12/14/2021 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 12/14/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 12/14/2021 ]

Food separated and protected [ date violation corrected: 12/14/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 11/13/2020 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 11/13/2020 ]

Proper hot and cold holding temperatures [ date violation corrected: 11/13/2020 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/13/2020 ]

Moderate risk food holding temperature

Inadequate dressing rooms or improper storage of personal items

Improper cooling methods

Moderate risk vermin infestation

Moderate risk vermin infestation

High risk food holding temperature

Unclean hands or improper use of gloves

Unapproved or unmaintained equipment or utensils

Foods not protected from contamination

Inadequately cleaned or sanitized food contact surfaces