ZEN CREATIVE CATERING

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, empty sanitizer bucket hooked up to machine, operator does not have any back up sanitizer, inspector unable to verify if machine works/sanitizes dishes properly. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over kimchi in reach in cooler by bar. Raw beef over ready to eat sauces in reach in cooler in prep area. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of butane fuel by cooking spray on prep table. Hand sanitizer bottle by cooking spray on prep table. WD40 can on shelf by single service gloves above clean chopping equipment. Disinfecting wipes container by 2 liter bottles of soda on cooks line.

Intermediate - No soap provided at handwash sink. At Handwash sink by water heater. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine is soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table above bulk seasoning containers.

Basic - Food stored on floor. Bucket of peppers on floor in pantry.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior double door reach in freezer in side storage/cook room. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Shelf under cooking equipment on cooks line holding 2 liter sodas.

Basic - Unclean building components, attachments or fixtures. Pipes soiled lining walls by Handwash sink and Three compartment sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container with white powder inside, employee unsure of food product, he threw item away. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw chicken over vegetables in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding) items in walk in cooler overnight, thermometer inside cooler says 58-60F. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Repeat Violation

Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line, operator placed soap at sink. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum seals raw meat but has no haccp. Repeat Violation Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine, employee cleaned during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back kitchen over cooling rack the paint/finish is peeling off.

Basic - Dead roaches on premises. Observed approximately 10 dead roaches on floor under fryers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line, reach in cooler is only used for dry storage seasonings. Fan guard in the walk in cooler. The side ice machine vent is soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of meat thawing on table top at room temperature, employee placed in sink with cold water running on item. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.

Basic - Working containers of food removed from original container not identified by common name. Container in dry storage pantry, employee labeled as sugar. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of queso on dry storage shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut green vegetables and onions in walk in cooler. Raw chicken, beef, and fish over uncut onions in walk in cooler. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. -Approximately 7 crawling on floor around wheel of storage rack in dry storage room. -1 live on dish rack under Three compartment sink. -1 live on door gasket of dry storage reach in cooler on cooks line. -Also multiple egg sacks on floor to the right of dish machine and in glassware storage room. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens on cooks line. Multiple cutting boards on storage shelf. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By warewashing area. No soap on cooks line. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing cooked foods and placing in freezer to extend shelf life. Repeat Violation Admin Complaint

Basic - Food stored on floor. Bag of rice in dry storage room. Potatoes and container of sauce in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food shelves in walk in cooler. Interior dry storage on cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef trimmings on shelf above ready to eat sauce containers in reach in cooler outside of walk in cooler. Operator discarded beef. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol, wd40, hand sanitizer on shelf above prep table with clean blenders and cooking equipment. Operator moved items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained, operator stated items were stacked before air drying causing stain. Interior ovens on cooks line. Interior microwave.

Intermediate - Handwash sink used for purposes other than handwashing. Silver serving trays over Handwash sink behind bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap, or hand sign at sink behind bar. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working in kitchen. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging raw meats for preservation. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler made a few days prior.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the walkway between prep area and reach in freezers.

Basic - Dead roaches on premises. 1 under dish machine, 2 in clean plates/utensil storage room, and 3 in container holding chemicals on floor near door to kitchen/dining room.

Basic - Food stored on floor. Jug of oil in front of walk in cooler. Soy sauce containers outside of bathroom. Instant potatoes and bagged rice in dry storage room. Repeat Violation

Basic - Light shield damaged/in disrepair. 1 in warewashing area and 1 above prep area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies Reach in freezer gaskets soiled. Interior reach in cooler on cooks line used for dry storage.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Three compartment sink and Handwash sink. Air vent soiled near prep area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine concentration at 0ppm. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of Marinara sauce dated over 30 days earlier. Manager advised that marinara sauce had been made that week and hey had used a previous used lid.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.

Intermediate - Handwash sink used for purposes other than handwashing. Observed basket in hand wash sink on cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at hand wash sink on cook line.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in storage area Repeat Violation

Basic - Food stored on floor. Observed three cases of plastic bottle soft drinks stored on floor Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack.

Basic - Self-closing device on bathroom door disconnected/broken. Observed self closing mechanism disconnected on bathrooom door.

Basic - Single-service articles improperly stored. Observed boxes of single service lids and trays on floor. Manager had boxes put on shelf. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 5 20# LP tanks in storage area. Manager had tanks removed. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over celery in reach-in cooler located in front of walk-in cooler. Manager placed fish on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of ice machine door. Can opener on prep table next to dish machine. Cutting boards stored next to dish machine.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Owner manager certification expired on 5/22/2022. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of employee training. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in dry storage room.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice machine in front of walk-in cooler.

Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout the kitchen.

Basic - Food stored on floor. Fish stock stored on floor in walk-in cooler. Manager placed item on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table across from fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Hand washing sink in dry storage area.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tanks stored in front area near bar. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked turkey. Employee moved fish to shelf beneath turkey. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings underneath the dish machine located next to the three compartment sink. Observed two rodent droppings in dish storage room located across from the dish machine. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in kitchen stained.

Basic - Dead roaches on premises. Observed two dead roaches in storage room with reach-in freezers.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice machine in kitchen.

Basic - Floor not cleaned when the least amount of food is exposed. Floor area in dry storage room soiled with old food debris.

Basic - Food stored on floor. Cooking oil stored on floor in storage area with reach-in freezers. Employee placed cooking oil on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in storage area soiled with old food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on prep table in kitchen. Employee turned containers over. Corrected On-Site