ZEN/ DAVID'S CLUB / LOBBY BAR

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen Operator secured Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee with no beard guard/restraint while engaging in food preparation. A few guys without beard guards

Basic - In-use tongs stored on equipment door handle between uses. 8 hanging on oven Operator removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna in sushi cooler Operator date marked Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Pantry area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top shelf Operator flipped Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket reach in cooler cookline

Basic - Floor tiles missing and/or in disrepair. Entrance to walk in cooler

Basic - Food storage container/container lid cracked or broken. Container of lettuce Operator replaced Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee cups in server area Coffee filters in bin not covered Operator flipped Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Bottom of cooler in pantry Operator wiped out Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping cucumber rolls bare handed. Chef explained procedure. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Restaurant bar. Emailed copy to operator and he posted. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On dish rack Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); masago (47F - Cold Holding); tobiko (47F - Cold Holding); soft shell crab (47F - Cold Holding); shrimp tempura (47F - Cold Holding); sushi rice (47F - Cold Holding); brown sushi rice (47F - Cold Holding); fish cake (47F - Cold Holding) cooler drawers closest to hand sink at sushi counter Warning - From follow-up inspection 2023-12-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll for masago, red dragon roll for tobiko and spicy tuna Warning - From follow-up inspection 2023-12-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2023-12-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form Corrected On-Site - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. R sushi holding drawers behind sushi counter - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At restaurant bar - From follow-up inspection 2023-12-28: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer near dishwasher Operator removed and cleaned Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Equipment in poor repair. Reach in cooler on cookline in front of wok Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cambro pans in dish washers area Operator removed to dry properly Corrected On-Site

Basic - Equipment in poor repair. Reach in coolers on cook line next to wok station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in for salad bar Ice cream freezer Operator unplugged to defrost Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cambro in kitchen and hotel pan in kitchen Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of grill Broken equipment on cook line in front of wok Operator cleaned Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 3 cooks at cook line with watch. Chef coached and employees removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Basic - Old labels stuck to food containers after cleaning. Chef removed Corrected On-Site

Basic - Waste line missing at soda gun holster. Missing at 2 stations at bar