ZEN FORREST

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse house made steak sauce (82F - Cold Holding), made with butter at approximately 9 am, operator will consider use it time as a public health control , has form

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line - house made steak sauce (82F - Cold Holding), made with butter at approximately 9 am, see stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer at expo - brown rice (129F - Hot Holding), moved to wok to reheat, reheated to 165 Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper still in package completely thawed, operator cut open package Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved to bottom Corrected On-Site

High Priority - Employee washed hands with cold water. Water temperature 91F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (78F - Cold Holding); cooked pork (76F - Cold Holding)

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish on cook line still in original package thawed, operator put slit in package

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sinks in kitchen, operator posted hand sign on sinks Corrected On-Site

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 the dishwasher at 0ppm. The owner got the machine working at 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed bustubs covering the hand sink. Employee moved the bustubs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink. Employee restocked the paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups with out handles stored in the sugar and rice bins.

Basic - Food stored on floor. Observed oil stored on the floor.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on lunch menu. Provided operator with a copy of consumer advisory. 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. Cooked chicken, half and half, Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on top of foam hinged containers.