ZEN KITCHEN & BAR

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired since 2/1/2026. Open and operating serving food to customers. Operator paid license, Home Screen date changed to 2/1/2027. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler, expo line - sliced tomatoes (50F - Cold Holding); diced tofu (47F - Cold Holding), in cooler for 1 hour, operator discarded. Corrective Action Taken Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 2 buckets in kitchen and at sushi bar, 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 3 oz packages of ahi tuna completely thawed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in bar - cream (44F - Cold Holding), operator discarded. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled pan with water at hand wash sink on cook line, disc use of hand wash sink with staff and manager on duty Repeat Violation

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. 8 3 oz packages of ahi tuna completely thawed. Discussed proper thawing with manager on duty. See stop sale Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put beard guard on then touched clean plates without changing gloves or washing hands, discussed proper hand washing with manager, manager discussed with employee

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025 Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in original packaging

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand sink in sushi bar, items removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill container, discussed proper use of hand sink with employee Corrective Action Taken

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.

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

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.3 pieces and 15lbs of tuna in original packaging thawed that states remove from packaging before thawing

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in sushi bar area next to toaster oven, employee drink removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. All employees put beard guards on Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Red Bull in cooler in prep area, drink removed from cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on reach in cooler, wet wiping cloth put in sanitizer bucket 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. Chlorine 0ppm corrected to 50 ppm 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 picked up shredded carrots with bare hands to top plate Repeat Violation

Basic - Food stored on floor. Oil on floor of cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Oil