ZEN OF CARIBBEAN

Intermediate - No soap provided at handwash sink. In server area Corrected On-Site

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

Basic - Equipment in poor repair. Walk in cooler and sandwich unit not working at this time, no tcs foods in units at this time

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Observed: Food stored on floor. Case water Corrected-On-Site Priority: Basic

Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked eggs and meat Corrected-On-Site Property: High Priority

Observed: Single-service articles not stores inverted or protected from contamination. Corrected-On-Site

Basic - Equipment in poor repair.On cooks line cooler not working, No potentially hazardous foods being stored in cooler using as dry storage Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. On back side

Basic - Equipment in poor repair. Cooler on line not working, no tcs foods stored in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73f Corrected On-Site

Basic - Equipment in poor repair. One cooler on line not working at this time. No tcs foods stored in cooler at this time.

Basic - Equipment in poor repair. 2 coolers not working no tcs foods stored in cooler at this time. Repeat Violation

Basic - Water dripping into container on floor. No food is near 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. Dish machine not sanitizing. Must use three compartment sink unit dish machine reaches proper ppm

Basic - Equipment in poor repair. Reach in freezer and sandwich unit not working at this time no tcs foods in either at this time. Repeat Violation

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. Corrected On-Site

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.

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. Dish machine is not working at this time. Company is here fixing machine onsite manager states pump was broken and they are replacing it.

Basic - Equipment in poor repair. Stand up freezer not working at this time. There is no food stored in unit.

Intermediate - No chemical test kit provided when using sanitizer at wiping cloths. Quaternary .

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at dish area.

Basic - Faucet/handle missing at plumbing fixture. Handles on far right side of three sink.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Corrected On-Site

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2022-02-15: Time Extended