Zen Ramen and Sushi Burrito

Observed wet wiping cloths on prep counter in kitchen and counter in server area. CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution COS: PIC placed cloths back into sani buckets

Observed drinkware stacked wet in server station. CA: Clean equipment and utensils shall be stored in a self-draining position that allows air drying COS: PIC had cups rewashed and placed to air dry

Observed containers of frozen chicken under prep table directly on floor, and bag of sugar directly on floor. CA: All food items should be stored 6" off the floor. COS: Frozen chicken was placed back in freezer; sugar was moved to sugar container.

Observed improper separation of raw and fully cooked/ready-to-eat foods; raw shell eggs were stored above sauce containers in the walk-in cooler and raw beef was stored on top op hard boiled eggs in the reach-in cooler. CA: Employee rearranged items.

Observed multiple Time and Temperature Control for Safety foods improperly cold holding above 41°F; hard boiled egg in prep top cooler and house made sauces in squeeze bottles were stored on the counter top on the prep line. (see temp log). CA: Discussed with PIC. All were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool. Reiterated requirement for all house made sauces to be cold held or on a time as a public health control procedure with proper documentation as discussed in the previous routine inspection.

Observed no sanitizer (0ppm quat on inspector test strip) in any of the sanitizer buckets throughout the facility that were actively in use for sanitizing food contact surfaces. CA: Discussed with PIC. Buckets were re-made.

Observed numerous containers of food throughout the facility that were either prepared in the facility or removed from the original packaging with no label identifying the common name of the food. CA: Discussed with PIC. Containers will be labeled.

Observed old inspection report publicly displayed and not the current report with a score of 63. Discussed with PIC. New report will be displayed upon receipt.

Observed scoops handles stored within containers of food in between use with handles laying in the food; also observed portion cups with no handle in use. CA: Discussed with PIC. Scoops were moved and portion cups discarded.

Observed employee personal items stored on table above facility single-service utensils. CA: PIC relocated to a separate storage area.

Observed improper separation of raw and fully cooked/ready-to-eat foods; raw shell eggs were stored above sauce containers and raw beef was stored above fully cooked crab salad in the walk-in cooler. CA: Employee rearranged items.

Observed improper use of single use gloves; cook repeatedly removed soiled gloves upon changing tasks, placed them inside out and directly onto utensils used for rolling sushi (so the inner portion of the glove touching bare hands was in contact with in-use sushi roller used for ready-to-eat sushi). Upon changing tasks the cook put the same soiled gloves back on. CA: Discussed with PIC. Soiled gloves cannot be reused and must be discarded. Attempted to educate and correct but the violation continued to occur throughout the inspection.

Observed raw chicken not cooked to minimum internal cook temp of 165F; fried cheese stuffed chicken katsu was 140F after cooking in the fryer. CA: Discussed with PIC. PIC was instructed to reheat to 165F and that a reheat temperature needed to be verified prior to serving. Chicken was served without temperature verification nor was it observed that there was a reheat step prior to the chicken being served.

Observed multiple Time and Temperature Control for Safety foods improperly cold holding above 41°F; hard boiled egg in prep top cooler, raw crab was stored on the countertop and house made sauces in squeeze bottles were stored on the counter top on the prep line. Sauce bottles also improperly cold holding in the front reach-in cooler (see temp log). CA: Discussed with PIC. All were out of temp for less than 4 hours. Crab was moved to the walk-in freezer to rapidly cool, sauce bottles from the cook line were moved to an ice bath and the bottles from the reach-in cooler were moved to the employee personal cooler and will be taken home and not re-served. Reiterated requirement for all house made sauces to be cold held or on a time as a public health control procedure with proper documentation as discussed in the previous routine inspection.

Observed PIC not performing duties; employees not properly trained in food safety as it relates to their assigned duties. CA: PIC and employees need to be retrained.

Observed CFSM unable to demonstrate proficiency in active managerial control measures; unable to assess the training needs of employees. CA: persons-in-charge, managers and certified food safety manager must be properly trained or retrained.

Observed no sanitizer (0ppm quat on inspector test strip) in any of the sanitizer buckets throughout the facility that were actively in use for sanitizing food contact surfaces. CA: Discussed with PIC. Mechanical dispesner is not working properly and sanitizing buckets were re-made. Sanitizer will have to be manually diluted until it is repaired/replaced.

Observed raw shrimp stored above ready to eat kimchi and ready to eat sushi in walk in cooler. Observed raw beef bulgogi stored above ready to eat crab salad in walk in cooler. Observed raw ready to eat sushi stored in same container as fully cooked ready to eat shrimp. CA: Educated PIC on proper separation of raw animal foods from ready to eat foods. PIC moved items that had been stored incorrectly so that raw animal foods are stored according to cook temperatures and are not stored above ready to eat foods.

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to thawing. CA: Educated PIC that fish in reduced oxygen packaging must be removed from reduced oxygen environment before thawing. PIC discarded packaged fish that had been thawed without being removed from reduced oxygen packaging.

Observed multiple raw animal food stored over RTE beef. Raw shrimp and salmon stored above RTE beef. CA: PIC moved cooked beef to the top shelf above raw animal foods. Discussed stacking order.