ZARA LOUNGE

Observed food items cold holding above 41F in walk-in cooler. Raw lamb 48F, chicken kabab 47F, raw salmon 48F, Cooked rice 45F. COS: PIC placed food items on ice. CA: Advised PIC to have unit fixed. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed food items stored directly on floor in WIF. COS: PIC moved items to shelf. . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed permit not posted in facility. CA: Advised PIC to update permit and post in facility. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed no test strips for sanitizers. CA: Advised PIC to obtain test kit. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Observed food residue on the inside of microwave. Observed soiled reach-in cooler shelves. CA: Advised PIC to clean to sight and touch. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed reach-in cooler leaking water on to floor in main kitchen. CA: Advised PIC to have fixed. (a) Good Repair. All physical facilities shall be maintained in good repair.

Observed no Certified Food Manager for establishment. CA: Advised PIC to obtain certificate. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Observed food items stored directly on floor in WIF. COS: PIC moved items to shelf. . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed permit not posted within public view. CA: PIC will post permit. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed wet mop not hung to dry. CA: Advised PIC to hang mop on the rack. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Observed build-up of food residue on the floors on WIF. Observed food residue on the inside of microwave in main kitchen. CA: Advised PIC to frequently clean non-food contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.