Zhang Fancy Q Sushi Bar and Grill

Observed during the course of this inspection that a box of tempura shrimp was being stored on top of cases of avocado's and and a towel with red meat blood soaked through it stored on top of "Ready to Eat" Imitation crab meat and cream cheese rolls in the walk in cooler. COS: The tempura shrimp was relocated that the towel and affected Imt. crab meat was discarded. CA: Glynn EH instructs management to ensure that all foods are properly separated and protected by keep raw and undercooked animal proteins away from ready to eat foods separated by vertical stacking order or using separate areas of the walk in cooler.

Raw animal foods/blood should never come into contact with RTE foods or foods that will not be cooked.

Observed during the course of this inspection that the facility did not have a valid CFSM inside of the facility. CA: Glynn EH instructs facility management to have an employee with managerial control get a Certified Food Safety Manager certificate from an accredited group.

Observed during the course of this inspection that the facility ice machine displayed significant amounts of buildup inside of it. COS: Management was instructed to not use the ice and clean and sanitize the unit. CA: Glynn Eh instructs management to ensure that the internal surfaces of the ice machine are cleaned and sanitized often enough to keep the clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had old grease and food debris buildup on walls and other parts of the facility. CA: Glynn EH instructs management to deep clean the facility and ensure that it is cleaned often enough to ensure that old grease and food debris buildup is kept to a minimum.

Observed during the course of this inspection that the facility ice machine displayed significant amounts of buildup and a slime like substance inside of it. COS: Machine was removed from service and ice was discarded. CA: Glynn Eh instructs management to ensure that the internal surfaces of the ice machine are cleaned and sanitized often enough to keep the clean to sight and touch as well as sanitary.

Observed during the course of this inspection that "Reduced Oxygen Packaged" (ROP) raw Amberjack had been completely thawed without being removed from the package. COS: Fish was discarded. CA: Glynn EH instructs management to ensure that all raw ROP fish is completely removed from the ROP packaging before being thawed.

Observed during the course of this inspection that the facility dish machine and dishwashing area had multiple sinks that were not properly air gapped. CA: Glynn EH instructs management to restore air gaps to all food service and ware washing sinks with at least 1 inch of separation at the air gapped portion of piping.

Observed during the course of this inspection that the facility had a container of non tcs food that had a soup spoon with the handle touching the product. COS: Spoon was removed from the container. CA: Glynn EH instructs management to ensure that when in storage with non tcs food items spoons and scoops are stored with the handle not touching the product.

Observed several handwashing sinks without a means to dry hands throughout the facility at the time of this inspection. COS: Management placed paper towels in sinks. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or hand drying device.

Observed an unlabeled "food service style" squeeze bottle with soap in a handwashing sink in the kitchen area at the time of this inspection. COS: Management labeled bottle with common name. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed that main back door does not close flush with floor in the back exit at the time of this inspection. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, doors, walls, and ceilings.

Observed that main hood system filters were covered in a significant amount of grease at the time of this inspection. COS: Manager stated that hood system filters will be washed weekly going forward. CA: All physical facilities shall be kept clean to avoid contamination.

Observed that both sanitizer buckets (one in the kitchen and one in the front service area) where out of the allowed concentration range of 50 ppm - 100 ppm for chlorine sanitizer at the time of this inspection. COS: Manager made new solutions. CA: Sanitizer solution shall be kept within the allowed range of 50 ppm - 100 ppm for chlorine sanitizer.

Observed ice bin underneath soda fountain was left open in three different occasions at the time of this inspection. COS: Manager told server to make sure he is closing the ice bin after every use. CA: Ice bins shall be kept close when not in use to avoid vertical contamination.

Observed that main back door does not close flush with floor in the back exit at the time of this inspection. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, doors, walls, and ceilings.

Observed that hood system filters were covered in a significant amount of grease at the time of this inspection. CA: All physical facilities shall be kept clean to avoid contamination.

Observed the facility using a "refrigerate after opening" tcs Mayo product for creating the white sauce used inside of the establishment. When a bottle stored on a table had its temperature taken it was being held at 73 deg f. COS: All bottles were removed from tables and discarded. CA: Glynn Eh coached management to keep the white sauce and mayo stored at 41 deg f or below either stored in individual serving cups or a bulk container that servings are made from and properly labeled moving forward.

Observed during the course of this inspection that the facility dishwasher was not dispensing chemical sanitizer. COS: Management instructed staff to stop using the machine. CA: Management stated that staff will use the 3 compartment sink to wash dishes using bleach/water sanitizer until machine is repaired.

Observed during the course of this inspection that the facility had multiple handwashing sinks with bottles of hand soap in unlabeled food service style squeeze bottles. CA: Glynn Eh informed management that whenever chemicals were taken from a labeled bottle and placed into unlabeled bottles that the common name of the chemical. Management stated that all bottles will be labeled moving forward.

Observed during the course of this inspection that there was a significant amount of pest droppings in corners of the back storage area along with the fact that there was a significant gap along the door sweep of the screen door and no door sweep at all on the main solid back door. CA: Management stated that old droppings would be cleaned up and full door sweeps would be put onto the main door and screen door

Observed during the course of this inspection that the facility was operating with no concentration of food contact surface sanitizer in the main kitchen and sushi prep area. COS: Management created appropriate strength bleach/water sanitizer buckets and supplied them to all employees engaging in food prep. CA: Management stated that appropriate strength sanitizer buckets will be created before food prep activities begin and will be re made when necessary as long as food preparation activities are underway.

Observed during the course of this inspection that the facility microwave displayed old food buildup on the inner ceiling food contact surface. COS: PIC cleaned and sanitized the machine. CA: Management stated that the microwave will be cleaned and sanitized as often as necessary to provide a safe and sanitary surface.

Observed during the course of this inspection that in multiple areas of the facility paper towels/napkins were being used to wrap, cover, and line the inside of storage containers while raw foods were in storage. COS: Management removed the paper towels/napkins from the food items. CA: Management stated that staff will be trained not to store raw animal foods in contact with paper towels.