ZOUQ RESTAURANT

2-2A: .03(2)(o)Person in charge could only locate 1 employee's signed health policy agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The other 2 employees reviewed and signed the employee health policy agreement.

2-2D: .06(2)(o)At time of inspection, observed several plastic containers inside the back handwashing sink. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the handwashing sink.

2-2D: .07(3)(b)No paper towels present at the front handwashing sink in the kitchen. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at the front handwashing sink.

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 70F within 2 hours or 41F within 6 hours (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked TCS foods. Cooked tofu and cooked rice cooling in large containers while covered in the walk in cooler. Cooked Marsala sauce cooling in a large pot in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in smaller portions and stirring foods to initiate air flow. Discussed that foods may be left uncovered to cool as long as no source of contamination can occur.

2-2A: .03(2)(m)All employees on site had not signed the employee health policy agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

2-2D: .06(2)(o)At time of inspection, observed a container inside the handwashing sink beside the vegetable sink and observed a big plastic bin blocking the handwashing sink near the ice machine. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handwashing sinks

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation of foods in the walk in cooler, display freezers, and prep table (2 containers of raw chicken stored over raw beef in the walk in cooler, frozen raw chicken removed from the original package stored over frozen raw beef in the display freezers, and raw chicken stored over unwashed onions on the prep table). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

17D: .07(4)(b)Observed several employee items stored with and above customer food and items (cigarettes, cell phone, cell phone charger, speaker, employee food). Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee items were relocated. Employee food was moved to the bottom shel of the walk in cooler.