Zen Japanese Steakhouse & Sushi Bar

Observed an air gap at the bottom of the back door near the dishwashing machine. 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 doors. Have the door threshold repaired.

Observed the side door on the outside dumpster open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Close lid on dumpster.

Observed the pipe beneath the handwashing near the beer cooler leaking. All physical facilities shall be maintained in good repair. Have the leak repaired.

Observed raw beef stored above sauces and ready to eat salad dressings inside the walk in cooler. Also observed raw fish and raw shrimp stored above sauces and condiments inside the reach in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: ready to eat foods. Employee relocated the food items to appropriate location.

Observed the chlorine sanitizer of the dish washing machine dispenseing 25 parts per million (ppm) of chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution shall be between 50-100 ppm. Have the unit serviced, use three compartment sink to wash, rinse and sanitize utensils.

Observed reduced oxygen packaged (ROP) fish products in the sushi bar area completeley thawed still sealed in its packaging.Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration. Employee removed fish from packaging.

Observed the top lid and side doors open on the dumpster with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Close lid on dumpster.

Observed an open water bottle in the dry food storage area and the food prep location. Also observed an employee's cup (not single-service/use) in the food prep area. Employees are allowed to only drink from single-use cups with secure lids and straws while in the kitchen area. Corrected on Site (COS): Employees discarded drinks, and the employee's cup was moved to the employees' storage area.

Observed an air gap at the bottom of the back door near the dishwashing machine. 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 doors. Have the door threshold repaired.

Observed a broken lid on the dumpster, which causes the dumpster to remain open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if located outside the food service establishment. Request to replace the dumpster if the lid cannot be replaced or repaired.

Observed food debris inside the salad prep station's hand sink and the bar's hand sink. A handwashing sink may not be used for any other purposes other than handwashing. Clean the hand sinks and use the hand sinks for only handashing.

Observed an air gap at the bottom of the back door near the dishwashing machine. 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 doors. Have door threshold repaired.

Observed the rear door in the dry storage area propped open, not completely closed. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by tightly closed doors (when not in use). Advised the Person in Charge (PIC) to keep the door closed when not in use. Corrected on Site (COS): PIC closed the door.

Observed numerous bulk containers of cooked rice and container of cooked noodles with sauce inside the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will date mark the food containers today.

Observed an air gap at the bottom of the back door near the dish washing machine. 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 doors. Have door threshold repaired.

Observed the rear door in the dry storage area propped open. Advised to PIC by doing so will allow pest and rodents into the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. PIC closed the door.

Observed reduced oxygen fish (salmon and amberjack fish) that bears a label indicating that it is to be kept frozen and removed from the packaging before thawing under refrigeration thawed in the packaging in the reach-in cooler. This fish must be removed from the packaging before it is thawed or immediately after thawing under running water to keep specific bacteria from growing. Advised the person in charge (PIC) to cut a hole in the packaging when moving to thaw in the reach-in cooler. PIC cut the tops of the bags.

Observed an employee filleting salmon with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee took off their watch.

Dishmachine chlorine sanitizer is not at proper minimum strength. Based on the data plate for the dish machine, the chlorine sanitizing solution must be 50ppm. There is no sanitizer dispensing. Contact the maintenance company to have machine repaired or replaced. Do not use the dish machine until it is able to sanitize food contact surfaces as required.

Observed the new lunch menu lacking a reminder of the consumer advisory for raw and undercooked meat and seafood. The consumer advisory statement is there, but there is no star, asterisk, etc. to let consumers know which items can be served raw or undercooked. Advised the person in charge that stickers or something similar may be used to correct the menus.

Observed reduced oxygen fish (salmon and amberjack fish) that bears a label indicating that it is to be kept frozen and removed from the packaging before thawing under refrigeration thawed in the packaging in the walk-in cooler. This fish must be removed from the packaging before it is thawed or immediately after thawing under running water to keep specific bacteria from growing. Advised the person in charge to cut a hole in the packaging when moving to thaw in the walk-in cooler.

Observed several live roaches in the dish machine area. The facility must work to control pests by cleaning frequently, inspecting deliveries, and working with a licensed pest control operator when pests are found. Contact the pest control operator immediately.

Observed a heavy debris buildup on the shelving of the walk-in cooler. These shelves must be cleaned often enough to prevent heavy buildup.

Observed heavy grease and food debris buildup at the flat-top grill and stove on the cook line. These areas should be cleaned daily to prevent food debris and grease buildup. Clean today.

Observed buildup of food debris on the shelving near the three-compartment sink. These areas should be cleaned up frequently enough to prevent buildup. Clean today.

Observed 0 Parts Per Million (ppm) of chlorine sanitizer solution at the dish machine. The chlorine sanitizer solution in the dish machine must be 50 ppm. Contact a reputable company to repair the dish machine. Use the three-compartment sink to wash, rinse, and sanitize equipment/utensils.

Observed several individually vacuumed sealed fish packages thawing in the inside walk-in cooler while still in the vacuum-sealed packaging. The information on the packages states the fish must be removed from its packaging before thawing. Reduced oxygen packaged fish must be removed from the reduced oxygen environment: i)Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. Corrected on Site (COS): The Person In Charge (PIC) discarded the food item. Inspector explained the thawing procedure that meets the code to the Person In Charge (PIC).

Observed a gap underneath of back door where outside light is noticed. 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 tight-fitting doors. Have threshold repaired.

Observed walk-in cooler's ambient air temperature between 43 F-45 F. The food items inside the unit were prepped this morning (not held past 4 hours). Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrected on Site (COS): Food items were moved to the other walk-in cooler which is holding at 40 F-41 F. The walk-in cooler must be serviced/repaired by a reputable company as soon as possible. The ambient air temperature for the walk-in cooler is recommended to be 37-39 F. The walk-in cooler is not allowed to be used until the unit is serviced/repaired and the ambient air temperature is at the recommended temperature.