Zen Ramen and Bento

Observed sauce in reach-in-cooler in a reused single-use container with plastic wrap on outside of the container and excessive food debris on container and plastic wrap from spill. Per conversation with Owner/Manager, this sauce arrived from "headquarter" location today in Gainesville. With further questioning it was reported that some sauces are prepared and supplied by "headquarters". Per conversation with Owner/Manager, he does not have recipes to make sauces onsite and does not know the list of ingredients. CA: Facilities holding Food Service Permits are permitted for food sales to an end customer only and are not recognized as an approved source for other Food Service Permit holders. Sauces must be made onsite or be purchased from an approved source. Sauces from unapproved source must not be used.

Observed the facility not yet implementing a method of allergen notification for consumer. CA: unpackaged food items containing a major food allergen as an ingredient must have a written notification declaring which major food allergens are contained in that food item. Owner/Manager reported that he is working on this signage with "headquarter" location.

Observed chicken and beef in the cooler drawers of the main kitchen at 47 degrees. After discussion with the Owner/Manager, it was determined that the chicken and beef was frozen, began thawing in the reach-in, and then placed on the counter to continue thawing for ~3hour hours prior to being moved to the cooler drawer. Other TCS items in the drawers temped appropriately. Determined the concern was not cold holding equipment, but thawing methods. CA: appropriate thawing methods include under refrigeration or under cold running water. Thawing may also occur in a microwave before immediate cooking, or the product can be cooked from a frozen state. COS: food items discarded voluntarily

Observed multiple in-use utensils stored in bulk food stock containers with handle in contact with food item. CA: in use utensils may be stored in bulk food storage containers, but must be stored in a manner that prevents contamination of the food item when the utensil is utilized by staff. COS: utensils removed and will be correctly placed once warewashed.

Observed three of the four lights under the vent hood to be burnt out and the space to be dark. CA: light intensity must be adequate in all areas of food handling. Owner/Manager will replace bulbs at close of service.

Observed that sanitizer in the 3-compartment sink was not at concentration upon arrival at facility (100 ppm QUAT). Sanitizer remade to 200 ppm QUAT.

Observed food items removed from their original packaging or made in-house without a date mark. All food items must have a date mark or a manufacturer's expiration date to ensure proper disposition of food.

Observed debris on equipment handles and on a shelf in the bar cooler.

Observed raw shrimp thawed then cooling that did not meet target times and temperatures. Item discarded.

Observed that facility is using TPHC for batters, breadings, and some in-use utensils but no set policy is in place. Facility informed of proper TPHC procedures.

Observed that no sanitizer bucket was in concentration upon arrival at facility. Discussed method of making sanitizer and frequency of checking concentration with staff. Buckets remade to 200-300 ppm QUAT

Observed sanitizer and a cleaning solution one with a label no longer easily legible and another not labeled with the type of chemical.

Observed an in-use wiping cloth left on the counter upon arrival. In-use wiping cloths must be stored in a bucket of sanitizer, kept at the proper sanitizer concentration

Observed in-se tongs stored with the handle in the food and food end where it would be grabbed. Staff informed of proper storage procedures and tongs removed.

Observed single-use items unwrapped and not protected from contamination.

Observed debris on equipment handles, inside of ovens, in corners of kitchen, on coving, and on the outside of food storage containers.

Observed the handwash sink for the bar to not reach a hot water temperature of at least 85 degrees after running for several minutes. All handwash sinks must reach a minimum hot water temperature of 85 degrees. Manager will place work order for this sink. Employees will use dishpit sink in the meantime.