ZEN SUSHI

Violations (12)

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners at sushi stations and cook line vegetables Manager had paper towels removed.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners at sushi stations and cook line vegetables Manager had paper towels removed. **Corrected On-Site**

  High Priority

• 51-11-4

  Carbon dioxide/helium tanks not adequately secured. Tanks in kitchens not secured

  Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in kitchens not secured

  Basic

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on cutting board. Manager removed cup of coffee

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on cutting board. Manager removed cup of coffee **Corrected On-Site**

  Basic

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint. Cook put on hair restraint.

  Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint. Cook put on hair restraint. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water. Manager removed water

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water. Manager removed water **Corrected On-Site**

  Basic

• 08B-17-4Corrected on site

  Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at sushi line. Chef discarded cut avocado and removed stickers and washed before cutting

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at sushi line. Chef discarded cut avocado and removed stickers and washed before cutting **Corrected On-Site**

  Basic

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Handwashing sink by the dishwasher blocked by dish cart. Manager moved cart

  Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by the dishwasher blocked by dish cart. Manager moved cart **Corrected On-Site**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No type of heat strip of heat measuring device at time of inspection

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No type of heat strip of heat measuring device at time of inspection

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance at ice chute in ice machine by the dishwasher blocked

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance at ice chute in ice machine by the dishwasher blocked

  Basic

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice

  Intermediate