Zab E Lee Thai & Sushi Restaurant

Adequate handwashing facilities supplied & accessible

Violation of Code: [511-6-1.06(2)(o)] Observed failure to maintain hand sink accessible to use at all times. Observed hand sink in main kitchen with food thawing in it. Observed hand sink in front area with sani bucket stored. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC removed obstructions. Corrected On-Site. New Violation.

Food stored covered

Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination. CA: Must keep all foods covered inside the reach in coolers and freezers. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; New Violation. Correct By: 10/17/2026

Food-contact surfaces: cleaned & sanitized

Violation of Code: [511-6-1.05(7)(a)1] Observed failure to maintain food contact surfaces clean to sight and touch. Observed black buildup on the roof and sides of the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 10/24/2026

Proper cold holding temperatures

Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain TCS foods at or below 41F observed several food items in several coolers stored above 41F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below New Violation. Correct By: 10/17/2026

In-use utensils: properly stored

Violation of Code: [511-6-1.04(4)(k)] Observed multiple pairs of tongs stored on oven door handles in kitchen. Observed bowl utilized as a scoop in rice. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Repeat Violation. Correct By: 10/17/2026

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Violation of Code: [511-6-1.5 (2)(jj)] Observed failure to maintain all equipment as commercial that is in use in facility. Observed a residential Whirlpool refrigerator in main kitchen being utilized for holding sticky rice. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. New Violation. Correct By: 10/24/2026

Insects, rodents, and animals not present

Violation of Code: [511-6-1.07(5)(k)] Observed several live flies flying around the kitchen during the inspection. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Repeat Violation. Correct By: 10/17/2026