ZATAR LEBANESE TAPAS

Violations (10)

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) SHALL NOT USE HAND SINK AS A DUMP SINK.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN ICE MACHINE.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(C) OBSERVED QAT SANITIZER AT BAR 3COMP SINK AT 0PPM. SHALL MAINTAIN AT 150-400 PPM.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED MANY TCS FOODS ABOVE 41F (BETWEEN 47-50F). SHALL KEEP AT OR BELOW 41F.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL DATE MARK OPENED CHEESE AND SAUCES.

• 28

  Toxic substances properly identified, stored, used

  7-201.11 OBSERVED BLEACH STORED NEXT TO TOMATO SAUCE AND SPRAY BOTTLES STORED ADJACENT TO FOOD ITEMS.

• 36

  Thermometers provided and accurate

  4-302.12 SHALL HAVE THERMOMETER WITH PROBE THAT CAN MEASURE HOT AND COLD FOODS.

• 37

  Food properly labeled; original container

  3-302.12 SHALL FIX LABELS ON DRY STORAGE.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) SHALL NOT STORE SINGLE USE CONTAINERS ON THE FLOOR. MAINTAIN 6INCHES.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) SHALL REPAIR CONDENSER IN WIF.