ZIZIKI'S

Violations (20)

• 6

  Proper eating, tasting, drinking, or tobacco use

  2-401.11(A) Observed personal drink stored near unwrapped single service items.

• 8

  Hands clean and properly washed

  2-301.12(A) Observed wash hands for less than 20 seconds.

• 8

  Hands clean and properly washed

  2-301.12(B)(5)

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Observed employee fill water in a cup at the hand sink and used as a dump sink.

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 Observed spoiled strawberries RIC in the cook line.

• 15

  Food separated and protected

  3-302.11(A)(2) Observed chicken, lamb, ground beef, and fish stored in walk-in cooler on same rack with no separation.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed build up inside of the dish machine in the kitchen area. Tongs and the pizza cutter was observed with food debris.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Observed lasagna in WIC incorrect date. Also container of meatballs with no date

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Observed chemical spray bottles without a label near the dish machine.

• 28

  Toxic substances properly identified, stored, used

  7-202.11 Observed Raid stored under the dish machine.

• 36

  Thermometers provided and accurate

  4-302.12 Shall keep thermometer on site at all times

• 37

  Food properly labeled; original container

  3-302.12 Observed food in WIC unlabeled

• 40

  Personal Cleanliness

  2-303.11 Observed enjoyer prep food with watch.

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) observed wiping clothes stored on sink and on top of bar drinking glasses

• 47

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

  4-101.11 Observed a damaged cutting board and chipped knifes stored in the kitchen area.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Shall clean inside of bottom RIC free of food residue

• 51

  Plumbing installed; proper backflow devices

  5-202.13 Dishwasher air gap shall be readjusted to prevent backflow

• 52

  Sewage and waste water properly disposed

  19-126.2(c) Please service the grease trap every 90 days.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Observed ceiling tile is not sealed properly.

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 Observed employees jackets behind the bar on the storage racks.