ZENA SUSHI EXPRESS

Violations (8)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed an employee's open coffee on a prep table with restaurant foods.Corrective Actions: Ensure employee items are not stored on food prep tables.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink in the back is used as storage.Corrective Actions: Ensure sinks remain clear, accessible, and stocked with soap and paper towels.

• 22

  Proper cold holding temperatures

  Observed squeeze bottles of spicy mayo and eel sauce left out of refrigeration. Observed fish in the display cooler at 50°F.Corrective Actions: Ensure spicy mayo and eel sauce are kept at 41°F or below. Ensure fish in cooler are moved to a working cooler or discarded by 3:00pm.

• 23

  Proper date marking and disposition

  Observed no date marking on foods.Corrective Actions: Ensure to date mark all foods.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed fish display cooler closest to the hand sink does not keep foods at 41°F or below. Fish in cooler temped at 50°F.Corrective Actions: Ensure to repair/replace display cooler.

• 37

  Food properly labeled; original container

  Observed unlabeled squeeze bottles throughout.Corrective Actions: Ensure to label all foods stored in secondary containers.

• 41

  Wiping cloths; properly used and stored

  Observed damp wiping cloths left on sushi prep boards.Corrective Actions: Ensure wiping cloths are stored in sanitizer buckets between use.

• 49

  Non-food contact surfaces clean

  Observed food spillage on walls and ceilings. Observed cart dirty with food debris.Corrective Actions: Ensure to clean food spillage from walls, ceilings, and cart.