Zen Ramen and Sushi Burrito

Observed wet wiping cloths on prep counter in kitchen and counter in server area.

Observed drinkware stacked wet in server station.

Observed containers of frozen chicken under prep table directly on floor, and bag of sugar directly on floor.

Observed improper separation of raw and fully cooked/ready-to-eat foods; raw shell eggs were stored above sauce containers in the walk-in cooler and raw beef was stored on top op hard boiled eggs in the reach-in cooler.

Observed multiple Time and Temperature Control for Safety foods improperly cold holding above 41°F; hard boiled egg in prep top cooler and house made sauces in squeeze bottles were stored on the counter top on the prep line. (see temp log).

Observed no sanitizer (0ppm quat on inspector test strip) in any of the sanitizer buckets throughout the facility that were actively in use for sanitizing food contact surfaces.

Observed numerous containers of food throughout the facility that were either prepared in the facility or removed from the original packaging with no label identifying the common name of the food.

Observed old inspection report publicly displayed and not the current report with a score of 63. Discussed with PIC. New report will be displayed upon receipt.

Observed scoops handles stored within containers of food in between use with handles laying in the food; also observed portion cups with no handle in use.

Observed employee personal items stored on table above facility single-service utensils.

Observed improper use of single use gloves; cook repeatedly removed soiled gloves upon changing tasks, placed them inside out and directly onto utensils used for rolling sushi (so the inner portion of the glove touching bare hands was in contact with in-use sushi roller used for ready-to-eat sushi). Upon changing tasks the cook put the same soiled gloves back on.

Observed improper separation of raw and fully cooked/ready-to-eat foods; raw shell eggs were stored above sauce containers and raw beef was stored above fully cooked crab salad in the walk-in cooler.

Observed raw chicken not cooked to minimum internal cook temp of 165F; fried cheese stuffed chicken katsu was 140F after cooking in the fryer.

Observed multiple Time and Temperature Control for Safety foods improperly cold holding above 41°F; hard boiled egg in prep top cooler, raw crab was stored on the countertop and house made sauces in squeeze bottles were stored on the counter top on the prep line. Sauce bottles also improperly cold holding in the front reach-in cooler (see temp log).

Observed no sanitizer (0ppm quat on inspector test strip) in any of the sanitizer buckets throughout the facility that were actively in use for sanitizing food contact surfaces.

Observed PIC not performing duties; employees not properly trained in food safety as it relates to their assigned duties.

Observed CFSM unable to demonstrate proficiency in active managerial control measures; unable to assess the training needs of employees.

Observed raw shrimp stored above ready to eat kimchi and ready to eat sushi in walk in cooler. Observed raw beef bulgogi stored above ready to eat crab salad in walk in cooler. Observed raw ready to eat sushi stored in same container as fully cooked ready to eat shrimp.

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to thawing.