Zab E Lee Thai & Sushi Restaurant

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.

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.

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.

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.

Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination.

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).

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.

Observed package of raw beef thawing in bus tubs at room temperature next to prep table across from cookline and dry storage area in kitchen.

Observed multiple packages of bottled and canned beverages stored on floor across from server station in main dining room. Observed multiple buckets of sweet and sour sauce, noodles soaking in water stored on floor across from wok station in kitchen.

Observed 1 dead roach inside plastic container holding chemical test strips stored above dish machine in kitchen.

Observed multiple pairs of tongs stored on oven door handles in kitchen.

Observed soiled reach in cooler and freezer gaskets soiled throughout kitchen. Observed hood filters soiled with heavy grease residue at cook line in kitchen.

Observed leaking pipe at hot water handles at the 3-compartment sink and at the water handles at the hand sink at bar in dining area. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC must repair all leaking water handles of sinks.

Observed live roaches crawling on kitchen walls and inside the refrigerator at the back of the kitchen. 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.

Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Observed soiled reach-in cooler gaskets and handles of all equipment in the kitchen. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will Clean all equipment handles and gaskets and maintain clean.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed employee washing Equipment and utensils but not sanitizing these Items. No hot water to sanitize the equipment nor utensils.

Observed buildup of black and red slime in the interior of ice machine.

Observed medicine (Bayer pain reliever) present that is not necessary for the health of employees. Stored with food.

Observed leaking pipe at hot water handles at the 3 compartment sink and at the water handles at the hand sink at bar in dining area.

Hand sink is not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. Hot water temperature at hand sink is registering any 69 - 70 degrees.

Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Observed Hot water supply not maintained during peak periods at non of the sinks. Hot water temperature reaching at 69 -70 degrees F.

Observed cook touching ready to eat (vegetable) with bare hands when single-use gloves or utensils are required. It is after cooking the raw meats. COS: Cook discarded food. 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P.

Certified Food Safety Manager does not demonstrate profienciecy in active mangerial control measures. Ceiling is leaking in kitchen/prep/cook areas and dry storage room. .CA: CFSM must be properly trained or retrained 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed employees eating in a food preparation or other restricted area. COS: Employees removed their food from the prep table and placed in coolers.

Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination.

Observed all Working containers of food removed from original container not identified by common name.

Observed potentially hazardous food thawed at room temperature.

Unpackaged food (lettuce) was stored in direct contact with undrained ice.

Observed Food not stored in a clean/dry location that is not exposed to splash/dust. Ceiling is leaking all through kitchen/prep area on food and equipment/.

Observed food (onions) stored on floor inside dry storage room.

Observed employee with no hair restraint.

Observed a lot of dead roaches on premises and inside reach in freezers in dry storage area.

Observed the presence of insects, rodents, or other pests. COS: Employee removed dead mouse. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Outer openings not protected and vermin and/or environmental cross-contamination present.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed Single use articles are being reused to store food. Old labels still on containers.

Observed soiled reach-in cooler gaskets and handles of all equipment.

Observed women’s Bathroom door not enclosed with tight-fitting, self-closing doors.

Observed ceiling in disrepair. And clean air vents on ceiling. Repair detached ceiling vent cover. Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed no consistent datemarking throughout kitchen.

Observed several flies in main kitchen.

Observed several sauces and seasonings removed from its original container without a label.

Person in charge did not perform duties; written procedures and plans as per 511-6-1.04(5)(d) were not being maintained or implemented for non-continuous cook procedures for partially cooking foods. Observed par-cooked chicken. Must be prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf It is the responsibility of the person in charge to ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf Please note that this chapter requires that raw animal foods that are cooked using a non-continuous cooking process shall b.

Person in charge not performing duties; not ensuring consumers who order raw/under cooked animal foods are informed that the food is not sufficiently cooked to ensure safety. Menu has advisory notice but missing asterisk on food item that can be ordered raw or undercooked. Add disclosure as to which food items can be ordered raw or undercooked especially on the sushi menu.

Observed food being cooled by nonapproved method at room temperature. Cos: Placed curry on ice and moved coconut milk in cooler.

Main cooler (ambient 41.5 f) and sushi cooler (ambient 44F) holding TCS foods elevated in temperatures above 41f. Please adjust or provide necessary repairs to ensure 41F or below storage of TCS foods. Keep all TCS foods on ice bath until repaired. COS: ice bath added to TCS foods in the sushi cooler. Add to sliding door also.

Single use gloves were worn for handling ready-to-eat foods and were being used for more than one task - used for other purposes other than handling ready-to-eat foods.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Cooked Time/Temperature Control for Safety Food (shrimp roll) not cooled from 135F to 41F within 6 hours.

Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Observed QAC sanitizer to low at dish sink.

Person in charge not performing duties; employee hand washing was not being monitored.

Person in charge not performing duties; not ensuring consumers who order raw/under cooked animal foods are informed that the food is not sufficiently cooked to ensure safety.

Floor paint peeled. Code: Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Carpet.

Bathroom door smudged - clean.

Wall back hallway not sealed.

Observed frozen potentially hazardous food (72.5F garlic in oil and 48F chicken) left out at greater than 41 degrees Fahrenheit. COS: discarded garlic in oil.

Observed cold held potentially hazardous food (87.8 noodles) held at more than 41 degrees Fahrenheit. COS: Discarded pasta.

No sanitizer provided in last compartment of sink. COS: Instructed employee to draw sanitizer solution in wash tub since stopper could not be found. Observed dishes now properly washed, rinsed, and sanitized.

Person in charge not performing duties; not ensuring consumers who order raw/under cooked animal foods are informed that the food is not sufficiently cooked to ensure safety. Missing disclosure and capital lettering.

Person in charge not performing duties; not ensuring employees are properly trained and sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked. Mark the date of preparation or use by within 7 days of preparation.

There is insufficient cold holding and/or hot holding equipment available to maintain Time/Temperature Control for Safety Foods at proper temperatures. Change residence cooler to commercial.

Observed uncovered food in holding unit/dry storage area. COS: covered.

Business applied for permit October 30th after opening from changing ownership (September). Must have health department approval in order to operate. Permits are non-transferable. Once current permit is approved and received, post for public view.

Floor paint peeled. Code: Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.