Zesto's #7

Observed multiple dented cans in dry storage area. Cos by discarding cans. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf.

Observed no bodily fluid spill kit or any written procedures or how to clean up bodily fluids.

Observed an employee prepping food with a bracelet on their wrist. COS- jewelry was removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed large white containers of Food not identified with the common name of the food item . COS: manger corrected violation by labeling the containers. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. COS: Manager retrieved the current inspection report from the office. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed soiled Walk-in cooler racks.

Observed build-up of mold-like substance (red and black) on wall around walk in freezer.

Observed hot holding cabinet for chicken not cleaned to prevent accumulation of soil residue.

Bathroom not enclosed with tight-fitting, self-closing doors.

Observed failure to take temps for TCS food upon receiving. Temps shall be taken for TCS foods on delivery to ensure food in good condition. Advised P{IC to create a log for receiving TCS food.

Observed failure to cold hold cheese, sliced tomatoes, and cut lettuce at 41 degrees on a prep top at the main kitchen. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.

Observed failure to hot hold cooked beef and chicken at 135 degrees. TCS food shall be hot held at 135 degrees or above. Advised PIC to discard food.

Observed failure to properly store a chemical bottle. All toxic items shall be properly stored away from food prep areas. Advised PIC to move the chemical bottle.

Observed a dented inside the dry storage area of the kitchen. Food shall be safe and unadulterated. Advised PIC to discard the dented cans.

Observed heavy build up on the blade of the can opener at the main kitchen. Food contact surfaces shall be cleaned and sanitized after use. Advised PIC to clean the can opener.

Observed faIlure to label a chemical bottle at the main kitchen. All toxic items shall be properly labeled and identified. Advised PIC to label the chemical bottle.

Observed failure to properly label food containers inside the walk-in cooler. All food items that are not in their original containers and cannot be easily identified shall be properly labeled. Advised PIC to label all food containers.

Observed partially consumed bottles around food prepping areas as well as inside the walk-in-cooler. Staff shall drink from a cup with a lid and a straw. Advised PIC to educate staff on drinking in the kitchen.

Observed failure to cover ice at the front food service area. Food on display shall be covered to prevent environmental contamination. Advised PIC to ensure that ice is covered at all times.

Observed inadequate concentration of sanitizer inside the sanitizer solution. Sanitizer solution shall be of the right concentration per manufacture to be effective. Advised PIC to ensure that sanitizer solution always has the right concentration.

Observed failure to store wet towels inside sanitizer solution.

Observed several dead roaches on a bug trap inside the kitchen. Food service facilities shall be free of pest. Advised to ensure that pests control services target roaches to eliminate them.

Observed failure to provide sanitary receptacles for females in the restrooms.

Observed broken tiles on floor of kitchen. Floor shall be in good repair. Advised PIC to fix the broken tiles.

Observed raw chicken stored above the pickles. COS: Employee moved raw chicken below pickles. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are rece.

Observed mold-like substance inside ice machine.

Observed PIC not being able to provide health agreement forms or demonstrate knowledge of the 6 major food borne illnesses and their symptoms and how to report.

Observed no bodily fluid spill kit or any written procedures or how to clean up bodily fluids.

Observed an employee with a bracelet on their wrist. COS- jewelry was removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed the most recent inspection report not posted. CA- inspection report emailed today shall be printed and posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed debris on shelves, inside of coolers and equipment. CA- all nonfood contact surfaces of equipment shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors unclean with buildup and debris, observed walls unclean, observed the vents in the main kitchen with dust buildup. CA- a deep clean shall occur under equipment and on walls. 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.

Observed TCS items holding on a prep top cooler holding above 41 degrees. COS- more ice shall be added under prep top cooler if equipment isn't able to maintain the temperature at 41 and below. Observed items holding at 44 degrees in the WIC. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed the interior of the microwave unclean. CA- microwave shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P.

Observed multiple items stored uncovered in the RIF and gyros uncovered in the RIC. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed multiple dead roaches/water bugs in traps and on the floor. COS- PIC cleaned them up. 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.

Observed debris on shelves, inside of coolers and equipment. CA- all nonfood contact surfaces of equipment shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors unclean with buildup and debris, observed walls unclean, observed the vents in the main kitchen with dust buildup. CA- a deep clean shall occur under equipment and on walls. 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.

Observed TCS items holding on a prep top cooler holding above 41 degrees. COS- items were discarded. more ice shall be added under prep top cooler if equipment isn't able to maintain the temperature at 41 and below. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observe chicken holding in a warmer below 135. COS- chicken was discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed the interior of the ice machine with buildup, observed dishes stored as clean with rust, observed black buildup on soda nozzles. COS- dishes were thrown away and ice machine shall be cleaned. 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 corn dogs and chili stored uncovered. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed an employee on the fryer station wearing a watch. CA- Employees handling food shall not have any jewelry on. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed employee without hair restraint for beard and head. CA- hair restraints shall be provided. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed debris on shelves, inside of coolers and equipment. CA- all nonfood contact surfaces of equipment shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors unclean with buildup and debris, observed walls unclean. CA- a deep clean shall occur under equipment and on walls. 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.