ZEN RAMEN & SUSHI BURRITO

Observed documentation verifying that the owner of the establishment is applying the following pesticides: Gentrol and Sniper. According to Restricted Use Product Summary Report (3/6/2025), Sniper is a restricted use pesticide and must be applied by a certified applicator. Gentrol was not found on the Restricted Use Product Summary Report (3/6/2025) and its labeling explicitly states that it is permitted for use in food areas of food handling establishments, including fogging in such areas. 1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P and (iv) Additional conditions that may be established by the Health Authority; and 2. Be applied so that: (i) A hazard to employees or other persons is not created, P and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by: P (I) Removing the items, P (II) Covering the items with impermeable covers, P or (III) Taking other appropriate preventive actions, P and (IV) Cleaning and sanitizing equipment and utensils after the application. P 3. A restricted use pesticide shall.

**Third Consecutive Repeat Violation** Observed employee dump what appeared to be cloudy sanitizer solution in a hand sink. A handwashing facility may not be used for purposes other than handwashing. Note: EHS educated employees on proper use of a hand sink.

EHS observed all hand sinks to not be stocked with paper towels. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrective Actions: PIC instructed employee to stock all hand sinks with paper towels.

EHS observed an employee wash their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: Employee was redirected to use one of the 3 hand sinks that are readily available for handwashing.

Manager could not provide approved disinfectant effective for use against norovirus. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective Actions: Manager stated an approved disinfectant will be obtained at COB (close of business).

**First Consecutive Repeat Violation** Observed bags of sugar, flour, MSG, rice, and buckets of soy sauce stored directly on the floor in the dry storage area. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. Note: EHS educated employees on the importance of storing food at least 6 inches above the floor.

Observed wiping cloths stored in chlorine sanitizer bucket with concentration less than 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC made new chlorine sanitizer at proper concentration (50-100 ppm).

**Second Consecutive Repeat Violation** Observed in-use utensil (whisk) stored in standing water less than 135°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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). Food shall be dispensed using a scoop with a handle. Corrective Actions: Manager replaced whisk and stored it without water in a container. Manager stated whisk will be replaced every 4 hours or as often as needed.

Observed exterior surfaces on equipment (chest freezers) to have accumulation of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Actions: Manager stated nonfood contact surfaces will be cleaned at COB (close of business).

Observed 3-compartment food prep sink to be leaking when water is turned on. All physical facilities shall be maintained in good repair. Corrective Actions: PIC will work repairing the sink to ensure that the water can continuously stay on.

**Second Consecutive Repeat Violation** Observed hand sink being used to fill sanitizer bucket with water. Observed employee rinse a wiping cloth in a hand sink. A handwashing facility may not be used for purposes other than handwashing. Note: EHS educated employees on proper use of a hand sink.

Observed various bottles of seasoning and sauces without labels indicating what the contents of each bottle is. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement. Note: EHS educated employees on importance of labeling food containers.

Observed bags of sugar and flour stored directly on the floor in the dry storage area. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. Note: EHS educated employees on the importance of storing food at least 6 inches above the floor.

Observed wiping cloths stored in chlorine sanitizer bucket with concentration less than 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC made new chlorine sanitizer at proper concentration (50-100 ppm).

Upon arrival to inspection, back door was propped open without screening. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Corrective Actions: Employee immediately closed back door to facility.

Observed residential fly strips being used in dry storage area. Insect control devices shall be installed so that: The devices are not located over a food preparation area; and Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrective Actions: PIC immediately removed fly strips during the inspection.

**First Consecutive Repeat Violation** The inspection report is not posted in a location in the food service establishment that is conspicuous to the consumers. 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. Corrective Actions: Manager relocated inspection report to be prominently displayed. EHS informed manager to ensure the inspection report is not blocked by decorative flowers.

**First Consecutive Repeat Violation** Observed in-use utensil (whisk) stored in standing water less than 135°F. Observed scoop without a handle being used to scoop sushi rice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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). Food shall be dispensed using a scoop with a handle. Corrective Actions: Manager replaced whisk and stored it without water in a container. Manager stated whisk will be replaced every 4 hours or as often as needed. Manager obtained a scoop with a handle for dispensing sushi rice.

Observed several stacks of soup bowls to be stored facing upright allowing potential overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: Covered or inverted. Note: EHS educated employees on importance of covering/inverting clean equipment.

**First Consecutive Repeat Violation** A handwashing sink was being used for other purposes other than handwashing. Observed ice dumped into hand sink. Observed hand sink being used to fill sanitizer bucket with water. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: Manager educated employees on proper use of hand sink.

Manager could not provide approved disinfectant effective for use against norovirus. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective Actions: Manager stated an approved disinfectant will be obtained at COB (close of business).

The inspection report is not posted in a location in the food service establishment that is conspicuous to the consumers. 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. Corrective Actions: Manager relocated inspection report to be prominently displayed.

Observed in-use utensil stored in standing water less than 135°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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). Corrective Actions: Manager replaced water in container with water above 135°F.

Observed exterior surfaces on equipment to have accumulation of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Actions: Manager stated nonfood contact surfaces will be cleaned at COB (close of business).

A handwashing sink was being used for other purposes other than handwashing. Observed ice dumped into hand sink. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: PIC educated employees on proper use of hand sink.

Observed small accumulation of mold on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC will drain ice machine and wash, rinse, & sanitize at COB.

Observed reduced oxygen packaged (ROP) raw ready-to-eat (RTE) tuna and salmon that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrective Actions: PIC voluntarily cut open the ROP raw RTE tuna and salmon.

Observed gaskets with accumulation of food debris and torn/in disrepair throughout facility. 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. Corrective Actions: PIC will work on getting gaskets replaced.

Observed raw chicken and cheese stored above RTE foods in reach-in cooler. aw 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.Note: PIC rearranged food to achieve proper food storage order.

Observed raw shrimp, cooked pork, and cooked shrimp cooling improperly. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC uncovered food to allow proper cooling.

Observed most recent inspection not posted. 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. Note: PIC will post inspection report.

PIC was not able to produce parasite destruction letter. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or (iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adductor muscle; (iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (iv) Aquacultured fish, such as salmon, that: (I) If raised in open water, are raised in net-pens, or (II) Are raised in land-based operations such as ponds or tanks, and (III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (v) Fish eggs that have been removed from the skein and rinsed. Note: PIC will obtain parasite destruction letter.

Observed raw chicken stored on top of container of shredded lettuce. Observed raw chicken stored above raw beef and sushi fish. 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 received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food ser.

Observed low temp warewash machine not reaching 120°F. Low temp warewash machine shall reach minimum temperature of 120°F to properly wash, rinse, & sanitize utensils and equipment. Note: Employees will use 3-comp sink to wash, rinse, & sanitize dishes until warewash machine is serviced.

Current inspection report has 3 or more priority item violations. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection.

Observed 2 hand sinks without soap available. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Note: PIC stocked both hand sinks with soap.

Observed small accumulation of mold on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain ice machine and wash, rinse, & sanitize at COB.