Food Inspections

Zen Ramen & Sushi Burrito

Inpection Notes

2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Points: 4 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: **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. 2-2E - response procedures for vomiting & diarrheal events 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: 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). 13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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. 15C - nonfood-contact surfaces 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) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: 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).

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