Zesto's #7

Inspector notes: Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CA: Obtain the correct sanitizing test strip for your sanitizer within 24 hours.

Inspector notes: Observed large white containers of Food not identified with the common name of the food item . COS: manger corrected violation by labeling the containers.

Inspector notes: 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.

Inspector notes: Observed soiled Walk-in cooler racks. CA: Advised manager to clean and sanitize the cooler racks within 24 hours.

Inspector notes: Observed build-up of mold-like substance (red and black) on wall around walk in freezer. CA: Advised manager to have walls cleaned and sanitized walls and paint area with a water resistance paint (corrosive free) within 7 days.

Inspector notes: Observed hot holding cabinet for chicken not cleaned to prevent accumulation of soil residue. CA: Advised manager to have handles of equipment cleaned, removing all food residue from handles within 24 hours.

Inspector notes: Bathroom not enclosed with tight-fitting, self-closing doors. CA: Advised Manager to stall a self closing device on restroom door within 7 days.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: Observed failure to store wet towels inside sanitizer solution.

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

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

Inspector notes: 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.

Inspector notes: 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 displa...

Inspector notes: Observed no bodily fluid spill kit or any written procedures or how to clean up bodily fluids. CA: Advised PIC to obtain bodily fluid kit. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow 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. Pf

Inspector notes: Observed mold-like substance inside ice machine. CA: Advised PIC to dump ice and sanitize the entire ice machine. 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 workin...

Inspector notes: 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. CA: Advised PIC to educate employees of the health agreement form and sign and date it. 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of...

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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 o...

Inspector notes: 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 workin...

Inspector notes: 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;

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.