Thursday March 28th, 2024 5:10PM

Food Inspections

ZEN RAMEN & SUSHI BURRITO

83
115 WASHINGTON ST NE
Inspected by: Alex Reid
Inspection Date: 01/06/2020
Inpection Notes

Violation of Code: [511-6-1.05(6)(n)] Observed dish machine with a final rinse temperature of 120F and had no sanitizer reading. Chlorine reading should be between 50 and 100ppm and have a final rinse of 120F per manufacturing plate to ensure dishes and equipment are being washed, rinsed, and sanitized. COS: PIC agreed to use 3-compartment sink until dish machine has been serviced and is dispensing chlorine sanitizer. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed chicken, and steak being hot held in a steam table at temperatures ranging between 120F and 135F. Observed fried shrimp, and fried dumplings being hot held under a heat lamp at 120F to 125F. Observed Rice in a rice warmer hot holding at 74F. TCS food should be hot held at 135F and above to prevent bacterial growth. COS: All food were voluntarily discarded. Corrected On-Site. New Violation. 6-1D Violation of Code: [511-6-1.04(6)(i)] Observed cooked pork being held at room temperature with a temperature of 67F. PIC stated pork is being held for time but no verifiable way to prove when pork was cooked and placed for time as a public health control. Observed Wine noodle with a temperature of 64F being held at room temperature with no time label as well. COS: TCS food were voluntarily discarded. Inspector educated PIC on when and how to document time as a public health control. Corrected On-Site. New Violation. 6-1D Violation of Code: [511-6-1.04(6)(i)] Observed cooked pork being held at room temperature with a temperature of 67F. PIC stated pork is being held for time but no verifiable way to prove when pork was cooked and placed for time as a public health control. Observed Wine noodle with a temperature of 64F being held at room temperature with no time label as well. COS: TCS food were voluntarily discarded. Inspector educated PIC on when and how to document time as a public health control. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Observed various items around the food service establishment with no date labels of when food was prepped and portioned. TCS food should be date labeled with a 7 day date label with day 1 being the date of preparation if food is not being used in 24 hours. COS: Inspector educated PIC on date labeling items that have been held for longer than 24 hours to ensure food is not being held for longer than 7 days. Labels were placed on all TCS foods that had not been prepped the day of the inspection. Corrected On-Site. New Violation.

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