Food Inspections

ZEN RAMEN & SUSHI BURRITO

Inpection Notes

Violation of Code: [511-6-1.05(6)(n)] Observed a dish machine operating with final rinse temperature of 91 Degrees Fahrenheit. According to the manufacturing recommendations, the system should have a final rinse temperature of 120F and have a chlorine sanitizing reading of 100ppm in order for all dishes and utensils to be sanitized. COS: PIC is to use the 3-compartment sink until the dish machine is operating correctly and follow-up with the company who installed the dish machine. Corrected On-Site. Repeat Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Various TCS food items placed in an ice bath in the top prep open cooler at temperatures above 41 Degrees Fahrenheit. The open top cooler unit was not working. (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 Manager was told not to use the prep top cooler to store or cool any TCS food items until it is repaired and can maintain an ambient temperature of 41 Degrees Fahrenheit or below. New Violation.

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