- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. Waitstaition. Employee dumped water into ice bin to clean it out. Drain. Could not handle all the water and overflowed on to floor. **Corrected On-Site**
- Basic - Food stored in undrained ice. Shrimp
- Basic - Reuse of single-service articles.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.sugar
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Soap and sanitizer bucket stored on prep sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Outside bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Out side bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce
- Intermediate - Spray bottle containing toxic substance not labeled.bleach
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Rice 47to 54f manager staes in walk in cooler over night
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to RTE food in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice 47f to 52f.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw egg over RTE food in reach in cooler.
- Intermediate - No soap provided at handwash sink.outside bar
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Clean utensils stored between equipment and wall. Cookline
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - To go containers used for food storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 62f less than 4 hours advised to reheat.dairy 45f
- High Priority - Toxic substance/chemical stored by or with food.sanitzer stored above rice
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Waitstion
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Light comes through on sides of doors.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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