Enzo Japanese Restaurant

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple bins of yum yum sauces prepared in-store kept on the floor of the walk in cooler. Observed package of soda cans kept on the floor of walk-in cooler. CA: PIC was informed that food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: Package of soda cans was moved onto storage rack and a bin of sauce was moved off the floor as well. PIC agreed to order more racks or pallets to keep food and drink off the floor.

Physical facilities installed, maintained, and clean — Inspector Note: Observed oven in front food service used to reheat foods with heavy buildup of black residue. CA: PIC was informed that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. COS: Oven will not be used, instead the microwave ovens will be used for reheating foods.

Food properly labeled; original container — Inspector Note: Observed multiple food items stored outside of original container without the name of the common food. (Prep Bottles at grill, Dressing in RIC, Sauces in dispenser bottles. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed multi-use cloth wiping cloths in kitchen cook area not stored in chemical sanitizer use between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy build up of grease on grill hood and sides of grills. PIC advised that equipment is to be kept free of build up to prevent contamination of food and food contact surfaces. 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.