Zyka Restaurant

Personal cleanliness — Inspector Note: Observed several employees wearing jewelry. The employees removed their jewelry and washed their hands.

Food separated and protected — Inspector Note: Observed raw chicken on the same shelf as fish in a fridge then raw chicken above raw beef skewers. PIC moved the items to their correct positions.

Proper date marking and disposition — Inspector Note: Observed no date marking on any of the yogurt drinks in the fridge at the front desk or in the walk in fridge. CA - PIC will ensure that date marking is done for any food that’s cooked or prepared or opened.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed utensils stacked while they are still wet. PIC placed the utensils to air dry.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips provided at the time of the inspection for the Warewashing machine. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf CA: PIC will order sanitizer test strips corresponding to the sanitizer used.

Hot and cold water available; adequate pressure — Inspector Note: Observed 2 hand sinks had no hot water supply. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC advised to fix it ASAP.

Plumbing installed; proper backflow devices — Inspector Note: Observed two hand sinks not draining properly and had leaking pipes. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC-advised to have them fixed ASAP.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverages stored above cleaned utensils in dishwasher area.observed employee coats and bags stored above food in dry storage area. PIC removed them and was advised to have employee stuff stored in designated areas to prevent contamination of customer food.

PIC present, demonstrates knowledge, performs duties — Inspector Note: During inspection PIC did not demonstrate knowledge on food safety rules and was not ready to correct the violations on site. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Management knowledge, responsibilities, reporting — Inspector Note: During inspection PIC failed to present the employee health agreements and did not have food borne illnesses symptoms posted in the facility. PIC advised to have employee health agreements and was also sent a copy to make sure all the employees acknowledge and sign the document.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed one hand sink did not have paper towels and one hand sink did not have hand wash soap. CA:PIC replaced both hand soap and hand towels.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no sanitizer solution in the mechanical Warewashing machine. CA: PIC will use 3 comp sink until machine can be fixed to dispense sanitizer to the manufacturers recommendation.

Proper cold holding temperatures — Inspector Note: Observed chicken and fish near the grill stored at 52F and 54F. PIC advised to put them in a cooler and get them to a temperature below 41F.advised PIC to hold TCS foods below 41F.