Zanizi Bar Cuisine & Shisha
350 Northridge Rd, Atlanta, GA 30350
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Official Inspection History
1 recorded inspectionPosted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit not posted in facility. CA: Advised PIC to update permit and post in facility. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed broken/worn dishes on dish rack. CA: Advised PIC to replace and ensure dishes are easily cleanable and in good condition. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up on grill hood in main kitchen. CA: Advised PIC to routinely clean grill hood. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand wash sink in main kitchen. COS: PIC placed paper towels at hand sink. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient t
Proper date marking and disposition — Inspector Note: Observed TCS food items without a date mark throughout units in main kitchen. CA: Advised PIC to label all TCS foods that are holding for more than 24hours. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf