ZARA LOUNGE

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most current inspection report not posted in facility. CA: PIC will post most current report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy debris in-between equipment, behind grill, and throughout walls and floors of main kitchen. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed equipment in despair/poor condition (WIC, WIF). COS: PIC placed work order for equipment. Good Repair. All physical facilities shall be maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed unnecessary clutter/items throughout main kitchen. CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Proper date marking and disposition — Inspector Note: Observed TCS food items stored past 24 hours without a date mark (diced tomatoes, cooked gyro, cooked chicken, marinated raw beef, etc). COS: PIC labeled food items. 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food items stored directly on floor in WIF. COS: PIC moved items to shelf. . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Posted: 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

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for sanitizers. CA: Advised PIC to obtain test kit. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Nonfood-contact surfaces clean — Inspector Note: Observed food residue on the inside of microwave. Observed soiled reach-in cooler shelves. CA: Advised PIC to clean to sight and touch. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed reach-in cooler leaking water on to floor in main kitchen. CA: Advised PIC to have fixed. (a) Good Repair. All physical facilities shall be maintained in good repair.

Proper cold holding temperatures — Inspector Note: Observed food items cold holding above 41F in walk-in cooler. Raw lamb 48F, chicken kabab 47F, raw salmon 48F, Cooked rice 45F. COS: PIC placed food items on ice. CA: Advised PIC to have unit fixed. (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