ZEN DELI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with dust. Ice machine vents.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryers in back food preparation area without hood suppression system. Notified Fire AHJ. For reporting purposes only.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration of sanitizer. Operator changed and primed sanitizer. Rechecked concentration at 50ppm. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cloth stored in hand wash sink in dishwash area. Operator removed cloth. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips. Repeat Violation

Basic - Accumulation of dead insects in control devices. Operator discarded control device. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged precooked chopped meat and broth thawing at room temperature.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator added new sanitizer and primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dressings in walk in cooler. Operator placed raw shell eggs on bottom shelf. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having chlorine test strips. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink near ice machine.

Basic - Ice buildup in reach-in cooler near ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 46F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed trays and containers stored in hand wash sink in dishwash area. Operator removed containers. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked chopped frozen chicken not date marked in walk in freezer.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food not stored at least 6 inches off of the floor. Observed containers/boxes of food stored on floor in walk in cooler/freezer.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed repackaged cold cut turkey and ham dated 06/24/22. Operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk 49F cold hold and half half 48F cold hold overnight. Stop Sale. Operator discarded. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator redid sanitizer. Rechecked concentration at 300ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front service area used to fill container with water. Educated operator on importance of hand wash sink only. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sunglasses and box of band aids stored on shelving near food items. Operator removed sunglasses and box of band aids. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in food prep area near ice machine.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of chili sauce, red peppers, and whole tomatoes dented. Cans separated to be returned to distributor. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by food equipment and handwash sink sink next to ice machine blocked by boxes. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used to store soiled pan. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink in dishwash area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over vegetables. Eggs switched to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream 47°F cold hold less than 4 hrs. Cream put on ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by trash container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sinks used to stored frying pan and food equipment. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near food items at front service area. Purse moved to proper location. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged soup thawing in standing water.