ZEN BISTRO

High Priority - Live, small flying insects found -1 live fly in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell egg over cooked chicken

High Priority - Raw animal food/pooled eggs stored over or with unwashed produce. -walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes 51f manager discarded -cooked tofu 54f less than 4 hours -Tcs sauce with cooked carrot 53f manager added to time plan

Basic - Cutting board has cut marks and is no longer cleanable. -cookline

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - walk in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters and other items hanging on food storage shelf

Basic - Hood filters missing from automatic fire suppression/exhaust system.

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -sous vide chicken not individual dated only on bus tub .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over ready to eat duck

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. -only date made on container of chickenCorrected On-Site Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents near entrance to kitchen

Basic - Clean utensils stored between equipment and wall. -by 3 compartment sink Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on cookline cookline cooler

Basic - Equipment in poor repair. -cooler for broccoli,per manager new cooler on order

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter soiled with grease

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen Warning - From follow-up inspection 2025-05-08: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines Warning - From follow-up inspection 2025-05-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers Warning - From follow-up inspection 2025-05-08: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. -fill pan with water

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -beef Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -waitstation cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves soiled next to fryer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -waitstation

Basic - Plumbing system in disrepair. -hot water handle missing at hand sink next to prep sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine

High Priority - - From initial inspection : 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. Bar 0 ppm cl Warning - From follow-up inspection 2024-03-13: Currently not using . Has turned machine off at breaker. Using Dishmachine in kitchen. Has had tech out to look at Dishmachine. 25 ppm Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2024-03-13: On order Time Extended

Intermediate - - From initial inspection : 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. 1 current employee certificate expired 2019 Repeat Violation Warning - From follow-up inspection 2024-03-13: Per manager ordered books Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in dry storage area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs stored above TCS sauce in walk-in cooler, operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F in top of reach-in cooler, operator discarded -cooked beef 48F in top if reach-in cooler less than 4 hours, operator relocated to walk-in cooler Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -spray bottle of oven cleaner stored on shelf above prep sink, operator relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black, mold-like substance -inside of microwaves soiled -white cutting boards on tops of reach-in coolers stained

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires

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. -cooked beef

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken per operator prepared on Saturday, 11/18/2023

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 - Bowl or other container with no handle used to dispense food. -bowl in rice container, operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over dishwashing area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on shelf above prep table, operator removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging on soda bags-in-boxes -cell phone on prep table, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath ice machine -floor underneath dish drying rack -floor underneath equipment in outdoor bar

Basic - Hole in or other damage to wall. -holes in wall next to ice machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar utensils stored in soda water 60F, operator discarded soda water -spoon for rice stored in small crock pot, water only 113F, operator turned crock pot up to high setting Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -exterior of ice machine -exterior of rice and sugar containers -exterior of microwaves soiled Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Stored food not covered. -raw rice uncovered in dry storage area

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks at service line in kitchen, operator inverted Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls below sink in dishwashing area have an accumulation of black/pink, mold-like substance

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sign door by shed Warning - From follow-up inspection 2023-05-16: Time Extended

Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice and sugar containers Warning - From follow-up inspection 2023-05-16: Improved Time Extended

High Priority - - From initial inspection : 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. Tiki bar 0 ppm cl Warning - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving cookline Warning - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Reach in cooler gaskets torn and hanging. Cookline Warning - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Cookline Warning - From follow-up inspection 2022-09-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Noodles 55f employee adding Bags of ice Cabbage 52f less than 4 hours advised to put more ice around container . Rice 51f left on counter per employee placed under n walk in cooler less than 4 hours

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. - box fish on floor in freezer -storage room box of instant noodles on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -floor fans dusty -shelf under stove soiled with grease and food debris -metro type shelf soiled with dust ,next to 3 compartment sink

Basic - Old labels stuck to food containers after cleaning.

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under equipment

High Priority - Single-use gloves not changed as needed after changing tasks, from getting products from walk in cooler and

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes, 45°F cold holding for less than 4 hours in the top part of the front line cooler. Advised the management to reduce the volume of the product. Sprouts 54°F, on cook line table for less than 4 hours. Advised an ice bath or Time as a Public Health control plan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Food storage containers.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Accumulation of mold-like substance in the interior of the ice machine.

Basic - Stored food not covered. Cut broccoli, walk in cooler.