Enzo Japanese Restaurant

Inspector notes: Observed multiple food items stored outside of original container without the name of the common food. (Prep Bottles at grill, Dressing in RIC, Sauces in dispenser bottles.

Inspector notes: Observed multi-use cloth wiping cloths in kitchen cook area not stored in chemical sanitizer use between uses.

Inspector notes: Observed heavy build up of grease on grill hood and sides of grills. PIC advised that equipment is to be kept free of build up to prevent contamination of food and food contact surfaces.

Inspector notes: Observed raw yellowtail tuna, raw salmon and raw shrimp stored above RTE food items (cooked rice, cooked beef , etc) in walk-in cooler. COS; PIC fixed order. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food....

Inspector notes: Observed soiled residue on soda machine in main kitchen. Observed soiled residue on reach-in cooler shelves throughout main kitchen. Observed soiled residue on ice machine in main kitchen. Observed heavy build-up of grease on grill hood. CA: Advised PIC to frequently clean surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed chlorine dish machine at 10ppm. CA/COS: Advised PIC to utilize bleach in three compartment sink until dish machine is able to properly sanitize at least 100-200ppm. PIC will have dish machine serviced. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed the inside of ice machine with a build-up of mold-like debris. Advised PIC to frequently clean ice machine to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed heavy build-up of grease on grill hood in main kitchen area CA: Advised PIC to clean grill hood in between service. Observed an accumulation of food residue on the bottom shelves of reach-in coolers throughout main kitchen. CA: Advised PIC to frequently clean shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed chlorine dish machine at 0ppm. CA/COS: Advised PIC to utilize bleach in three compartment sink until dish machine is able to properly sanitize at least 100-200ppm. PIC will have dish machine serviced. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed no proper chemical test kit provided for measuring the concentration of the sanitizer solution In dish machine and three compartment sink. CA: advised PIC to obtain proper test strips. 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.

Inspector notes: Observed single-use containers being reused in salt and sauce containers in WIC and pantry area. COS: PIC discarded single-use containers. Single-service and single-use articles may not be reused.

Inspector notes: Observed heavy build-up of grease on grill hood in main kitchen area CA: Advised PIC to have gril hood routinely cleaned. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.