Zu Izakaya

Inspector notes: Observed employee add ready-to-eat (RTE) garnish to customer meal with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: Observed employee in dish area handling dirty dishes and then immediately handling clean dishes without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Person in charge indicated they would train staff to wash their hands when necessary. Employee briefly washed hands at handsink for less than 5 seconds. Had employee properly wash hands at handsink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed existing shellstock tags out of chronological order and missing tags from most recent container. Establishment servers raw oysters. Per PIC, the most recent container of shellstock was depleted over the weekend. PIC could not provide shellstock tag at time of inspection. No additional shellstock was observed at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC obtained missing shellstock tags from supplier via email and put all shellstock tags in chronological order at time of inspection. PIC states they will print out and date shellstock tags not originally held. Discussed the importance of retaining and maintaining shellstock tags with PIC

Inspector notes: Observed tray of raw tuna/fish stored above cooked meats/ready-to-eat (RTE) sauces on rack in walk-in. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Person-in-charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed right lower reach-in at sushi bar with a minimum ambient air temperature of 46*F holding TCS foods. PIC relocated TCS foods to walk-in to rapidly cool. PIC stated unit will not be used to cold hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed sprayer nozzle next to dish machine leak from side of hose connection. All plumbing must be maintained in good repair at all times

Inspector notes: Observed raw fish stored over cooked eel in the refrigerated prep unit in the sushi bar. Also observed raw chicken stored above heavy cream in the refrigerated prep unit on the cook line. Also observed raw unpasteurized whole shell eggs stored directly above cooked noodles in the refrigerated prep unit on the cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods with the following preparation/open date: American cheese (11/11) and cabbage kimchi (11/29). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed floor drain for dish machine and 3-compartment sink not draining; overflow grey water from these fixtures was running into a nearby floor drain in middle of the dish area. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a maximum hot water internal temperature of 94*F had the hand sinks, prep sinks, 3-compartment sink, and dish machine in the establishment. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Failure to provide hot water at all fixtures may lead to suspension of operating permit