Zu Izakaya Sushi Bar

Inspector's notes

Observed shrimp 60*F, cheese 52*F, sausage 45*F, tofu 49*F, cheese sticks 45*F, pot stickers 46*F in both prep tables on the cookline at the time of inspection. Also observed tofu 52*F by the soup station. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, unit was holding temperatures at 41*F or below 2 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Consecutive repeat: 3rd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed previously canned corn 10/13 date mark and cooked sausage 10/9 date mark in the walk in cooler. 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's notes

Observed in walk-in cooler packages of thawed tuna in reduced oxygen packaging (ROP) with labeling instructing fish be removed fully from packaging before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing hands for less than 20 seconds, rinsing soap off immediately. 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. Instructed employee on proper handwashing procedures, including washing hands between handling dirty and clean dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed interior of soda nozzles behind bar to have an accumulation of debris. Discussed with PIC cleaning soda nozzles at a frequency to preclude build-up, as well as scrubbing nozzles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in left-most prep table cold-holding unit on cook line: raw pork and beef meatballs at 47*F; tofu at 46*F; cooked sausages at 53*F; mozzarella sticks at 48*F; cut tomatoes at 47*F; cooked chicken skewers at 48*F; eggrolls at 46*F; cooked shrimp at 45*F; pork and chicken katsu at 49*F; lettuce at 48*F; shredded cabbage at 48*F; gyoza at 49*F; all measured internally with a probe thermometer. Per PIC, all items had been in the unit since the day prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in walk-in cooler packages of thawed tuna in reduced oxygen packaging (ROP) with labeling instructing fish be removed fully from packaging before thawing. Also observed in prep table reach-in cooler in front of cook line package of thawed eel in ROP labeled "Keep Frozen." All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in leftmost prep table reach-in cold-holding unit by the cook line: cooked gyoza at 55*F, chicken and pork katsu at 50*F, cut tomatoes at 53*F, chopped lettuce at 56*F, chopped cabbage at 52*F, fried crab sticks at 53*F, eggrolls at 48*F. Per PIC, tomatoes, lettuce, cabbage and crab sticks had been in the unit since the previous day; had PIC discard items. Per PIC, gyoza, katsu and eggrolls had been in the unit for an hour; had PIC place items in the walk-in cooler to rapidly cool to 41*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC removed all items from unit and unplugged it to defrost; PIC called for repair of unit condenser at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, both hand washing sinks in the main kitchen area did not have hot water available due to the tap handles for the hot water being too loose to turn the water on, leaving only cold water provided. PIC repaired both sinks at time of inspection. Ensure all hand washing sinks are provided with hot and cold water or tempered water through a mixing valve to provide 100-110*F hot water for hand washing at all times.

Inspector's notes

Correct these items prior to your next routine inspection: 1) At time of inspection, observed chemical dispenser for dish soap at 3-compartment sink leaking. PIC states that the chemical company has been notified to fix the leak. Ensure all plumbing is maintained in good repair, free of leaks. 2) Walk-in cooler (kitchen) drains to the exterior of the building - provide a planter with soil to absorb any condensate runoff to prevent pooling of water on pavement.

Inspector's notes

Correct prior to your next routine inspection: 1) Provide additional lighting in sushi bar and soda bag-in-box storage closet. Areas where food prep or safety is a concern must be 50 foot candles; storage areas may be 10 foot candles.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Plumb drain line from kegerator to nearest floor sink. Ensure drain line is hard-piped, sloped to drain, with a minimum 1” air gap at floor sink. 2) Re-plumb drain line of oyster case so that it is hard-piped, sloped to drain, with a 1” air gap at floor sink; flex tubing is not approved. 3) Plumb drain line from pan of water heater to mop sink with a 1” air gap. 4) Cap old drain line from sink in liquor storage room. 5) Per discussion on site, provide a planter with soil to capture drainage from main walk-in cooler condensate. Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas 6) Seal around all penetrations inside walk-in coolers. This includes drain lines, condensing lines, electrical lines. Any penetrations that require foam should have the foam trimmed flat once dry, and covered in silicone. 7) Seal gap around gas line at water heater. 8) For all soda chases, foam if not done so already, trim foam flat once dry, and cover with silicone or similar so they are non-absorbent and easily cleanable. 9) Seal all wood under both beverage bar and sushi bar. Seal any gaps with caulk or silicone. 10) Install cove base in soda bag-in-box storage room. 11) Provide a door sweep to rear entrance of kitchen. 12) Provide additional lighting in sushi bar area. Correct By: Correct Prior To Reinspection