Z Best Original Tunis

Basic – Cardboard used to line nonfood-contact shelves

Multiple shelves throughout kitchen have cardboard lining shelves.

Basic – Ceiling tile missing

Multiple ceiling tiles at fryer oil storage area missing. Also one ceiling tile at cook line missing

Also, at mop sink, cove tiles on wall missing. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On cook line, employee drinks stored on flip top reach-in cooler cutting board. Employee moved drinks. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

On cook line, employee food in reach-in cooler. Employee removed. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Employee on cook line, no hair protection.

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized

Employee washing and rinsing utensils and putting on shelf to dry, no sanitizer used. Operator had employee stop washing dishes until sanitizer can be set up.

Basic – Equipment in poor repair

Multiple reach-in cooler and reach-in freezer gaskets torn

On cook line, duct tape used on handle of insta pot. Repeat Violation

Basic – Exterior door has a gap at the threshold that opens to the outside

Back door at triple sink area has gap at bottom and side of door with light visible thru gaps. Repeat Violation

Basic – Food stored on floor

One case of oil on floor at oil storage area.

Basic – Grease receptacle lid open, broken, or missing

Lid open grease receptacle

Also, dumpster lids open.

Basic – Hood filter missing from automatic fire suppression/exhaust system

No hood filters over fryers.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

At cook line, sides of fryers including gap between fryers have grease build up

At cook line, flour container and shelf area across from fryers have build up. Repeat Violation

Basic – Unnecessary items/unused equipment on the premises

Old equipment stored in enclosure at back door

Also, tree limb debris at back of parking lot.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed 2 flying insects, one at prep area and one near dish area.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

In front counter reach-in cooler and slide door reach-in cooler, puddings not dated.

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

Employee washing dishes, today is first day, no employee responsibility documentation.