Zen Noodles Bar

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed employee drinks stored over food/clean dishes, front and back line. All were moved below. Corrected On-Site

Basic – Garbage can located outside has no lid or lid open/broken.n Observed: dumpster lids are broken off.

Basic – Garbage on the ground and/or pad around dumpster.n Observed: an accumulation of trash around the dumpster.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: the exterior of the 2 door cold hold by the back door is soiled.n ALSO, the back door has an accumulation of splash up on it.

Basic – Storage area not maintained clean and organized.n Observed: an old safe, refrigerator, shelves, lids, 5 gallon empty containers stored outside.

Basic – Worn, torn and/or soiled floors/carpeting.n Observed: the floor by the back door next to the cold hold unit is soiled.

High Priority – Operating with an expired Division of Hotels and Restaurants license.n Observed the license expired on 6-1-2023.

High Priority – Sewage/wastewater backing up through floor drains.n Observed: at the kitchen hand wash sink, when used/draining, grey water from the pipe drain it goes into, backs up from the floor, across the walkway. The manager has told employees to not use the sink, the area was mopped with water and chlorine, and the owner and a plunger were called . Corrective Action Taken Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Observed beef stock on the front line in the reach-in cooler 51F. The beef stick does not have a date.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: in the kitchen: beef in the cook line make table 47F. Rice noodle in the lowboy reach-in cooler 45F. Beef stock in the front line make table 51F. The last item will be stop sales, the other items were moved to a freezer for quick chill. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times.n Observed: the kitchen hand wash sink is inaccessible due to the floor drain being clogged and sewage water running across the floor when used. Warning

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.n Observed: the Pho part of the menu does not designate which items may have raw ingredients. The manager is asterisking the menus.n ALSO, the KIDS menu states PHO soup may have raw items in some of the soups. NO RAW or UNDER COOKED items may be offered on the Kids menu. The manager is blacking out the raw designation on each kids menu. Corrective Action Taken

Intermediate – No soap provided at handwash sink.n Observed the kitchen hand wash sink lacks soap and paper towels. These were added to the area. 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.n Observed: beef stock on the front line, no date of preparation.