Zen Noodles Bar

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Two dead roaches observed in gasket of reach-in-cooler
  • High priority: Roach activity present as evidenced by live roaches found. A total of four live roaches observed including three in reach-in-cooler gasket and one on rack between vertical reach-in-cooler and side wall.
  • High priority: Roach excrement and/or droppings present. No roach droppings observed. No egg sacks observed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Bags of produce contaminated by bug spray: 1 cabbage, 1 sprouts, 2 onions, and 2 broccoli.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In cookline reach-in-cooler: meatballs (48°F - Cold Holding); lettuce (66°F - Cold Holding); shell eggs (52°F - Cold Holding); chicken (47°F - Cold Holding).
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Two bags of frozen pork in bucket on floor thawing. One bag of frozen pork in pan on prep table thawing.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Frozen container of chicken in reach-in-freezer not covered.
  • Basic: Food contaminated by unsanitized equipment or utensil. See stop sale. Bags of produce contaminated with bug spray.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two opened employee drinks on prep tables.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Reach-in-cooler gaskets torn. Front reach-in-cooler cutting board grooved.
  • Basic: Reach-in cooler shelves with rust that has pitted the surface. Vertical reach-in-cooler racks with exposed rust.
  • Basic: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf used for dry storage.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Front reach-in-cooler cutting board soiled with mold-like substances.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in-cooler gaskets soiled with mold-like substances.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water in cookline reach-in-cooler
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Eleven dead roaches in back-line prep area.
  • High priority: Roach activity present as evidenced by live roaches found. Total of eleven live roaches observed, including three on gasket of cook-line reach-in-cooler; four under broken dish machine, two live on top of prep table, and two next to vertical reach-in-cooler.
  • High priority: Roach excrement and/or droppings present. One egg sack on floor next to vertical reach-in-cooler. Roach droppings present under broken dish machine.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of exterior back door.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on oven.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Bottle of "Raid" on cook-line. Employee sprayed Reach-in-cooler door with it to kill live roach.
  • High priority: Toxic substance/chemical improperly stored. Bottle of isopropyl alcohol on prep table.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. Current license not displayed.