Zato Thai Cuisine And Sushi Bar

Year by year

Inspections

1. Nov 1, 2023 Routine Score 97
   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     No food handlers for any employee provided.

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     Invert containers.

2. Apr 12, 2023 Routine Score 99
   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     Invert all to go containers.

3. Oct 13, 2022 Routine Score 92
   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Chlorine bucket (300 ppm), too high.

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     No food handlers for employees.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Cannot store wet wiping cloths on counters.

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     Invert containers.

   • Not serious Core (1 points)

     Handwashing signage

     Need hand washing sign at all hand sinks.

4. Feb 14, 2022 Routine Score 91
   • Not serious Priority Foundation (2 points)

     RFSM notify 10 days & replacement in 45 days

   • Not serious Core (1 points)

     Thawing. under running water criteria (70 degrees Fahrenheit) or below;

     salmon stored outside at room temperature

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     chlorine test strips needed

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

5. Aug 2, 2021 Routine Score 88
   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     spray bottles

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     no chlorine in the three comp sink

   • Not serious Priority Foundation (2 points)

     RFSM notify 10 days & replacement in 45 days

     expired permit

   • Not serious Priority Foundation (2 points)

     Prevention of Clostridium Botulinum by ph 4.6<

     no documentation of the ph of the sushi rice

6. Feb 8, 2021 Routine Score 92
   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     chlorine test strips needed

   • Not serious Priority Foundation (2 points)

     RFSM notify 10 days & replacement in 45 days

     expired permit. Please call 214-670-8083 to set up an appointment to renew the certificate

   • Serious Priority (3 points)

     Clean Sight and Touch

     soda gun and the inside of the ice machine

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

7. Aug 3, 2020 Routine Score 92
   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     chlorine test strips needed

   • Serious Priority (3 points)

     Chlorine exposure time table

     no chlorine inside the dishwasher

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     chicken- 60 degrees F; raw egg-46 degrees F; mixed vegetables-45 degrees F

8. Feb 11, 2020 Routine Score 90
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     tuna measured at 53 degrees F; tilapia measured at 48 degrees F

   • Not serious Priority Foundation (2 points)

     Consumer Advisory Disclosure---asterisking

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw eggs adjacent to ready to eat vegetables

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     one of the reach in coolers was measuring at 50 degrees F-ice was used to keep the foods at the required setting of 41 degrees F and below

9. Aug 27, 2019 Routine Score 89
   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     missing one

   • Not serious Priority Foundation (2 points)

     Consumer Advisory Disclosure---asterisking

     connect disclosure to raw dishes

   • Not serious Core (1 points)

     Store single-service item in original package

     keep to-go containers inverted

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     label sani buckets

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     raw beef and shrimp over vegetables raw chicken adj vegetables

10. Feb 15, 2019 Routine Score 80
    • Serious Priority (3 points)

      Hand sink water temperature below 110'F

      92F hot water tank must keep up with demand

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw beef over rte vegetables

    • Serious Priority (3 points)

      Contact RTE Products w/ Bare Hands

      must wear gloves when handling rte foods raw sushi fish is ready to eat

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      eggs left at room temp 59 F tuna in sushi case 39 F

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      open personal drinks on prep tables

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      missing many

    • Not serious Core (1 points)

      Loosely cover cooling foods

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      employees in kitchen put on gloves w/o washing

11. Aug 7, 2018 Follow-up Score 87
    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      keep separate

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      keep pH Log daily records

    • Not serious Core (1 points)

      Utensils, single serve items 6 inches off - floor

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Not serious Priority Foundation (2 points)

      Nonfood surfaces-design to be cleaned easily

      napkins@bar still

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      label sanitizer buckets

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw beef over cooked chicken in RIC

12. Jul 26, 2018 Routine Score 69
    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      missing for one cook

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      cover anything not in use

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      shrimp 72 F raw shell eggs left out 71 F

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      raw chicken in hw same employee returned to put food in hw sink again

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

      soap on food shelf

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw shrimp over rte pineapples raw shrimp over veg raw sushi fish over mayo, cooked scallops

    • Not serious Core (1 points)

      Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

      rice spoons not in running water

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      not maintaining pH records for sumeshi

    • Serious Priority (3 points)

      Other sanitizer exposure time

      PA sanitizer reads 0 ppm tested twice

    • Not serious Priority Foundation (2 points)

      Equipment & Utensils smooth easily cleanable

      towels under cutting board

    • Not serious Core (1 points)

      Reuse of single service articles

      reusing old food containers

    • Serious Priority (3 points)

      When to wash hands between raw and RTE foods

      employees handled raw chicken then rte food without washing

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      open personal food in kitchen

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

13. Jan 18, 2018 Routine Score 86
    • Not serious Core (1 points)

      Reuse of single service articles

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      must keep pH log for acidified rice and have HACCP plan on site

    • Serious Priority (3 points)

      Other sanitizer exposure time

      O ppm

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw shrimp stored over vegetables raw beef over vegetables raw sushi. fish stored over rte foods

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      chewing gum separate personal food

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

14. Mar 30, 2017 Routine Score 86
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      KEEP IMITATION CRABS AND SHREDDED CARROTS 41F OR BELOW

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      PREVENT CONTAMINATION BY STORAGE (RAW CUT MEAT ABOVE OTHER FOOD. RAW SHRIMP STORED ABOVE OTHER FOOD (CUT VEGGIES). IN MULTIPLE COOLER

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      USE FOR HAND WASH ONLY

    • Not serious Priority Foundation (2 points)

      Food-contact surfaces. smooth, non-absorbent and easily cleanable

      CLEAN AND REPAIR BROKEN GASKETS

    • Not serious Priority Foundation (2 points)

      Warewashing manufacturer's operating instuctions

      REPAIR LEAK AT HANDSINK NEAR 3 COMPARTMENT SINK

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

      LABEL COMMON NAME