Zou Zou's

Contact Information

101 N. Main Street
Chelsea, MI 48118

Health Report - 07/14/2014 (1 critical incident(s))

(Critical) The automatic dishmachine is not providing sanitizer at proper concentration after inital priming. Call for repair of dishmachine so that it will properly sanitize all utensils in accordance with the manufacturer's specification for chlorine sanitization. In the interim until repaired, manual sanitize all utensils in the 3rd compartment of the 3c sink after using the dishmachine. ,

Health Report - 12/17/2013 (0 critical incident(s))

The facility is using a crepe griddle that was installed without approval. As per owner she has submitted ut spec sheets for that equipment pending review by the health department to determine appropriate action regarding ventilation if necessary. The health department will review the cut sheets and contact you

Health Report - 06/18/2013 (6 critical incident(s))

(Critical) Cream carafes found to be cleaned once per day as per pic information. The carafe is a food contact surface for potentially hazardous food that must be properly wash rinse and sanitized at least once every four hours. Implement proper cleaning/sanitizing frequency of the carafes immediately

(Critical) Togo foods including salads, yogurt, sandwiches and juice are now being packaged in containers to go and stored in an upright cooler in the dining area. Labelling is required as indicated above and must include all information listed. Correct by providing proper labels on foods including the date the food is prepared/expires

(Critical) Cabbage/slaw bagged and lettuce found in the upright freezer at 48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by relocating the leafy greens to a working cooler and maintaining 41 degrees f or below

(Critical) Chicken found cooling on speed rack in the kitchen on sheet trays. Improper cooling methods of chicken discussed. Chicken is cooling at room temperature into the danger zone and then is placed into container covered and into the cooler. This is an incorrect cooling method. As revised and discussed, chicken is to be cooled through the temperature danger zone from 135 - 70 degrees f by being placed single tiered on a sheet tray, placed uncovered into the cooler and cooled from 135 to 70 degrees f in the first two hours and from 70 - 41 degrees f in an additional four hours. Once temperature reaches 41 degrees f it is ok to put the chicken into a container, cover and datemark. Corrected by discussion and placing the chicken into the cooler at time of inspection as indicated above.

(Critical) Milk, skim milk and half and half found on the coffee bar at 48 - 65 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all milk products at time of inspection. You may use time control for creamers provided that you have a written policy in place for time control and discard time on the food product not to exceed 4 hours. Note a time control policy was written at time of inspection and milk products will be marked with appropriate discard time on a daily basis, as discussed

(Critical) Handsink blocked for access for routine handwashing by a roll cart with the slicer on it that was parked directly in front of the handsink blocking access for routine handwashing. The sink is periodically moved for delivery access through delivery door which is immediately adjacent to the handsink, thus the handsink is often blocked by roll cart in front of the handsink. As discussed the roll cart with slicer is to be permanently relocated to corridor by upright milk cooler or moved down the prep line in place of upright unit. Upright unit can be relocated to the corridor near milk cooler. Either option is acceptable but the roll cart may no longer stay near the delivery door. Temporarily corrected by rolling cart away from the handsink but now blocking the delivery/exit door

The menu has changed and crepes have been added to the menu. A crepe griddle was installed without approval. Owner was informed to submit cut/spec sheets for equipment that was added to the facility to cook food that is a change to the menu. This was not done prior to installation and start of new food service. You must submit cut sheets and specs of the crepe griddle to determine if plans and or ventillation are required for this unit. Failure to do so may result in enforcemnt action. Contact al hauck at 222-3800°For review of new menu/new equipment changes

The upright cooler in the basement that is used to store produce is not capable of holding ph foods at 41 degrees f or below. This unit may not be used for the storage of ph foods such as cabbage/slaw, lettuce, etc. Foods were found in this unit at 48 - 49 degrees f.

The light bulbs in the upright freezer 3 is not plastic coated or shielded. Replace with a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.

Some of the coolers and freeezers in the basement are in poor repair with broken interiors and are no longer cleanable. Replace with commercially approved equipment. There is excess frost build up on some of the freezers. Defrost now and place on a more frequent defrost cycle. There is also excess ice build up on the produce cooler which may be contributing to the inability of this cooler to keep foods at 41 degrees f or below. De ice and adjust cooler to see if can maintain 41 degrees f or below

Health Report - 12/11/2012 (0 critical incident(s))

This incident (44004) does not have any more information on it

This incident (33991) does not have any more information on it

Health Report - 06/26/2012 (0 critical incident(s))

The cabinets under the counter need cleaning, the outside of the bulk containers need cleaning. Clean now and place on a more frequent cleaning schedule.

Manufacturer's single use containers are being reused for other food storage after the original prouct in the container is consuemed. Dsicontinue this practice. Manufacturer's containers are not approved for reuse. Provdie approved food grade reusable containers for food storage.

Some of the coolers and freezers in the basement are in poor repair with broken interiors and are no longer cleanable. R eplace with commercially approved equipment. There is excess frost build up on some of the freezers. Defrost now and place on a more frequent defrost cycle.

Light bulb in the upright freezer #3 is not plastic coated or shielded. Replace with a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.

Thermometer for the upright cooler in the hallway is missing. Provide a thermometer for this unit in order to properly monitor the temperature for this unit. The thermometer in the upright cooler in the basement is inaccurate. Product was at 35 degrees f. Thermometer indicated 50 degrees f. Provide a new thermometer for this unit inorder to properly monitor the temperature for this unit.

The handsink in the dishroom was not accessible due to slicer on rolling table parked in front of handsink. Relocate the slicer away from the handsink so that the handsink can be accessed for routine handwashing.

Wiping cloth found with improper concentration of sanitizer. Provide proper concentration for wiping cloths to be properly disinfected. Corrected by providing 50 ppm cl at time of inspection

Health Report - 12/12/2011 (1 critical incident(s))

(Critical) Assorted potentially hazardous foods found in the upright true cooler in the serve area at 47 - 52 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding foods and relocating foods that had just been sliced and placed into this cooler. Corrected

Many of the coolers and freezers in the basement are in poor repair with broken interiors, etc. They are no longer cleanable. Replace with commercially approved equipment.

The following non food contact surfaces need cleaning: the interiors of all coolers and freezers. The ledges of the prep units, the inside of the cabinets, the top of the self serve machine not in use has excess dust build up, the utensil drawers. The non food contact surface of the slicer. Clean now and place on a more frequent cleaning schedule

Excess frost build up on the small domestic cooler under the front counter and in several freezers in the basement. Defrost now and place on a more frequent defost schedule.

The drain for the handsink is plugged. Water is sitting in the sink basin. Handsink is not in use and employees are using the two other handsinks at the front service area for handwashing. Plumber has been called to repair and will be in tomorrow or wednesday. Use the other sinks until this sink is available and repaired

The upright true cooler at the front service are was found to be holding potentially hazardous foods at 47 - 52 degrees f. The unit must be capable of holding ph foods a t 41 degrees f or below. Call for repair of unit. Do not store any potentially hazardous foods in this unit until repaired and capagle of holding ph foods at 41 degrees f or below.

The floors throughout the facility need cleaning especially at the floor wall junctures and on side of the equipment where it is difficult to access. The walls in the dishroom need cleaning. Clean now and place on a more frequent cleaning schedule.

Manufacturer;s single use containers are still being reused for other food storage after the original product in the container is consumed. Ie feta in basil containers. Discontinue this practice. Manufacturer's containers are not approved for reuse. Provide approved food grade reusable containers for food storage

Some of the bulbs in the basement coolers and freezers are not plastic coated or shielded as well as the bulbs in the dry storage area. Replace with plastic coated bulbs to minimize potential for glass fragments to get onto bulbs if bulb should shatter.

Health Report - 06/22/2011 (2 critical incident(s))

(Critical) Assorted potentially hazardous foods found in the upright true cooler at 43 - 57 degrees f. The foods were varying in temperatures based on location in the unit due to severe overstocking of this unit and impeding the air flow and inhibiting circulation. Those potentially hazardous ready to eat foods were discarded and those 45 degrees f and below were relocated to another functioning upright cooler. Potentially hazardous foods must be maintained at 41 degrees f or below. Discontinue the practice of overstocking this unit.

(Critical) The small haier cooler under the front counter was found to be holding ph foods at 50 -51 degrees f including feta cheese, sliced cheese and pasta salad. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all potentially hazardous foods. Unit had excess frost build up and was not functioing properly. This unit is ordered out of service for the storage of potentially hazardous foods and may not be used until the unit is capable of holding ph foods at 41 degrees f or below. Defrost unit.

Duct tape on handle of coffee filter holder is not approved. Several coolers in the basement are in poor repair. Replace with approved commercial equipment. Duct tape is not approved as it is not cleanable. The handle on the door of the upright freezer in the basement is snapped off from the door. Repair or replace.

Thermometers missing from the haier cooler and several coolers in the basement. Provide thermometers for all coolers in order to monitor the temperatures for these units. Temperature monitoring charts were provided at time of inspection. You are required to do daily monitoring of all units.

Numerous assorted domestic coolers and or freezers found in the facility. Replace with commercial equipment when in need of repair.

Numerous manufacturer's single use containers are being reused for additional food storage after the original product in the container is consumed. Discontinue this practice. Manufacturer's containers are not approved for reuse. Provide approved food grade reusable containers for food storage.

Excess frost build up on the haier cooler. Defrost now and place on a more frequent defrost cycle. Unit is not functioing properly due to frost build up. Food temperatures elevated to 50 - 51 degrees f on potentially hazardous foods. Must maintain 41 degrees f or below on all potentially hazardous foods. Corrected by discarding ph foods. Defrost unit, prior to placing back into service.

Overstocking of the upright true cooler in the pre area impeding air flow circulation. Potentially hazardous foods were found at elevated temperatures ranging from 43 to 57 degrees f depending on location in the unit. Discontinue this practice immediately and leave adequate spacing inbetween containers to allow for normal air flow. In addition call for repair of unit to confirm proper operation.

Handsink in the dishroom blocked for access for routine handwashing by roll cart with slicer and other impements stored directly in front of the handwash sink. Correct by reorganizing this area and relocating all that block access to the handsink.

Wiping cloths in solution found at improper concentration. Provide proper concentration of sanitizer at 50 ppm cl. These wiping cloths are used for non food contact surfaces only. Corrected at time of inspection by providing proper concentration of 50 ppm cl.

Light bulbs in the basement and some of the freezers are not plastic coated or shielded. Replace bulbs with plastic coated bulbs to minimize potential for glass fragments to get onto foods if bulb should shatter.

Food and food contact surfaces are stored in the basement underneath sewer lines. Provide troughs on these lines for proper protection in case of sewer leaks.

Excess frost build up on the haier cooler under the front counter. Excess frost build up on several coolers and freezers in the basement. Defrost now and place on a more frequent defrost cycle.

Utensil drawer at front counter with scoops found to have food debris and lined with paper towel which is not clean. Clean out drawer and remove paper towel. Line with rubber mesh matting.

Interior bottoms of most coolers and freezers need cleaning. The bottom of the ice cream freezer has build up and needs cleaning. The gaskets on the doors of the reach in freezer have food debris build up and need cleaning. Clean now and place on a more frequent cleaning schedule. Excess water build up inside the prep unit and the upright true cooler. Clean now and unplug drains if applicable.

Health Report - 12/23/2010 (1 critical incident(s))

(Critical) The humus was past the consume by date. Dated 12/11/2010. If food product is not being consued by te expiration date make less of it more frequently. Corrected by discarding the humus at the time of the inspection.

The oven is in need of cleaning. Clean now and place on amore frequent cleaning schedule.

Excess frost build up on the upright #4 in the basement. Defrost now and place on a more frequent defrost cycle so that this unit can be routinely cleaned.

The interiors of the coolers and freezers in the basement need cleaniing. The interior of the reach in freezer in the main prep airea needs cleaning, gaskets on the reach in freezer need cleaning. Clean now and place on a more frequent cleaning schedule.

The reach in freezer in the main prep area has an ambient air temperature of 26 degrees f. Repair/clean/adjust so that the food imaiaid frozen soli. Ambient air temperature should be held at 0 degrees f.

The handsink in the dishroom is blocked for access for routine handwashing by roll cart with slicer that is stored in front of the handsink. Relocate to a separate area so that the handsink can be routinely accessed for proper handwashing.

Most of the equipment in the basement is domestic and not nsf approved. Replace with commercial equipment during the 2011 budget year

The light bulbs in the upright freezer in the basement #3 and #4 are not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.

The reach in freezer in the main prep area is not holding foods frozen solid. Repair/clean/adjust so that the foods are maintained frozen solid. Ambient air temperature at 26 degrees f.

Food employees are not wearing proper means of hair restraint. Provide ball caps, etc to properly rstrain hair to minimize potential for hair to get onto foods.

Food and food contact surfaces are stored in the basement underneath sewer lines. Provide troughs on these lines for proper protection in case of sewer leaks.