I'll let this speak for itself. From LNP Lancaster County Restaurant Inspections 6/16/17
"Zous Garden, 2846 Main St., Morgantown, June 7. The person in charge does not have adequate knowledge of food safety in this food facility as evidenced by this noncompliant inspection. Container of lye and other cleaning agents stored under and around the hand-wash sink in the rear prep area. Food facility unable to provide documentation for Sushi preparation procedures, monitoring of critical control points and corrective actions in the HACCP plan submitted to and approved by the department. A food employee was washing their hands at the prep sink rather than the designated hand-wash sink. Food employees in prep area not wearing proper hair restraints, such as nets, hats or beard covers. A food employee was slicing raw cucumber for sushi with bare hands. Open containers of food stacked upon other open containers of food in the walk-in cooler. A container of marinated ribs and other foods stored directly on the floor in the walk-in cooler, rather than six inches off of the floor as required. Food facility person in charge not able to produce records showing that raw or partially cooked ready-to-eat fish has been frozen by the facility or approved supplier as required, before use or sale. Wood countertop around hand-wash sink in sushi area is showing evidence of mold from constant exposure to water. Sliding glass doors to refrigerator in rear prep area area in disrepair and falling from the tracks. Three-bay sink with build up of filth and food residue and not cleaned before use and frequently throughout the day. Stoves, coolers and other equipment, in prep area, with an accumulation of dust, dirt, food residue, debris on nonfood-contact surfaces. Various cooking equipment/pans, in the rear prep area, with encrusted grease and soil accumulation. Nonfood-contact surfaces, such as shelves and cabinets, not cleaned at a frequency to preclude accumulation of dirt and soil. Food containers were being washed in the hand sink without employing a final sanitizing step prior to being placed on a shelf for drying. Hand sink used to store dirty utility hose that was used to clean equipment. Old food residue, dishes and utensils in the hand-wash sink, indicating uses other than hand-washing. Detectable odor of sewer gas in rear area by door to storage area next to the fume hood, indicating improper maintenance of gas traps or other control devices. Garden hose connected to the hand sink faucet has the potential for back flow into the plumbing system. Paper towel dispenser empty at the hand-wash sink in the bathroom. Food debris and litter under and around equipment in dishwashing, preparation, and storage areas." read more