Crown Center - Zaina

TCS food not thawed in accordance with the Food Code

Observed a bag of fries being thawed on the counter top at the time of the inspection. Person in charge put the fries back into the low boy freezer.

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed items in the left ice bath on the line make-table being held above 41 degrees (see temp log). Person in charge stated the items had been in the ice bath for approximately 2.5 hours and moved them to the walk-in cooler to cool down to 41 degrees.

Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.

Observed two pans of prepped raw chicken stored above a pot of prepped soup. Person in charge moved the chicken below the soup.

Utensils not maintained in good repair; and/or Thermometers not calibrated per manufacturer's specs

Observed a spatula with a melted handle stored on the prep table to the left of the 3-compartment sink. Person in charge discarded the spatula.

No protective shielding on light bulbs over exposed food/utensils/equipment

Observed missing covers over multiple lighting fixtures throughout the kitchen.

In-use utensils not properly stored between uses

Observed 4 spatulas wedged between the prep table and the wall to the left of the 3-compartment sink.

Scratched cutting boards not resurfaced or discarded

Observed a heavily scratched and discolored cutting board on the prep table to the left of the 3-compartment sink.

Premises not free of unnecessary items/litter

Observed refuse and litter stored in the back storage area in such a manner that makes the area inaccessible. Observed items unnecessary to the operation of a food establishment throughout the prep and storage area. Person in charge stated that the items were left by previous tenants.

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed the chemical dish machine to have a chlorine concentration below 50ppm. Person in charge primed the machine to be between 50-100ppm.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build-up on the walls and ceiling of the ice machine. Observed build-up on the dish machine racks. ***ABOVE VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build-up in the microwave in the main cook line. Observed build-up on the press grill on the main cook line. Observed build-up and debris inside the fryers on the main cook line. Observed build-up on the burners on the stove top on the main cook line. ***ABOVE VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Equipment not in good repair & adjusted per manufacturer's specs

Observed the make-table on the main cook line unable to maintain a proper cold holding temperature of 41 degrees or below. Person in charge stated the make-table has been in disrepair for over a month. ***ABOVE VIOLATION WILL BE ASSESSED IN 3-10 DAYS*** Observed the walk-in freezer to be in disrepair and not maintaining proper freezing temperatures. Establishment had removed food and placed a bag of baking soda into the walk-in freezer (see notes).

Nonfood-contact surfaces not made of durable, smooth materials

Observed cardboard on the floor in front of the handwashing sink next to the prep table.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed build-up in the walk-in freezer. ***ABOVE VIOLATION WILL BE ASSESSED IN 3-10 DAYS***