CROWN FRIED CHICKEN

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese (124°f - Hot Holding), less than 4 hours

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.- no knowledge of Big 6 foodborne illness

Intermediate - Spray bottle containing toxic substance not labeled.- purple liquid Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public.- in walk-in cooler

Basic - Food stored on floor.- walk-in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold-like substance in hand wash sink

Basic - Old food stuck to clean dishware/utensils.- stainless trays, manager removed to be cleaned Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Soda lids

Basic - Wall soiled with accumulated grease, food debris, and/or dust.- under 3 bin sink

Basic - Working containers of food removed from original container not identified by common name.- salt container

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Desserts cakes at front counter

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

Intermediate - Handwash sink used for purposes other than handwashing. Containers, plastic bottle, sponges in hand wash sink next 3 bay sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw individually packaged at front counter display and all Mac and cheese, mashed potatoes in walk-in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with detergent in front counter

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board attached to reach in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Cook front counter employee

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water next to walking cooler