Zunzibar

Observed black build up on the baffle of the ice machine closest to the bathrooms. CA: PIC shall burn all ice and deep clean baffle. RCA: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

Observed a box and container of crab stored in reach-in freezer uncovered and not in active use. CA: PIC covered items.

Observed two cutting boards within the facility to be heavily scoured and discolored. RCA: All food-contact surfaces shall remain in good repair and be able to be cleaned to sight and touch. Replace or resurface cutting boards to create a cleanable surface.

Observed multiple employee items stored on prep top table near expo area. CA: PIC relocated all employee items to a designated area away from facility food and contact surfaces.

Observed chip seasoning bowl to be stored on top of warming cabinet without any protection from overhead contamination. CA: PIC placed bowl near fry hold station on middle shelf.

Observed food prep employee actively cutting fruit with bracelets. CA: Employee removed bracelets.

Observed chicken (45F) and sausage (46F) in walk-in cooler to be out of temperature. PIC indicated that the food items had been left at room temperature to cool before being placed in walk-in cooler to finish cooling overnight. Due to chicken and sausage not being cooled to correct temperatures before being placed in walk-in, it increased to ambient temperature in the cooler, heating all food items within it. Cooler was able to maintain 41 degrees and below. COS: PIC discarded all TCS foods that were out of temperature in the walk-in cooler. See comments for discarded food items. Food Service Rule: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

Observed raw chicken directly next to cooked chicken wings in reach-in cooler on cook line. Observed raw marinated chicken stored next to fully cooked sausage in walk-in cooler. Observed raw marinated chicken stored next to raw sausage in walk-in cooler. CA: PIC rearranged coolers according to cook temperatures. Reccommend storing cooked chicken wings on top shelf of reach-in cooler and raw chicken wings on bottom shelf. Provide adequate horizontal separation between raw chicken wings and potato chips.