Zen Chinese Food

What the inspector found

• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed the following food items cold holding at internal temperature of 44-52 deg F in a large reach in u
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals||Addl Notes: Observed the low temperature dishwasher at a chlorine chemical concentration of >200 ppm with dishes in the dishwasher compartment. Manager will set up a three-compartment sink and has called for repair. Corrective Action
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed large reach in cold unit holding temperature at 45.8 deg F (according to the min/max t
• Non-Food-Contact Surfaces Clean: 4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed surface of vents above fryers with organic debris. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed the inside of the large reach in unit with a large amount of organic debris. Clean frequently. Corrective Action: Correct prior to next routine inspection.

As listed in the inspection report.