AYO AFRICAN RESTAURANT

Observed several TCS foods cold holding at above 41F in refregerator in main kitchen (see asterisks).

C/A: All TCS foods must be maintained at 41F and below during cold holding.

COS: PIC explained temperatures rose due to door being left open on unit during past hour. Foods moved to RIF for rapid cooling; see corrective actions in temperature section.

Observed dishes stored as clean in unclean, soiled container in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Utensils moved to 3-compartment sink to be cleaned and sanitized.

Observed scoop handle stored in contact with food (jollof rice, dry spice, etc.) in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoops stored properly.

Observed boxes of single-use utensils stored directly on floor of dry storage area in main kitchen.

C/A: single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed several TCS food items stored in refrigerator in main kitchen without date mark.

C/A: All refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: All food items date marked.

Observed employee defrosting and cleaning frozen fish in prep sink in main kitchen in stagnant water.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Observed scoop handle stored in contact with food (jollof rice and dry white rice) in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoops stored properly.

Observed no hand-soap at bar/front food service hand-wash station.

C/A:

Observed bulk package of rice stored directly on the floor of main kitchen.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed employees wearing bracelets while preparing food in main kitchen.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed sanitizer bucket stored directly on the floor near mop sink in main kitchen.

C/A: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS: Sanitizer bucket stored properly.

Observed back door to main kitchen open, allowing potential entry of pests.

C/A: If the windows or doors of a food service establishment are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

Observed employee beverage stored in RIC along bar/front food service area with food for sale.

C/A: All personal food/belongings shall be stored separate from food/food products for sale to prevent cross contamination.

COS: Item discarded.

OBSERVED EMPLOYEE TOUCH CLEAN EQUIPMENT/STIR FOOD IN POTS ON STOVE AFTER HANDLING RAW CATFISH AND CLEANING OUT RAW PROTEIN SINK WITHOUT WASHING HANDS; OBSERVED FOOD EMPLOYEE DRY/WIPE HANDS ON APRON AND PROCEED TO TOUCH CLEAN EQUIPMENT AFTER HANDLING RAW CATFISH/CLEANING RAW PROTEIN SINK

C/A:

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands.

COS: PIC TOLD EMPLOYEE TO WASH HANDS

OBSERVED WHITE RICE STORED ON BOTTOM SHELF OF TABLE IN MAIN KITCHEN NOT COOLING AT THE PROPER RATE/TEMPERATURE TO REACH 70F IN 2 HRS

C/A: ALL TCS FOODS COOLING FROM 135F TO 70F SHALL COOL AT A RATE THAT ENSURES IT WILL REACH 70F IN 2 HRS

COS: PIC PLACED CONTAINER OF RICE IN FREEZER UNCOVERED TO CONTINUE COOLING PROCESS

OBSERVED EMPLOYEE FOOD STORED AMONGST FOOD FOR SALE IN REACH IN COOLER 2 IN MAIN KITCHEN AREA

C/A: ALL PERSONAL FOOD/BELONGINGS SHALL BE STORED COMPLETELY SEPARATE FROM FOOD/FOOD PRODUCTS FOR SALE TO PREVENT CONTAMINATION

COS: FOOD REMOVED