AFRICAN SOULFOOD RESTAURANT

Observed wiping cloths stored in a sanitizer solution at 0ppm of quat in main kitchen and bar. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Sanitizer added to solution, 200ppm quat

Observed (2) food containers (lamb stew) with spoons stored in the product, with handles submerged in the product in reach in coolers of 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: Spoons removed

Observed several TCS foods on counters cold holding above 41F (main kitchen). C/A: TCS food shall cold hold at 41°F or below at all times. COS: PIC stated food items were taken out of fridge 35 mins prior. EHS allowed facility to rapidly chill the foods on ice.

Observed large quantity of suya (spiced beef) sitting on grill hot holding below 135F. C/A: Hot holding TCS foods shall be maintained at 135 or above at all times. COS: PIC turned on the fire to rapidly heat the meat.

Observed extremely thick black mold-like accumulations inside ice machine behind bar. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC placed ice machine out of service

Observed several flying insects present in back storage (freezer storage). C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and

4. Eliminating harborage conditions.

Observed several TCS foods in containers cold holding above 41F under counter (main kitchen). C/A: TCS food shall cold hold at 41°F or below at all times. COS: PIC stated food items were taken out of fridge 35 mins prior. EHS allowed facility to rapidly chill the foods in the freezer.

Upon arrival, food employee stated that there is no person in charge. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: CFSM arrived onsite during inspection.

Observed food employee cleaning dishes in unclean water, skipping the rinsing and sanitizing step (3 compartment sink, main kitchen). C/A: Ensure employees are properly cleaning dishes in the 3 compartment sink by washing, rinsing, then sanitizing in 200ppm-400ppm if using quat sanitizer. COS: PIC instructed employee to re-clean dishes (400ppm quat) .

Observed several items in reach-in coolers 3 and 4 (storage room) cold holding above 41F. C/A: TCS food shall be maintained at 41°F or below at all times. COS: Discarded

Observed frozen chicken and okra thawing under ambient temperatures in main kitchen. C/A: TCS food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F; or
2. Completely submerged under running water. COS: Placed in reach-in cooler

Observed reach-in coolers 3 and 4 with ambient above 41F. C/A: Ensure that all cold holding equipment in good repair and proper adjustment.