TOYIN TAKEOUT

Observed rice in the undercounter reach in cooler of main kitchen temp above 41F. Observed hardboiled eggs, cow foot, and spinach temp above 41F in the prep top cooler of main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded.

Facility states they use time as a public health control for food items in front food service. Observed no discard labels on containers of food. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Time of discard added to containers.

Observed no food temperature measuring device within facility. C/A: Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Facility has 10 days (6.12.26) to submit to EHS evidence of a temperature measuring device.

No testing strip available within facility. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided Facility has 10 calendar days (6.12.26) to submit to EHS evidence of chlorine testing strips.

Observed Spinach dishes, fish, and beef not cooling at appropriate rates to meet required temperatures at appropriate times. CA: 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. P COS: Foods placed in prep top and reach in freezers. 5:30 spinach soup 65F, spinach 70F, tilapia 60F, okra 68F, whiting 50F

Employee observed washing then rinsing dishes. CA: Dishes must be sanitized at 50 to 100PPM chlorin sanitizer. COS: 3 compartment sink set up with sanitizing compartment at 50PPM and dishes rewashed.

Facility has no food temperature measuring device. CA: 1.Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf REQUIRED WITHIN 10 DAYS

No chemical testing equipment available to test sanitizer strength. CA: Sanitizer test strips required for chlorine sanitizer. REQUIRED WITHIN 72 HOURS

Observed in the main kitchen a purse/jacket stored on top of rice bin near back door, in reach in cooler personal food stored amongst and on top of customer food, employee papers/books stored on the counter top reach in that holds the microwave and rice cooker, on the prep table that has a top rack an employee cup and cell phone, on the prep table the facilities cordless phone sits. CA: There must be a designated Areas for Employee items away from food and/or food preparation areas. CORRECT WITHIN 30 DAYS

OBSERVED PIC DRINK STORED ON TOP OF PREP TABLE WITH FOOD PRESENT IN MAIN KITCHEN. OBSERVED EMPLOYEE WATER BOTTLE STORED ON FOOD PREP TABLE IN MAIN KITCHEN

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: ITEMS REMOVED

OBSERVED CONTAINER OF JOLLOF RICE STORED IN A CONTAINER ON THE FLOOR IN 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.

DID NOT OBSERVE THE MOST RECENT INSPECTION REPORT IN FACILITY

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OBSERVED HANDLE OF SCOOPS STORED TOUCHING FOOD PRODUCT IN SUGAR CONTAINER AND CONTAINER OF JOLLOF RICE

C/A: IN-BETWEEN USES SCOOPS SHALL BE STORED WITH THEIR HANDLES ABOVE THE FOOD PRODUCT

COS: HANDLES REMOVED

OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON SEVERAL PREP TABLES AND FOOD STORAGE SHELVES IN MAIN KITCHEN

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

OBSERVED RICE WITH VEGETABLES, SPINACH AND BEEF (STEW) COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN. OBSERVED PAN OF WHITING STORED IN PREP TOP COOLER COLD HOLDING ABOVE 41F IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED EGUSI, BEEF, WHITING AND YAM PORRIDGE HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. OBSERVED RICE, OKRA AND YAM PORRIDGE HOT HOLDING ABOVE 135F ON COUNTER IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: (FOOD STORED ON COUNTER) RICE REHEATED BY MICROWAVE TO 192F; OKRA REHEATED TO 174F @ 3:35PM; YAM PORRIDGE DISCARDED. (STEAM TABLE) BEEF REHEATED TO 172F @ 4:24PM, WHITING FISH WAS SOLD, EGUSI WAS REHEATED TO 170F @ 4:16PM, YAM PORRIDGE DISCARDED

OBSERVED JUICE BOX AND WATER BOTTLE STORED ON TOP OF PREP TABLE IN MAIN KITCHEN

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: ITEMS REMOVED

OBSERVED HAND SINK REACHING A MAXIMUM TEMPERATURE OF 81F; NO PRESSURE

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

EHS WILL FOLLOW UP BY JULY 19

OBSERVED EQUIPMENT BEING WASHED AND NOT SANITIZED IN 3 COMPARTMENT SINK IN MAIN KITCHEN. OBSERVED 3-COMPARTMENT SINK NOT SET UP PROPERLY FOR WASH, RINSE, SANITIZE

C/A: FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED; 3-COMPARTMENT SINK SHALL BE SET UP CORRECTLY FOR WASH, RINSE, SANITIZING EQUIPMENT; FOOD CONTACT SURFACES SAHLL BE SANITIZED WITH CHEMICAL SOULTION MAINTAINED AT PROPER CONCENTRATION (QUAT 200PPM-400PPM)

COS: SOLUTION RE-MADE TO 200PPM (QUAT) AND 3-COMPARTMENT SINK SET UP PROPERLY

PIC HAS SEVERAL BRACELETS AND RINGS ON WRIST AND FINGER WHILE PREPARING AND SERVING FOOD

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 WIPING CLOTHS STORED IN CHLORINE SANITIZER SOLUTION BEING MAINTAINED 0PPM

C/A: CHLORINE SANITIZER SOLUTION USED TO STORE WIPING CLOTHS SHALL BE MAINTAINED AT 50PPM-100PPM

COS: SOLUTION RE-MADE TO 100PPM

OBSERVED EGUSI COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: EGUSI DISCARDED

OBSERVED TAMALES AND FRIED TILAPIA HOT HOLDING BELOW 135F IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD FRIED TO 165F OR ABOVE

OBSERVED 3 CONTAINERS OF GOAT MEAT NOT COOLING AT THE PROPER RATE/TEMPERATURE

C/A: TCS FOODS SHALL COOL AT A RATE THAT ENSURES IT COOLS FROM 135F TO 70F WITHIN 2 HOURS

COS: PIC PLACED MEAT IN LARGER PAN, UNCOVERED IN FREEZER AND WILL STIR OCCASIONALLY TO COOL QUICKER

OBSERVED NO HAND CLEANSER PROVIDED AT ONLY HAND SINK IN MAIN KITCHEN

C/A: ALL HAND SINKS SHALL BE PROVIDED WITH HANDWASHING CLEANSER AT ALL TIMES

COS: SOAP WAS PROVIDED

OBSERVED CAN BEING FILLED WITH WATER IN HAND SINK IN MAIN KITCHEN

C/A: A HAND WASHING FACILITY SHALL NOT BE USED FOR ANY PURPOSES OTHER THAN WASHING HANDS

COS: CAN REMOVED

OBSERVED UNCOVERED AND UNPROTECTED POT OF GOAT MEAT STORED ON THE FLOOR IN MAIN KITCHEN. OBSERVED 2 UNCOVERED AND UNPROTECTED CONTAINERS OF BEANS STORED ON THE FLOOR NEAR PREP TOP COOLER IN MAIN KITCHEN. OBSERVED TOMATO PASTE STORED IN CAN UNCOVERED AND UNPROTECTED IN COOLER. OBSERVED MULTIPLE CONTAINERS OF WASHED VEGETABLES STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED EQUIPMENT BEING WASHED AND NOT SANITIZED IN 3 COMPARTMENT SINK IN MAIN KITCHEN. OBSERVED 3-COMPARTMENT SINK NOT SET UP PROPERLY FOR WASH, RINSE, SANITIZE

C/A: FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED; 3-COMPARTMENT SINK SHALL BE SET UP CORRECTLY FOR WASH, RINSE, SANITIZING EQUIPMENT; FOOD CONTACT SURFACES SAHLL BE SANITIZED WITH SOULTION MAINTAINED AT PROPER CONCENTRATION

COS: SOLUTION RE-MADE TO 200PPM (QUAT) AND 3-COMPARTMENT SINK SET UP PROPERLY

OBSERVED POT OF GOAT MEAT STORED ON THE FLOOR IN MAIN KITCHEN. OBSERVED CONTAINER OF TAMALES STORED ON THE FLOOR IN MAIN KITCHEN. OBSERVED 2 CONTAINERS OF BEANS STORED ON THE FLOOR NEAR PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CONTAINER OF FUFU STORED ON THE FLOOR IN FRONT FOOD SERVICE AREA.

C/A: ALL FOOD SHALL BE STORED AT LEAST 6" OFF THE FLOOR, IN A CLEAN AND DRY LOCATION

COS: FOOD REMOVED FROM FLOOR

OBSERVED LIVE ROACH ON FLOOR NEAR PREP TOP COOLER AND BEANS STORED ON FLOOR

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 and
4. Eliminating harborage conditions.

OBSERVED YAM PORRIDGE AND EGUSI SOUP COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED TURKEY WINGS AND WHITING HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: TURKEY WINGS REHEATED TO 178F @ 1:118PM

PIC NOT ABLE TO VERIFY EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

C/A: The PIC shall be able to verify employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties

EHS WILL EMAIL FOOD ALLERGEN DOCUMENT

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

CA: PIC should be able to provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

COS: EHS PROVIDED EMPLOYEE HEALTH POLICY FOR EMPLOYEE(S) TO SIGN

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS AND 6 ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS AND 6 ILLNESSES TRANSMISSIBLE VIA FOOD

COS: EHS INFORMED PIC OF THIS RESPONSIBILITY

PIC NOT AWARE OF RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED OR DIAGNOSED WITH A REPORTABLE ILLNESS

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, Pf or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED NO HAND CLEANSER PROVIDED AT ONLY HAND SINK IN MAIN KITCHEN

C/A: ALL HAND SINKS SHALL BE PROVIDED WITH HANDWASHING CLEANSER AT ALL TIMES

COS: SOAP WAS PROVIDED

OBSERVED SPINACH, EGUSI SOUP, AND OKRA STORED UNCOVERED ON PREP TABLE IN MAIN KITCHEN. OBSERVED FRIED BEEF STORED AGAINST WALL ON BOX UNCOVERED IN MAIN KITCHEN. OBSERVED FRIED BEEF AND FISH STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM CONTAMINATION WHEN STORED IN FACILITY

COS: ITEMS COVERED

OBSERVED EQUIPMENT BEING WASHED AND NOT SANITIZED IN 3 COMPARTMENT SINK IN MAIN KITCHEN. OBSERVED EMPLOYEE WIPE DOWN FOOD PREP TABLE WITH SANITIZING SOLUTION CONTAINING NO SANITIZER COMPOUND.

C/A: FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED; 3-COMPARTMENT SINK SHALL BE SET UP CORRECTLY FOR WASH, RINSE, SANITIZING EQUIPMENT; FOOD CONTACT SURFACES SAHLL BE SANITIZED WITH SOULTION MAINTAINED AT PROPER CONCENTRATION

COS: SOLUTION RE-MADE TO 100PPM (CHLORINE) AND 3-COMPARTMENT SINK SET UP PROPERLY

OBSERVED BOXES OF PEPPERS STORED IN MIDDLE OF MAIN KITCHEN FLOOR

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 SEVERAL SCOOPS STORED IMPROPERLY IN SALT, SOUP, WHITE AND RED RICE AND BEEF

C/A: IN BETWEEN USES, THE HANDLES OF SCOOPS SHALL BE STORED ABOVE THE FOOD PRODUCT

COS: HANDLES REMOVED