TASTY FLAMES

Food properly labeled; original container — Inspector Note: Observed blended peppers, spinach cooked, ewedu (leaf, green) cooked, tomato soup, veg soup in the reach in hallway cooler, blended peppers in the 3 door reach in freezer in the hallway; peppers on the countertop in the main kitchen; puff puff on the stove top (flour/yeast) of the main kitchen all without a general name label. CA: Foods not easily identifiable must be labeled with a general name. COS: PIC labeled foods.

Food stored covered — Inspector Note: Observed peppers, cut onions, spinach, vegetable tomato soup, ewedu(leaf)cooked in the hallway reach in cooler; peppers(bleneded) in the hallway 3 door freezer; and cooked tilapia on top of the stove in the main kitchen all uncovered. CA: Food must be stored coered to prevent the possibility of contamination. COS: Foods all covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed counter top can opener in the main kitchen with food encrusted on the black (area). CA: Food contact surfaces must be clean to sight and touch. COS: Cleaned at the 3 compartment sink.

Proper cold holding temperatures — Inspector Note: Observed cold hold temperature at the reach in cooler in the hallway (See temperature log) with TCS foods above 41F. CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded

Proper hot holding temperatures — Inspector Note: Observed hot hold TCS foods maintained at temperatures below 135F. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Patties discarded.