TOLEX AFRICAN GRILL

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. Observed multiple individual servings of Egusi, Egusi with assorted meats (goat, beef and okra) tested between a range of (44F-49F) in one door reach in cooler in main kitchen. As per PIC food was placed in said cooler 48 hours prior to inspection. Ambient temperature of said unit was 51F. COS: PIC discarded food items.

Contamination prevented during food preparation, storage, display — Inspector Note: Food Storage, Prohibited Areas. Food may not be stored in the following areas: Under sewer lines that are not shielded to intercept potential drips. Observed cases of mixed canned drinks for customer service stored under un protected sewer line for three compartment sink in bar area. COS: Food worker removed said items and stored in an approved area.

Contamination prevented during food preparation, storage, display — Inspector Note: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Observed raw goat meat, cooked rice , cooked goat meat and cooked fish stored in " Thank you" shopping bags in reach in coolers in the main kitchen. COS: Food worker removed said food items from said bags and stored in appropriate food storage containers.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Area along floor wall junction behind equipment was observed with an accumulation of food residue and grease in main kitchen and accumulation of dust and debris in the bar area. PIC was educated on the frequent cleaning of said areas.

Insects, rodents, and animals not present — Inspector Note: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting the premises for evidence of pests. Observed mice drooping along the floor wall junction behind storage equipment in the main kitchen and in the bar area. PIC was educated on the frequency of inspection said areas.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. Observed individual servings of Egusi, Egusi with assorted meats (goat, beef and shrimp) tested between a range of ( 43F-45F) and individual servings of grilled beef tested between a range of 47F - 48F) all in one door reach in cooler and approximately 3 gallons of beans tested at 51F and one bag of cooked spinach tested at 45, in 2 door reach in cooler in main kitchen. As per PIC food was placed in said coolers one night prior to inspection. COS: PIC discarded 22 individual quarts of Egusi, 18 individual quarts of Egusi with assorted meats, 13 individual portions of grilled beef , beans and spinach.