West African Cuisine

Inspector's notes

Observed no probe thermometer for monitoring cooler temperatures in establishment. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, October 17th.

Inspector's notes

Observed house-made benne seed candies pre-packaged for consumer sale with no label other than the common name of the food. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed withered tomatoes in reach-in cooler with white organic matter growth. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, raw chicken, and raw beef in reach-in cooler at 53 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge stated that foods had been in reach-in cooler since the day prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-packaged peanut brittle, fried dough snacks, and benne seed candy for sale to customers with no labels other than the name of package contents.

Inspector's notes

Observed cockroaches on walls and floors and beneath/behind equipment in mop sink and dry storage areas. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed food worker not utilizing proper hand wash procedures. Employee used the three compartment sink to momentarily dip hands in soap and water, then clean water to rinse, and then in santizer solution. Discussed with employee proper hand washing and to use the designated hand wash sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Observed no paper towels or other hand drying provision at the hand wash sink by the prep sink.

Inspector's notes

Observed food containers of various cooked foods with no labels or date marks stored on multiple shelfs throughout the reach in cooler with open boxes of fresh vegetables stored on the bottom shelf of the reach in cooler. The person in charge stated the food containers were employee personal foods but that the fresh vegetables were for use by the establishment for food service. Discussed storage and separation of employee personal foods to protect from contamination. The person in charge moved all employee food to designated area away from food used for food service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice with internal temperature between 47F -52F in a rice cooker that was plugged in but turned off. The person in charge stated the rice was cooked at 830am, 3.5 hours ago. The person in charge turned the rice cooker back on to reheat the rice to 165F or more.

Inspector's notes

Observed whole frozen fish thawing in standing water at ambient temperature.

Inspector's notes

Observed hanging wires and fallen panels inside the reach in freezer.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Establishment did not have certified food manager. Obtain Certified Food Manager. Establishment must have a certified food manager on site at all times.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Cove base missing -- replace, Acoustic ceiling tiles over the food storage in the back hallway -- provide washable vinyl ceiling tiles Back storage wall is a wood paneling and brick --- all surfaces have to be smooth, easy cleanable, durable and non-absorbent, no holes or penetrations Exposed wood between the door frame and the screen door frame -- remove OR paint with semi-gloss paint Cleanout covers missing -- provide Gaps between the wall and the cove base, floor tile and the wall, hood paneling and FRP, hood paneling and the hood system -- seal all cracks, crevices and penetrations, ensure caulk for hood area is a high temperature rated caulk Correct By: Correct Prior To next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Establishment did not have certified food manager. Obtain Certified Food Manager. Establishment must have a certified food manager on site at all times.

Inspector's notes

Seed candy and peanut candy packaged in facility for self service customer sale with just product name --- provide labels with the following information: A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 -Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Correct By: Correct Prior To Reinspection

Inspector's notes

Observed several live insects (cockroaches) in kitchen area. Please have the facility treated by a licensed pest control. Discussed cleaning frequencies and open foods. Provide receipt of treatment within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment did not have chlorine test strips for sanitizing agent. Provide proof of purchase within 10 days. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Hot water at 3 compartment sink and other sinks was measuring at 93°F. Operator had the water heater turned on/up. Hot water at 3 compartment sink then measured above 110°F. Hot water at all faucets must be >110°F at all times. Corrective Action: Correct at once.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.Cove base missing -- replace, Acoustic ceiling tiles over the food storage in the back hallway -- provide washable vinyl ceiling tiles Back storage wall is a wood paneling and brick --- all surfaces have to be smooth, easy cleanable, durable and non-absorbent, no holes or penetrations Exposed wood between the door frame and the screen door frame -- remove OR paint with semi-gloss paint Cleanout covers missing -- provide Gaps between the wall and the cove base, floor tile and the wall, hood paneling and FRP, hood paneling and the hood system -- seal all cracks, crevices and penetrations, ensure caulk for hood area is a high temperature rated caulk Correct By: Correct Prior To Reinspection

Priority Foundation-3-602.11 (B)(5), Pf: Food Labels; Food Allergens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMCToolbox--- Approved-Source. --- Seed candy and peanut candy packaged in facility for self service customer sale with just product name --- provide labels with the following information: A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 -Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Correct By: Correct Prior To Reinspection

? Core-6-202.15, C: Outer Openings, Protected -- Self closure on the back door missing -- install/provide Correct By: Correct Prior To Reinspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable -- Curtains used as a barrier between the kitchen and dining room --- provide easy cleanable, durable, non-absorbent and smooth surface Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- Food prep sink only has a spray hose and no faucet. Spray hose lays below the flood lip --- all sinks require a faucet with hot and cold water, either remove spray hose or provide 1 inch air gap from the food prep sink flood lip Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Cove base missing -- replace, Acoustic ceiling tiles over the food storage in the back hallway -- provide washable vinyl ceiling tiles Back storage wall is a wood paneling and brick --- all surfaces have to be smooth, easy cleanable, durable and non-absorbent, no holes or penetrations Exposed wood between the door frame and the screen door frame -- remove OR paint with semi-gloss paint Cleanout covers missing -- provide Gaps between the wall and the cove base, floor tile and the wall, hood paneling and FRP, hood paneling and the hood system -- seal all cracks, crevices and penetrations, ensure caulk for hood area is a high temperature rated caulk Correct By: Correct Prior To Reinspection

Priority Foundation-3-602.11 (B)(5), Pf: Food Labels; Food Allergens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. --- Seed candy and peanut candy packaged in facility for self service customer sale with just product name --- provide labels with the following information: A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 -Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected -- Self closure on the back door missing -- install/provide Correct By: Correct Prior To Reinspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable -- Curtains used as a barrier between the kitchen and dining room --- provide easy cleanable, durable, non-absorbent and smooth surface Rice cooker handle missing -- provide/replace Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- Food prep sink only has a spray hose and no faucet. Spray hose lays below the flood lip --- all sinks require a faucet with hot and cold water, either remove spray hose or provide 1 inch air gap from the food prep sink flood lip No hot water in the restroom --- provide, repair/service Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Cove base missing -- replace, Acoustic ceiling tiles over the food storage in the back hallway -- provide washable vinyl ceiling tiles Back storage wall is a wood paneling and brick --- all surfaces have to be smooth, easy cleanable, durable and non-absorbent, no holes or penetrations Exposed wood between the door frame and the screen door frame -- remove OR paint with semi-gloss paint Cleanout covers missing -- provide Gaps between the wall and the cove base, floor tile and the wall, hood paneling and FRP, hood paneling and the hood system -- seal all cracks, crevices and penetrations, ensure caulk for hood area is a high temperature rated caulk Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting -- Light bulbs missing in the hood along with one bulb not covered in the hood -- provide missing light bulbs and cover Correct By: Correct Prior To Reinspection