Akwaaba Agyaade

Inspector's notes

Waste receptacle in only restroom available for guests and employees does not have a lid. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Corrected prior to next routine inspection.

Inspector's notes

Observed numerous cooked meats, such as cooked chicken, cooked patty-style pastries with beef, and cooked fish, with internal temperatures of 104-114 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), items were cooked and placed in respective hot-holding equipment less than 2 hours prior to inspection. PIC moved items to oven and microwave to reheat to 165F - inspector verified temperatures. One warming case was measured with an ambient temperature of 120F with min-max thermometer. Hot-holding equipment must be able to keep TCS foods at 135F or hotter. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottles of a rice beverage containing milk and a blended tea with juice and spices prepared in the establishment in a reach-in refrigerator in the dining room with no date labels. Per person in charge (PIC), beverages were prepared and bottled on 4/13, more than 7 days prior to the inspection. Time-and-temperature control for safety (TCS) foods must not be kept longer than 7 days, with the day of preparing the food counting as day 1. PIC voluntarily discarded items during inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a shallow, loosely covered container of cooked rice and a container of cooked goat cooling at ambient temperature with an internal temperature of 100-114F during the inspection as well as a container of cooked beans with a lid cooling in a reach-in refrigerator at 55F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per PIC, rice was cooked less than 1 hour prior to inspection and beans were placed in refrigerator 4 hours prior to inspection, within the parameters for proper cooling times and temperatures. PIC moved rice to a refrigerator to cool more rapidly and removed lid from beans - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils for cooked meats stored in water measured with a temperature of 77F with probe thermometer. Utensils stored in water must be stored in hot water of 135F or warmer, or they may be stored dry or in a dipper well with circulating water leading to a floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mechanical hot box in the main kitchen area being used to store the following TCS food products: cooked goat (112'F), Cooked turkey legs (110'F), and cooked fish (105'F). PIC stated that all food products in the hot box were prepared this morning about 1.5 hours prior to inspection. Per PIC, they turn the temperature dial on "low" intermittenly to maintain the moisture of their cooked proteins. Discussed proper hot holding parameters with PIC. Also discussed the pros and cons of using Time as a public health control with PIC. PIC turned steam table to 135'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked goat (70'F) being stored in a plastic cambro inside left-most standing refrigerator measured via probe thermometer at time of inspection. Also observed large plastic tub of cooked jolof rice(67'F) tightly lidded with aluminum foil in the same refrigerator. Per PIC, these items were prepared about 2 hours prior to inspection and placed in the refrigerator to cool. Discussed proper cooling methods and cooling requirements with PIC. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed steam table in the main kitchen area being used to store the following TCS food products: Tomato stew (112'F), Cooked goat (92-110'F), Palm nut soup (93'F), peanut butter soup (97'F), cooked plantains(121'F), cooked turkey(94'F), cooked chicken (101'F). The water in the steam table was measured at 86'F at time of inspection. Per PIC, they turn the steam table on "low" intermittenly to maintain the moisture of their cooked proteins. Discussed proper hot holding parameters with PIC. PIC turned steam table to 135'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Inspector's notes

Observed a can of 'Raid' pesticide stored on metal shelving above prep sink. Also observed commercial container of 'Ortho Home Defense' pesticide in the mop sink room. Discussed pest control requirements with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed late gloves being stored in the kitchen, on top of a food prep countertop. Discussed proper glove usage with PIC. Latex gloves are not approved for food handling. PIC removed gloves from the kitchen area and directed staff to use gloves only for cleaning non-food areas of the establishment. Corrective Action: Corrected at time of inspection.