KELOSA KITCHEN

Observed fish and turkey wings holing above 41f in the reach-in cooler. C/A: TCS food shall be maintained at 41f or below when cold holding. Cos: Discarded.

Observed several TCS foods (see asterisk* items) holding below 135f on the steam well and hot plates in the front food service. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: PIC stated items were just placed on line 30 minutes ago. Items reheated on hot plate to 165f.

Observed no paper towels at the only hand sink in the main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: PIC provided paper towels.

Observed fish, turkey wings, beans, egusi, and ognono stored uncovered on the steam well in the front food service. C/A: Food should be stored covered to prevent from contamination. COS: Items covered.

OBSERVED COD FISH AND MINCE PIE HOT HOLDING BELOW 135F IN WARMER CAB IN FRONT FOOD SERVICE AREA. OBSERVED JOLLOF RICE HOT HOLDING BELOW 135F ON COUNTER/TABLE IN MAIN KITCHEN

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

COS: MINCE PIE WAS RE-HEATED TO 136F BY 2:10PM; COD FISH DISCARDED; JOLLOF RICE WAS REHEATED TO 165F @ 2:06PM

OBSERVED BOILED EGGS IN KITCHEN PIC STATED WERE COOKED AT HOME

C/A: Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment

COS: EGGS DISCARDED

OBSERVED SEVERAL TCS FOODS NOT REHEATING TO THE PROPER TEMPERATURES WITHIN THE (REQUIRED) PROPER TIME FRAME

C/A: WHEN REHEATING TCS FOODS (THAT WERE PREVIOUSLY COOKED IN THE FACILITY) THE FOOD SHALL BE REHEATED TO 165 WITHIN 2HRS

COS: FOOD DISCARDED

OBSERVED RICE AND JOLLOF RICE COLD HOLDING IN REACH IN COOLER ABOVE 41F.

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

COS: FOOD DISCARDED

OBSERVED PEAS STORED ON COUNTER IN MAIN KITCHEN HOT HOLDING BELOW 135F. OBSERVED TURKEY WINGS AND WHITEFISH HOT HOLDING BELOW 135F ON COUNTER IN FRONT FOOD SERVICE AREA.

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

COS: FOOD DISCARDED

OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REACH IN COOLER IN MAIN KITCHEN AREA PREPARED/COOKED AND HELD FOR 24HRS OR MORE WITH NO DATE MARKING

C/A: ALL TCS FOODS OPENED/PREPARED/COOKED IN A FOOD SERVICE FACILITY AND HELD FOR 24HRS SHALL BE PROPERLY DATE MARKED TO ENSURE A 7 DAY SHELF LIFE

COS: PIC PLACED DATES ON FOOD CONTAINERS

OBSERVED HOT BOX 1 & HOT BOX 2 OF WHITE RICE AND (GOAT) PEPPER SOUP STORED ON THE FLOOR IN MAIN KITCHEN AREA

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.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

COS: PIC MOVED HOT BOXES OFF FLOOR

OBSERVED PAN OF HARD-BOILED EGGS, BELONGING TO AN EMPLOYEE, STORED AMONGST FOOD FOR SERVICE FOR THE FACILITY

C/A: THERE SHALL BE A DESIGNATED AREA FOR EMPLOYEE ACTIVITY LOCATED TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS AND OTHER ARTICLES FOR THE FOOD SERVICE FACILITY

COS: PIC REARRANGED EGGS