GLADYS AFRICAN CUISINE

Violations (2)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed a pot of previously white rice and jalof rice in the main kitchen on the stove with temperatures above 41*F Observed red stew in the oven with a temperature of 75*F C/A 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Both rice pots were within the two hour window and were placed in the freezer for rapid cooling. Red Stew was re-heated to 215*F in 15 minutes Corrected On-Site. New Violation.

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] Observed employee phone resting on cooling gloves on the stove in the main kitchen next to food C/A Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Phone removed Corrected On-Site. New Violation.