AMIE'S AFRICAN KITCHEN AND GRILL

Certified Food Protection Manager and Food Handler Certification

Make sure cook obtains food handler training within 30 days of employment

Hands clean and properly washed

2-301.14(F) Observed cook in kitchen no wash hands when changing tasks from handling dirty dishes to cooking on grill.

Adequate handwashing facilities supplied & accessible

5-205.11(A) OBSERVED HANDWASHING SINKS BLOCKED OFF BY SHELVES AND CHAIRS/ OBSERVED CHEMICAL BOTTLES STORED IN HANDWASHING SINK.

Food-contact surfaces: cleaned & sanitized

4-601.11(B) OBSERVED ENCRUSTED GREASE SITTING ON GREASE BASKETS AND GREASE

Proper Reheating Procedures for Hot Holding

3-403.11(A) OBSERVED CABBAGE STEW SITTING AT ROOM TEMPERATURE IN HOT HOLDING UNIT. COS THROWN OUT

Proper Date Marking and Disposition

3-501.17(A) OBSERVED NO DATE MARKS ON RICE, BEEF, FISH, STEW IN REACH IN COOLER

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-501.11(A) OBSERVED GASKET ON REACH IN COOLER DOOR PEELING OFF

Warewashing facilities, installed, maintained, used, test strips

4-303.11(B) OBSERVED NO PRESENCE OF SANITIZERS OR CLEANING AGENTS USED IN 3 COMP SINK OR ANY SANITIZING BUCKETS ON SITE.

Non-food-contact surfaces clean

4-601.11(C) CLEAN GASKETS, DOORS. SHELVES INSIDE ALL REACH IN COOLERS. OBSERVED HEAVY FOOD DEBRIS BUILDUP

Plumbing installed; proper backflow devices

5-202.13 OBSERVED NO AIR GAP FROM PIPE TO DRAIN UNDER 3 COMPARTMENT SINK

Physical facilities installed, maintained, and clean

6-201.11 OBSERVED FLOORS AND WALLS BEHIND 3 COMPARTMENT SINK WITH DIRT AND GREASE BUILDUP.

Adequate ventilation and lighting; designated areas used

4-301.14 OBSERVED NO CATCH BUCKETS UNDER VENT HOOD.