Palace Gate Africa Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL SPICES CONTAINERS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RE CAULK AROUND THE WASHBOWL SINK INSIDE THE WASHROOM. (CAULK WORN OUT) AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN AND SANITIZE INSIDE BOTTOM SHELVE OF THE REACH IN FREEZER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

STAINED CEILING TILES IN THE KITCHEN/PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT /POTENTIALLY HAZARDOUS FOOD INSIDE THE REACH IN COOLER AND PREP COOLER. ALL DRY FOOD CONTAINERS NEEDS LABEL ALSO.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLUTTER, UNNECESSARY ITEMS ON THE PREP TABLE BY THE COOKING AREA,AND BOTTOM SHELVE OF THE RICE COOKERS PREP TABLE. INSTRUCTED TO DISCARD UNNECESSARY ITEMS AND ORGANIZE THE BOTTOM SHELVE OF THE PREP TABLES AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FROST BUILDUP IN THE REACH-IN FREEZER. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND A TIN FOIL LINER OVER THE METAL BASKET USED TO STORE ONIONS. INSTRUCTED TO USE NON-ABSORBENT LINERS THAT WILL NOT TEAR AND CHIP OFF INTO FOOD AND THAT YOU CAN CLEAN REGULARLY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FOOD DEBRIS BUILDUP ON THE DRY FOOD STORAGE RACKS IN THE DRY STORAGE CLOSET. INSTRUCTED TO DETAIL CLEAN FLOORS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED SLOW DRAINING 3-COMPARTMENT SINK IN THE MIDDLE COMPARTMENT. INSTRUCTED TO CONTACT A PLUMBER TO CLEAR THE WATER LINE AND ALLOW PROPER DRAINAGE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND VARIOUS KIND OF COOKED FOOD STORED THROUGHOUT THE PREP AREA AT IMPROPER TEMPERATURE:VEGETABLE STEW AT TEMP OF 78.8F; COOKED MUSHROOMS AT TEMP OF 126F; FISH SOUP AT TEMP OF 120F TO 130F;FOOD DI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INTERIOR LID OF CHEST FREEZER IS BROKEN WITH EXPOSED INSULATION, HOWEVER FOOD IS COVERED.INSTRUCTED TO REPAIR/REPLACE SAID LID

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE ON FLOOR UNDER THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NO LIGHT SHIELD PROVIDE AT LIGHT IN PREP AREA,INSTRUCTED TO PROVIDED LIGHT SHIELD WITH END CAPS AT SAID LIGHT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED /CREAMY PEPPERS AND ONIONS IN A LARGE POT STORED ON SHELF UNDER THE PREP TABLE AT TEMP OF 79.8F TO 80.8F,FOOD WAS COOKED AT 5AM PER EMPLOYEE STATEMENT.NO TEMPERATURE HOLDING OR COOLING...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD HANDLER ON PREMISES WHILE FOOD ARE HANDLED:FISH,MEAT RICE,ETC.A CERTIFIED FOOD HANDLE MUST BE ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD IS HANDLED. SERIOUS VIOLATION:7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED DIRTY,GREASY,BROKEN, ALUMINUM FOILS USED FOR SHELF LINERS. INSTRUCTED TO REMOVE FOILS AND KEEP SHELVES CLEAN,INCLUDED REAR STORAGE. WASHBOWL INSIDE THE WASHROOM NOT MAINTAINED, BOWL IS DETACHED FROM WALL,INSTRUCTED TO SEAL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS AND ITEMS UNDER THE SHELVES IN STORAGE AREA,GREASE BUILD-UP UNDER THE COOKING EQUIPMENT AND DEEP FRYER.INSTRUCTED TO CLEAN AND MAINTAIN AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND COOKING THERMOMETER INSIDE THE REACH-IN COOLER INSTEAD OF COOLER THERMOMETER,INSTRUCTED TO REPLACE WITH RIGHT THERMOMETER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ACCUMULATION OF ITEMS(BAGS,BOTTLES,CUPS,PLATES,ETC.)ON SHELVES IN KITCHEN,INSTRUCTED TO REMOVE AND ORGANIZE,KEEP SHELVES FREE OF LITTER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

TWO EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED HAIR RESTRAINT MUST BE WORN IN PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD BUILD UP/FOOD STAINS ON PREP AREA SHELVES AND PREP TABLES. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR IN PREP AREA UNDER AND AROUND EQUIPMENT AND ALONG WALLS/CORNERS. MUST CLEAN AND MAINTAIN FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE DINING AREA. MUST REPLACE WITH WORKING LIGHT BULBS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MOP SINK DRAIN PIPE LEAKING. MUST REPAIR SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

PREP AREA FLOOR CLUTTERED (POTS/PANS, EMPTY CONTAINERS ON FLOOR). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN ALL COOLERS CONDENSERS/COMPRESSORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

3-COMPARTMENT SINK HOT AND COLD WATER HANDLES LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. POTS AND PANS NOT INVERTED ON SHELF RACK. INSTRU...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DUST ACCUMULATION AND FOOD BUILD UP ON FLOOR IN DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REAR REFRIGERATOR/FREEZER ROOM CLUTTERED ALONG EA...