Aso Rock Restaurant and Lounge Inc

*01 Cooling -- total 6 hours, 135-41øF

Jollof rice at 48.7 after 15 hours.

*02 Cold Hold (41øF/45øF or below)

Freezers kicked off, turned back on but RIF 58 and RIF 60.

*03 Food products not maintained at 135øF or above

Improper hot holding: goat 117, jerk chicken 115.3, plantain 119.2, stewed chicken turkey 133, spinach 130.3, Jollof rice 127.3, Eugusi soup 112.1. Will discard everything under temperature in 4 hours

*07 Food safe, good condition, unadulterated, and honestly presented

Molded sour cream, expired food: milk, butter, quinoa, timeout wafer, butterfingers, dented cans: tomato sauce, chickpeas, black beans, smooth apricot jam.

*24 Food Labeling- with common name of the food

Need name label.

*47 Other Violations

Need choking poster.

*47 Other Violations

Sign saying last health inspection report is available upon request.

*26 Allergen Labeling

Need allergens listed.

*39 Keep utensils handles upright or protected

Keep utensil handles up.

*45 Premises shall be maintained in good repair

Fix bathroom door and hole in ceiling.

*41 Food storage containers, identified with common name of food.

Label all bulk items and proper name on all food.

*42 Floors/walls/ceiling/nonfood dirty

Clean WIC floors, RIC, RIF, and floors.

*19 One Inch Air Gap

Need 1 inch air gap.

*34 Outer openings:closing holes, gaps

Gap at front and back door.

*37 Storing the food at least 15 cm (6 inches) above the floor

Cannot store herbs on the floor, must be 6 inches above the floor.

*39 Store all equipment & utensil covered or inverted

Invert utensils.