Zola Cultural Kitchen

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. CFPM certificate was not available at time of inspection. Corrective Action: Correct prior to next routine i
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.12 - Priority Foundation: Hand Drying Provision. Addl Notes: Observed no paper towels at both handwashing stations in kitchen and bar area. PIC restocked paper towels at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times.
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed jallof rice, equisa, okra soup, gomi stew, puff puff, chicken wings, white rice, raw fish and bake
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use||Addl Notes: Observed sanitizer compartment in 3-comp sink with more than 200 PPM of chlorine sanitizer. PIC drained and refilled sanitizer to 50 PPM at time of inspection. Discussed the importance of proper sanitizer levels and proper monit
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. Addl Notes: Establishment did not have chlorine test strips available at time of inspection. Must correct prior to 8.28.26. Cor

As listed in the inspection report.