African Taste Restaurant and Lounge

What the inspector found

• 6-1C: .04(6)(d)Observed multiple cooked time/temperature control for safety foods unable to cool from 135F to 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.
• 11A: .04(6)(e)Observed PIC using unapproved cooling methods to cool multiple food items (in the fryer basket above fryer). This resulted in the food being unable to cool in an appropriate time frame. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC was educated on proper cooling methods.

As listed in the inspection report.