AFRICAN TASTE RESTAURANT AND LOUNGE

2 findings recorded on Aug 4, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   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.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .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.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   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.

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .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.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.