AFRO DELI & GRILL

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Inspection history

1. Feb 11, 2025

   ✕
   4 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The business license must be posted where it can be easily seen.
   • Remove all medicines that are not necessary for the health of the employees from the premises.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Jan 17, 2025

   ✕
   8 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The business license must be posted where it can be easily seen.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Remove all medicines that are not necessary for the health of the employees from the premises.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

3. Feb 8, 2024

   ✕
   7 violations

   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The business license must be posted where it can be easily seen.
   • Sanitize food contact surfaces before using and after cleaning.
   • Protect food from cross-contamination by using packages or covered containers.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Label all containers of food and food ingredients with their common name.

4. Jan 23, 2024

   ✕
   7 violations

   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business license must be posted where it can be easily seen.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Sanitize food contact surfaces before using and after cleaning.
   • Protect food from cross-contamination by using packages or covered containers.

5. Jan 5, 2023

   ✓
   6 violations

   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Use effective cooling methods to cool TCS foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.