Kffo Afro Steakhouse

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

Dispensing utensils not stored with the handle extended out from the food. (corrected on site)

Toilet installation. toilet facility not installed according to all applicable laws.

General. equipment / utensils not in current use not stored in a clean and sanitary condition.

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

General. packaged / unpackaged food stored in contact with water / un-drained ice. (corrected on site)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times.

Openings. openings to the outside not effectively protected against the entrance of rodents.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.

Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

Materials; general. all equipment and utensils not maintained in good repair.

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.