Excell Restaurant

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F...goat 53°F in flip top reach in cooler food not prepped or portioned today, food being held less then 4 hours . Employee removed food acceptable bottom cooler .
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot holding fried plantain 98°F at cook line , being held less than 4 hours . Employee time marked .
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink...employee washed hands in three compartment sink . Discussed with employee, employee washing hands in handwashing sink.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses at front line , employee removed.
• Food-contact surfaces clean and sanitized
  • High priority: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....chlorine 00 ppm... employee mixed chlorine at 100 ppm .
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41°F....cooked vegetables with meat 52°F in tall reach in cooler at prep station . Food not prepped or portioned today , food being held more than four hours .
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked pork, cooked turkey , cooked beef , cooked goat at walk in cooler without date marked . Employee date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F....cooked vegetables with meat 52°F in tall reach in cooler at prep station . Food not prepped or portioned today , food being held more than four hours . Stop sale issue . Opened can tomato sauce 57°F, can beans 61°F in tall reach in cooler at meat prep station . Food being held less than 4 hours . Employee removed food to another acceptable cooler .
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot holding Corn 108°F , cooked plantain 91°F at cook line being held less than 4 hours . Employee time marked
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee serve plantain with bare hands .
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee serve plantain went outside and then come inside ,handled food without changed gloves washing hands . Employee washed hands after discussion.
• Food-contact surfaces designed and maintained
  • Basic: Bowl with no handle used to dispense food in marinated sauce in reach in cooler . Employee removed bowl
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles at tall reach in cooler.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises...5 dead roaches in cabinet at front line .
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on the wall at kitchen. Employee killed 5 live roaches underneath unused glass door hot box at front line , 3 live roaches in cabinet at front line .