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Mailings Review View Help - Table Desi Body) ~ 12 A A Aa Ap HE Normal U ~ ab X X A ~ DA Font Paragraph IN Food Establishment Name: Mainland Quick Bite Inspector Name: Akpevwe Favour Food Establishment Location: Herbert Macaulay Way, Yaba, Date of Inspection. October 3 4, 2025. Lagos, Nigeria Food establishment Representative Mr. Tunde [Manager) Time of Inspection: 1:05-1:40 pm Samp Topic Deficiency Recommendations samp Keep Clean Food debris on steam-table edges and splashes on Clean and sanitize prep and hot-holding surfaces every 4 nearby wall. hours and between menu changes, include wall splash zones in closing checklist. Item Wiping cloth observed on counter, not in sanitizer. Store wiping cloths in labeled sanitizer (50-100 ppm chlorine or per manufacturer for quats), change solution every 2 4 hours. Cold- Separate raw Raw chicken stored above cooked rice in a visible Reorganize cooler immediately: raw meats on lowest Item and cooked reach-in. shelf, ready-to eat foods above, implement color-coded food containers/labels. Cooke Single tong at salad area used by customers for multiple items. Provide a dedicated utensil for each pan and post a sign Surfac "Use separate utensils", staff to monitor and replace as needed." Cook No probe thermometer seen in use and staff rely Supply and use a calibrated probe thermometer, verify Thoroughly on "look/feel" internal temps: poultry =74'C, beef whole cuts =63*C (or per recipe), reheats for hot holding = 74-C. Grilled suya held and reheated on low heat without verifying temperature. Calibrate weekly using the ice-water method and document checks. Keep food at Jollof rice in hot well at 54-$5 C and lids partly Reheat rice to =74 C. then hold at =57-C, keep lids safe open closed, record temps at opening, mid-shift, and closing temperatures Coleslaw in display case at 8-9"C and no ice Adjust chiller to =5"C or hold coleslaw on ice with food beneath pan. evel below the ice line and discard after 4 hours if =5 C cannot be maintained. Use Safe Water Ice made on site with no proof of water treatment, Use potable water (mains or treated borehole) for ice, and raw and ice bin was uncovered during service. keep bin covered, post treatment log or retain materials NAFDAC-registered sachet/bottle labels. Some dry goods are unlabeled after decanting. Label all decanted ingredients with product name and late received, follow FIFO stock rotation. Practice good Handwashing sink at front partly obstructed and Keep all hand sinks accessible, restock soap and towels, personal towels out at suya station. assign hourly checks during rush hygiene Cashier handled money then plated fries without Train staff in handwashing before food contact and when washing- changing tasks, use a dedicated server for money or implement glove change handwash policy. ext Predictions: On 9 Accessibility: Good to go arch prime video X