The Sam's Elegant Team

Year by year

Inspections

1. Sep 20, 2025 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     PHF/TCS, HOT HOLDING

     Fish pies and chicken schawarma are hot held on counter at 82°F and 79°F. Seafood okra soup was hot held in chaffing pans at 102°F. Chicken yassa was hot held in chaffing pan at 103°F. Chicken Jollof was hot held in electric rice warmer (no electricity) at 119-127°F.

     Correction: Maintain hot potentially hazardous foods at or above 135°F. Action Taken: Fish pies, chicken shawarma and chicken jollof were not served due to a lack of temperature control. Seafood okra soup and chicken yassa was reheated to 165*F during inspection and education provided to maintain a temperature of 135*F or above for hot holding.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: appropriate methods for hot holding and monitoring hot holding temperatures of POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD).

     Correction: The person in charge shall provide training to employees on hot holding methods and proper temperatures of POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD).

     Code 2-103.11 (A)-(L) and (N)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Action Taken: Food thermometer was provided by inspector during inspection.

     Code 4-302.12 (A)