Nov 03, 2014 (Follow-up)

Oct 16, 2014 (Routine)

• Food separated and protected
  ESTABLISHMENT HAD MANY EXPIRED FOOD ITEMS AT VISIT. ALL SHELVES MUST BE MONITORED. ALL EXPIRED AND DAMAGED FOOD ITEMS MUST BE REMOVED FROM FROM THE SHELVES. ESTABLISHMENT MUST NOT COVER EXPIRATION DATE WITH A PRICE TAG. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SHELVES WERE FOOD PRODUCTS ARE STORED CONTAINED DUST AND DIRT. 2) CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 3)INTERIOR OF REACH UNITS CONTAINED SPILLAGE.
• Proper hot holding temperatures
  IMPROPER HOT HOLDING TEMPERATURES AT VISIT. ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  IMPROPER COLD HOLDING TEMPERATURES AT VISIT. ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE DISCARDED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL PREPARED FOOD MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  ESTABLISHMENT MUST PROVIDE TEST STRIPS IN ORDER TO MONITOR SANITIZER.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  CLEAN AND ORGANIZE ALL STORAGE AREAS. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  REPAIR BADLY DAMAGED FLOOR IN FRONT OF BEVERAGE COOLERS. REPLACE MISSING FLOOR TILES. CLEAN ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 24, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.No handwashing signage at handwashing sink.(provided) (Corrected On Site)
• Insects, rodents, & animals not present
  Gaps under stairs in rear of the 3 compartment sink area; in walls and electrical outlets in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Linens used for enjira bread were not stored in a protective storage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  32 gallon container in the basement prep area had a hole in the lid.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  All shelves in the basement prep area needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  No waste container in the prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  All floors thru out need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 09, 2012 (Restoration)

Jan 06, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing sink(s) provided in basement for injera processing.
• Adequate handwashing sinks properly supplied and accessible
  Handsink in food preperation area is blocked.
• Food separated and protected
  Injera and ingredients are not protected from contamination.
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces
• Proper date marking & disposition
  Food items in refrigerated are not date marked.
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory posted. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.
• Food properly labeled; original container
  Food containers not properly labeled.
• Food properly labeled; original container
  Outdated food items found for sale in refrigerator.
• Insects, rodents, & animals not present
  Possible rodent harborage in basement area.
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor.
• Utensils, equipment & linens: properly stored, dried, & handled
  Improper storage of utensils, pots and pans.
• Single-use/single-service articles: properly stored & used
  Single-service items unprotected at counter.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil on table tops in basement.
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces.
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order. Leaking faucet on 3 compartment sink. Missing faucet knobs on 3 compartment sink.
• Physical facilities: installed, maintained, & clean
  Floor in disrepair.
• Physical facilities: installed, maintained, & clean
  Floors dirty.