Blue Nile Ethiopian Cuisine, 181 N. Main Street, Harrisonburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 16, 2009 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | October 16, 2009 | Routine | 0 | 0 | - |
|
September 12, 2008 | Routine | 2 | 1 | Details / Comments |
October 16, 2009 (Routine)
Violations:
- 1890 - Corrected During Inspection Critical Dish machine sanitizer concentration low. Dish machine chemicals need to be checked to insure use according to manufacturers suggestions.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3080 - Less than 10 foot candles of light was noted in the walk in cooler
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
September 12, 2008 (Routine)
Violations:
- 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 1 - Corrected During Inspection Critical Several items on the buffet were not held at improper hot holding temperature temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 0820 A 2 - Corrected During Inspection Critical Peeled hard-boiled eggs cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
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