Lalibela Restaurant

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACED WHITE WALL TILES UNDER AND AROUND THE EXPOSED HAND SINK IN THE KITCHEN NOT COMPLETELY SEALED.MUST SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

EVIDENCE OF MICE DROPPINGS ON PREMISES:7 DROPPINGS UNDER SHELF AT BAR AREA,6 DROPPINGS BEHIND AND UNDER THE TWO DOOR REACH-IN COOLER(EAST) BY THE REAR DOOR,20 DROPPINGS THROUGHOUT FOOD STORAGE UNDER AND ON TOP THE SHELVES,ON BOXES,AND PLASTIC CONTAI...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

GREASE ON PIPE BEHIND THE GREASE TRAP.INTERIOR OF UNUSED OVEN WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE ON FLOOR AROUND GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACED WHITE WALL TILES UNDER AND AROUND THE EXPOSED HAND SINK IN THE KITCHEN NOT COMPLETELY SEALED.MUST SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. BEHIND HEAVY EQUIPMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED ICE BUILD UP INSIDE PRODUCE REACH IN COOLER. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST REMOVE EXCESSIVE ICE/FORST BUILD UP AT THE ICE BOX FREEZER LOCATED IN THE DRY STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST TIGHTEN EXTENSION ARM BASE AT THE 3-COMP SINK IN THE KITCHEN TO PREVENT SMALL LEAK.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND COOKED POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE THREE DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE: CABBAGE AND OTHER VEGETABLE,AT TEMP OF 45.5F; SQUASH IN SAUCE AT TEMP OF 50.5F; AND COOKED ONIONS WITH CHILI PEPPER STORED ON TOP THE PREP ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

WHEN FAUCET IS TURNED ON AT THREE COMPARTMENT SINK BEHIND THE BAR,WATER OVERFLOWS ONTO FLOOR FROM FLOOR DRAIN.INSTRUCTED TO REPAIR. SERIOUS VIOLATION:7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLER,INSTRUCTED TO REPLACE. REAR EXIT DOOR NOT MAINTAINED, DRY SPLATTERED FOOD ON DOOR SURFACE,NEED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

GREASE AND GREASY PANS INSIDE THE 6 BURNER STOVE, INSTRUCTED TO CLEAN AND MAINTAIN. DUST BUILD-UP ON VENT COVER ON CEILING IN DINING AREA,INSTRUCTED TO CLEAN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

EXCESS LEGUMES UNDER THE SHELVES INSIDE THE STORAGE AREA,INSTRUCTED TO CLEAN AND PROVIDE A RAISED SHELVES 6" OFF THE FLOOR FOR GOOD HOUSE KEEPING. REMOVE DEBRIS AND EXTRA MATERIAL FROM BEHIND AND SIDE OF TWO DOOR COOLER,SOUTH-EAST WALL

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING WALL TILES UNDER THE EXPOSED HAND SINK IN KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

BROKEN AND MISSING STOPPERS FOR BOTH THREE COMPARTMENT SINKS INSTRUCTED TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PRODUCE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 64.7 F, NO POTENTIALLY HAZARDOUS FOODS HELD INSIDE COOLER AT THIS TIME, ONLY WHOLE PEPPERS, CARROTS AND BEETS INSIDE COOLER. NO CITATION ISSUED. COOLER IS TAGGED BY CDPH AT THIS TIME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RAW WOOD/RAW WOOD SHELVES BEHIND FRONT COUNTER. MUST SEAL RAW WOOD/WOOD SURFACE MUST BE SMOOTH AND EASY TO CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP COOLER DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FOOD/DIRT BUILD UP ON FLOOR IN KITCHEN AND STORAGE ROOM. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS IN KITCHEN AND STORAGE ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED DUST BUILD UP INSIDE PREP AREA LIGHT COVERS. MUST CLEAN AND MAINTAIN COVERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FRONT COUNTER EXPOSED HANDWASH BOWL DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERT. FOOD MGR. PRESENT ON FACILITY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS BEAN,...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS (PLATES,BOWL...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN BY DRAIN BOARD USED FOR CLEAN UTENSILS AND F...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON STOVE,INSIDE AND ON OUTER WALLS,EXPOSE HAND WASH SINK IN THE FRONT BAR AREA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS ALONG WALLS IN KITCHEN BY REAR EIXT DOOR AT WHEELED SHELF AREA,AND AT FRONT BAR AREA UNDER 3COMP. SI...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE AND OR REMOVE UNNECESSARY ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE STAFF HANDLING FOOD WITHOUT HAIR RESTRAINT TO HAVE ONE ON WHILE HANDLING FOOD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment not clean need cleaning, floors in storage room not clean need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls ceiling in kitchen prep area not clean need cleaning, need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...