Lalibela Ethiopian Restaurant

*34 Outer openings:closing holes, gaps

Gap at back (bottom & side).

*29 Food thermometers provided and accessible

Need thermometer at RIC.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cannot store raw chicken above or next to beef, must separate in WIC storage.

*07 Food safe, good condition, unadulterated, and honestly presented

Molded tomatoes, expired simple truth yogurt.

*10 Clean Sight and Touch

Mold on shelves in RIC.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: lentils 53.1, beef 45.7, beef 46, cooked ground beef 47.3, tomatoes 57.7, and jalapenos 63.2.

*26 Food Consumer Advisory-raw food

Need consumer advisory for raw or undercooked meat, still did not do.

*28 Date marking combined ingredients for RTE/ TCS food

Need date mark for prepared past 24 hours.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out, must be stored in sanitizer bucket between uses.

*41 Food storage containers, identified with common name of food.

Label all bulk containers with the common name.

*47 Handwashing signage

Need hand washing sign at all hand sinks.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover food.

*02 Cold Hold (41øF/45øF or below)

Tomatoes at 58, jalapenos 60, onions 62, and red onions 61.5.

*07 Food safe, good condition, unadulterated, and honestly presented

Expired miracle whip and molded cucumber.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover food.

*28 Date marking combined ingredients for RTE/ TCS food

Date mark all prepared food.

*36 Cloths in-use for wiping between uses stored

Wet wiping cloths must be in sanitizer bucket at all times.

*39 Keep utensils handles upright or protected

Cannot leave handles touching food, must be up.

*26 Advisory-"consuming raw or undercooked#" text

Consumer advisory needed for raw or under cooked beef.

*35 Jewelry Prohibition

No jewelry while cooking.

*47 Handwashing signage

Need hand wash sign at all hand sinks.

*41 Food storage containers, identified with common name of food.

Label all bulk containers.

*31 Handwashing lavatory - used for other purpose

Can not use hand sink for any other purpose than hand washing.

*21 RFSM - Not On Site

No RFSM.

*02 Cold Hold (41øF/45øF or below)

Cold holding jalepenos at 63, onions 63.2, tomatoes 64.3, tomatoes 65.5.

*07 Food safe, good condition, unadulterated, and honestly presented

Expired spicy mustard, eggs, olives, tofu, bread, and yogurt. Discard of expired food.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine: 0 ppm (dishwasher).

*18 Toxic items storage adjacent to food/utensils

Medicine on prep table next to food, cannot store there.

*21 RFSM - Not On Site

No RFSM.

*26 Food Consumer Advisory-raw food

Need a consumer advisory for raw or under cooked food.

*28 Date marking > 24 hrs,on site,temp 41F

Need date marks on opened food with 1st day marked after 24 hrs, discard after 7 days.

*31 Handwashing lavatory - used for other purpose

Cannot store items in hand sink. Cannot use the hand sink for any other purposes.

*34 Pest Control

Does not have pest control.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Cannot store personal food in WIC or dry storage areas mixed with customer food. Separate and label personal or employee food.

*36 Cloths in-use for wiping between uses stored

Keep all wet wiping cloths in a sanitizer bucket at all times when not in use, and in between uses.

*46 Toilet tissue, availability

No toilet paper in men's restroom.

*47 Handwashing signage

No hand washing sign.

*41 Food storage containers, identified with common name of food.

Must label all bulk containers with common name.

*42 Floors/walls/ceiling/nonfood dirty

Clean WIC floor, ceilings, floors, walls, RIC, and RIF.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food cannot be stored on the floor.

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher-10 ppm chlorine

*28 Date marking commercially prepared RTE/ TCS food

*28 Date marking commercially prepared RTE/ TCS food

*19 Water & Plumbing in good repair- per code

leak at the three compartment sink at the bar

*33 Warewash - Wash cycle temp. of chem. Sanitizer

no chlorine observed in the warewash machine- resort to utilizing the three compartment sink

*32 Damaged Equipment

repair the door of the walk in cooler

*10 Chlorine sanitizer concentration, minimum temp.

three comp sink-no chlorine

*28 Date marking commercially prepared RTE/ TCS food

*45Floor, wall, ceiling - Exposed material

*19 Water & Plumbing in good repair- per code

leaking pipe under the three compartment sink in the front area

*34 Pest control-routine inspections for

*10 Chlorine exposure time table

no chlorine at the dishwasher

*28 Date marking commercially prepared RTE/ TCS food

date mark your foods

*34 Pest control-routine inspections for

no recent paperwork is on site

*14 When to wash hands

wash hands after and before different tasks

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine detected inside the warewash machine

*31 Handwashing lavatory - accessible

*19 Water & Plumbing in good repair- per code

leaking three-compartment sink

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*29 Food thermometers provided and accessible

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw meat stored overcooked food

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*06 Discard if TCS is in container w/ no date or day

date all foods

*47 Conditions of Permit-in use of food equipment

*35 Eating food, chewing gum, drinking beverages, or using tobacco

keep all personal food away from customer foods

*18 Toxic items stored above food/utensils

soap over canned foods

*41 Food storage containers, identified with common name of food.

*28 Date marking > 24 hrs,on site,temp 41F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw lamb over rte food

*32 Equipment & Utensils smooth easily cleanable

no paper towels under dishes

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*28 Date marking > 24 hrs,on site,temp 41F

need date

*01 Cooling -- within 2 hours, 135-70øF

need to cool under 70 in 2 hrs

*02 Cold Hold (41øF/45øF or below)

cut tomatoes 66 F

*09 Food protected cross contamination by preparing each type of food at different times or in separ

raw meat and fresh veg on same prep table

*45 Ceiling easily cleanable and light in color

ceiling may not be absorbent or dark

*28 Date marking > 24 hrs,on site,temp 41F

date mark all

*41 Food storage containers, identified with common name of food.

label all properly

*43 Light - 10 foot : Walk-in, Dry storage

WIC very dark

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw meat over sauce, flour

*32 Nonfood surfaces-design to be cleaned easily

remove plywood, cork shelves remove foil from shelves

*18 Toxic items storage adjacent to food/utensils

oven cleaner adj clean pots

*42 Dirty nonfood contact surfaces

*21 RFSM - Not On Site

*01 Cooling -- total 6 hours, 135-41øF

*31 Hand sinks: number installed for convenient use

*27 Cool TCS foods using proper methods

*10 Clean Sight and Touch

*28 Date marking > 24 hrs,on site,temp 41F

*22 Handlers-Certificate Not On Site