Mannaweenta Ethiopian/Eritrean Restaurant

Observed raw shell eggs stored over ready-to-eat (RTE) sauces on shelf in make table. Observed raw beef and lamb stored over RTE chili sauce in make table. CA: Raw animal products must always be stored below and separate from RTE items following proper storage order. COS - Items rearranged to proper storage order and no cross contamination observed. .

Observed scoops in bulk sugar and bread flour on storage shelf next to reach-in cooler with handles touching product. Observed cups with no handle used as scoops in bulk lentil containers in back storage room.

Observed Yemmiser & Ater Alitcha held above 41F in 2-door reach-in cooler (RIC). Corrective action (CA): All time/temperature control for safety (TCS) foods must be held at 41F or below for cold holding. Person in charge (PIC) discarded TCS foods found to be out of temperature.

Observed two metal bins of prepared food held without a date of preparation in make table in main kitchen. CA: All ready-to-eat (RTE) prepared TCS foods must be marked with a discard date of 7-days. PIC verified food was prepared yesterday and date marked with correct discard date.

Observed multiple dead roaches throughout dry storage area. PIC advised to contact pest control.

2-door RIC not operating at 41F or below. Advised PIC not to use 2-door RIC to store any TCS foods in unit until it can be repaired.

Observed lentils, squash, and check held above 41F in make table and 3-door reach-in cooler (RIC). Corrective action (CA): All time/temperature control for safety (TCS) foods must be held at or below 41F for cold holding. Person in charge (PIC) discarded lentils. All other TCS foods determined to be out of temperature for <2 hours, moved to other cooler or put on ice.

Make table and 3-compartment RIC not operating at 41F or below. Advised PIC not to store any TCS foods in these until units can be repaired.

Bulk flour stored in container without label identifying contents.

Employee handwash sign not present in front restroom.

Greens and rice hot held at front counter at temperature less than 135F. CA: Hot hold time/temperature control for safety (TCS) foods at temperature of 135F or greater. Person in charge (PIC) reheated rice and greens to temperature of 165F after verifying held out of temperature control for period of less than 2 hours; then hot hold at 135F.

Open bag of pancake mix stored on shelf without protection from contamination. Corrective action (CA): Protect open box of pancake mix by storing in container with tight fitting lid.

Employee handwash sign not present in restroom.

Front hot hold unit not maintaining food temperature at 135F or greater. PIC added water to water bath of unit.

Observed employee hand wash sign not present in front restroom on right side of establishment

Observed food debris on exterior of mixer at rear kitchen.