DIJLA CAFE

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Observed the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: Person in Charge was provided with documentation and was advised on the reportable diseases, each employee completed said form during the inspection.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: Person in Charge was provided with documentation and completed the procedures during the inspection.

refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed multiple time/temperature control for safety food in reach-in coolers without date-marking. PIC was advised date marking requirements and provided with Just Date It Poster.

Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair.(b) Cleaning, Frequency and Restrictions.1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.2.Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of grease build up and old food particles along floor/ wall junction and walls behind cooking equipment and old food particles on floor under and behind refrigerated units in kitchen. Person in Charge was advised to clean said areas and sent pictures to inspector via email by 3/23/26.

Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Observed hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and missing filters above cooking equipment in kitchen. PIC was advised to clean and replace filters and send pictures to inspector via email by 3/23/26.

While conducting inspection, customer ordered medium well lamb chops however; the menu does not have a consumer advisory nor an asterisk to denote raw/undercooked food. CA: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Observed multiple time/temperature control for safety food in reach-in coolers without date-marking. CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Provided Just Dat It poster.

Observed rear door have daylight and missing weather strip to prevent rodents or insects from entering the building. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents.

Observed ceiling tiles in prep kitchen are not smooth, easily cleanable or durable and painted black. CA: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: smooth, durable, and easily cleanable for areas where food service establishment operations are conducted. All ceiling tiles located in prep area shall be light colored.

Observed broken tile near reach-in-coolers in prep kitchen. CA: All tile shall be replaced.

Raw chicken and raw beef were stored above onions and falafel mixes. COS- PIC rearranged foods for proper storage.

Observed certification for current food safety manager expired 7/16/20. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. CFSM will be given 60 days to correct this.

Observed multiple TCS food in reach-in cooler without date-marking. Advised PIC time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed excessive amounts of food debris behind fryer, grill, and stove. PIC advised to clean behind cooking equipment. Observed broken tile in bathroom. Advised to replace tile.