Apr 2, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Observed Food Manager Certification for Tamrat Alemayehu not posted. Person in Charge was advised to have certification posted within public view by 4/9/2026 and send picture to inspector via email.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
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.At time of inspection, 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. Corrected on site- Documentation was provided and person in charge was advised on the six symptoms and 5 illness to be reported. Documentation was completed at the time of inspection.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. No supply of adequate hand cleaning liquid, powder, or bar soap was provided at the hand sink in both the male and female toilet facilities. Corrected-on-Site: Person in Charge obtained adequate hand cleaning liquid for said toilet facilities.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
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. Corrected on Site:Person in charge was provided with documentation for written procedures for EPA registered disinfectant effective against Norovirus available at the time of inspection.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.Observed, No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Person in Charge was advised to obtain both a Chlorine and Ammonium Quat test kit by 4/6/26 and send pictures to inspector via email.