Bole Ethiopian Restaurant

Observed uncovered beverages in pitchers inside reach in cooler at bar.

CA: Advised owner to cover both pitchers inside the reach in cooler on the bottom shelf.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

CA: Advised owner to date mark all frozen foods.

11-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf

Observed combined ready-to-eat potentially hazardous food (rice, chickpeas and chicken) held more than 24 hours inside reach in cooler in main kitchen not date marked according to earliest date of opening/preparation.

CA: Advised owner to date mark all foods held for more than 24 hours immediately.

Observed potentially hazardous frozen foods sitting all around kitchen on prep tables and prep sink thawing at room temperature.

CA: Advise owner not to sit food out to thaw. Place foods inside reach in coolers.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

Observed leaking pipe at hand sink inside the meat prep area. Hand sink cold water handle near the microwaves and at the 3 compartment sink at the bar.

CA: Owner shall repair leaking sinks within 5 mos., by next route inspection.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed Clean equipment (large mixing bowls, pans etc.) are not being stored covered or inverted.

CA: Owner/PIC shall invert clean equipment in the dishwashing area immediately.

511-6-1.05(10)(g)2 - Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces (C) 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

Observed Reach-in meat freezer not cleaned to prevent accumulation of soil residue at the bottom of unit.

CA: Owner shall clean out the bottom of the reach in meat cooler within 7 days.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed soiled reach-in produce cooler door handles.

CA: Owner/PIC shall clean equipment handles immediately.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed bubble wrap covering light inside the dry storage area. Light shield shall be easily cleanable and durable.

CA: Advised owner to remove the bubble wrap from light and provide an approvable light shield. Shield must be easily cleanable and able to protect storage items from shattered glass.

Violation Code Reference 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed failure to utilize proper hand washing procedures. Observed PIC washing hands while still donning gloves. CA: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped COS: PIC removed gloves and rewashed hands

Observed failure to maintain hand sinks stocked with adequate access to hand cleanser provisions. Observed hand sink at bar with no hand cleanser provisions. Observed hand sink closest to back office with no hand cleanser provisions. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

Observed failure to provide adequate hand drying provisions. Observed hand sink at dish cleaning area without adequate hand drying provision. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels

Observed failure to properly label potentially hazardous bottles with its contents. Observed several spray bottles with unkown substances. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

Observed failure to maintain chemical sanitizer within proper limits. Observed Chlorine sanitizer at 3 comp sink in excess of 200ppm CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations COS: EHS had well emptied and shown how to remix to a proper concentration.

Observed handsink without soap or paper towels present. COS: PIC brought soap and paper towels to sink.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) 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.

Observed handsink without paper towels present. COS: PIC brought paper towels.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed several items (beef, chicken, collards, rice) in RIC for more than 24 hours without proper date marking. CA: all food items kept for longer than 24 hours shall be properly labeled its prep date or discard date.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

Observed spicy sauce stored under prep top table uncovered. Observed butter stored in RIC uncovered. COS: PIC properly covered the food items. Food shall be stored in packages, covered containers, or wrappings.

Observed two microwaves in the main kitchen soiled. CA: Advised PIC to frequently clean food contact surfaces. Food contact surfaces shall be cleaned frequently according to the Food Code and to sight and touch.

Observed lentils, green beans, and feta cheese stored in RIC for more than 24 hours without any date marking. COS: PIC date marked the food items. 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 no labels on spices and herbs. COS: PIC labeled spices and herbs. Food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed roaches inside the dry food storage area. PIC stated that pest control comes out on a monthly basis, but could not provide documentation of previous pest control reports. CA: Advised PIC to have licensed pest control come out to treat facility and provide documentation of the pest control reports. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed raw beef, Greek yogurt, and garlic/oil stored in RIC to held below 41 F. COS: PIC discarded Greek yogurt and placed raw beef and garlic/oil in RIF. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Observed cooked beets that were held on counter at temperature of 107 F. Observed cooked rice that were held on counter at temperature of 84 F. COS: Food discarded and discussed TPHC with PIC. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C).

Observed hand washing sinks out of stock of paper towels. COS: PIC supplied hand washing sinks with paper towels. Each hand washing sink or group of adjacent hand washing sinks shall be provided with Individual, disposable towels. A continuous towel system that supplies the user with a clean towel.

Observed mold-like substance on the inside of spicy butter sauce lids and buildup residue on can opener. COS: PIC washed the lids and placed can opener in the washing sink. Food contact surfaces and utensils shall be cleaned to sight and touch.

Observed no asterisks by the food item served undercooked. CA: Advised PIC to include asterisks by all food items served undercooked. Disclosures shall include 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.

Observed raw beef, feta cheese, and lentils stored in RIC for more than 24 hours without any date marking. CA: Advised PIC to incorporate date marking on food items being stored for more than 24 hours. 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. Pf

Observed beef jerky that was made in-house without proper variance documentation. COS: PIC discarded beef jerky. Before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes: 1. A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers. 2. An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rules and subsections will be alternatively addressed by the proposal;

Observed no labels on spices and herbs, raw beef, and lentils. CA: Advised PIC to label all food items that are taken out of its original container. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.