Ethiopitues Cafe LLC

Observed several TCS foods cut tomatoes at 46F, chicken at 47F, Beef at 45F in the cooler below prep top.PIC moved them to another working cooler and have them cool down to 41F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

At the time of the inspection, no food safety manager certificate could be provided. CA- PIC will print out and have certificate posted in facility.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. 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 hand washing sink blocked and was not accessible.PIC removed the stuff blocking hand wash sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

During inspection PIC failed to provide working test strips for the 3 comp sink. Advised PIC to order new test strips ASAP. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

At the time of the inspection, no food safety manager certificate could be provided. CA- PIC will print out and have certificate posted in facility.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. 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 no food safety certificate posted. 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. C/A: Acquire food safety certificate and post in view.

Observed expired food service permit posted. Most recent and up to date permit must be posted. Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Post up to date permit.

Observed no inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. C/A: Post most recent inspection report.