Desta Ethiopian Kitchen (Westside)

Inspector notes: Observed ice in the front food service/bar stored without overhead coverage and in contact with carbonation lines as well as the soda dispenser line. CA: Advised PIC to remove all ice from the unit until contamination can be prevented by wrapping adjacent lines with saran wrap and overhead coverage can be maintained.

Inspector notes: Observed employee's phone and purse on the bar mats in the front food service area. COS: Employee placed personal items in designated non-food contact area.

Inspector notes: Observed abundance of gnat like insects surrounding trash cans. 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. PIC will have trash bags changed more often to prevent.

Inspector notes: Observed large amount of buildup on walls surrroundign 3 compartment sink. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have this location cleaned.

Inspector notes: Observed the hot water pressure low at the back hand sinks. CA- all water shall be under pressure. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

Inspector notes: Observed the interior flap of the ice machine with pink slime buildup. COS- PIC cleaning ice machine and will continue to clean the ice machine regularly to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or...

Inspector notes: Observed no irreversible temperature indicator for the high temperature dish machine. CA- irreversible temperature indicator shall be purchased. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

Inspector notes: Observed food debris on the shelves in the WIC. CA- shelves shall be cleaned. 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.

Inspector notes: Observed multiple dishes stacked wet. COS- dishes were unstacked to continue drying and PIC told employees about proper air drying of the dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.