ZENI ETHIOPEAN RESTAURANT

Kitchen hand washing sink drain pipe was leaking and there was a catch bucket under it. [CA] Fix/repair the plumbing problem.

Food was measured 43F at the food prep table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep the lid closed when not working to preserve temperature.

Expired food handlers cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Lack monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Sanitizer spry bottle lack common name. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] PIC labeled the bottle.

Under the counter refrigeration in the bar area was measured 43F. [CA] Cold holding unit shall measure 41F and below.

Hand washing sink was blocked with push table. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Build up grease debris behind the cook line. [CA] Clean hard to reach areas more frequently to prevent cross contamination.

Large containers of yellow and red lentil lack label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Eggs were stored on top shelve. [CA] Always store eggs on bottom shelve to prevent cross contamination.

Sanitizer spry bottle with out label. [CA] Chemicals once removed from original container shall be labeled with common name. [SA] Use a marker and write sanitizer on the bottle.

Cardboard in use under hot container during cooling process. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Beef cubes in the food prep table was between 43F(bottom) - 44F(on top). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid cool food after preparation and then place it inside the cold holding refrigeration.