LEYOU ETHIOPIAN RESTAURANT

Open employee beverage found on steam table. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Rear hand wash sink lack single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Raw fish stored above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

FSC is not available for review at time of inspection.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards are not available for review at time of inspection. [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.

Clean equipment (serving spoons) found stored in basin of hand wash sink. [CA] Equipment shall be stored within an approved facility to prevent contamination.

Raw chicken held on rolling cart measured 65F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] PIC unable to determine how long PHF was held out of temperature. PIC voluntarily condemned and destroyed PHF due to temperature abuse.

Table top fryer stored outside of ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Deep containers of vegetables found cooling on range [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Repeat violation: Some lights above food preparation area are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Liquid hand cleanser does not dispense at hand wash sink in front service area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Repeat violation: FSC is not available for review at time of insepction. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

FSC has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Thermometer missing from refrigerator unit (table top). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Opening in ceiling and walls larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Unshielded lights found above preparation area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.