Ethiopian Famous Restaurant

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat violation (4th consecutive).

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed missing lighting in room where freezer is. Ensure adequate lighting throughout the facility. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed employee return to kitchen from restroom and proceed to put away sanitized dishes without washing hands before. Employee states they washed their hands in the restroom before returning to the kitchen. Informed person-in-charge (PIC) and employee that hands must be washed at any time contamination occurs, when changing tasks, and when leaving and re-entering the kitchen. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chair blocking access to the handsink in the front register area. Also observed hot water valve to handsink shut off at time of inspection. All handwash sinks must be accessible and supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink and restored hot water to the handsink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee actively washing and sanitizing dishes at three-compartment sink with a chlorine sanitizer concentration of 10ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Employee added more bleach to sanitizer compartment at time of inspection. Discussed with PIC and employee that food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaps around both back doors revealing light. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Repair the self-closing hinges at the back exterior doors. Provide weather stripping and door sweeps to the exterior doors. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed floor drain under ice machine in front area not draining properly after grey water is discharged into drain. Floor drain collects grey water from nearby handsink and three-compartment sink. Observed when handsink or three-compartment sink faucets are turned on, floor drain remains full and results in water discharging onto nearby floor. All plumbing must be maintained in good repair at all times. Must repair floor drain to ensure waste water is draining proper prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed missing lighting in room where freezer is. Ensure adequate lighting throughout the facility. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed gaps around back doors revealing light. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Repair the self-closing hinges at the back exterior doors. Provide weather stripping and door sweeps to the exterior doors. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed missing lighting in room where freezer is and in men's restroom. Ensure adequate lighting throughout the facility. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed holes in wall near floor under warewashing area; also observed concrete floor worn creating creating pitting under warewashing area. Also observed acoustic tile throughout the establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Replace acoustic tiles with washable vinyl tiles. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed broken (flashing) or missing lighting in room where freezer is and in men's restroom. Ensure adequate lighting throughout the facility. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small flat brown bugs inside of bags of garbanzo beans, lentils, and flour. The containers these bags were stored in were moved outside and the bags on these foods were willingly discarded. Also observed a box of chilis with white fuzzy organic material and black spots on the chilis in the walk-in refrigerator. The box of chilis was willingly discarded. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cracked shelled hard-boiled eggs (internal temperature 49*F) and shredded cheese (internal temperature of 49*F) in the glass front refrigerator. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer and the person in charge indicated they had been in the unit for more than 4 hours (person in charge indicated they did not verify temperatures with a probing thermometer today). All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cracked shelled hard-boiled eggs (internal temperature 49*F) and shredded cheese (internal temperature of 49*F) in the glass front refrigerator. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer and the person in charge indicated they had been in the unit for more than 4 hours (person in charge indicated they did not verify temperatures with a probing thermometer today). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 09/16/24.

Inspector's notes

Establishment was unable to provide probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 09/16/24.

Inspector's notes

Observed gaps around back doors revealing light. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Repair the self-closing hinges at the back exterior doors. Provide weather stripping and door sweeps to the exterior doors. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE). 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed small flat brown bugs inside of bags of garbanzo beans, lentils, and flour. The containers these bags were stored in were moved outside and the bags on these foods were willingly discarded. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/16/24.

Inspector's notes

Establishment does not have test strips for chlorine (bleach). Establishment uses chlorine to sanitizer food contact surfaces and equipment. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 09/16/24.

Inspector's notes

Observed holes in wall near floor under warewashing area; also observed concrete floor worn creating creating pitting under warewashing area. Also observed acoustic tile throughout the establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Replace acoustic tiles with washable vinyl tiles. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed broken (flashing) or missing lighting in room where freezer is and in men's restroom. Ensure adequate lighting throughout the facility. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Core-6-301.13, C: Handwashing Aids and Devices, Use Restrictions. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. -------- Please relocate the paper towel dispenser at the three sink to directly above the handwash sink. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. ---------- Provide a disclosure statement to the consumer advisory statement, such as "Items served raw or undercooked." Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected ---------- Correct the following: 1) Repair the self-closing hinges at the back exterior doors. 2) Provide weather stripping and door sweeps to the exterior doors. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces ---------- Refinish or replace the rusted shelving units in the walk-in cooler. Utilize rustoleum paint for any refinishing work. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing --------- Correct the following: 1) Caulk the sink fixture gaps and to the walls throughout the facility with silicone. 2) Recaulk the ventilation hood gaps with a high temperature, aluminum based silicone. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --------- Replace the torn refrigerator door gaskets, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --------- Repair the small leak at the three compartment sink drain line. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ----------- Provide an indirect connection for the prep sink drain. There are two options to meet code: 1) Replumb the drain to the nearby floor sink and provided a 1" minimum air gap above the floor sink flood rim. 2) Install a hub drain under the prep sink and provide a 1" minimum air gap above the hub drain flood rim. Core-5-403.12, C: Other Liquid Wastes and Rainwater --------- Provide a dry well container filled with river rocks below the walk-in cooler condensate drain. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability --------- Correct the following: 1) Replace the perforated ceiling tiles located in the mop sink room, restrooms, kitchen areas, and front service area with smooth, washable vinyl ceiling tiles or flip the existing tiles and paint with a semi-gloss minimum finish. 2) Refinish the missing concrete flooring areas located under and near the three compartment sink. Provide a concrete sealer to the areas to provide a non-absorbent finish. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed -------- Provide a 3/8 inch minimum cove base to the floor/wall junctures of the mop sink room, restrooms, kitchen areas, and front service area, as needed. Install either a rubber cove base or utilize a silicone grout and provide a tool/finger cove. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --------- Correct the following: 1) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility with silicone. 2) Caulk all wall holes throughout the facility with silicone. 3) Patch the large wall areas throughout the facility with new dry wall, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting --------- Provide new florescent light bulbs and replace any burnt light bulbs in the kitchen areas to ensure 50 foot candles minimum is provided over food preparation areas. Correct By: Correct Prior To Next Routine Inspection