Authentic Ethio African Spices & Bakery

Inspector's notes

Observed a large bucket of butter mixture with metal spoons inside for portioning, with the spoon handles in direct contact with the butter at time of inspection. Discussed proper storage of in-use utensils with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 open rodent traps with bait located under dish machine at bar, behind reach-in fridge next to bar, and under prep table for food production. Discussed with person-in-charge (PIC) approved trapping methods. Rodent bait shall be contained in a covered, tamper-resistant bait station. PIC discarded all open rodent traps at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed screen door connecting outdoor area to kitchen with gap under door. PIC closed solid door at time of inspection and no gap was observed. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handle of scoop used for garnishes at bar rest inside of garnish container. PIC moved scoop handle to rest outside of container at time of inspection. Observed ice scoop with handle rest inside of ice bin located at bar. PIC moved ice scoop outside ice bin at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS food items being held in the steam table. Per PIC, these items were ready for service and heated up approximately 2 hours prior to inspection. The TCS food items included cooked vegetables, various sauces, and various cooked meats. Instructed PIC to reheat the items to 165 degrees F and then hold at 135 degrees F or higher. Discussed hot holding parameters

Inspector's notes

Observed multiple RTE/TCS food items (cooked veggies, cooked lentil curry, cooked squash, and cooked chicken curry with no/wrong datemark in walk-in unit at time of inspection. Cooked veggies with datemarking of 06/29 in walk-in unit, was made and frozen on 06/29, per PIC. PIC stated item was thawed on 07/06. Cooked chicken curry with datemarking of 06/02 in walk-in unit, was made and frozen on 06/29, per PIC. PIC stated item was thawed on 07/07. Cooked lentil curry and cooked squash curry with no datemarking in walk-in unit, were made on 07/02, per PIC. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Frozen food items shall be marked with freeze date and be marked with discard date when thawed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed door of refrigeration unit located by hot-holding unit in disrepair. Unit in question also observed to be in disrepair as ambient temperature of unit was measured at 58'F. PIC had put a work order in prior to inspection. Refrigeration unit is not used to store TCS food items, per PIC. No TCS food items found in unit at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected --- Observed exit door open in kitchen with netted door closed. Observed no sealing or closure on netted door. Outer openings must be closed or sealed and protected to prevent potential pest contamination. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed no air gap at drain pipe from ice machine located at the bar flowing into floor sink below equipment. An air gap of at least 1-inch from floor drain must be present. PIC was instructed to have this fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation - In kitchen above hot holding area there is a fly light with sticky paper. PIC will move fly light so that it is not above food or food prep areas. Alternatively, PIC may install above hot holding a unit that is enclosed so that flies cannot fall out of unit. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Two large red plastic tubs were being used to mix and store batter for bread at establishment. The bins are not food grade material. PIC will re-place with food grade materials or NSF approved equipment. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. >>Observed hand wash sink next to the the bar area did not have any hand soap. Discussed the importance of having a properly stocked washing station to avoid contamination of food or surfaces. Person in charge added a soap bottle at the hand wash sink. Correct By: Corrected At Time Of Inspection