DEMERA ETHIOPIAN RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES INSIDE WALK IN COOLER BETWEEN 47.1 F AND 50 F- BEEF, LAMB AND CHICKEN, HOWEVER AMBIENT AIR TEMPERATURE FOR WALK IN COOLER IS 40 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL THE ABOVE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005A. FOODS DISCARDED WEIGHT- 38 LBS, VALUED AT $200.00.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD SHELVES IN LIQUOR STORAGE ROOM. MUST PAINT/SEAL ALL RAW WOOD SHELVES, SHELF SURFACES MUST BE SMOOTH AND EASY TO CLEAN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED GREASE/FOOD BUILD UP ON VENTIALATION HOOD/FILTERS, AND FOOD DEBRIS BUILD UP ON PREP AREA SHELVES. MUST CLEAN EQUIPMENT AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS IN KITCHEN AND DISHWASH AREA. MUST CLEAN FLOOR AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS BEHIND AND AROUND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN WALLS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMETER BROKEN. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE WORKING THERMOMETER FOR FOOD HANDLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMETER BROKEN. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE WORKING THERMOMETER FOR FOOD HANDLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.