DEMERA ETHIOPIAN RESTAURANT Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. ICE ARE NOT PROTECTED DURING STORAGE. BLACK MOLDY LIKE SUBSTANCE ON THE WALLS AND ON THE RIGHT AND LEFT CORNER BOTTOM AND UPPER PORTION OF THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE THE SURFACES AND WALLS. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1751271 DATED 4/01/16. # 32- DEFROST BOTH CHEST FREEZER IN THE BASEMENT,WITH HEAVY ICE ACCUMULATED AND MAINTAIN. RUBBER GASKET OF THE 2 DOOR REACH IN COOLER CLOSE TO THE HOT HOLDING UNIT, RIPPED OFF. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS,TRAYS ETC,MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND REMOVE DUST BUILD -UP ON THE FAN GUARD OF THE WALK IN COOLER AND MAINTAIN. CLEAN REMOVE FOODS DEBRIS ON THE BOTTOM SHELVE OF THE REACH IN FREEZER AND MAINTAIN. CLEAN AND SANITIZE THE CHOPPING BOARD 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: MUST CLEAN IN DETAIL THE FLOOR THRU-OUT BASEMENT , AND THRU-OUT THE BAR ALONG THE WALL BASE ALL CORNER 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: CLEAN AND REMOVE DUST ACCUMULATED ON BOTH VENT COVER IN BOTH CUSTOMER'S WASHROOM AND MAINTAIN. MUST CLEAN IN DETAIL EVERY STEP OF THE STAIR GOING TO THE BASEMENT (WITH ACCUMULATED DUST AND DIRT) 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: TWO BURNED OUT LIGHT BULBS ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: TWO BURNED OUT LIGHT BULBS ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.