Abol Bunna Ethiopian Restaurant Improves its Sanitary Rating

Critical - Handwash sink not accessible for employee use at all times. blocked by chair and table.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed dented/rusted cans. used as door stop.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. setup w/ wash in middle sink.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed food stored on floor.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in ice bin on front buffet line.

Observed single-service articles stored without protection from contamination. small to go containers in dry storage area.

Observed unnecessary items on the premise. in dry storage area.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. in dry storage area.

Carbon dioxide/helium tanks not adequately secured. in dry storage area.

Critical - Hand wash sink lacking proper hand drying provisions. by 3 comp sink.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed dented/rusted cans. in dry storage area.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. coffee.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Observed potentially hazardous food thawed in an improper manner. beef out on counter.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. in dry storage area.

No Violations Were Observed

Ceiling not smooth and easily cleanable. in front bar area and dry storage areas.

Critical - Manager lacking proof of Food Manager Certification. 90days

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed packaged food not labeled as specified by law.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Wall not smooth and easily cleanable. wall around door jam raw wood.