Tesfa Ethiopian Cuisine

February 24, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings0

Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: TCS FOOD STORED ON TOP PREP TABLES IN THE KITCHEN WITH INADEQUATE TEMPERATURE: 6 FULL FOOD CONTAINERS WITH COOKED ONIONS IN RED SAUCE AT TEMP OF 78.5F TO 82.9F; INSIDE THE WALK-IN COOLER FOUND COOKED YELLOW LENTILS AT TEMP OF 54.9F; CHOPPED COOKED KALE AT TEMP OF 54.7F, THREE GALLONS OF MILK AT TEMP OF 48.9F AND A BOX OF 15 DOZEN OF FRESH EGGS AT TEMP OF 48.7F TO 48.9F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
code 22
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: ADDITIONAL LABEL IS NEEDED AT DRY FOOD AT REAR STORAGE AREA.LABEL FOOD WITH COMMON NAME
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: NOTED SERVING SPOON INSIDE THE FRESH MIXED CHEESE CONTAINER STORED INSIDE WALK-IN COOLER. NEED TO REMOVE, INSTRUCTED NOT TO STORE SERVING SPOON INSIDE THE PRODUCT. ALSO MUST REMOVE BOWLS INSIDE DRY FOOD(FLOUR, SUGAR ETC), PROVIDE A SCOOP WITH HANDLES AND ALSO MUST NOT STORE INSIDE FOOD PRODUCTS TO PREVENT SOURCE CONTAMINATION. • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER. MUST PROVIDE PROPER RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. -
code 39
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: MUST STORE WIPING CLOTHS IN PREP AREA IN SANITIZER BUCKET BETWEEN USE TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: NOTED UNFINISHED WOOD AND BROKEN PLASTIC LINER USED ON TOP PREP TABLE WERE FOOD IS WRAPPED(LARGE CREPES) IN THE KITCHEN. MUST PROVIDE NON-POROUS EASILY CLEANABLE AND SMOOTH MATERIAL
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: NOTED A LARGE POTS ON TOP THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS) -
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: GREASE AND DEBRIS AT EXTERIOR AND INTERIOR OF COOKING EQUIPMENT. EXCESS FOOD SPILLAGE AND ENCRUSTED FOOD INSIDE THE CHEST FREEZERS,WALK-IN COOLER AND ALL SHELVES IN PREP AREA INCLUDED INSIDE THE WALK-IN COOLER. ALSO MUST OBSERVED GREASE ON FILTERS AND HOOD.CLEAN AND MAINTAIN
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: ADDITIONAL STOPPER IS NEEDED AT THREE COMPARTMENT SINK IN THE DISH ROOM
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: UNEVEN AND ROUGH SURFACE ON FLOORS UNDER COOKING EQUPMENT,THREE COMPARTMENT SINK,ETC. SURFACE MUSYT BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: GREASE ON VENT COVERS THROUGHOUT THE PREP AREA,ALSO ON LIGHT SHIELD.CLEAN AND MAINTAIN
code 56
All Food Employees Have Food Handler Training

Inspector note: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRRUCTED TO PROVIDE
code 57
Previous Core Violation Corrected

Inspector note: PREVIOUS CORE VIOLATION NOT CORRECTED FROM 11-29-2019, REPORT# 2352460 #55) 6-201.13-OBSERVED EXPANDING FOAM IN EMPLOYEE BATHROOMS, ALONG WALL IN KITCHEN PREP AREA NEAR STOVE, NEAR BOILER AREA AND BY 3-COMPARTMENT SINK. INSTRUCTED TO USE CLEAR SEALANT TO SEAL ALL CRACKS AND CREVICES FOR SMOOTH AND EASY CLEANABILITY. PRIORITY FOUNDATION VIOLATION: 7-42-090, NO CITATION ISSUED
code 60

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 29, 2019: 11 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.