Raw meat was stored above stew in the standing refrigerator. The facility was serving raw or undercooked meat without a consumer advisory. An unapproved employee twist top beverage was present in the kitchen next to the standing refrigerator. The person did not demonstrate adequate food safety knowledge; having ten critical violations, and a lack of knowledge on cooking temperatures, cooling procedures and importance, and bare-hand contact policy. Employees were observed handling injera bread and salad with their bare-hands. In the glass door refrigerator, beans were 51°F after cooling for more than 6 hours. Cooked meats and cooked vegetables were found at 112°-118°F on a tray next to the microwaves. Injera bread was 66°F sitting out in the kitchen. The facility's probe-thermometer was not accurate within +/-2°F of 32°F in an ice water bath. The concentration of sanitizer in the final rinse cycle of the ware-washing machine was less than 50ppm chlorine. There was no cold water at the hand sink next to the ware-washing area. Onions were stored on the floor in the ware-washing area. A bag of flour was stored on the floor next to the hand sink in the ware-washing area. Non-commercial food containers were used to store food throughout the kitchen. The cutting board in the kitchen was deeply grooved and stained. The walls and floor adjacent to the stove was soiled with filth and grime. The light in the mop sink room was not opperational.
Raw meat was stored above stew in the standing refrigerator. Employees were observed handling raw meat then a box of gloves and other kitchen items without first washing their hands. Injera bread was 67°F sitting out in the bags in the kitchen and there was no paperwork to show a pH value of less than 4.2.
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