ETHIOPIAN & SOMALIAN, 4191 Cleveland Ave, Columbus, OH 43224 - Restaurant inspection findings and violations

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Business Info

Restaurant: ETHIOPIAN & SOMALIAN
Address: 4191 Cleveland Ave, Columbus, OH 43224
Total inspections: 28
Last inspection: Nov 15, 2012
Score
(the higher the better)
88
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Inspection Preoperation Jun 23, 2011 100
No violation noted during this evaluation. Inspection Preoperation Jun 27, 2011 100
No violation noted during this evaluation. - Jul 11, 2011 100
  • A handwashing sink or group of adjacent sinks was not provided with a waste receptacle.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Plumbing system is not maintained in good repair.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • There is no covered receptacle in women's restroom.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
  • Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.
  • Working containers of food are not properly labeled.
  • Working containers of poisonous or toxic materials are not labeled.
Inspection 30 day Jul 19, 2011 58
No violation noted during this evaluation. Critical Control Point Jul 19, 2011 100
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Working containers of poisonous or toxic materials are not labeled.
Followup Inspection Sep 13, 2011 85
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 21, 2011 80
No violation noted during this evaluation. - Sep 21, 2011 100
No violation noted during this evaluation. - Sep 22, 2011 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Food storage equipment is not cleaned frequently enough.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Non-food contact surfaces are dirty.
Inspection Other Oct 3, 2011 88
  • Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 14, 2011 70
No violation noted during this evaluation. Critical Control Point Nov 14, 2011 100
No violation noted during this evaluation. - Nov 14, 2011 100
  • Employees are not properly trained in food safety.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) were not washing hands in a handwashing sink.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The chemical sanitizer being used is not approved for food contact surfaces.
Followup Inspection Nov 16, 2011 83
No violation noted during this evaluation. - Dec 2, 2011 100
  • Poisonous or toxic materials are being used in a manner that could be hazardous to people.
Followup Inspection Dec 13, 2011 95
No violation noted during this evaluation. - Dec 20, 2011 100
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The operator is not using an effective method for cooling.
Followup Inspection Dec 29, 2011 94
No violation noted during this evaluation. - Dec 29, 2011 100
No violation noted during this evaluation. Followup Inspection Jan 17, 2012 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Feb 22, 2012 97
  • Equipment components were not intact, tight or properly adjusted.
  • Fixed equipment was not properly installed.
  • The physical facilities were not maintained in good repair.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • There is no covered receptacle in women's restroom.
Standard Inspection Mar 19, 2012 91
No violation noted during this evaluation. Critical Control Point Mar 19, 2012 100
No violation noted during this evaluation. - Mar 26, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • The physical facilities were not maintained in good repair.
  • There is no covered receptacle in women's restroom.
Followup Inspection Mar 30, 2012 96
No violation noted during this evaluation. - Apr 17, 2012 100
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Nov 15, 2012 88
No violation noted during this evaluation. Critical Control Point Nov 15, 2012 100

Violation descriptions and comments

Jun 23, 2011

Prior to issuing license, the following must be completed:
1. Install hand sink in kitchen
2. Hot and cold running water at all fixtures
3. Replace broken light bulbs
4. Light shield in vent hood
5. Seal around mop sink
6. Clean behind and reseal base coving
7. Replace wood shelf above 3comp sink with wire shelf
8. Seal gasket on chest freezer
Inspection conducted with Carrie Kamm

Jun 27, 2011

Inspected and approved to operate as Risk Level 4.
Accepted money order #10408985307 for $490.00
Accepted money order #10408985331 for $175.00
-Difference of $11 for license fee of $654.00, will reimburse.
Within 30 days:
1) Attend Level 1 training: July 6th or July 23 or July 26; gave schedule with times
* 1 person with Level 1 training per shift
-Items from Prelicensing inspection of 6-23-11 have been corrected.

Jul 11, 2011

Dropped off $11 for overpay of license and food license

Jul 19, 2011

PIC: Ubah
Updated Green Sign
Follow-up inspection in about 2 weeks. Please address all Critical violations.

Jul 19, 2011

Discussed
Provided information
I. Employee Health (+) Employees will not work it feeling ill.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (-) Establishment has not complied with Level 1 Training requirement. PIC did not correctly answer various food safety questions. Gave Level 1 Training Schedule. PIC must take course before follow-up inspection.
V. Thawing (-) PIC did not explain proper thawing methods. Reviewed and gave handout.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed goat/ cabbage did not cool properly. To limit bacteria growth, products must cool properly. Holding Temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Observed potential cross contamination in reach-in refrigerator due to improper storage of raw meats in reach-in refrigerator. To prevent cross contamination all products must be properly stored according to looking temperature. Provided handout.
XII. Chemical (-) Observed chemical spray bottles not properly labeled. All chemicals must have common name label on container.
XIV. Transporting Food off Premise (N/A)

Sep 13, 2011

PIC: Ubah
Follow-up inspection for Standard on 7-19-11.
Repeat Critical violations found: Review proper food storage to prevent cross contamination. Ensure all chemical spray bottles are labeled.
PIC must attend next Level 1 Class offered at CPH on Friday, 9-16-11, 8am-12pm. Cost is $25.00, provided schedule.

Sep 21, 2011

PIC: Ubah
Follow-up inspection for 30 Day on 7-19-11 and Follow-up on 9-13-11.
Facility has had several repeat critical violations and has not complied with PIC training requirements.

Sep 21, 2011

Discussinh inspection results and handouts and enforcement process

Sep 22, 2011

delivered prehearing letter and yellow sign

Oct 3, 2011

PIC: Ubah
Inspection after Pre-Hearing. Took down Yellow Sign and Green Sign Replaced. Inspection conducted with Mike Tedrick.
Facility complied with Level 1 training requirement.
Please continue to review materials and be aware of food safety practices.
Cooling logs given - please use cooling logs to monitor cooling process.

Nov 14, 2011

PIC: Ubah, Tony
Updated green sign
2nd Monitoring inspection after pre-hearing.
Facility is going to consider a time-in-lieu procedure for sambusa. Reviewed process, gave outline for written documentation, and example log for recording time. If time-in-lieu is not going to be followed, the sambusa must maintain minimum 135 deg F.
Flu information:

Nov 14, 2011

Discussed
Provided information
I. Employee Health (+) Discussed employees do not work if feeling ill.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (-) Violation 3.2(C)(1) has been a repeat violation on previous inspection and this inspection. PIC not demonstrating understanding of preventing cross contamination by storing raw animal foods under RTE foods in refrigerator. Reviewed during inspection and provided handout.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed sambusa (meat inside dough) hot holding below 135 deg F. To prevent the growth of bacteria, hot food must be held at 135 deg F or above. Product was discarded during inspection and facility is going to consider a time-in-lieu of temperature procedure for sambusa. CDC Risk Factor: Improper holding temperatures.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Observed raw eggs and raw fish stored above RTE food in reach-in refrigerator. To prevent contamination of RTE food, always store raw animal products below. If raw animal juices or pieces get onto the RTE food, the RTE food will not be cooked to kill any pathogen from the

Nov 14, 2011

Going over report with PIC and discussing Time-In-Lieu of temperature policy

Nov 16, 2011

PIC: Ubah
Follow-up inspection for Standard on 11-14-11.
Gave facility many Food Safety Handouts. Please review these materials as well as materials from Level 1 Food Safety Training class. All employees working in facility need to be aware of and practice good food safety and hygiene practices. These practices are in place to protect the public from foodborne illness. Please continue to address other Non-Critical violations from the Standard inspection on 11-14-11.
Note: PIC stated Sambusa in front case is for Display Only - Not for customers to eat. Sambusa will be cooked to order from frozen. Please create a sign indicating the product on display is for "Display Only."
Flu information:

Dec 2, 2011

HO Packet Delivery.

Dec 13, 2011

PIC Abokor
Pre-board inspection
All critical violations from previous inspection were corrected

Dec 20, 2011

delivered board action letter and took down yellow sign and put up white sign

Dec 29, 2011

PIC: Ubah, Abokor
Updated White Sign
Inspection conducted with Mike Thiel.
Follow-up inspection conducted in about 2 weeks.
Discussed date marking of frozen chicken pattis when taken from freezer and put into refrigeration, may be held for 7 days.
PIC stated a person is signed up for ServSafe class. After 60 days from the Board Hearing, a person must be on site at all times who has attended ServSafe class.

Dec 29, 2011

inspection with Sarah Badenhop

Jan 17, 2012

PIC: Abokor
Follow-up inspection for Monitoring conducted on 12-29-11.
Violations corrected. PIC described cooling process and stated proper cooling parameters. Observed proper storage of raw and ready-to-eat food in reach-in refrigerator.

Feb 22, 2012

PIC: Ubah / Tony
Updated White Sign
Enforcement Monitoring Inspection
emailed report at time of inspection

Mar 19, 2012

PIC: Ubah
Updated White Sign
Follow up inspection in 1 week. Must provide invoice or receipt of pest control, place glue boards in facility to monitor presence of pests. Discussed violation with Mike Thiel.

Mar 19, 2012

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if they are feeling ill.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) In refrigerator or in cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. Discussed that cold items need to be reheated to 165 deg F within 2 hours before being placed in steam table. A steam table is designed to keep foods hot and maintain at 135 deg F or above, not for cooking / reheating.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Mar 26, 2012

TALKED TO UBA AND GURREH
RECEIVED CHECK #218 FOR 853.00
FOOD LICENSE WITH LATE FEE
FYI TERMINIX CAME 3-22-12

Mar 30, 2012

PIC: Abokor, Ubah
Follow-up inspection for Standard on 3-19-12.
Inspection conducted with Debbie Allen

Apr 17, 2012

Per Mike Thiel
I removed the White FoodSafety Sign and replaced it with the Green Food Safety Sign

Nov 15, 2012

Talked lo owners Abokor and Ubah
thermometers in cooler Cooler temps 41 Sanitizer-chlorine 20oppm
A storage guide was in cooler so proper food storage was adhered to
updated Green Food Safety Sign
Discussed measuring sanitizer so less waste of produce Use a measuring cap or cup

Nov 15, 2012

I:We discussed with Person in charge how to handle sick employees that may be ill with foodborne disease . We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are no touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Abokor and Ubah
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps

XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods Facility had a side in cooler to help
them stay on track for storing foods

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