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Ethiopian Cafe

FAIL

Friday, October 4, 2024 at 6:27 PM

Address
377 CENTRE ST
Jamaica Plain, MA 02130
Category
FS
Violations
16 total
⚠️ 5 critical
⚠ 8 major
Facility History
18 inspections
8 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P
✓ Corrected

When to Wash (P)

Observed staff leaving kitchen are down to the basement and prepping food without washing hands first.. Staff to wash hands whenever they switch task to prevent contamination by hands.

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-304.15-P
✓ Corrected

(A) Gloves Use Limitation (P)

Observed staff leaving kitchen area with gloves on and coming back to perform new task in the kitchen with same gloves on. Discontinue. PIC to train staff on glove usage.

Why This Matters

FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.

Code Requirements

Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-403.11-P
✓ Corrected

Reheating for Hot Holding (P)

Per PIC all hot holding items are removed from refrigeration and placed into the hot holding unit. Adivised PIC to reheat all hot holding items to 165F and verify with a probe thermometer before placing in hot holding. All products were reheat to 165F and up. PIC to retrain staff on reheating.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1
✓ Corrected

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Hot holding : split yellow peas 73F chopped collard greens 65F and sauteed vegetables 58F all products were discard by PIC. PIC to review hot holding and train staff.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.005/5-402.11-P

Backflow Prevention (P)

Observed PIC washing produce in the 3 bay sink. PIC to request variance with procedures to state how an alternative safe prep will be provided while using 3 bay sink to wash produce since there's no space to install a prep sink.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.002(B)/2-102.11-PF
✓ Corrected

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

At the time of inspection the staff on site were unable to answer question pertaining managerials control . Reviewed at the time of inspection. CFPM to train staff on procedures.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(B) | FDA Code: Section 2
⚠ MAJOR 590.002(D)/2-103.11-PF
✓ Corrected

(A)-(P) Person-In-Charge-Duties (Pf)

No PIC on duty. Designate a PIC who's knowlegeable and present at all ours of operation. Staff on duty was unable to demonstrate cooling process illness policy reheating warewashing process. Educational material will be provided for PIC to retrain and train staff.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF
✓ Corrected

Clean-up of Vomiting and Diarrheal Events (Pf)

No vomit / diarrheal clean up kit or procedure present on site. Provide

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003/3-501.17-PF
✓ Corrected

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Multiple containers of foods stored in the refrigerator and walkin observed without date marking. Per PIC food was prep earlier in the day today.Provide date marking with made/discard date.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-302.13-PF
✓ Corrected

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

No irreversible thermometer on site to measure high temperature dishwasher. Provide

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-302.14-PF
✓ Corrected

Sanitizing Solutions Testing Devices (Pf)

PIC unable to provide sanitizer test strips. Provide. (Inspector test was used)

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.006/6-301.12-PF
✓ Corrected

Hand Drying Provision (Pf)

Missing hand drying device at the kitchen main handsink. Provide

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-501.111-PF

Controlling Pests (Pf)

Multiple rodent dropping observed near dishwasher. Clean to remove.Email detail IPM report from licensed exterminator report at : inca.prince@boston.gov

Why This Matters

SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.

Code Requirements

IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.002/2-402.11-C
✓ Corrected

Effectiveness-Hair Restraints (C)

Staff observed with hair restaint while prepping food. Provide proper hair restraint.

Why This Matters

CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.

Code Requirements

All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.003/3-304.12-C
✓ Corrected

In-Use Utensils Between-Use Storage (C)

In use utensil observed stored in stagnant water. Discontinue. (Corrected on site)

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR L1
✓ Corrected

Post current Certificate of Inspection. Expired 7.11.24

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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Tags

🍽️ Cafe 📍 Jamaica Plain 🚇 Stony Brook (Orange Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Hair Restraints ⚠️ Gloves ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Test Kits
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Data sourced directly from Boston Inspectional Services Department