Dilla's Ethiopian Restaurant

Official wording

Remove all items unnecessary to the operation of the business from the premises.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Have hand soap at all handwashing sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Use approved trapping devices or other means of pest control when pests are found.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Keep the plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Keep non-food contact equipment surfaces clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment food-contact surfaces and utensils must be clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

Observed the speaker closed next to the restroom full of debris. Clean and maintain clean all parts of the closet. Observed several rooms in the basement full of unnecessary items for the business and cluttered on the floor. Remove any items not used by the business. If you keep any items, organize them on shelving off of the floor in one area only. Clean and maintain these areas.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

Inspector’s notes

Observed storage of food and equipment under unshielded sewage piping. Rearrange the storage area to a place that is clear of sewage piping on the ceiling or enclose the piping.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed no soap supply at the handsinks. Have a dedicated supply of HAND soap at each handsink front of house and restroom included.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Observed fruit flies in and around the handsink at front of house. Notify your pest control officer or provide a means to control the flies in the drain or garbage.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed the sink near the door with a broken faucet. Fix and maintain to working condition.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed air ready to eat meat, vegetables and sauces within the prep cooler at 60+F. After discussion regarding the length of time each item had been in the cooler, the items were either moved to an operating cooler or discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed one cooler not able to hold temperature at 41F or below. Fix and maintain the cooler. Observed several pieces of equipment with wood blocks holding them up. Remove the wood blocks and replace with proper parts. Observed electrical cords being run along the kitchen due to an electrical problem on one wall. Call an electrician and fix the issue so equipment can be plugged in without extensions.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

Observed no Certified Food Protection Manager employed for required time at the facility. Obtain training information at the following website: . https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Notify your inspector when training and certification has occurred.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

Inspector’s notes

Observed a pattern of non-compliance and failure by the PIC to ensure employees are complying with the duties listed in 2-103.11, including oversight and/or routine monitoring of said duties. They include, Handwashing (Handsinks are not stocked nor working), Proper Cold Holding tcs foods (coolers observed not holding temps year after year or in need of fixing), Food Protection (bulk food containers in kitchen and basement are without cover or stored under sewer pipes), Frequency of Cleaning (extensive grime on food containers, inside coolers and under equipment).

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed numerous bulk storage containers of food without covers or covers that do not fit. Obtain covers for all containers and keep covered. Observed bulk containers of food stored in the active warewash area. Observed open bags of food within the freezer. Close the bags after opening. Observed food sitting on prep board on top of open garbage can. Move the garbage and provide more prep areas by re arranging or purchasing.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floor under all equipment, walls, and ceiling tile dirty. Observe the sewage spill on the floor in the basement not cleaned up. Clean and maintain clean these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed all gaskets on coolers dirty. Observed all table legs and underneath surfaces of tables dirty. Observed the oscillating fan connected to the hood full of grime. Clean thoroughly or remove. Clean at a frequency that keeps these areas clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed no signage at handsinks for employees directing them to wash hands. Provide signage.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed raw eggs and raw meat sitting above ready eat foods within a reachin cooler. This was corrected onsite by an employee.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Observed the microwave at opening in need of cleaning. Observed dispensing utensils within bulk food at prep station encrusted with food. Observed bread making basketry used daily on baked product without cleaning. Clean and sanitize these utensils at least once every 24 hours.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed cardboard, wood and aluminum being used to line shelves within the restaurant. Remove and discontinue using these products. Obtain a removable food-grade storage plastic to line shelving.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s notes

Observed no thermometers within the coolers for monitoring the temperatures within. Obtain thermometers and place inside near the door for proper temps to be taken.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Observed raw meat within the meat grinder and food within the chopper during storage mode. Clean and sanitize all food contact parts of equipment before putting away for storage.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Have hand soap at all handwashing sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Remove all items unnecessary to the operation of the business from the premises.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

Observed no Certified Food Protection Manager employed by this business. Obtain training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed no labels on some of the grocery items for sale. Labels the items with the product name, your location name and address, ingredients and expiration date if applicable.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Observed the microwave oven very soiled on the upper inside. Clean and maintain clean.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

Observed no food thermometer onsite. Obtain a food thermometer for use in the kitchen.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Only use single-service items one time.

Inspector’s notes

Observed the reuse of food containers for food storage. Obtain food-grade storage containers which are meant to be reused and are durable for reuse.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed no soap at the handsinks. Maintain soap supply at all times. Notify the person in charge when empty. This was corrected onsite as soap was supplied to the sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Observed no towel supply at the kitchen handsinks. Maintain supply at all times and notify the person in charge when empty. This was corrected onsite when supply was restored during inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

Observed both floors of the establishment containing unused equipment, personal items and bulk food in burlap bags. Remove all of these items within the business equipment and food storage areas. Maintain these areas clean of unnecessary items.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Inspector’s notes

Observed employees wearing gloves while chopping greens and then walking over to help wash dishes and returing to prepping greens using the same gloves. Observed employees wearing gloves at the stove prepping raw meat and rinsing them in the sink to leave to kitchen and then returning to kitchen to cook food. Use gloves for one task only and remove gloves when done. This was corrected onsite.This was discussed along with the handwashing violation and staff began usinging gloves for ready to eat food handling only as well as cleaning.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed employees changing activities and changing gloves during prep, leaving the kitchen, taking out garbage without washing hands prior to changing gloves. This was discussed along with proper use of gloves and employees began washing hands prior to donning gloves and for appropriate glove changes while sinks were supplied with necessary items.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

Inspector’s notes

Observed food being stored on a board covering a garbage can and sitting adjacent to a handsink. Observed dirty dishes sitting on containers of food in back warewash area. Observed the containers of food inside the warewash area. Prep and store food outside of the warewash area and on prep tables only. This was discussed and food mentioned here was moved.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s notes

Observed personal items throughout the kitchen and basement storage being set among food equipment, food storage, in sinks, on prep tables, hanging on racks. Provide and use only the designated personal item storage areas for these items. Do not store personal items anywhere on food storage or equipment areas.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

Inspector’s notes

Observed storage of food and equipment under unshielded sewage piping. Rearrange the storage area to a place that is clear of pvc sewage piping on the ceiling.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed no handwash signage at handsinks. This was discussd.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

No Certified Food Protection Manager employed at the facility. Apply for class/location at the following website: l https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed light soiling on fan within the cooler and light spills on the bottom shelving.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed spices for sale in containers without proper labels. This was discussed.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

Observed no ceiling in the basement where new storage area has expanded. This was discussed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

Inspector’s notes

Spices at the front display cooler still do not have proper labeling on them. A fact sheet is being included with this report fore reference.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There still is not Certified Food Manager but the owner's daughter will be taking a class.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.