DIJLA CAFE

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair.(b) Cleaning, Frequency and Restrictions.1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.2.Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of grease build up and old food particles along floor/ wall junction and walls behind cooking equipment and old food particles on floor under and behind refrigerated units in kitchen. Person in Charge was advised to clean said areas and sent pictures to inspector via email by 3/23/26.

Adequate ventilation and lighting; designated areas used — Inspector Note: Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Observed hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and missing filters above cooking equipment in kitchen. PIC was advised to clean and replace filters and send pictures to inspector via email by 3/23/26.

Management knowledge, responsibilities, reporting — Inspector Note: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Observed the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: Person in Charge was provided with documentation and was advised on the reportable diseases, each employee completed said form during the inspection.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: Person in Charge was provided with documentation and completed the procedures during the inspection.

Proper date marking and disposition — Inspector Note: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed multiple time/temperature control for safety food in reach-in coolers without date-marking. PIC was advised date marking requirements and provided with Just Date It Poster.