HUMMUS ACHLA INC

High Priority - Employee washed hands with no soap. Employee washed hands without applying soap after switching from raw to ready to eat. Received proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken stored above containers of cooked chickpeas in us double doors reach in cooler. Employee inverted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large bowl stored inside employees handwashing sink in kitchen. Employee removed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary nor chlorine chemical test kit.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled glass cleaner bottle during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's Bathroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 ceiling tiles with water damage in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood filters soiled. 2) Bottom shelf of on the go triple doors reach vegetables cooler soiled.

Basic - Shelf with rust that has pitted the surface. Lower shelf of prep table in kitchen across from glass reach in cooler in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Manager labeled couscous container during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Secondary Steam Table at Uber Station- ; Cooked Chickpeas (110-115F - Hot Holding). Per Manager food items in unit in unit less than an hour. Observed unit unplugged. Manager plugged during inspection and reheated. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit. Repeat Violation

Basic - Bowl or other container with no handle used to dispense flour. Employee removed during inspection. Corrected On-Site

Basic - Container of oil stored on floor next to prep sink in kitchen. Employee elevated. Corrected On-Site

Basic - Gasket in front counter reach in cooler torn.

Basic - Water leaking from faucet handle.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-24 Expired. Operator renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw fish stored above container of cooked salmon in glass reach in freezer next to M3 Turbo Air reach in cooler. Manager inverted. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Bags of raw chicken stored above bags of raw beef in chest freezer next to vegetable cooler in prep area. Employee inverted. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary chemical test kit.

Basic - Bags of onions and cases of oils stored on floor employee elevated. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms.

Basic - Nonfood-contact surface soiled with food debris, dirt. Bottom shelf of single door freezer next to dishwashing machine soiled. Employee cleaned during inspection. Corrected On-Site

Basic - Working containers of salt removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Bowl stored in container of salt in kitchen front of US Refrigerator. Employee removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair with water stain. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents in kitchen soiled Repeat Violation

Basic - Container of salt stored on floor in kitchen front of Us Refrigerator. Employee elevated. Corrected On-Site

Basic - Employee eating while preparing food. Employee used hands to taste food and failed to washed hands after doing so.

Basic - Working containers of salt removed from original container not identified by common name. Employee labeled salt container during inspection. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink behind establishment. Warning - From follow-up inspection 2023-10-18: Same Time Extended - From follow-up inspection 2023-10-20: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 6 ceiling tiles in dining area. Warning - From follow-up inspection 2023-10-18: Same Time Extended - From follow-up inspection 2023-10-20: Same- Time Extended

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Manager fixed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of salt. Cook removed. Corrected On-Site Repeat Violation

Basic - Dumpster overflowing garbage.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked stuff cabbage in US 2 Doors Refrigerator. Manager inverted. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Reviewed proper hand washing procedures. Employee rewashed hands correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of sugar. Manager removed. Corrected On-Site

Basic - Container of oil stored on floor in kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in kitchen. Manager labeled. Corrected On-Site

High Priority - Employee washed hands with cold water. No hot water in employee hand washing sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat vegetables in US Refrigerator. Manager stored properly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense flour. Manager removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water stored on prep table next to salad container. Employee removed. Corrected On-Site

Basic - Food stored on floor.case of cooking oil on floor. Case of oil stored on floor in kitchen by hand sink. Employee elevated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on prep table in kitchen. Manager stored in sanitizer solution. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding unit #1 ; coleslaw, cut cabbage, cooked eggplant (50-51°F) Front counter cold holding unit # 2 ; cut cabbage, coleslaw, hummus, cooked egg plant (48-49°F) Protein cooler/ flip top ; raw chicken, raw beef (47-49°F) in cook line. Operator placed on ice for quick chill. Foods held under 4 hours ago as per manager. Foods are over stacked in cold holding unit by front counter. Operator removed excess and placed on ice for quick chill. Operator called technician for service Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-07-07: Protein flip tip cooler raw chicken 59°f. Held under 4 hours ago as per cook. Ambient temperature of flip top cooler at 49°f. Raw chicken placed on ice Corrective action Taken Front counter cold holding unit, #1 and #2 , diced tomatoes, coleslaw , hummus,cooked egg plant (70-72°f.)Ambient temperature of cooler #1 at 61°f. Ambient temperature of cooler #2 - 72° f. Operator stated foods held under 4 hours ago. Operator placed foods on ice during inspection. Corrected action taken Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature at 55°f , reach in cooler across from grill in cook line. Reach in coolers by front counter 47°f ambient temperature. Warning - From follow-up inspection 2021-07-07: Ambient temperature of flip top cooler 49°F Ambient temperature of reach in coolers #1 &2 in front counter 61°f and 72f respectively. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach Coolers by front counter. Warning - From follow-up inspection 2021-07-07: Time Extended