BYBLOS CAFE

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside the ice machine bin at time of inspection.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawed in bag indicating to remove before thawing. Chef explained it was thawed just a an hour before. Fish was removed from package during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of garlic spread in walk-in held longer than 24 hours missing label. Manager labeled at time of inspection Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in server area has mold like substance

Basic - Carbon dioxide/helium tanks not adequately secured. Nitrogen tank at bar not secured

Basic - Food not stored at least 6 inches off of the floor. Bucket of grape leaves stored less than 6 inches off floor. Manager relocated to proper shelf Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Manager closed at time of inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on line not labeled with common name

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored overtop ready to eat sauces inside refrigerator on cooks line. Chef removed and properly stored sausage. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Brown sauce inside walk in cooler is stored uncovered.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dishwasher has a strainer stored inside it. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice,grape leaves cooked and held longer then 24 hours has date markings inside walk in cooler

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed inside reduced oxygen packaging.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area while preparing food. Employee discarded drink. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dishwasher has a strainer stored inside it. Repeat Violation - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in serving station. - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile's overtop cooks line have buildup of dust. - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by sandwich press at the end of cooks line. - From follow-up inspection 2024-10-29: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it by 3 compartment sink. - From follow-up inspection 2024-05-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by 3 compartment sink. Repeat Violation - From follow-up inspection 2024-05-29: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator physical copy of body fluid clean up sign. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by 3 compartment sink has dishes stored inside it. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator physical copy of employee reporting agreement. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled

Basic - Food stored on floor. Grease stored on floor by back door. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by 3 compartment sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease overtop grill.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on bathroom floor preventing proper air drying.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 75F.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has fish thawing inside it. Employee removed fish and placed inside food preparation sink. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Employee discarded drink. Corrected On-Site

Basic - Food stored on floor. Grease stored on floor by back door.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing in ventilation system.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by 3 compartment sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from dishwasher. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher at bar tested 0ppm of chlorine. Chef added new bucket of chlorine re tested at 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tangs not maintain in chronological order.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Dishes inside hand washing sink next to 3 compartment sink. Chef removed dishes.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand washing sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black-mold like substance.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometer inside reach in cooler on cooks line. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice and coffee on shelves next to dishwasher. Chef removed bowls from containers. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line have deep groves and are no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on clean preparation table. Chef removed drink and discarded it. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tile miss leading to back door. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between equipment on reach in cooler on cooks line. Employee removed knife and properly stored it. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by 3 compartment sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves next to dishwasher.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen area are soiled.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line.

High Priority - Dented/rusted cans present. See stop sale. Dented can of ketchup stop sale issued.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef stored over milk inside refrigerator at end of cooks line. Employee removed milk.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen area has dishes in it. Employee removed dishes. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips on site at time of inspection.s

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at waiter station. Employee placed paper towels at hand washing sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured by soda machine at waiter station.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards have deep groves and are no longer I cleanable.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Tiles missing front of dishwasher in kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler's on cooks line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at waiters station has a buildup of the debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler's on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign over hand washing sink In kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking have no labeling of ingredients.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal bowl store in handwash sink next to three compartment sink. Operator moved bowl at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in container of flower. Operator discarded container at time of inspection. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank by server sever station not secured. Operator secured tank at time of inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in kitchen. Operator placed handwash sign at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above stove soiled other grease build up.

Basic - Observed old labels stuck to food containers after cleaning next to three compartment sink.

Basic - Wall fan in kitchen next to cooks line with heavy grease build up. Repeat Violation