HALAL FRIED CHICKEN & PIZZA

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid at triple sink, no label.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of maketable cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tenders over fries in reach in freezer. Raw beef patties stored over mozzarella sticks in reach in freezer.

Intermediate - No paper towels or mechanical hand drying device provided . No paper towels on hand sink located by there bay sink . Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap in hand sink located by kitchen entrance. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles in reach in coolers located in cook line and reach in coolers in the back.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator motor is working .

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment in poor repair. Gasket in reach in cooler

Basic - Floor tiles missing and/or in disrepair , broken and missing tiles in front of mop sink . Repeat Violation

Basic - Light not functioning., lights burn out in cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris in reach cooler in cook line and freezers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walks in prep area

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

Intermediate - Handwash sink not accessible for employee use at all times. - at cook line

Basic - Buildup of food debris/soil residue on equipment door handles. - reach in coolers

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over cashier station

Basic - Equipment in poor repair. - gaskets torn on reach in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor soiled/has accumulation of debris. - under cook line

Basic - Floor tiles missing and/or in disrepair. - in dish station

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under grill top - can opener

Basic - Outer openings not protected with self-closing doors. - back door

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in the kitchen , heavily soiled

Intermediate - Handwash sink not accessible for employee use at all times. Bowl inside of the hws Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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.

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout the kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen, mainly in the dish area.

Basic - Cove molding at floor/wall juncture broken/missing. In dish area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. RIF in dish area

Basic - Floor tiles missing and/or in disrepair. In front of the 3 comp sink

Basic - Floors not maintained smooth and durable. Throughout the dish area

Basic - Hood filters/grease extractors not designed to be easily removable for cleaning.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughly the kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Next to hand washing sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice in storage for more than 4 hours 47°F. Stop Sale. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards stained/grooved and can opener with accumulation of black grease- like substance on the blade.

Intermediate - Spray bottle containing toxic substance not labeled. Observed in the dishwashing areas.

Basic - Floors not constructed to be easily cleanable. Observed multiple multiple broken tile pieces in front of the 3 compartment sink. Repeat Violation

Basic - Reach-in cooler interior/shelves and handles have accumulation of soil residue in multiple Reach-in coolers in the restaurant.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in multiple locations in the kitchen.