GABBAR BAR AND GRILL

1-2A: .03(2)Person in charge(PIC) not present at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived during inspection.

3-1C: .04(1)Mold like substance in beans in walk in cooler. Package of paneer cheese observed with pink color on spots. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.

6-2: .04(6)(h)Two containers of rice and container of cooked chicken with prep date of 12/2/25 in walk in cooler. Container of cooked pig ears with prep date of 12/1/25 in prep cooler. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Foods discarded.

10D: .04(8)(b)Gallon of milk with use by date of 12/9/2025, two packages of paneer cheese with best by dates of 11/13/2025, two containers of yogurt with best by date of 9/21/2025 and 7/10/2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods discarded.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge(PIC) did not know temperature of cold holding foods, nor could demonstrate all the of major food allergens. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: PIC now knows proper cold holding temperature and all major food allergens.

1-2B: .03(3)(a)Facility does not have an active Certified Food Safety Manager (CFSM). 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)

2-2A: .03(2)(m)Only employee working in kitchen did not have signed employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed during inspection.

6-2: .04(6)(g)Several foods in walk in cooler prepared over 24 hours did not have date marking indicating date of preparation such as paneer cheese, oxtails, rice. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Dates added to containers of food.

6-2: .04(6)(h)Several foods kept past 7 days in walk in cooler such as mac n cheese, beans, potatoes. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded.

11C: .04(6)(c)Chicken thawing in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken placed into bowl with running water.

11D: .05(3)(g)PIC could not locate food thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

13A: .02(1)(d)Facility did not post most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report was posted.

15B: .05(3)(h),(i)Facility does not have test strips for chlorine sanitizer. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

1-2B: .03(3)(a)Facility does not have an active Certified Food Safety Manager (CFSM). At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)

2-2A: .03(2)(m)Facility could not locate signed employee health policies. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Opened water bottles stored above food on shelf above prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink discarded.

2-2D: .07(3)(a)No soap at only handwashing sink in kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap placed at sink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw ground chicken stored above raw fish, another package of raw, ground chicken above onions all in walk in cooler. Raw, shelled eggs above milk in upright cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

4-2B: .05(8)(a)Employee washing utensils, rinsing, then storing as clean. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Utensils sanitized.

8-2B: .07(6)(b)Several working containers of chemicals without labels with name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

10D: .04(4)(d)Several spices, lemon juice, and food coloring in storage containers without labels of name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

14B: .05(10)(e) 1,2,4Utensils stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Utensils separated to allow air drying.

15B: .05(3)(h),(i)Facility only has test strips for lactic acid sanitizer, but does not have this sanitizer onsite. Facility made chlorine sanitizer solution, but does not have test strips. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)