BEIRUT BITES

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler. Operator date marked. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 77F. Operator already has someone coming out.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by register Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by register Repeat Violation

Basic - Food stored on floor. Case of bottled water. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black reach in cooler gaskets at front counter soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black reach in cooler at front counter soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink slow draining.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef stored over cooked chicken Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ninja air fryer

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

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

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of George Forman cookers.

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

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

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

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

Basic - Equipment in poor repair. - rust in microwave

Basic - No copy of latest inspection report available.

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

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. 1 new hire

Basic - Equipment in poor repair. -sandwich station door on front line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw ground beef stored over ready to eat foods.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chicken on a stick -Cooked chicken in sauce

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on front line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Large knife stored in hand sink on front line Corrected On-Site

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

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

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken Cooked beef Whipped garlic

Basic - Equipment in poor repair. Torn gasket on preparation station reach in.

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 44°f in top area of reach in cooler. Advised operator to uncover and put less product in container.

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.