BEIRUT BAKERY & DELI

High Priority - Nonfood-grade bags used in direct contact with food. Minced pies stored in thank you bags at reach in freezer in kitchen Raw shell

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready to eat items at reach in cooler in kitchen Raw shell eggs stored on top of chewed on top area of make table

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus and baba ghannoush temping between 46F-47F.Per operator item was in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus and baba ghannoush temping between 46F-47F.Per operator item was in reach in cooler overnight

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink between kitchen and front counter had food debris in strainer

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink between kitchen and front counter

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. Printed operator handout Corrective Action Taken

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

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. Reach in cooler at front counter shows a temperature of 50F

Basic - Food stored on floor. Bag of onions on floor at prep area

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over assorted vegetables and dough in reach-in cooler at back of kitchen. Operator rearranged. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pastries in display case not marked. Operator marked. Corrected On-Site

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled with cutting board on make-table. Shelves next to oven for holding baked items soiled with food debris.

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator left to get some during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout. Vent in hallway and vents in ceiling of dining room soiled with dust and water marks.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles and coffee cups on prep tables throughout establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets, umbrellas and purses on drinks and food in hallway.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food prep without hair restraint.

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler next to dough machine.

Basic - Floor soiled/has accumulation of debris. Floors soiled with black substance under make-table cooler.

Basic - Floor tiles missing and/or in disrepair. Several floor tiles slightly cracked throughout kitchen.

Basic - Food stored on floor. Plastic bottles and cans of drink stored on the floor and in dining room.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hole in or other damage to wall. Wall in disrepair next to oven.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in buildup at back of kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop not above flour in bulk containers.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Baklava and Chips stored on display case at front counter not labeled.

Basic - Missing drain plug at dumpster.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all reach-in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled with dust at back of kitchen. Exterior and interior of oven soiled.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor near oven.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons and forks not inverted at front counter. Operator flipped. Corrected On-Site

Basic - Unnecessary items stored in garbage enclosure. Deep fryer next to dumpster.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing spices, flour and sugar at the back of kitchen not labeled.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack - From follow-up inspection 2025-05-15: Time Extended - From follow-up inspection 2025-07-17: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24 Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at reach in cooler in prep area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by triple 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. Emailed operator hand out Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has meat and cheese turnovers in display case are not on a time plan and don't have time marks. Per operator they were placed in display case less than an hour. Emailed operator time plan and educated con time vs temperature Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef,shredded chicken and roasted chicken quarters not date marked. Per operator food was made yesterday

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in cup stored on top of reach in cooler at pizza station Corrected On-Site

Basic - Single-service articles improperly stored. To go containers and pizza boxes stored directly on floor at front counter by oven

Basic - Stored food not covered. Meat/cheese pies stored on top of display case with no lid

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bread with cheese (72F - Hot Holding) since 9am, establishment will be using time as public health control. Provided, reviewed and compl form with owner during inspection.Corrected On-Site 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. Provided and completed with employees during inspection Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets torn

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the back prep area

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and flour bin without label. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine

Basic - Working containers of food removed from original container not identified by common name. Spray bottle with vinegar.