Tawakkul Restaurant

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Found bulk food not labeled.(flour,grain,spices,etc.)must label.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found 2 live roaches on walls by dishwashing areas.priority foundation.citation issued.7-38-020a.must notify pest control operator.

Equipment and surfaces were dirty.

Inspector’s note: Found following not clean:interior of coolers, interior of microwaves, shelving units, cooking equipment, and sinks.must clean.

Garbage wasn’t handled or stored properly.

Inspector’s note: Found outside dumpster areas not clean.priority foundation. Citation issued.7-38-020b.must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found floors not clean behind and under equipment throughout. Must clean.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Noted bulk food items stored inside containers at the food prep/dry storage not properly labeled. Instructed management that all bulk and working food ingredient containers must be labeled with contents name.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted torn rubber gasket inside the door of 2 door refrigeration unit at the kitchen prep. Instructed to repair and maintain and/or replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted assorted food items inside coolers and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food grade containers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted cardboard boxes and foil paper used to line shelves. Instructed to clean and remove all cardboard boxes and foil paper to prevent hiding places for pest.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted rusty and dirty shelves throughout the kitchen prep area. Instructed to detail clean, repaint with non toxic food grade paint and/or replace.

Equipment and surfaces were dirty.

Inspector’s note: Noted heavy grease, dirt and grime inside cooking equipment, shelves and storage units throughout the kitchen prep area. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors at the following areas:- --floors underneath cooking stove and fryers at the prep area encrusted with thick grease and grime. --floors underneath the 3 compartment sink with dirt and standing water, dirty pots and pans. ---walls and ceilings throughout the kitchen prep area with dirty, dust and food stains and particles.

Ventilation or lighting was inadequate.

Inspector’s note: Noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

Thermometers were missing or inaccurate.

Inspector’s note: Noted no thermometers inside refrigeration unit conspicuously posted to monitor the ambient temperature of equipment. Instructed to equip all refrigeration units with accurate and working thermometers.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Noted bulk food items stored inside containers at the basement food prep/dry storage not properly labeled. Instructed management that all bulk and working food ingredient containers must be labeled with contents name.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Noted over 50 mice droppings on floor and shelving at the kitchen prep area by the stove. Also noted some boxes of cutlery (unused) being gnawed into. No food packages were gnawed into. Instructed to detail clean and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation #7-38-020(a). Citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Noted individual to-go disposable containers and bowls with no handle used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Food containers stored on floor at the kitchen prep area and waiter station. Must provide proper, raised shelving to store food containers 6" off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Noted boxes of unsed kitchenware (silverware) still inside boxes gnawed into by pest. Instructed to clean and sanitize silverware before use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted torn rubber gasket inside the door of 2 door refrigeration unit at the kitchen prep. Instructed to repair and maintain and/or replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted assorted food items inside coolers and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food grade containers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted cardboard boxes and foil paper used to line shelves. Instructed to clean and remove all cardboard boxes and foil paper to prevent hiding places for pest.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted rusty and dirty shelves throughout the kitchen prep area. Instructed to detail clean, repaint with non toxic food grade paint and/or replace.

Equipment and surfaces were dirty.

Inspector’s note: Noted heavy grease, dirt and grime inside cooking equipment, shelves and storage units throughout the kitchen prep area. Instructed to detail clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Noted wash rooms on premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women wash rooms and unisex wash rooms

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors at the following areas:- --floors underneath cooking stove and fryers at the prep area encrusted with thick grease and grime. --floors underneath the 3 compartment sink with dirt and standing water, dirty pots and pans. ---walls and ceilings throughout the kitchen prep area with dirty, dust and food stains and particles. Must upgrade house keeping.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted heavy clutter throughout establishment on shelves, floors unused equipment and in food/dry storage areas. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.

Ventilation or lighting was inadequate.

Inspector’s note: Noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed standing water and accumulated dirt build up on floor at both washrooms and food/dirt build up on floor at sitting areas. Instructed manager must detail clean floors throughout washrooms and sitting areas and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk foods not in the original containers must be labeled with the product common name.

Staff personal cleanliness was inadequate.

Inspector’s note: All food handlers/food preparers must wear effective hair restraints including beard restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Extremely soiled wiping cloths throughout the kitchen on prep surfaces. Must store all wiping cloths in a container with a sanitizing solution.

In-use utensils weren’t stored properly.

Inspector’s note: Noted extremely dirty knives and utensils being improperly stored on dirty tables and shelving. Instructed to store in clean containers and in clean knife holder.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All to go food containers throughout must be stored inverted.

Single-use items weren’t stored or used properly.

Inspector’s note: All stored items throughout the facility must be elevated from the floors.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: : must not use plastic garbage bags for food storage inside the coolers. Must use food grade disposable bags or washable containers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use milk crates as a means of elevation for foods or any stored items.

Equipment and surfaces were dirty.

Inspector’s note: Must not use tinfoil as liner for shelving throughout the facility.must remove to be smooth and cleanable.----noted dirty, food encrusted shelving throughout the facility. Must clean and maintain.---noted raw wooden shelving throughout the kitchen. Instructed to paint/seal to be smooth and cleanable.

Equipment and surfaces were dirty.

Inspector’s note: The following equipment noted extremely dirty with food debris and grease: interior and exterior of all cooks line equipment. Interior and exterior of all coolers and freezers. Must clean and maintain all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted dirty food and grease splattered walls throughout the kitchen, food storage areas, entrance to mop sink room.----noted dirty floors throughout the facility.-----excessive dust on ceiling ventilation cover in the washroom. Instructed to clean all and maintain.---noted water damaged ceiling tiles throughout the facility in various areas. Instructed to replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted missing/damaged tiles surrounding the wash basin of the hallway hand washing sink. Must replace/repair.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk foods not in the original containers must be labeled with the product common name.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must not store clean utensils/pots/pans above the mop sink.

Staff personal cleanliness was inadequate.

Inspector’s note: All food handlers/food preparers must wear effective hair restraints including beard restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Extremely soiled wiping cloths throughout the kitchen on prep surfaces. Must store all wiping cloths in a container with a sanitizing solution.

In-use utensils weren’t stored properly.

Inspector’s note: Noted extremely dirty knives and utensils being improperly stored on dirty tables and shelving. Instructed to store in clean containers and in clean knife holder.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All to go food containers throughout must be stored inverted.

Single-use items weren’t stored or used properly.

Inspector’s note: All stored items throughout the facility must be elevated from the floors.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use milk crates as a means of elevation for foods or any stored items.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use plastic garbage bags for food storage inside the coolers. Must use food grade disposable bags or washable containers.

Equipment and surfaces were dirty.

Inspector’s note: The following equipment noted extremely dirty with food debris and grease: interior and exterior of all cooks line equipment. Interior and exterior of all coolers and freezers. Must clean and maintain all.

Equipment and surfaces were dirty.

Inspector’s note: Must not use tinfoil as liner for shelving throughout the facility.must remove to be smooth and cleanable.----noted dirty, food encrusted shelving throughout the facility. Must clean and maintain.---noted raw wooden shelving throughout the kitchen. Instructed to paint/seal to be smooth and cleanable.

Toilet rooms weren’t built, stocked, or cleaned properly.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted dirty food and grease splattered walls throughout the kitchen, food storage areas, entrance to mop sink room.----noted dirty floors throughout the facility.-----excessive dust on ceiling ventilation cover in the washroom. Instructed to clean all and maintain.---noted water damaged ceiling tiles throughout the facility in various areas. Instructed to replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted missing/damaged tiles surrounding the wash basin of the hallway hand washing sink. Must replace/repair.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 40 live small flies at dishwash area and prep area. Instructed manager must remove all small fly activity by date of reinspection. Priority foundation 7-38-020(a). Advised to call pest control operator for service.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed standing water on floor around dishwash area. Must keep floor dry/clean throughout.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-301.12 instructed provide 3 working drain stoppers for the 3 compartment sink.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) instructed to detail clean and maintain interior of all handsink cabinet inside (2) washrooms.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Instructed to properly label food storage containers identified with common name (flour, herbs, spices etc)

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food boxes stored on the floor. Must be stored 6" off the floor to prevent contamination and for easy access on cleaning.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Instructed provide 3 working drain stoppers for the 3 compartment sink.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain all storage racks with excessive grease accumulation in the kitchen.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain interior of all handsink cabinet inside (2) washrooms.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Instructed to repair loose faucet at hand sink inside (old) washroom.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Toilet room doors must be self closing. Instructed to install self closing device.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed leaves and debris on ground under and around garbage dumpster in rear outside area . Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain walls with food spillage around the kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners throughout the kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and remove unnecessary articles and clutter inside rear hvac closet to prevent pest harborage.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from inspection report# 2578437 issued on 07-14-2023. Priority foundation violation 7-42-090 citation issued #36 - observed no thermometers within within refrigeration units. Must install thermometers within all coolers and maintain. #38 - observed rear door open. All openings to the outside must be protected from pest entry. #47 - observed raw wood shelving above 3 compartment sink in food prep area. Seal or paint raw wood so that it is smooth and easily cleanable. #53 - observed plumbing fixtures in washroom unclean. Fixtures cleaned during inspection. #55 - observed floors, walls, and doors unclean. Must clean and maintain all floors under and behind cooking and refrigeration equipment. Must clean all walls in cooking and prep areas. Must clean all doors in kitchen and washrooms.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometers within within refrigeration units. Must install thermometers within all coolers and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed rear door open. All openings to the outside must be protected from pest entry.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.17 Inspector Comments: OBSERVED RAW WOOD SHELVING ABOVE 3 COMPARTMENT SINK IN FOOD PREP AREA. SEAL OR PAINT RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: : observed plumbing fixtured in washroom unclean. Fixtures cleaned during inspection.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors, walls, and doors unclean. Must clean and maintain all floors under and behind cooking and refrigeraiton equipment. Must clean all walls in cooking and prep areas. Must clean all doors in kitchen and washrooms.

Ventilation or lighting was inadequate.

Inspector’s note: Observed filters above hoods need to be cleaned and maintained.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometers within within refrigeration units. Must install thermometers within all coolers and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed raw wood shelving above 3 compartment sink in food prep area. Seal or paint raw wood so that it is smooth and easily cleanable.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed plumbing fixtured in washroom unclean. Fixtures cleaned during inspection.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors, walls, and doors unclean. Must clean and maintain all floors under and behind cooking and refrigeraiton equipment. Must clean all walls in cooking and prep areas. Must clean all doors in kitchen and washrooms.

Ventilation or lighting was inadequate.

Inspector’s note: Observed filters above hoods need to be cleaned and maintained.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk food containers, including spices, must be labeled with the product common name.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Food containers are stored on the floor throughout the kitchen facility. The facility must ensure all items are at least 6" above the floor.

In-use utensils weren’t stored properly.

Inspector’s note: Food kitchen equipment is stored on the floor in the preparation area. The facility must ensure all items are at least 6" above the floor.

Equipment and surfaces were dirty.

Inspector’s note: The interior/exterior of all kitchen/cooking equipment is heavily greased. The facility must ensure all kitchen equipment is clean to sight and touch.----all shelving throughout the facility is dirty with food debris. Must clean all and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed excessive overflowing grease from the outside grease waste receptacle on the ground and exterior of the grease container. Facility must clean ground under grease receptacle and exterior of grease receptacle. Priority foundation violation 7-38-020(b) citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirty floors, walls, and ceilings throughout the entire facility. The facility must clean all non-food contact surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Missing ceiling and floor tiles throughout the facility. The facility must provide floor tiles and ceiling tiles that are smooth and easily cleanable.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed live roaches in cooler and on floor. Must eliminate all live activity. Priority foundation violation 7-38-020 (a)

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed pots and pans too big to fit in 3 compartment sinks. Either remove pots and pans from premises or provide clean in place procedure that is approved by cdph.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found floors not clean at preparation areas and restroom. Must clean and sanitize.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Found food containers not stored properly(pots/containers etc.).must store on drying racks inverted.

Equipment and surfaces were dirty.

Inspector’s note: Found following not clean: stoves, interior of reach in coolers, tables, all sinks, and all cooking equipment.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Found trash can inside restroom with no lids.must provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found floors not clean at preparation areas and restroom. Must clean and sanitize.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must detail clean and sanitize the chopping board and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Detail clean the floor in the prep/dish washing area and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Sealed the gap in between the wood flooring in the dining area to make the floor smooth easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Gap/hole trhoughout the restaurant( front, and kitchen/prep area). Must sealed the hole/gap and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Ventilation in the washroom not working. Must repair and maintiain.