Al Kabeer Restaurant

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

Inspector’s note: 3-305.12--- noted cases of dry lentil beans and bags of raw onions being stored on the outdoor rear patio on the ground. Instructed to remove from the outdoor area, store inside the premises and protected.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12--- noted knives improperly stored between the wall and the three compartment sink. Must provide a proper knife holder.

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

Inspector’s note: : 4-803.11--- noted soiled linens being stored outdoors on the patio in an open container. Must store in a sealed container.

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

Inspector’s note: 4-903.11(a;c)--- noted to go food containers being stored on the outdoor patio on the ground, open and exposed to contamination. Instructed to remove from the patio and store protected indoors.----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: 4-101.11(b, c, d, e)--- must not use plastic grocery bags as food containers in the coolers and freezers. Must use food grade disposable bags or washable containers.---burnt, melted plastic rice cooker and plastic blender repaired with tape, must replace. 4-101.19--- must not use plastic crates as a means of elevation for stored items in the rear hallway storage.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13--- all shelving throughout the facility with dirt and food debris. Must clean and maintain.----must not use tinfoil as liner for shelving throughout. 4-601.11(b)--- interior and exterior of all cooks line equipment including coolers and freezers with food debris. Must clean nad maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17--- dirty light shield above the food prep area. Must clean and maintain. 6-201.11---- all walls and floors throughout the food prep area, dish area, washroom and rear refrigeration area with dirt, food debris and splatter. Must clean and maintain.----noted expanding spray foam being used as a sealant on the ceiling ventilation above the three compartment sink and the hand washing sink, bumpy, uneven and unable to clean. Instructed to remove/smooth down to be smooth and cleanable.----damaged walls and ceiling in the washroom. Must repair to be smooth and cleanable.----hole in the ceiling in the rear refrigeration area. Must seal. 6-501.114--- all unused, unnecessary items stored throughout the rear patio such as a toilet, numerous shopping carts, furniture etc. Must be removed to prevent pest harboring.

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

Inspector’s note: 3-305.12--- noted cases of dry lentil beans and bags of raw onions being stored on the outdoor rear patio on the ground. Instructed to remove from the outdoor area, store inside the premises and protected.

Wiping cloths weren’t used or stored properly.

Inspector’s note: : 3-304.14--- extremely soiled wiping cloths throughout the premises. Muststore wiping cloths in a container with a sanitizing solution between use.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12--- noted knives improperly stored between the wall and the three compartment sink. Must provide a proper knife holder.

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

Inspector’s note: 4-803.11--- noted soiled linens being stored outdoors on the patio in an open container. Must store in a sealed container.

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

Inspector’s note: 4-903.11(a;c)--- noted to go food containers being stored on the outdoor patio on the ground, open and exposed to contamination. Instructed to remove from the patio and store protected indoors.----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: 4-101.11(b, c, d, e)--- must not use plastic grocery bags as food containers in the coolers and freezers. Must use food grade disposable bags or washable containers.---burnt, melted plastic rice cooker and plastic blender repaired with tape, must replace. 4-101.19--- must not use plastic crates as a means of elevation for stored items in the rear hallway storage.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13--- all shelving throughout the facility with dirt and food debris. Must clean and maintain.----must not use tinfoil as liner for shelving throughout. 4-601.11(b)--- interior and exterior of all cooks line equipment including coolers and freezers with food debris. Must clean nad maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: : 6-201.17--- dirty light shield above the food prep area. Must clean and maintain. 6-201.11---- all walls and floors throughout the food prep area, dish area, washroom and rear refrigeration area with dirt, food debris and splatter. Must clean and maintain.----noted blackened, moldy wall caulking at the three compartment sink. Must replace.----noted expanding spray foam being used as a sealant on the ceiling ventilation above the three compartment sink and the hand washing sink, bumpy, uneven and unable to clean. Instructed to remove/smooth down to be smooth and cleanable.----damaged walls and ceiling in the washroom. Must repair to be smooth and cleanable.----hole in the ceiling in the rear refrigeration area. Must seal. 6-501.114--- all unused, unnecessary items stored throughout the rear patio such as a toilet, numerous shopping carts, furniture etc. Must be removed to prevent pest…

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

Inspector’s note: Noted cases of dry lentil beans and bags of raw onions being stored on the outdoor rear patio on the ground. Instructed to remove from the outdoor area, store inside the premises and protected.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Extremely soiled wiping cloths throughout the premises. Muststore wiping cloths in a container with a sanitizing solution between use.

In-use utensils weren’t stored properly.

Inspector’s note: Noted knives improperly stored between the wall and the three compartment sink. Must provide a proper knife holder.

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

Inspector’s note: Noted soiled linens being stored outdoors on the patio in an open container. Must store in a sealed container.

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

Inspector’s note: Noted to go food containers being stored on the outdoor patio on the ground, open and exposed to contamination. Instructed to remove from the patio and store protected indoors.----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 crates as a means of elevation for stored items in the rear hallway storage.

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

Inspector’s note: Must not use plastic grocery bags as food containers in the coolers and freezers. Must use food grade disposable bags or washable containers.---burnt, melted plastic rice cooker and plastic blender repaired with tape, must replace.

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

Inspector’s note: Noted oversized pots throughout the premises unable to be submerged in the three compartment sink to wash, rinse and sanitize. Three compartment sink not large enough. Must provide a larger three compartment sink for the over sized pots, remove all over sized pots or provide a written procedure to demonstrate an effective means to wash, rinse and sanitize such pots. Priority foundation violation 7-38-025 citation issued.

Equipment and surfaces were dirty.

Inspector’s note: All shelving throughout the facility with dirt and food debris. Must clean and maintain.----must not use tinfoil as liner for shelving throughout.

Equipment and surfaces were dirty.

Inspector’s note: Interior and exterior of all cooks line equipment including coolers and freezers with food debris. Must clean nad maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: All unused, unnecessary items stored throughout the rear patio such as a toilet, numerous shopping carts, furniture etc. Must be removed to prevent pest harboring.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Dirty light shield above the food prep area. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: All walls and floors throughout the food prep area, dish area, washroom and rear refrigeration area with dirt, food debris and splatter. Must clean and maintain.----noted blackened, moldy wall caulking at the three compartment sink. Must replace.----noted expanding spray foam being used as a sealant on the ceiling ventilation above the three compartment sink and the hand washing sink, bumpy, uneven and unable to clean. Instructed to remove/smooth down to be smooth and cleanable.----damaged walls and ceiling in the washroom. Must repair to be smooth and cleanable.----hole in the ceiling in the rear refrigeration area. Must seal.

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

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

Inspector’s note: Observed prep area 2-door stand up cooler and prep area 3-door reach in cooler door rubber gaskets ripped. Instructed manager must repair/replace all damaged coolers doors rubber gaskets.

Garbage wasn’t handled or stored properly.

Inspector’s note: Outside dumpster overflowed with garbage, unable to close outside dumpster lid. Instructed manager outside dumpster must be maintained, lid must be closed and tight fitted by date of reinspection. Priority foundation 7-38-020(b).

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b): observed an ambient air temperature measuring device not working properly in a refrigerator stored at the rear of the restaurant. 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: 3-302.12: observed two dry food storage containers on the shelving unit in the hallway at the dry food storage area were not properly labeled with the food items common name.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12: observed no backflow prevention device located on the mop sink in the rear hallway. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17: observed the ventilation cover in the men's room with dust build-up. Instructed to clean and maintain said item.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11: observed a blown-out light bulb under the ventilation hood and no protective shielding for the lights in the food prep area. Instructed to provide, repair, and replace said items.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b) observed an ambient air temperature measuring device not working properly in a refrigerator stored at the rear of the restaurant. 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: 3-302.12 observed two dry food storage containers on the shelving unit in the hallway at the dry food storage area were not properly labeled with the food items common name.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 observed no backflow prevention device located on the mop sink in the rear hallway. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17 observed the ventilation cover in the men's room with dust build-up. Instructed to clean and maintain said item.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 observed a blown-out light bulb under the ventilation hood and no protective shielding for the lights in the food prep area. Instructed to provide, repair, and replace said items.

Thermometers were missing or inaccurate.

Inspector’s note: Observed an ambient temperature measuring device not working properly in a refrigerator stored at the rear of the restaurant. 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: Observed two dry food storage containers on the shelving unit in the hallway at the dry food storage area not properly labeled with the food items common name.

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

Inspector’s note: Observed approximately 30-40 live small flying insects at site during inspection in the following areas: in dishwashing area 20, in the men and women's toilet rooms area 10, in rear storage area 7, 6 under the ventilation hood, and 5 by the mop sink. Recommend contacting pest control. Priority foundation violation. 7-38-020(a). No citation was issued.

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

Inspector’s note: Observed aluminum foil to line all shelving units under the food prep tables and throughout the shelving units in the food prep area. Instructed to remove aluminum foil and make said surfaces smooth and easily cleanable.

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

Inspector’s note: Observed three cutting boards under the shelving unit of the food prep tables in the food prep area that were discolored and not in sanitary conditions. Instructed to resurface or replace said cutting boards.

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

Inspector’s note: No sanitizer test strip kit on-site at the time of inspection to test the concentration of sanitizer in the sanitizing compartment of the three-compartment sink. Instructed to have a test strip kit on-site at all times to monitor the strength of the sanitizer properly. Priority foundation 7-38-005, no citation issued.

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

Inspector’s note: Observed one sink stoppers for the ware washing 3 compartment sinks. Instructed to provide an additional two sink stoppers and maintain.

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

Inspector’s note: Observed a leak at the sanitizing sink bowl of the three-compartment sink. The water inside of the sink bowl immediately began to pour out from the white substance, looking as though the bowl had been previously repaired onto the floor. Instructed to repair or replace said three compartment sink so that it can hold water and maintain water as required to sanitize dishes properly. Priority foundation violation 7-38-025, no citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no backflow prevention device located on the mop sink in the rear hallway. Instructed to provide and maintain.

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

Inspector’s note: Observed a receptacle in women's toilet room with no lid. Instructed to provide a covered receptacle in the women's toilet room and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the ventilation cover in the men's room with dust build up. Instructed to clean and maintain said item.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a blown out light bulb under the ventilation hood and no protective shielding for the lights in the food prep area. Instructed to provide, repair or replace said items.