Tabaq Restaurant

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

Inspector’s note: Observed a heavy build up of rust on the inside two door reach in cooling unit rack located across from the utility sink in the rear food prep area. Instructed to clean and maintain as a means of preventing possible contamination of foods stored in cooling unit.

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

Inspector’s note: Observed the gasket seal on both of the doors of the two door reach across from the utility sink damanged and in need of repair. Instructed to replace as needed as a means of keeping proper temperature at all times.

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

Inspector’s note: Observed the dark grey metal shelving unit in the rear food prep area in need of a detail cleaning. Instructed to clean and maintain.

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

Inspector’s note: Observed the bottom shelving of all prep tables in need of a detail cleaning. Instructed to clean and maintain all areas.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of the cooking equipment in the rear food prep area in need of a detail cleaning from grease and food debris. Instructed to clean and maintain all.

Equipment and surfaces were dirty.

Inspector’s note: Observed the inside of all cooling units in the rear in need of a detail cleaning from food spillage and or splatter and debris. Instructed to clean and maintain all.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed the faucet of the hand washing sink next to the toilet room very loose. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor in the rear food service area...the lobby area...front food service area and rear garage storage area in need of a detail cleaning under and around cooking and non cooking equipment, counters and around the utility sink. Instructed to clean and maintain all areas.

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

Inspector’s note: Strip on front entry door coming loose at the bottom. Instructed to repair or replace strip as a means of preventing possible pest and or insects from entering and harboring.

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

Inspector’s note: Observed the metal shelving in the rear right side from where the three compartment sink is with a build up of dirt and grease. Instructed to clean and maintain as a means of preventing possible contamination of clean dishes being stored.

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

Inspector’s note: Observed cardboard and foil lining the lower shelving in the rear food prep area and the metal shelving on the same side as the hotline where the seasonings are stored. Instructed to remove all foil and cardboard, keep clean and maintain areas.

Equipment and surfaces were dirty.

Inspector’s note: Observed the two door reach in cooling unit across from the utility sink with a build up of food platter on base floor of the unit.. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors throughout food service area and rear prep with a build up of grease and debris under and around cooking and non cooking equipment. Instructed to clean and maintain.