Beirut Bakery

Bleach sanitizer measured 0ppm. Ensure chlorine sanitizer measured 100ppm.

, No pest control records available., - Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.

Tiles throughout food prep area are acoustic tiles. Ensure these are replaced with smooth and easily cleanable tiles.

Chemical spray bottles were not labelled., Chemical spray bottle was promptly labelled to identify their content., , Ensure chemical spray bottles are clearly labelled to identify their contents.

The food inserts on top of the prep cooler measured between 5.9°C to 9.3°C., Cover the food inserts with lids. The internal temperature of the prep cooler was 3.9°C., , Food under refrigeration must be maintained at 4°C or less at all times.

The internal temperature of the food in the hot holding unit measured 58.9°C., Food in the hot holding unit were reheated in the oven to 88°C, , Ensure the hot holding unit is maintained at 60°C and above at all times.

Foods were stored on the floor in the back kitchen., Store foods at least 6 inches off the floor., , Previous violations:, 1) Food products including banana pepper pickles and Haslanmis were stored on the floor., , 2) Food containers were stored on the floor., , All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.

, No pest control records available., - Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.

Valid food handling permit was not displayed., , Display a valid food handling permit where customers can easily view it.

Dirty/used cleaning cloths were kept on the counter. No sanitizer buckets were available and sanitizer spray bottles were being used., , Fresh sanitizer buckets were prepared and measured 100 ppm and cleaning cloths were kept therein., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.

A food handler was wearing a glove on the right hand. , A pair of gloves must be worn on both hands., , The food handler washed their hands before wearing gloves.

Chemical spray bottles were not labelled., , Adequately label the chemical spray bottles to identify their contents.

The food inserts on top of the prep cooler measured between 5.9°C to 9.3°C., Cover the food inserts with lids. The internal temperature of the prep cooler was 3.9°C., , Food under refrigeration must be maintained at 4°C or less at all times.

The internal temperature of the display cooler measured at 8.7°C. The temperature displayed indicated 51°F., , Adjust or fix the display cooler.

Hot holding unit holding the meat pie measured 48.1°C. There was no food stored in the hot holding unit., , Ensure the hot holding unit is maintained at 60°C and above at all times.

The chicken held on the hot holding unit measured 36.9°C., , The chicken was reheated to 78°C in the oven., , Leftover chicken in the cooler must be reheated to 74°C before it is stored in the hot holding unit and sold to customers.

The hand sink was obstructed with food trays. , , The food trays were promptly removed.,

1) Food products including banana pepper pickles and Haslanmis were stored on the floor., , 2) Food containers were stored on the floor., , All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.

, No pest control records available., - Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.

Paper towel was stored on the counter., , Place paper towels in suitable paper towel dispensers

Valid food handling permit was not displayed., , Display a valid food handling permit where customers can easily view it.

Deep grooves were noted on the green cutting board., , Resurface or replace the green cutting board.