Rayyan Restaurant

Observed 16 whole raw shell poultry eggs mounted in a tray on a countertop without temperature control. External temperature measured to be 23.8C with an infrared thermometer. Directed Cook to discard and adulterate all 16 whole raw shell poultry eggs with concentrated bleach, in a garbage bin. Eggs discarded and adulterated at the time of inspection. Please store raw chicken eggs at 7C or lower to reduce the risk of rapid bacterial growth, foodborne illnesses. and ensure food safety.

The wall by the front of house sink had accumulated food debris and was visibly dirty. Corrected during inspection. Directed Cook to thoroughly clean the affected area. Please ensure all wall, floor and ceiling surfaces are maintained in a clean and sanitary manner to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.

Partially Corrected as of September 15, 2025., 1. Finishing of the metal storage shelving unit by the bulk sugar container had been repaired. However, the finishing still had notable pitting. Repair or replace the damaged shelving unit. Ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to ensure sanitary food handling and to facilitate effective cleaning and sanitizing procedures. Correct by Sept 5, 2025. Please email PHI photo evidence of repaired or new shelving unit by September 26, 2025., , Corrected as of September 15, 2025. , 2. The wall by the dish washing sink and ceiling in the kitchen had been cleaned and appeared to be in a sanitary condition. , , 3. All broken tiles had been repaired. Initially confirmed via photo evidence received and onsite inspection dated September 15, 2025.

Observed a dirty scoop and a dirty single use disposable container, without a handle (improper scoop), stored in direct contact with approximately 1/8 full bulk salt container. Corrected during inspection. Directed cook and Manager to discard single-use disposable container, clean and sanitize dirty scoop and discard the salt. Salt discarded in garbage bin at time of inspection. Do not reuse, single use disposable utensils. Do not use utensils without handles as scoops. Do not store utensils in bulk food containers, to reduce the risk of cross contamination.