Ya Habibi Slice & Spice

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in clear reach in cooler in kitchen, Milk and Half and Half open more than 24 hours with no date marking. Operator added date to container of milk and Half and Half.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed in pizza prep area, reach in cooler Chicken, Cut tomatoes, shredded cheese, sausage, tahini, (46-51°F - Cold Holding). Flip-top cooler missing top lid. Employee moved items below to reach in cooler to chill. Observed in flip-top cooler next to grill, Ghee Butter (78°F - Cold Holding); Cheese (47°F - Cold Holding); Cut Tomato (52°F - Cold Holding); tzatziki (45°F - Cold Holding). Operator stated butter has been out for 1 hour and observed other items stored above the chill line of reach in cooler. Operator placed items underneath in reach in cooler to chill. Observed in pizza cooler next to mop sink, raw Beef (46°F - Cold Holding) operator stated beef was recently put in cooler. Operator will keep door closed on cooler.;
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed, raw beef above ready to eat foods in clear door coolers in kitchen next to back door. Operator reorganized and put raw beef below ready to eat foods. Also, raw beef stored over ready to eat green peppers in pizza cooler next to mop sink. Operator rearranged to properly store raw beef.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Observed box with unwashed mushrooms stored over ready to eat foods in pizza cooler next to mop sink. Operator rearranged cooler to properly store foods.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed souffle cup without a handle used to dispense seasonings in container next to pizza cooler. Operator removed soufflé cup.
  • Basic: Equipment in poor repair. Observed gasket on reach in pizza cooler next to mop sink torn.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board next to grill. Operator removed wet wiping cloth.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting board on prep table soiled/ stained.
  • High priority: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee washed dishes and did not expose dishes to quaternary solution for at least 30 seconds. Operator had another employee sanitize dishes for a minimum of 30 seconds in quaternary solution.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, on Reach in coolers across from cook line, gaskets soiled with black mold like substance.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple plans and bowls on clean storage shelf not inverted/ protected.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Observed in ware wash area, hand washing station with no hot water. Operator stated they keep it off due to faucet running constantly when on.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb near back door missing a vacuum breaker.
  • High priority: Spray hose at dish sink lower than flood rim of sink. Observed in triple sink, hose hanging below flood rim of sink. Operator stated due to attachment not holding properly, he will adjust it.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10 dead roaches in the following areas: 8 under multiple coolers in the kitchen, 1 under pizza cooler near mop sink, 1 in pizza make station in front service area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed, approximately 10 live roaches in the following areas: 6 Under reach in coolers in kitchen, 2 on wall behind glass door coolers in prep area, 1 live roach in ware wash area and 1 live roach in front of restaurant in pizza oven area. Operator killed and discarded some of the live roaches as they were pointed out.
  • High priority: Roach excrement and/or droppings present. Observed, approximately 5 roach egg sacks in kitchen next to cooler by back door. Operator swept up and discarded.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed, Employee vape cartridge on top of microwave in food prep area next to cooler. Operator removed and discarded.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed on cook line, sanitizer wipes stored on shelf next to aluminum pans. Also, multiple cleaners stored next to granulated garlic and mufti seasoning in dry food storage room. Operator removed cleaners to properly store.