RIZQ HALAL EATS

Broken up right cooler next to front cookline had onion rings measuring 68F. Per operator unit is broken. [CA] PHFs shall be held at 41°F or below or at 135°F or [COS] Onion rings were VC&D. See VC&D report.

Beef observed thawing in standing water in 2-compartment prep sink. Bacon measured to be 51F [CA] When thawing in water, ensure PHF is fully submerged under cold running water. [COS] Per employee he had taken it out about 30 minutes prior and opened bacon to cook immediately.

Facility has 2-compartment sink and must upgrade sink to 3-compartment to meet current code requirements. Facility changed cooking equipment in the back. Skillet, griddle, and oven observed to have been removed and replaced with new fryer and gas grill. Facility has missed deadline to submit new equipment. New deadline will be set or equipment may be impound. [CA] Facility shall submit plans for new equipment and sink by 05/11/2026.

Bags of rice and spices observed on the floor of left side storage room. [CA] Keep food 6" off of floor.

Handwash station between front and back cookline observed to be partially blocked by large containers inside sink. Other handwash sinks available for front and back cookline. [CA] Keep all handwash facilities free of obstructions and easily accessible.

Upright dishwasher measured to have 0ppm chlorine. Facility had not started dishwashing yet. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash rinse and sanitize in 2 compartment sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

1) Brisket measured to be 88F inside upright warmer in front. Per employee brisket was placed there about 45 minutes ago to reheat in warmer. Chow mien measured to be 100F out of oven and per employee was to be put inside hot holding table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Operator expressed concern about keeping noodles dry when reheating in oven, facility may also reheat on griddle or on stove top as well. [COS] Brisket and chow mien was moved into oven to rapidly reheat to 165F prior to returning to upright warmer. Brisket measured to be 168F after 45 minutes and chow mien measured to be 179F.

Facility has 2-compartment sink and must upgrade sink to 3-compartment to meet current code requirements. Facility changed cooking equipment in the back. Skillet, griddle, and oven observed to have been removed and replaced with new fryer and gas grill. [CA] Facility shall submit plans for new equipment by 03/13/2026. Facility shall submit for sink upgrade by 05/11/2026.

Food safety certificate observed to be expired and employees did not have food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Unused equipment observed around facility in dry storage areas. Some reach in and prep coolers observed to be out of order and not in use in back area. Unused equipment observed to have food debris and not well taken care of. [CA] Remove unused equipment and clutter from facility to facilitate easy cleaning. Coolers may be replaced with prep tables. **REPEAT VIOLATIONS**

Containers of flour and spices observed to be without lid. [CA] Keep foods in contianers with tight fitting lids.

Floors observed to have built up debris under tables, shelves, and sinks. [CA] Clean floors and maintain in good condition.

2 new steam table buffet tables observed to be in dining area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) and shall be approved by this Agency. Remove from facility or submit as single piece of equipment addition to this Agency.

Cooked goat and cooked lamb measured to be 112F and 122F. Per employee items were cooked within the last 1 hour. Both items observed to in large containers by cookline. [CA] Facility shall cool PHFs rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend using methods 1 and 2 for lamb and goat and immediately placing in walk in cooler. [COS] Goat and lamb were transfered into different metal containers and placed in walk in cooler.

Flies throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Grease built up observed to be on sides of cooking equipment, back wall, nozzles and pipes. Shelves observed to have built up grime and grease. Unused cooling insert and shelf in side room with 2 broken coolers observed to have food debris in cabinet. [CA] Facility shall clean up shelves, walls, floors, and non food contact surfaces of equipment. Handles of freezers and shelves in back storage area observed to have built up food debris. Shelves in dish washing and in walk in coolers observed to have built up debris and grime. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. **REPEAT VIOLATION**

1) Employee observed to be handling raw chicken and then attempted to handle boxes of goat meat and refridgerator door handle without changing gloves or washing hands. 2) Manager entered from outside and touched cooked chicken breast without washing hands. 3) Employee observed to be wearing the same gloves handling money and selling food and frying foods and handling cooked chicken breast. [CA]Employee shall wash hands with soap and warm water prior to handling food and after handling raw food. Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form but are not a replacement for handwashing. [COS] All employees washed their hands with soap and donned new gloves. Cooked chicken breasts touched were VC&D.

Lettuce observed to be molding inside walk in cooler. Can of dolmas observed to be dented and rusting from the seam at the dent. [CA] Moldy food shall be removed immediately from use. Bloated or leaking cans shall be discarded immediately. [COS] Food was VC&D

Hot water measured to be 107F at 2-comp sink.[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. **REPEAT VIOLATION**

Handles of freezers and shelves in back storage area observed to have built up food debris. Shelves in dish washing and in walk in coolers observed to have built up debris and grime. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. **REPEAT VIOLATION**

Unused equipment observed around facility in dry storage areas. Some reach in and prep coolers observed to be out of order and not in use. Unused equipment observed to have food debris and not well taken care of. Empty boxes observed stored by side dry storage room and by ice cream area.[CA] Remove unused equipment and clutter from facility to facilitate easy cleaning. Coolers may be replaced with prep tables. **REPEAT VIOLATIONS**

Flies observed to be in dry storage room and area by back door. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1)Food handler cards observed to be missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. **REPEAT VIOLATION** 2)Food safety certificate observed to be expired [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Raw fish measured to be 52F on countertop. Per employee raw fish was placed out at 9AM (1.5 hours prior) and was partially frozen; fish is going to be cut and prepped after she is done cooking in the next hour. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed(2 hours) for diligent prep. Ensure food is actively being prepped and stored under temperature control when not in use. [COS] Fish was moved into walk in cooler.

2 of 4 handwash sinks in kitchen observed to be missing soap and paper towels. Sinks located between prep sink and grill and in warewashing area observed to be unstocked. Other handwash sinks available by back cookline and by entry to food prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Handwash sinks were restocked.

Wiping clothes observed to be be stored on counter top and work surfaces between use. [CA] Wiping clothes shall be stored in sanitizer solution when in use.

1) To-go soup containers observed to be stored inside bulk dry food container as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Ensure utensils stored inside food containers are clean and do not have accumulation of food debris. **REPEATED VIOLATION** 2) 2 door upright freezer in back room observed to have door kept open. PHFs in cooler measured to be 33F and ambient temperature measured to be 42F. [CA] Keep freezer door closed when not in use. 3) Ice machine has leak. [CA] Repair ice machine.

Facility observed to have an expired permit and a delinquent annual permit fee. [CA] Facility shall maintain a valid permit from this Agency to operate. Ensure to pay annual permit fee to renew permit every year. [COS] Operator paid permit and provided inspector with receipt of online payment.

Floors observed to have built up debris under tables, shelves, and sinks. [CA] Clean floors and maintain in good condition.