Wrap It Up Habibi

Inspector's notes

Hand sink could not produce hot water at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Instructed PIC to repair hand sink prior to next day re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Prior to inspection, cold holding prep table next to 3 compartment sink went out of service and was not operational during inspection. Operator had already moved most food to other refrigerator or into ice bath for use on cookline prior to inspection. All food that had been in the unit while the unit was out of service was already labeled for discard. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection by 11/25/25.

Inspector's notes

Observed cooked rice (111°F) and beef kabobs (121°F) on hot holding table that had not been turned on yet. PIC confirmed both items had been cooked and placed on the holding table within the past hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slow consistent leak coming from undercarriage of unit throughout course of inspection. Upon closer inspection, leak was determined not to be from wastewater tank, but from someplace above near the potable water tank. Ultimate source of leak was not identified, but PIC claimed tank had been overfilled prior and was likely the cause. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.