LAL QILA receives B in Gwinnett County health inspection

1. 01

   Thawing methods

   Item 11C ↗

   Observed fish thawing in reduced oxygen packaging, and the label on the package says to remove before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.

   Inspector’s full note +

   Code .04(6)(c)

   Observed fish thawing in reduced oxygen packaging, and the label on the package says to remove before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
2. 02

   Thermometers

   Item 11D ↗

   The facility does not have a thermometer capable of measuring thin foods. ****SECOND CONSECUTIVE VIOLATION**** A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

   Inspector’s full note +

   Code .05(3)(g)

   The facility does not have a thermometer capable of measuring thin foods. ****SECOND CONSECUTIVE VIOLATION**** A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

   Official report · Item 11D ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed utensils stored in water held below 135°F (57°C) on the prep rack beside the stove. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils stored in water held below 135°F (57°C) on the prep rack beside the stove. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Fresh water was put to a boil on the stove to store utensils.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Single-use article storage and use

   Item 14C ↗

   &3Observed boxes of single-use containers stored on the floor in the dry storage area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The boxes were stored 6" off the floor.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed boxes of single-use containers stored on the floor in the dry storage area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The boxes were stored 6" off the floor.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
5. 05

   Equipment design and condition

   Item 15A ↗

   Observed aluminum foil and cardboard used as liners on multiple prep surfaces in the kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Inspector’s full note +

   Code .05(1)(i)

   Observed aluminum foil and cardboard used as liners on multiple prep surfaces in the kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
6. 06

   Ventilation and lighting

   Item 17D ↗

   Observed an employee's food stored above restaurant food in two standing upright coolers. Observed an employee's book bag stored on top of onions on a prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee food was stored at the bottom of the standing upright coolers. The employee's bookbag was moved to a designated area away from food.

   Inspector’s full note +

   Code .07(4)(b)

   Observed an employee's food stored above restaurant food in two standing upright coolers. Observed an employee's book bag stored on top of onions on a prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee food was stored at the bottom of the standing upright coolers. The employee's bookbag was moved to a designated area away from food.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
7. 07

   Pest control

   Item 18 ↗

   Back door propped open, leaving the screen door closed. The screen door is neither tight-fitting nor self-closing. ****SECOND CONSECUTIVE VIOLATION**** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Back door closed.

   Inspector’s full note +

   Code .07(2)(m)

   Back door propped open, leaving the screen door closed. The screen door is neither tight-fitting nor self-closing. ****SECOND CONSECUTIVE VIOLATION**** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Back door closed.

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.