LAL QILA

7 findings recorded on Sep 11, 2026.

1. Inspector observationItem 11C ↗

   Thawing methods

   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

   Inspection item: Inspection item 11C

   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 ↗

   Correction status not recorded

2. Inspector observationItem 11D ↗

   Thermometers

   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

   Inspection item: Inspection item 11D

   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 ↗

   Correction status not recorded

3. Inspector observationItem 14A ↗

   Utensil storage

   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

   Inspection item: Inspection item 14A

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.