The Halal Guys

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoop for the ice near the lemonade machine in contact with open ice. Discontinue

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Outer Openings Protected (C)

Inspector’s notes

Repair the front door has a wide opening. Provide a door sweep to the back door.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Drain under the front soda station is heavily soiled. Clean with frequency to prevent harborage of flies.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoop for the ice near the lemonade machine in contact with open ice. Discontinue

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Outer Openings Protected (C)

Inspector’s notes

Repair the front door has a wide opening. Provide a door sweep to the back door.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Drain under the front soda station is heavily soiled. Clean with frequency to prevent harborage of flies.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Storage-Other Personal Care Items (C)

Inspector’s notes

Noted employee personal items stored with single use items. Remove COS by PIC

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping wet cloths stored outside the sanitizer bucket. All soiled cloths to be kept in a sanitizer bucket.corrected on site by the PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed cooked chicken shawarma at 50.7F. According to PIC It was cooked on 11/17/24 at 10 AM in the morning and was cooled to 41F(no records found).PIC voluntarily discarded the product.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges not be used for warewashing. Discard

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Walkin refrigerator at 50F all product removed and PIC had already called the technician for repair. PIC opened the freezer door to maintain the temperature until repair is done. Monitor/Repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Green cutting board in the prep area is heavily scored.Resurface/Replace

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Rinsing Procedures (C)

Inspector’s notes

Observed in the 3 bay sink staff not rinsing the utensils before sanitizing. Retrain staff. Wash-Rinse-Sanitize

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Wiping wet cloths stored outside the sanitizer bucket. All soiled cloths to be kept in a sanitizer bucket.corrected on site by the PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed cooked chicken shawarma at 50.7F. According to PIC It was cooked on 11/17/24 at 10 AM in the morning and was cooled to 41F(no records found).PIC voluntarily discarded the product.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges not be used for warewashing. Discard

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Walkin refrigerator at 50F all product removed and PIC had already called the technician for repair. PIC opened the freezer door to maintain the temperature until repair is done. Monitor/Repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Green cutting board in the prep area is heavily scored.Resurface/Replace

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Rinsing Procedures (C)

Inspector’s notes

Observed in the 3 bay sink staff not rinsing the utensils before sanitizing. Retrain staff. Wash-Rinse-Sanitize

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Non-Continuous Cooking of Raw Animal Foods (P)

Inspector’s notes

Two full pans and one 1/2 pan of chicken shawarma stored under refrigeration is partially cooked on vertical broiler and appears raw. PIC stated chicken will be cooked again on griddle. Discontinue without approved procedures. Cook chicken to minimum 165F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Interior of mop sink soiled. Clean to remove.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-Continuous Cooking of Raw Animal Foods (P)

Inspector’s notes

Two full pans and one 1/2 pan of chicken shawarma stored under refrigeration is partially cooked on vertical broiler and appears raw. PIC stated chicken will be cooked again on griddle. Discontinue without approved procedures. Cook chicken to minimum 165F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Interior of mop sink soiled. Clean to remove.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Priority violations cited. Provide active managerial control.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cooling (P)

Inspector’s notes

Observed hotel pan of cooked shaved beef being cooled using indirect contact with ice at cookline at 96F in cooling process. Observed food worker subsequently add freshly shaved cooked beef at 170F to the pan of beef that had already been introducted to a cooling process at 96F. Ensure cooling process starts when the product is 135F and singular batches are cooled in order to keep proper time 135F>70F in 2 hours & 70F>41F within additional 2 hours. Halal guys cooling policy posted on site states that SOP is too cool all product in the walkin cooler by increasing the surface area and not to cover or stack pans until cooling process is complete. Establishment is covering and stacking pans of product while still in the cooling process. Discontinue. Retrain staff.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked beef made 24 hours prior in stacked covered hotel pan in walkin cooler at 44F. Two pans of cooked beef with elevated temperatures voluntarily discarded on site.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No wording provided in the official record.

Inspector’s notes

Online Menu missing allergen statement. provide. https://order.thehalalguys.com/menu/dochester Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Priority violations cited. Provide active managerial control.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cooling (P)

Inspector’s notes

Observed hotel pan of cooked shaved beef being cooled using indirect contact with ice at cookline at 96F in cooling process. Observed food worker subsequently add freshly shaved cooked beef at 170F to the pan of beef that had already been introducted to a cooling process at 96F. Ensure cooling process starts when the product is 135F and singular batches are cooled in order to keep proper time 135F>70F in 2 hours & 70F>41F within additional 2 hours. Halal guys cooling policy posted on site states that SOP is too cool all product in the walkin cooler by increasing the surface area and not to cover or stack pans until cooling process is complete. Establishment is covering and stacking pans of product while still in the cooling process. Discontinue. Retrain staff.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked beef made 24 hours prior in stacked covered hotel pan in walkin cooler at 44F. Two pans of cooked beef with elevated temperatures voluntarily discarded on site.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No wording provided in the official record.

Inspector’s notes

Online Menu missing allergen statement. provide. https://order.thehalalguys.com/menu/dochester Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No procedure or supplies for vomit/diarrhea kit. Provide complete vomit kit. Will email PIC list of supplies and instructions.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

No labels on the dressing bottles. Provide labels on bottles.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Raw Animal Foods-Cooking (P)

Inspector’s notes

Sliced gyro meat was 91F. Not following the correct cooking procedure. Need to take sliced gyro meat from the station to the grill and then cool down. Cook to proper temperture 155F or above. Will provide proper instructions.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Compliance with Food Law (Pf)

Inspector’s notes

Grab and go cheesecake and cookies not properly labeled. Provide proper labels.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Temperature Measuring Devices (Pf)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Ceiling tile over the register has a water stain. Remove/Replace.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Handwashing Signage (C)

Inspector’s notes

No handwash signage on all handwash sinks. Provide proper hand washing signage. Will email.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Storage-Other Personal Care Items (C)

Inspector’s notes

Employee's storing clothing on shelving. Store personal belongings inside lockers. PIC corrected onsite.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Temperature Measuring Devices (Pf)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No procedure or supplies for vomit/diarrhea kit. Provide complete vomit kit. Will email PIC list of supplies and instructions.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

No labels on the dressing bottles. Provide labels on bottles.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Raw Animal Foods-Cooking (P)

Inspector’s notes

Sliced gyro meat was 91F. Not following the correct cooking procedure. Need to take sliced gyro meat from the station to the grill and then cool down. Cook to proper temperture 155F or above. Will provide proper instructions.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Compliance with Food Law (Pf)

Inspector’s notes

Grab and go cheesecake and cookies not properly labeled. Provide proper labels.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Ceiling tile over the register has a water stain. Remove/Replace.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Handwashing Signage (C)

Inspector’s notes

No handwash signage on all handwash sinks. Provide proper hand washing signage. Will email.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Storage-Other Personal Care Items (C)

Inspector’s notes

Employee's storing clothing on shelving. Store personal belongings inside lockers. PIC corrected onsite.

In plain English

An issue that does not fit the common categories. Check the official wording for details.