ALBASHA RESTAURANT

Non-food surfaces like shelving, counters, or equipment weren't being cleaned often enough.

Prepared or opened food items were missing labels showing when they were made or when they expire.

WALLS AND CEILINGS

WALLS AND CEILINGS

PERSONNEL - PERSONAL CLEANLINESS, HYGIENIC PRACTICES

FOOD CONTACT EQUIPMENT AND UTENSILS CLEANED

CROSS CONTAMINATION – FOOD TO FOOD

NON-FOOD CONTACT SURFACES CLEAN

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.