HALAL MINI MARKET

Order for delivery

Inspection history

1. Jun 25, 2025

   ✓
   5 violations

   • Keep the physical facilities in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

2. Jun 11, 2025

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Sanitize food contact surfaces before using and after cleaning.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

3. May 28, 2025

   ✕
   22 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the physical facilities in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • The business license must be posted where it can be easily seen.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Equipment food-contact surfaces and utensils must be clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Sanitize food contact surfaces before using and after cleaning.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

4. May 14, 2025

   ✕
   25 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have hand soap at all handwashing sinks.
   • Keep the physical facilities in good repair.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Remove all medicines that are not necessary for the health of the employees from the premises.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Separate raw animal foods from ready-to-eat foods.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • The business license must be posted where it can be easily seen.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Equipment food-contact surfaces and utensils must be clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Sanitize food contact surfaces before using and after cleaning.

5. Aug 8, 2024

   ✓
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have hand soap at all handwashing sinks.
   • Have a test kit for the type of sanitizer used.
   • Keep the physical facilities in good repair.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

6. Feb 9, 2023

   ✓
   9 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep non-food contact equipment surfaces clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process