MUSCAT GLATT CATERING

Order for delivery

Inspection history

1. Oct 7, 2024

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

2. Aug 16, 2024

   ✕
   5 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • In use food dispensing utensils improperly stored
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

3. Dec 27, 2023

   ✓
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

4. Oct 30, 2023

   ✕
   6 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Pesticide application not supervised by a certified applicator

5. Aug 4, 2022

   ✓

6. Oct 15, 2021

   ✓

7. Aug 13, 2021

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

8. Jun 18, 2021

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.