BEIRUT RESTAURANT & SPIRIT Inspection – December 5, 2023

High Priority 1

#9High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Three compartment sink set up for manual sanitizing. 100 ppm

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.

#11Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink by Dish Machine used as ice dump sink.

Basic 8

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

#2Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. Loose panel under Dish Machine.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Multiple grooved cutting boards. Kitchen.

#4Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Tape over cooler handles.

#5Basic14-36-5

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn insulation to reach in freezer. Kitchen.

#6Basic08B-12-5

Basic – Stored food not covered. Uncovered prepped foods in reach in freezer.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall under Dish Machine with black like substance build up.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Prep line. Moved by manager. **Corrective Action Taken**

Corrective Action Taken

Florida Food Watch