AMAL
3480 MAIN HIGHWAY #100
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone and water bottle stored on counter at bar area.
- 08B-38-4:Basic - Food stored on floor. Observed oil containers stored on the floor in dry storage area. Operator stored oil on the shelf. Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F at reach in cooler at preparation table in kitchen area. Operator removed utensils. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink in rear ne t to three compartment sink. Repeat Violation
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Observed at handwashing sink at rear preparation area.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at rear prep station. Operator added quaternary to the water final solution (Quaternary 100ppm)
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine +200ppm). Inspector advised operator to utilize three compartment sink until technician is able to fix the machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (54F - Cold Holding); cut lettuce (50F - Cold Holding) at top reach in cooler at preparation table in kitchen area. As per operator for less than 2 hours. Operator added ice to cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (78F - Hot Holding) French fries (74F - Hot Holding) in kitchen area. As per operator for two hours. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils in handwashing sink in kitchen area.
Food safety inspection conducted on 1/27/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 6/21/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of herbs at front counter prep table. Chef removed. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line reach in cooler, 6 vacuumed sealed packages of black cod (frozen)not cut open to thaw. Chef removed from cooler to begin cutting packages open. **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair and torn.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chopping knife in between prep tables at cook line. Chef removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in containers in walk in cooler.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed kitchen dish machine at 0 ppm. Chef changes sanitizer bottle new levels 100 ppm. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen wait shelf roasted tomatoes (125F - Hot Holding). As per chef for about 1 hour.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed at bar hand sink blocked with beverage making utensils in sink. Employee removed items. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink.
Food safety inspection conducted on 6/21/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 1/16/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation of dust,above ice machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers by the ware washing area. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the unisex bathroom. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Observed handle of flour scoop broken and in disrepair.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0 ppm. Operator serviced during inspection, chlorine strength at 100 ppm. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/16/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).