Layali Dubai Improves its Sanitary Rating

No violations were recorded at the time of this inspection.

Original label for tobacco products sold or offered for sale.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Wiping cloths soiled or not stored in sanitizing solution.

Thawing procedures improper.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

No violations were recorded at the time of this inspection.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

No violations were recorded at the time of this inspection.

No violations were recorded at the time of this inspection.

Flavored tobacco products sold or offered for sale.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Food Protection Certificate not held by supervisor of food operations.

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

Thawing procedures improper.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Flavored tobacco products sold or offered for sale.

Operator failed to make good faith effort to inform smokers of the Smoke-free Act prohibition of smoking.

Flavored tobacco products sold or offered for sale.

Operator failed to make good faith effort to inform smokers of the Smoke-free Act prohibition of smoking.

Flavored tobacco products sold or offered for sale.

Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Wiping cloths soiled or not stored in sanitizing solution.

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Accurate thermometer not provided in refrigerated or hot holding equipment.