Holyland International Grocery & Deli

Year by year

Inspections

1. Apr 28, 2026 Re-inspection 2 · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Peta bread in the hot holding unit at the front is hot held at 91°F. The packaged bread is hot held at 95F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

2. Apr 14, 2026 Re-inspection · 3 priority, 2 priority foundation, 5 core, 10 repeat
   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Peta bread in the hot holding unit at the front is hot held at 91°F. The packaged bread is hot held at 95F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Food items in left-end of the wall cooler is cold held at 53°F. The smaller meat display cooler was 53F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Meat gringer in the deli area used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items used more than 1 day throughout the facility are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is unavailable for proper handwashing. at the bakery area between the oven and the prep table. Handwashing sink had dirty kabob skewers inside and not available for handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     FOOD LABELS - PROVIDED

     Packaged meats in the wall freezer are not labeled. Bakery items displayed for customer self service were not provided with a label; Hot pita breads with various toppings in customer self service area were not provided with a label.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces are soiled with debris: Wire racks above the prep table in the deli area was observed to be be soiled; The walls in the walk-in cooler as well as the hanging rack were obbserved to have encrusted accumulations of food debris; The sprayer nozzles at the waewashing sinks were heavily soiled;.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Food Contact surfaces are not cleaned at a frequency to preclude accumulation of soil residue: Dough press in the bakery; Deli cooler in meat department was observed to be heavily soiled with desicated food, pooled blood , and mold in the Interrior cabinet, the door slides, and under wire racks in the main glass case The stand mixer in the deli area is heavily encrusted with encrusted food product. Bandsaw in the meat area. Deli meat slicer. Marbel prep table in the meat area, even the corners. Utensils in clean storage of the deli area. Rice cooker/warmer in the deli area.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Wooden bread trays that were not contacting TCS food is improperly cleaned. Observed cleaning method consists of brushing the tray with plastic brissels.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity/door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

3. Mar 24, 2026 Routine · 4 priority, 5 priority foundation, 14 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Peta bread in the hot holding unit at the front is hot held at 91°F. The packaged bread is hot held at 95F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items in left-end of the wall cooler is cold held at 53°F. The smaller meat display cooler was 53F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Meat gringer in the deli area used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Wiping cloth buckets were at 0ppm sanitizer and is not being used according to manufacturer’s use directions.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. The green buckets and the red buckets are used interchangebly without proper labeling.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items used more than 1 day throughout the facility are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is unavailable for proper handwashing. at the bakery area between the oven and the prep table. Handwashing sink had dirty kabob skewers inside and not available for handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of various liquids of spray bottles were not labeled with common name of product. Sanitizer buckets not labeled.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Sinks are overloaded with dishes, utensils and equipment parts. Falafel scoopers are stored in room temprature water in the deli area. Clean cutting boards were observed to be stored behind faucets of the warewashing sinks and at risk of conatmination.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items were observed to be stored direclty on the floor throughout the estabishment.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged meats in the wall freezer are not labeled. Bakery items displayed for customer self service were not provided with a label; Hot pita breads with various toppings in customer self service area were not provided with a label.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces are soiled with debris: Wire racks above the prep table in the deli area was observed to be be soiled; The walls in the walk-in cooler as well as the hanging rack were obbserved to have encrusted accumulations of food debris; The sprayer nozzles at the waewashing sinks were heavily soiled;.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Food Contact surfaces are not cleaned at a frequency to preclude accumulation of soil residue: Dough press in the bakery; Deli cooler in meat department was observed to be heavily soiled with desicated food, pooled blood , and mold in the Interrior cabinet, the door slides, and under wire racks in the main glass case The stand mixer in the deli area is heavily encrusted with encrusted food product. Bandsaw in the meat area. Deli meat slicer. Marbel prep table in the meat area, even the corners. Utensils in clean storage of the deli area. Rice cooker/warmer in the deli area.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - WATER TEMPERATURE FOR UTENSIL STORAGE

     The falafel scoopers are not stored in water maintained at or above 135°C.

     Correction: Utensils stored in a container of water shall maintain the water temperature at or above 135°C or clean and sanitize the utensils every 4 hours.

     Code 4-602.11 (D) (7)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Wooden bread trays that were not contacting TCS food is improperly cleaned. Observed cleaning method consists of brushing the tray with plastic brissels.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity/door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored directly on the floor and/or wedged into a storage closet at risk of contamination. Single use shopping bags were used for direct contact food storage; SIngle use cops were being used as scoops in bulk bins/bags

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The floor drain of the prep sink is not maintained in good repair. There is a block of pipe stuck in the drain. - The 3-compartments sink in the deli area us leaking. - The handwashing sink in the deli area is leaking.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Several ceiling tiles in various food prep areas were missing.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     The insect control device is located on a food prep surface

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

     Employees personal food items are being stored co-mingled in with purchasable items. Unlabled food containers that were observed to have been eaten from were found stored comingled with purchasable items.

     Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (A)

   • Not serious Core

     DRYING MOPS

     Mops observed to be stored in stagnant water.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16