ARHIBOO SHAWARMA

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Foods (TCS) not held at 135 degrees Fahrenheit or above. See temp Log *** . COS: Food items were discarded by PIC as food were held for more than two hours.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: PIC completed the procedures at the time of inspection.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Eliminating harborage conditions.

Observed roach activity as evidenced by live roaches found crawling in the following areas in the kitchen gasket of reach in freezer, on walls, in vegetable prep sink , meat prep sink, on can opener and can opener holder and on to-go containers and to-go containers storage shelves. Additionally, food and non food storage shelves and gaskets were observed with an accumulation of roach excreta. PIC was advised to have establishment serviced by a licensed Pest Control Company by 1/14/26 and email invoice to inspector and to wash rinse and sanitize food and non food storage shelves and gaskets.

Displaying of the Inspection Report

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed the top 1/3 of the most current inspection report was not posted in each drive through window. PIC was advised to post the most current report at drive thru window by 1/14/26.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed a heavy build-up of grease on surface of deep fryers , grease build up on ventilation hood filters and on walls behind food prep table and food and non food storage shelves. PIC was advised to clean said areas and to send pictures to inspector via email by 1/14/26.

Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Observed Exhaust system off during the operation of cooking equipment and an excessive smoke was observed in kitchen area. PIC was advised to ventilate the area by keeping the door open for a short periods during cooking and to have exhaust hood serviced by a licensed Fire Hood company and to send invoice via email to inspector by 1/14/26.

Upon arrival, observed two wet wiping cloths not stored in sanitizer in between use. COS: PIC placed wiping cloths in chlorine sanitizer solution.

Observed multiple live roaches crawling on the wall, inside vegetable and meat sink. PIC contacted pest control tech for invoices.

Observed single-use articles reused to seasonings. Informed PIC single-use articles shall not be reused.

Food employee failed to wash hands after washing, rinsing, and sanitizing equipment prior to putting cooked Basmati rice into microwave to reheat for hot holding. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in cleaning equipment. COS: Employee properly washed hands at hand wash sink.

Food employee failed to wash hands after coughing into hand. CA: Employee shall wash hands after coughing. COS: Employee washed hands.

PIC cannot provide the 5 symptoms related to the 6 foodborne illnesses nor provide employee health agreements.

Observed employee wash hands at 3 compartment sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: Hands properly washed at designated hand sink.

PIC failed to provide vomit/fecal event procedures and disinfectant. Provided clean-up procedures for vomit/fecal events.

Employee failed to submerge equipment in sanitizer per sanitizer's recommendations. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Informed PIC employee shall properly wash, rinse, and sanitize equipment that was improperly sanitized.

Observed time/temperature control for safety foods prepared and held for over 24 hours without being labeled with a date. Provided Just Date It poster in English and Spanish.

Observed live roach crawling on the wall above steam well.

Observed multiple shelves lined with cardboard and aluminum foil. CA: All equipment shall be easily cleanable, durable, and non-absorbent.

Observed ceiling tile not smooth, durable, and easily cleanable for areas where food service establishment operations are conducted. CA: All ceiling tiles shall be smooth, durable, and easily cleanable for areas where food service establishment operations are conducted

Observed employee opened water bottle stored next to dry storage. Observed employee water bottles stored next to sauces used to serve to customers.

The top third of the inspection report is not displayed in the drive-thru window. Informed PIC the top third of the inspection report shall be displayed due to the drive-thru being the primary use.

Observed a bowl stored inside a bulk container of uncooked rice. Observed handle stored directly in contact with flour. CA: Handles shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

Observed single-use articles reused to store time/temperature control for safety foods. CA: Single-service and single-use articles may not be reused.