Arhiboo Shawarma

Inspector notes: 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 establish...

Inspector notes: 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.

Inspector notes: 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 cur...

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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 we...