ARHIBOO SHAWARMA

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C)(6) Maintenance and Operation.(a) Good Repair and Proper Adjustment.1. Equipment shall be maintained in a state of repair and condition. At the time of inspection, liquid was observed dripping from crack along middle of ceiling on to floor in walk in cooler. Person in charge was advised to have unit repaired by a refrigeration technician and send invoice to inspector via email by 8/7/2026.

Nonfood-contact surfaces clean — Inspector Note: 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 exterior surface of deep fryers and floor under and around deep fryers. PIC was advised to clean said areas and to send pictures to inspector via email by 8/7/26.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils. Cleaning of Equipment and Utensils.Equipment, Food-Contact Surfaces, and utensils shall be clean to sight and touch. At the time of inspection food storage shelves in walk in cooler were observed rusted and encrusted with old food particles. Person in charge was advised to clean or replace said shelves and send pictures to inspector via email by 8/7/26.

Proper hot holding temperatures — Inspector Note: 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 for less than 2 hours. See temp Log *** . COS: Food was removed from gyro broiler, cut into smaller pieces , reheated to 165F and placed into bottom area of prep top cooler to cool down.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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 7/14/26

Nonfood-contact surfaces clean — Inspector Note: 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 exterior surface of deep fryers , grease build up on ventilation hood filters and vertical gyro broilers. PIC was advised to clean said areas and to send pictures to inspector via email by 7/17/26.

Adequate ventilation and lighting; designated areas used — Inspector Note: Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up. 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 above cooking equipment with a heavy accumulation of grease particles and residue on ventilation filters, hood, ceiling and walls. Additionally hood suppression system tag observed dated 7/15/2023 for next service, no other tag observed in kitchen area. PIC was advised to have exhaust hood serviced by a licensed Fire Hood company and to send invoice via email to inspector by 7/17/26.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment food-contact surfaces and utensils shall be cleaned at any time when contamination may have occurred, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers. Observed an accumulation of black mold like substances in ice machine in kitchen. Person in charge was advised to remove ice and wash, rinse and sanitize equipment to prevent any cross contamination and send pictures to inspector via email by 7/17/26.

Proper hot holding temperatures — Inspector Note: 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 for less than 2 hours. See temp Log *** . COS: Food was removed from gyro broiler, cut into smaller pieces , reheated to 165F and placed into bottom area of prep top cooler to cool down.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Insects, rodents, and animals not present — Inspector Note: 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.

Response procedures for vomiting & diarrheal events — Inspector Note: 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.

Proper hot holding temperatures — Inspector Note: 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.