Doner Kebab

Year by year

Inspections

1. Mar 20, 2026 Routine · 4 priority foundation, 1 core
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cut tomatoes in Atosa prep cooler . Cut tomatoes were 46 degrees F. Person in charge stated the tomatoes were placed in the prep cooler immediately after slicing approximately 1 and a half hours prior to inspection. Whole tomatoes were observed to be stored in the walk-in cooler .

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cut tomatoes were placed in the walk in to rapidly cool to 41 degrees F. Recommend placing tomatoes in walk-in cooler immediately after slicing so they can reach 41 degrees F before putting into prep cooler.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not functioning.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working container of glass cleaner is not labeled with common name of product.

     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

     Bowls without handles are stored in flour containers, scoop used for French fries is stored with the handle touching food, tongs used for sliced tomatoes in prep cooler stored with handle touching food.

     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

2. Oct 27, 2025 Pre-inspection Follow Up · No items found

   No violations cited.

3. Oct 21, 2025 Pre-inspection · 3 priority foundation, 2 core
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment did not have instructions or kit onsite.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Provide hand soap at each handsink.

     Code 6-301.11

   • 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 Core

     FOOD SAFETY FOR SMALL OPERATORS - POSTING OF CERTIFICATIONS

     The retail food establishment's food safety for small operators certification and original certification is not posted.

     Correction: Post in conspicuous location the food safety for small operators certification and the initial food manager certification that was issued. The operator is certified for other locations. The operator shall provide a copy to the health department.

     Code 12-401.11 (D)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated in the back food preperatation area.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds. The operator indicated that it will be an automatic handwashing facility.

     Code 5-202.12 (C)