Kabab & Grill

Year by year

Inspections

1. Oct 5, 2026 Re-inspection · 1 priority foundation
   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     10/5/2026 - Atosa 2 door cooler is not suffcient in capcaity to hold foods below 41°F. No TCS food observed to be stored in Atosa 2 door cooler during inspection. 9/18/26 - Atosa 2 door cooler is not sufficient in capacity to hold foods below 41°F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

2. Sep 18, 2026 Routine · 1 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Naan dough in Atosa 2 door cooler observed to be cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Naan dough was transferred to the Dukers 2 door cooler.

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

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Beef and Chicken in the Dukers 2 door cooler observed to not be 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. Action Taken: Beef and Chicken were made day prior. Date mark was placed on containers during inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Atosa 2 door cooler is not sufficient in capacity to hold foods below 41°F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

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

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was provided at the employee handwashing sink next to prep sink during inspection.

     Code 6-301.12

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of small flying insects observed near the mop sink the back kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

3. Feb 25, 2026 Re-inspection 2 · No items found

   No violations cited.

4. Feb 16, 2026 Re-inspection · 1 core
   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     02/12/2026: perforated ceiling tile in restrooms. 10/5/2024: Unfinished drywall and perforated ceiling tile througout preparation areas, perforated ceiling tile in restrooms, bare wood floor in storage areas. Carpet below freezer in unused bar area.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. 1. Replace ceiling tile in food prepation areas and restrooms with washable tile. 2. Provide wall surface with greater water resistance than painted drywall (tile/frp) in all food prep and utensil storage areas. 3. Provide washable floor and base in food storage room and areas

     Code 6-201.11

5. Feb 12, 2026 Re-inspection 2 · No items found

   No violations cited.

6. Dec 18, 2025 Re-inspection · 2 priority, 3 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: 12/18/25 - Instructed PIC that the dishes need to be sanitized in the 4 compartment sink after going through the dishmachine or washed, rinsed, and sanitized all in the 4 compartment sink. 10/2/25 - The tubes for the detergent

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     A cup to reduce splash was observed at the meat prepping sink in the warewashing area which no longer provided an air gap.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Raw shell egg cartons observed observed to be used as cooling racks in the kitchen.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Bottom of the ice cream chest freezer observed to have an accumulation of food debris.

     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

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. Floor steamtable junction observed to have an accumulation of dark sticky residue accumulation. 2. Wall and floor behind and under the cookline observed to be soiled with grease and food debris. 3. Drywall by the food prep area observed to be soiled with old food splatter.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

7. Oct 2, 2025 Routine · 2 priority, 3 priority foundation, 4 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The tubes for the detergent solution and chlorine solution were swapped to allow 50 PPM of chlorine solution to be dispensed.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     A cup to reduce splash was observed at the meat prepping sink in the warewashing area which no longer provided an air gap.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Chicken kebabs using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identified with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Meat thermometer provided did not got below 250° and the digital thermometer provided was out of battery.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Can opener observed to be visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Action Taken: Can opener was placed in dishwashing area to be washed, rinsed, and sanitized.

     Code 4-601.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Raw shell egg cartons observed observed to be used as cooling racks in the kitchen.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Bottom of the ice cream chest freezer observed to have an accumulation of food debris.

     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

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Personal employee food items observed in the Sir Lawrence cooler (watermelon) and on the spice storage (various spices/supplements) shelf.

     Correction: Provided a designated area for personal employee food items and prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. Floor steamtable junction observed to have an accumulation of dark sticky residue accumulation. 2. Wall and floor behind and under the cookline observed to be soiled with grease and food debris. 3. Drywall by the food prep area observed to be soiled with old food splatter.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

8. Oct 19, 2024 Routine · 2 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishmachine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Sanitizer primed and 25 ppm achieved.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Raid pest spary in facility.

     Correction: Discontinue use of raid spray. Action Taken: Spray discarded.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review. Using time as a public health control for kabobs,

     Correction: Have time as a public health control plan avialabe at inspection and esure food is timed. Action Taken: Plan created at inspection.

     Code 3-501.19 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION - FOOD PREPARATION

     Paper towels for handsink in back located over food prep table.

     Correction: Relocate paper towel dispenser to not be over a food preparation area. Action Taken: Dispenser moved

     Code 3-305.14

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Clean jars stored in cardboard box previously used for raw chicken.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Provide washable storage containers. Action Taken: removed from cardboard

     Code 4-101.11 (B) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of cooking equipment are 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

     CLEANING, FREQUENCY AND RESTRICTIONS

     Walls below hood are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

9. Dec 19, 2023 Routine · 1 priority, 2 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dish machine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The sanitizer was replaced and was dispensing at 100 PPM during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Several spices are missing labeling information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     In the men's and women's restrooms there is a section of the exterior walls that is raw wood..

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11