FAROOJ ABO AL ABED

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees were on site during inspection. They all signed employee health agreements forms during inspection.//

4-2B: .05(6)(n)Observed employee attempting to sanitize utensils and equipment in a quaterary ammonium sanitizer solution that was reading at 0ppm.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: It was discovered that the sanitizer supply was filled with a detergent, not sanitizer. The supply container was emptied and filled with quat sanitizer. Utensils and equipment were properly sanitized.//

13A: .02(1)(d)There was no inspection report posted in the facility.// 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. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

1-2A: .03(2)There was no person in charge present at the beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person in charge was designated. Another person in charge arrived during inspection.//

2-2A: .03(1)(c)2,3,17Designated person in charge was not aware of any symptoms/illnesses that employees must report to (a) the person in charge or (b) the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses. An employee health information sheet was provided.//

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .03(5)(d)Observed employee washing hands in vegetable sink.// 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. (Pf) Corrective Actions: Instructed employee that hands must only be washed in handwashing sinks.//

2-2D: .06(2)(o)Observed employee dumping ice in handwashing sink. Also observed employee filling sanitizer bucket at handwashing sink.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Instructed employee that the handwashing sink may only be used for handwashing.//

3-1C: .04(1)Observed an employee's personal water bottle stored in direct contact with ice in ice machine. Observed a metal can of pickled cucumbers with a dent on the top seam.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Ice and employee's water bottle were discarded. Can was discarded.//

5-2: .04(7)(e)Facility uses raw, unpasteurized eggs in spicy sauce and pink sauce. No consumer advisory is present on the menu.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: Consumer advisory guidance sheet provided. Correct by 3/26/26.//

8-2B: .07(6)(b)Observed an unknown blue chemical stored in several unlabeled spray bottles.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

14A: .04(4)(k)Observed a container with no handle stored in direct contact with rice between uses. Observed a scoop for corn starch stored between uses with handle in contact with food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Rice scoop was removed. Corn starch scoop was adjusted so that handle was not touching food.//

17D: .07(4)(b)Observed an employee's personal jacket stored in contact with packaged food. Observed an employee's personal bag stored on top of a container of potatoes.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Personal items were moved to a designated area.//