ARABESQUE

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Inspection history

1. May 12, 2026

   ✓
   5 violations

   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Hummus made that day left out for use at 70*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Educaiton provided to put in the cooler.
   • 3-501.14(A) Cooling (P) Foods. Large pot of dolmas from the previous day at 67 degrees,. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Education provided to leave lid off items to cool in the cooler and discard items.
   • 6-501.111 Controlling Pests (C).Observed mouse droppings in the mop sink area and the dry food storage area. Pests need to be controlled in the retail food facility. Education provided.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.