EUROPEAN REPUBLIC/HALAL KABAB GRILL

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Inspection history

1. Mar 5, 2026

   ✕
   4 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non food contact surfaces of equipment not clean

2. Mar 20, 2025

   ✓

3. May 9, 2024

   ✓

4. Apr 30, 2024

   ✕
   5 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Apr 19, 2024

   ✕
   9 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Pesticide application not supervised by a certified applicator
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • In use food dispensing utensils improperly stored