Abu Yarub
Last inspected: May 28, 2024
90
Score
Abu Yarub appears in inspection records five times, starting in 2023. The most recent report on file is from May 28, 2024. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The most recent inspection cleaned up several issues, finishing with one violation after 12 on the prior visit.
Food-contact surfaces comes up most often, recorded four times in the inspection record.
Abu Yarub's latest score of 90 sits above the Providence average of 80. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 28, 2024
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be cleaned and sanitized.
4-601.11(A)
90
May 8, 2024
Re-Inspection
2 critical violations. 3 major violations. 4 minor violations. 1 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as cans of soda and vegetables) in the upstairs and basement refrigerators. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Open stacked containers of food observed stored directly on top of the food in the containers of food below such as pickles and tomatoes. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (cutting board at prep unit, slicer, small blender bowl, rice paddle) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items are to be cleaned and sanitized before use.
4-601.11(A)
Food label missing or inaccurate
(corrected on site)
Inspector notes: Desserts packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the large blender bowl, and the surface beneath grills have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Gloves used incorrectly or not changed when required
Inspector notes: PIC observed not changing gloves between waiting on customers and preparing food.
3-304.15(B)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly their original protective package and/or are stored on a surface that is not clean in the upstairs area.
4-903.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor beside the grill. Food must be stored at least 6 inches above the floor.
3-305.11
45
Apr 4, 2024
Routine
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Gyro meat observed stored in the chest freezer. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the basement food prep area and toilet room were lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives, cleavers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items must be cleaned and sanitized before use.
4-601.11(A)
Food separated and protected
Inspector notes: Thermometers are lacking in the True refrigeration unit. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Food label missing or inaccurate
Inspector notes: Pita chips packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Pita chips were placed behind the service counter.
3-602.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the upstairs area, and on the floor in the basement. Food must be stored at least 6 inches above the floor.
3-305.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Buckets of cabbage, beets, and onions observed fermenting at room temperature on the counter in the basement. Disposed. PIC must submit a HACCP plan for fermentation.
8-201.13
Gloves used incorrectly or not changed when required
Inspector notes: PIC observed not changing gloves between entering orders at the register and preparing food.
3-304.15(B)
Single-service or single-use items not protected from contamination
Inspector notes: Utensils (plastic utensils at the prep table) are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the service area, and in basement food prep area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: prep unit surface beneath grills refrigerators freezers Can opener base food storage bins and buckets The chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not in good repair
Inspector notes: Water observed on the floor of the basement food prep area due to rain.
6-501.11
Gloves used properly
Inspector notes: Employees' clothing or other personal belongings were observed stored in an undesignated area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
35
May 5, 2023
Re-Inspection
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerator shelves, and food prep sink have an accumulation of food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
90
May 4, 2023
Routine
7 critical violations. 5 major violations. 11 minor violations. 3 corrected on site.
View 23 violations
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. All food contact surfaces must be cleaned and sanitized.
4-702.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement storage area.
4-903.11(A)
Food contacted unclean equipment or utensils
Inspector notes: Foods observed touching areas of the prep unit, and on cardboard which are unclean with assorted food debris. Food must be protected from contamination. All foods are to be removed from prep unit and cooking area, then food prep area cleaned and sanitized before use.
3-304.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the service and basement storage areas.
4-903.11(A)
Food not cooled to safe temperature within required time
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Improper handwashing procedure
(corrected on site)
Inspector notes: PIC observed washing gloved hands.
2-301.12
Non-food contact surfaces clean
Inspector notes: Poultry was cooked to 66 degrees Fahrenheit, then left at room temperature to be cooked per order. Poultry must be cooked to 165 degrees Fahrenheit or above for 15 seconds.
3-401.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, bowls, and kitchen ware on the clean storage rack, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the refrigerator in container greater than four inches deep.
3-501.15
Food label missing or inaccurate
Inspector notes: Desserts packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Proper cooling time and temperatures
Inspector notes: The condensate drainage pipe from the ice cream machine is in the hand sink in the front service area.
5-403.12
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-102.11(C)
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The hand sink in the front service area has an accumulation of soil residue and food residue. Plumbing fixtures such as handwashing sinks shall be cleaned as often as necessary to keep them clean.
6-501.18
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue and/or food debris. The condensate pipe from the ice machine in the hand sink has an accumulation of black soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement and cooking/front service areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored on single storage containers in the basement. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Food contaminated by miscellaneous source
Inspector notes: Lettuce observed along the unclean sides of the food prep unit. Food must be protected from contamination.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the front area near the hand sink, and the back area. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Single-service or single-use items not protected from contamination
Inspector notes: Plastic utensils are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit, grill, flattop grill, vertical oven, table beneath vertical oven, shelves, display case, etc. have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
12
Frequently Asked Questions
When was Abu Yarub last inspected?
The most recent health inspection at Abu Yarub on file is from May 28, 2024. The public record contains five inspections in total.
What is the most common violation at Abu Yarub?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Abu Yarub.
How does Abu Yarub compare to other restaurants in Providence?
Abu Yarub most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Abu Yarub's inspection record improved over time?
Yes. Recent inspections at Abu Yarub have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 12 previously.
What does a low risk rating mean?
A low risk rating at Abu Yarub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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