- Basic - Build-up of grease on nonfood-contact surface. Clean the accumulated grease from the exterior surfaces of the deep fryer.
- Basic - Faucet/handle missing at plumbing fixture. Replace the missing cold-water handle, on the hand-washing sink, in the food-preparation area of the kitchen.
- Basic - Food stored in dry storage area not covered. Transfer chic peas, from the open bag, to a clean, covered container.
- Basic - Hood soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Packaged food has no English labeling. Label the bulk-storage bins with the common names of their contents.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Observed grease accumulated on kitchen floor. Clean the accumulated grease, from the floor, beneath the cookline.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Change the sanitizing solution, whwn it gets dirty, and every four hours.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. ansfer table salt, from its open bag, to a clean, covered container.
- Observed wall soiled with accumulated food debris. Clean the walls in the dishwashing area.
- Observed wall soiled with accumulated grease. Clean the grease, fom the wall, behind the charcoal grill.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Provide clean wiping cloths.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, behind the service counter.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Clean grease from the exterior surfaces of the pressure fryer.
- Observed build-up of grease on nonfood-contact surface. Clean the grease from the exterior surfaces of the cookline grills.
- Observed clean equipment stored on floor. Do not store clean pots on the kitchen floor.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves.
- Observed single-service items stored on floor. Store case of plastic cups off the floor in the dry-storage area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer sugar, from the open bag, to a clean, covered container.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. Clean the grease, from the floor, beneath the deep fryer.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises. This violation must be corrected by : 3/30/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear plastic gloves, when chopping fruits or vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Store cases of food off the floor in the walk-in freezer.
- Observed single-service articles improperly stored. Store the styrofoam and plastic containers inverted on the prepline. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer sugar from the open bag to a clean, covered container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated food containers must be labeled with the date that they were repackaged.
- Critical - Working containers of food removed from original container not identified by common name. Label the plastic containers of food with the names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Label the squeeze bottles with the names of their contents.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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8/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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