Thank you for your diligence in correcting the violations.
No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken curry and cooked okra were cold holding at improper temperatures (they had been taken out of the walk-in cooler about 1 hour ago).
Correction: Relocated to the freezer to rapidly cool before placing back in the prep unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of ice maker had a heavy accumulation of grime. The food thermometers were observed soiled and an in-use knife was stored in a wooden holder that is not cleanable..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cleaned skewers were found stored under fire suppression system.
Correction: Store skewers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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12/08/2015 | Routine | |
Generally clean and well ordered. Good food temperatures.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitizer of mechanical dishwasher.
Correction: Immerse or expose food contact surfaces to sanitizing solution for adequate time in the sanitize basin until repaired. Repair chlorine sanitizer dispenser of mechanical dishwasher for proper concentration of 50-100ppm in dishwasher. Operator agreed to sanitze in three compartment sink and manager contacted dishwashing maintenance company to conduct emergency service today.
- Kitchenware and Tableware
Observation: Buffet plates were found displayed with the food or lip-contact surface facing upward.
Correction: Store buffet plates with food or lip-contact surface facing downward to prevent contamination prior to use.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was pooling in the bottom of the sandwich prep unit where food is stored.
Correction: Operator agreed to clean out condensate water and repair the unit so that condensate either drains or evaporates from unit. Repair the condensate drain line to prevent incidental contact with foods.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed bottom of back-door revealing light and not completely covered.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/23/2014 | Routine | |
Great managerial control of risk factors to prevent food borne illnesses. Quaternary ammonia sanitizer set up at 3-compartment sink ok at 200ppm. Generally, facility observed to be clean and well ordered. Person in charge knowledgeable about employee health policy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored above fish in walk in cooler. This is a temporary situation until new refrigerator is installed.
Correction: Corrected during inspection. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Meat in large container at 113 degrees cooling for one and a half hours.
Correction: Corrected during inspection put into shallow pans and on ice. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelf of prep table in cook area was rusting and cloth was used for non-slip surface for cutting boards.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: in chemical sanitizing dishwashing machine--had run out of chlorine
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator corrected by replacing bucket of chlorine sanitizer.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the main kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Degreaser not labeled.
Correction: Corrected during inspection. Label spray bottles with contents or discard.
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09/18/2013 | Routine | |
Generally, facility found to be clean and well ordered. Person in charge knowledgable about employee health policy. Reviewed Norovirus prevention protocol and left handouts. Foods observed to be at proper temperature throughout the flow of food. Chlorine dishwashing machine appeared to be sanitizing within proper range--chlorine residual detected at 50ppm. Good separation of raw meats vs. ready to eat foods throughout the facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) dressings with fresh herbs and other prepared curries in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Upright single door freezer had frost buildup and was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the unit as often as necessary to preclude buildup of frost and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 85oF. Operator needs to run the machine until the wash temperature goes up into required range.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia sanitizer in bucket for wet wiping cloths at very high level, only using 1/2 gallon for 3 QT sanitizer tablets. It was observed to be>400ppm. It is being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only concentration of quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces--corrected by diluting to 200ppm.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Afghan Kabob Palace, 400 Emmett Street North, Charlottesville, VA 22903 »