- Critical: Employee Health* (corrected on site)
Observation: The employee in charge did not know or show the EHS, Sr. the "Big 5 Diseases" .
Correction: A copy of the "Big 5 Diseases" was given to PIC in two languages.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee with ungloved hands cutting vegetables for the salad bar.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Corrected by washing hands and putting on gloves.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at the only hand sink in the kitchen.
Correction: Corrected by providing.
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03/23/2016 | Risk Factor | |
Facility is noticeably cleaner and more organized. Lighting has been repaired in the kitchen to provide much more light. The facility looks great - keep up the good work!
Ok for permit.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the walk in cooler is stored without cover or protection.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed some foods at the cold buffet above 41F: rice pudding 51, dahi bulley 60F, chaat 54.
Correction: Ensure that the ice water level is even with the bottom of the most shallow pan to allow for proper cold holding (tomatoes in deeper pan were at 40F).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods in the walk in cooler (cooked chicken, potatoes, rice pudding, chick peas, etc).
Correction: Date label all prepared foods held over 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed walk in cooler racks and hood filters in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed up inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: damaged/cracked floor tiles at three part sink area and in front of cook line, some wall damage at naan table.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/29/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the walk in cooler without cover or protection.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods.
Correction: Date label prepared foods held over 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the three part sink set up with sanitizer in basin (chlorine 50 ppm) but employee was not immersing wares in sanitizer solution after washing and rinsing.
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.
- Hand Drying Provision
Observation: No paper towels in dispenser at kitchen hand sink.
Correction: Provide paper towels at all hand sinks.
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05/13/2015 | Risk Factor | |
Good date marking.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle ready to eat naan and onions with bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Pans of food in walk in cooler without cover or protection.
Correction: Keep food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed chicken made last night improperly cooled - still at 42-46F at center.
Correction: Separate into two shallow portions to facilitate cooling in ice bath.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chaat 48F and dahi bulley 48F on cold buffet above 41F.
Correction: Add ice water so that the pan bottoms are submerged or touching the ice water to facilitate cooling. Maintain at <41F or use time as a control for these products.
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01/22/2015 | Risk Factor | |
Walk-in cooler has been repaired. Food is now holding a t <41F. Freezer has also been repaired.
Permit issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed pans of food in the walk in cooler without cover or protection (rice pudding, chick peas, chicken).
Open bags of flour and salt at dry goods area.
Open bin of chips on top shelf of dry storage area.
Correction: Keep foods covered or protected during storage.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: No label on bulk food bin (sugar or salt?)
Correction: Label bulk food containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Missing date labels on prepared product (chickpeas, cooked chicken, spinach).
Correction: Date label all prepared food products.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: Thermometer in sliding glass door cooler is no longer functioning properly.
Correction: Provide a functioning, accurate thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Thawed bloody liquid inside freezer.
Correction: Clean freezer bottom.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Fly strip hanging over metal table.
Correction: Hang fly strips in areas away from food storage or prep (by back door or service sink).
- Hand Drying Provision (repeated violation)
Observation: No paper towels at kitchen hand sink.
Correction: Provide paper towels at all hand sinks.
- Lighting, Intensity (repeated violation)
Observation: Overhead kitchen lights are out, hood light out.
Correction: Provide more light.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall by metal work table next to tandoor oven is in disrepair.
Correction: Repair and maintain walls.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen ceiling air vents are dusty.
Correction: Dust or clean vents regularly.
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09/11/2014 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed pans of food in the walk in cooler without cover or protection (rice pudding, chick peas, chicken).
Open bags of flour and salt at dry goods area.
Open bin of chips on top shelf of dry storage area.
Correction: Keep foods covered or protected during storage.
- Food Storage Containers - Identified with Common Name of Food
Observation: No label on bulk food bin (sugar or salt?)
Correction: Label bulk food containers.
- Critical: Cooling*
Observation: Observed chicken made last night improperly cooled, still at 47-50F.
Correction: Discard. Cool food from 135F to 70F in 2 hours then to 41F in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The walk in cooler is not operating correctly. Elevated temperatures observed: rice pudding 50-52F, spinach 52F, rice 50F, chick peas 50. Air temperature at 48-49F.
Cold food on buffet above 41F: chick peas 53F, rice pudding 52F, yogurt/chickpea dish 50F.
Correction: Discard all TCS product in the walk in cooler. Repair unit to maintain product at <41F. (service called)
Maintain product on buffet at <41F or use time as a control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Missing date labels on prepared product (chickpeas, cooked chicken, spinach).
Correction: Date label all prepared food products.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Thermometer in sliding glass door cooler is no longer functioning properly.
Correction: Provide a functioning, accurate thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezer is not maintaining food frozen (product has thawed, chicken at 43F., beef at 39, shrimp 43F).
Correction: Repair freezer. Move or use thawed food before temperature increases more.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Thawed bloody liquid inside freezer.
Correction: Clean freezer bottom.
- Insect Control Devices - Design and Installation
Observation: Fly strip hanging over metal table.
Correction: Hang fly strips in areas away from food storage or prep (by back door or service sink).
- Hand Drying Provision
Observation: No paper towels at kitchen hand sink.
Correction: Provide paper towels at all hand sinks.
- Lighting, Intensity
Observation: Overhead kitchen lights are out, hood light out.
Correction: Provide more light.
- Physical Facilities in Good Repair
Observation: Wall by metal work table next to tandoor oven is in disrepair.
Correction: Repair and maintain walls.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen ceiling air vents are dusty.
Correction: Dust or clean vents regularly.
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09/10/2014 | Routine | |
Other observations: Leak inside walk in, food on walk in floor (elevate 6"). Do not thaw on floor. Thaw inside walk in. Note: Place vegetable pakora on 4 hour time control since temperature was below 135F. Worker knew symptoms to call in with.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Worker in kitchen had an open drink.
Correction: Lid and straw required for personal drinks. Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Kheer 49 F, chaat puri (chick peas) 49 F on buffet.
Correction: Keep cold at 41 F. More ice was added. Keep ice level higher.
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05/14/2014 | Risk Factor | |
Freezer is not holding at freezer temps. Service person is due today to check unit for proper freon level. Cooling was being done on ice. Ensure enough ice and water mixture surrounds each pan to cool quickly.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Naan)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken found at 50 F inside make table.
Correction: Do not place pan of food on top of other pans in make table, this practice does not maintain 41 F or below. Food was relocated to lower make table.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several pans of food had no date. Spinach and paneer.
Correction: Date with proper date of preparation. Do not exceed 7 days.
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02/12/2014 | Risk Factor | |
Make table temperatures have improved. Clean fan cover in men's room. It is dusty. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw eggs stored above rice pudding.
Correction: Relocate eggs.
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10/29/2013 | Risk Factor | |
You must leave someone in charge when you are not here. That someone must understand how to run the kitchen. Your cook could not tell me what temperature the refrigerator had to be running at, nor could he tell me if unit had been serviced from my last visit. Unit is still running high. Raw chicken 43.6 F, cooked chicken 43.8 F, onion sauce 4.,8 F. All foods were elevated. 41 F is maximum. Your permit to operate expires 10/31/13. Previous violations to have been corrected. I had asked for you to call me for a reinspection but I did not receive a phone call. Please call to arrange a reinspection. Previous issues included: wearing gloves, cold holding temperatures, thawing, cleaning chest freezer and fans in restrooms.
No violation noted during this evaluation. | 10/22/2013 | Other | |
Call when unit has been repaired. Chicken tandoor on buffet was 116 F. Keep track of time kept on buffet or maintain 135 F or higher.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed worker garnish a dish with an herb without gloves or utensil.
Correction: A utensil was made available.
- Thawing
Observation: Fish and chicken thawing on counter.
Correction: Thaw inside refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large make table had elevated temperatures. Goat 46 F, garlic 49 F, fish 51 F, meat in lower part 47, ginger 46.6.
Correction: Food was removed. Service unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of chest freezer and reach in freezer are dirty.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fans in restrooms are dusty.
Correction: Clean.
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08/30/2013 | Routine | |
Other observations: Cups stored on linen. Store on nonabsorbent material. Clean spice containers. Repair wall by 3 compartment. Use food grade bags, do not use grocery style sacks.
- Critical: Hands - When to Wash*
Observation: Observed worker eat food and begin to prepare food without handwashing.
Correction: PIC to explain to worker about importance of handwashing.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Found chicken prepared last evening at 53.5 degrees in a deep plastic container in walk-in. This was not cooled properly.
Correction: Divide this type of food into several shallow metal pans to hasten cooling. PIC discarded chicken.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No dates found on prepared foods (chick peas, carrots, paneer, goat, chicken, eggplant).
Correction: PIC placed appropriate dates on containers.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitizer in 3rd compartment of sink while doing dishes.
Correction: Bleach was added.
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05/16/2013 | Risk Factor | |
100 ppm at 3 compartment.
- Critical: Cooling* (corrected on site)
Observation: Two deep containers of beef found in walk-in at 46-51 degrees. These were prepared last evening. One container of chicken found at 60 degrees also made last evening. Cooling was insufficient.
Correction: I highly recommend using metal shallow (2") pans to hasten cooling process. You may also want to try frozen wands or also use the freezer. Wands are used to stir during cooling. Information on cooling given to owner. I recommend discarding both beef and chicken. Owner discarded both foods. I provided you with a cooling log that can demonstrate how fast foods cool and for your verification of your process. All of your staff to know how you want this process done.
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01/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Kabab Bistro, 7801 West Broad Street #6, Richmond, VA 23294 »