Discussed with the person in charge:
1. attendance at a food safety class
2. refrigeration units must remain on at all times
3. this inspection was to evaluate the risk hazards noted on March
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed several unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed yogurt - 58'F in the rear display case, white sauce - 58'F, and egg plant - 55'F in the 1-door display case - all cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperatures in the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a small food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can opener holder and the outside of several spice containers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is in need of cleaning to include the hood system.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/04/2016 | Follow-up | |
Discussed with the person in charge:
1. cleanliness of the facility
2. hand washing
3. attendance at a food safety class - information provided
4. set up a 3-compartment sink - information provided
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: Observed an employee failed to wash his hands before engaging in food preparation before putting on new gloves and touching his nose with the back of his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed an employee remove the bread from the cooker then place it on the customer's plate with his bare hands.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed chicken stored with the lettuce in the rear display case. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw beef stored over lamb in the front display case. Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed several unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw beef then handle cooking equipment with the same pair of single service gloves. Employee was instructed to remove the gloves, wash his hands, then put on a new pair of gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed yogurt - 56'F and sliced tomatoes - 56'F in the rear display case, Lamb - 58'F in the 1-door display case, and chicken - 53'F in the front display case all cold holding at improper temperatures. Yogurt and tomatoes were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There were no temperatures in the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a small food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the metal knife rack, stainless steel bowls, and the colander.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the can opener and microwave that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can opener holder and the outside of several spice containers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed an employee's phone stored on the prep table above spices.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The entire facility is in need of cleaning to include the hood system.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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03/18/2016 | Routine | |
Discussed with the person in charge:
1. wall near the nan oven
2. rear display case is broken - discontinue storing potentially hazardous foods in this cooler until it can be repaired
3. small flies
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee observed handling the nan bread (ready-to-eat (RTE)) food with his bare hands. The person in charge addressed this with the employee.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the can opener that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. The item was taken to the dish washing area.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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11/17/2015 | Risk Factor | |
Discussed with the person in charge:
1. storage of single service containers
2. cleaning of the establishment
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Lamb on counter - 55'F, lamb - 47'F in display case, and hamburger - 46'F in the display case - cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the floor mixer that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the air vent covers and the interior of the display cases have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed spray bottle of Windex stored on the prep table near the lamb - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/26/2015 | Routine | |
Investigation of complaint received on 9/22/14.
No violation noted during this evaluation. | 10/02/2014 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw hamburger observed stored over vegetables in the rear display case. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Foods were rearranged.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) yogurt was not discarded by the "consume by" date. The yogurt expired on March 14, 2014. The items were discarded.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: colander, tongs, dough roller. All items were taken to the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles of Windex and Oxy-clean are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/02/2014 | Routine | |
Discussed with the person in charge:
1. equipment storage
2. hand washing sign needed - corrected
3. glove usage
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation after leaving the kitchen and then leaning on the wall. Manager spoke to the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored between hamburger and lamb in the display case. Different types of raw animal foods stored in such a manner that may cause cross contamination. Foods were rearranged.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw beef stored over vegetables (ready-to-eat (RTE)) food in the refrigeration unit. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Foods were rearranged.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of hazardous products were observed stored with the food on bottom shelf of the prep table. Containers were removed.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/21/2013 | Risk Factor | |
Discussed with the person in charge:
1. Mop sink must be used instead of the 3-compartment sink for waste water disposal - remove the large reach in cooler blocking the door
2. Restroom - contact the building department at (540) 658-8650 in reference to the restroom - room is now being used as a storage facility. To be a storage room, the sink and toilet must be removed. However, based on the fact that 24 seats are available, facility must have 2 restrooms. Notify the health department when a decision is made in reference to this situation.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed onions stored on the floor. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer and the can opener.
Correction: Clean and sanitize these surfaces for food contact.
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04/16/2013 | Follow-up | |
Discussed with the person in charge:
1. handling raw meat and potatoes
2. Owner has remodeled the restroom - the walls must be smooth and easily cleanable
3. Owner had rearranged the kitchen - shelf over prep sink and refrigeration units
4. Purchase of new equipment - submit plans/specifications to the Health Department for approval prior to purchasing any new equipment
- Critical: Hands - When to Wash*
Observation: REPEAT A food employee failed to wash his hands before engaging in food preparation after wiping his nose with the back of his hand.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: REPEAT Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: REPEAT Observed almonds and avocados stored on the floor. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Thawing
Observation: REPEAT Improper methods used to thaw packs of beef. The beef was observed sitting in prep sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: REPEAT The prepared ready-to-eat (RTE) chick peas and sauces in the display cases 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the grocery bag where the beef is stored directly in is not safe.
Correction: Repair or replace the bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: utensils above the prep sink, floor mixer, and the can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: REPEAT The following nonfood contact surfaces have accumulations of grime and debris: handles on the display cases, all of the bulk food containers, can opener holder, and the inside of the oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: REPEAT The walls throughout the facility to include around the steam table are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Container of glass cleaner stored with the rice (corrected) and air freshener stored beside the floor mixer - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kabob Corner, 1515 Stafford Market Place Suite #105, Stafford, VA 22556 »