All temperatures taken internally.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the make table has 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
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
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07/08/2015 | Routine | |
All temperatures internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) lettuce with their 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: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Multiple floor tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/20/2015 | Routine | |
No food orders placed at the time of inspection. All temperatures were taken internally.
- 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
- Thawing
Observation: Improper methods used to thaw ground beef
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
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Philly steak sandwich was made for a call-in order, after 90 min, the order was not picked up from the customer, but was not being hot held. Temperature was 111F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and chicken kabob in the refrigeration unit is 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wooden knife block is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the men's restroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of other RTE food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
>>Meat grinder
>>floor mixer
>>cutting boards
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the stove top, cooler shelves, and make table cutting boards 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Floor mixer were observed stored unprotected at the handsink without a barrier.
Correction: Store the floor mixer in the original protective package to protect from contamination until used.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rolling rack preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Handsink cold/hot handleswere on reversed sides in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the front handsink.
Correction: Increase the number of approved refuse containers at the front handsink to prevent the accumulation of debris.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the front handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the front handsink.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lightbulbs burnt out in kitchen prep area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
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.
- Tracking Powders - Pest Control and Monitoring (corrected on site)
Observation: Non-toxic tracking powders being used are contaminating boric acid
Correction: Non-toxic tracking powders such as talcum or flour may not contaminate food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines not necessary for the health of the employee is stored in the establishment
Correction: Allow only those medicines that are necessary for the health of employees to be stored in the establishment.
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07/10/2014 | Routine | |
Facility storing items not needed for day to day operations, remove
Facility and equipment is in need of cleaning, For other facility and equipment issues see last inspection
- Person in Charge
Observation: CFM certificate not posted in public view
Correction: Post in public view
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat foods not date labeled with make or use by date
Correction: Label all RTE foods with a use by or made on date
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dishes are not being sanitized, sanitizer below 50 ppm
Correction: Increase sanitizer to between 50 and 200 ppm
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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06/04/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted. The manager was notified that the facility will be designated as a full service restaurant in 2014.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A package of raw ground beef and a whole raw chicken were being stored in the same pan in the make table reach in.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The facility does not have a digital thermometer.
Correction: Provide a digital thermometer to ensure the proper temperatures of thin food products such as fish filets and hamburger patties.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scored and heavily stained.
Correction: Replace.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The front hand sink has glassware stored in its basin.
Correction: Remove. Handwashing sinks are to be used for handwashing only.
- Outer Openings - Protected
Observation: The front and back doors were observed propped open during the inspection.
Correction: Keep all outer opening closed to prevent the entrance of rodents, insects, and other pests.
- Lighting, Intensity
Observation: The cook line hood system has 2 lights not working.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair
Observation: The wall between a back store room and the kitchen is being held together with silver tape.
Correction: Repair. All surfaces should be durable, smooth, easy to clean, and non absorbable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The hood system has a heavy accumulation of grease on its surfaces.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: There are multiple pieces of equipment and utensils in the facility that are not being used.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/11/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered employee beverages were observed on the make table.
Correction: Employee beverages must be in a container with a tight fitting lid and a straw. They must be kept stored away from food and equipment. i.e. a lower shelf.
- Thawing
Observation: 1 large pan of frozen chicken was observed being thawed in a pan of water on the make table.
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
- Equipment - Good Repair and Proper Adjustment
Observation: The metal collander being used at the charcoal oven top is torn and damaged.
Correction: Replace. All food service equipment must be smooth, easy to clean, and non absorbable.
- Equipment - Cutting Surfaces
Observation: The cutting board at the salad make table is heavily scored and stained.
Correction: Resurface or replace.
- Good Repair and Calibration of Thermometers
Observation: The thermometer in the display case is not working.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer on the shelf has old food particles on its surfaces.
Correction: Ensure the meat slicer is washed, rinsed, and sanitized after each use.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Keep all handsinks free from obsturctions so they are available to kitchen employees.
- Lighting, Intensity
Observation: The lights in the Victory refrigerator are not working.
Correction: Replace bulbs.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
>> There is a ceiling tile above the oven that is missing.
>> The tile behind the handsink is not grouted.
Correction: Replace the ceiling tile.
Grout tile behind front handsink.
- Mops - Drying Mops
Observation: The mops were not hung to dry.
Correction: Mops that are not in use must be freely hung so they are allowed to air dry.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: There are multiple house fly's in the food prep area.
Correction: Continue pest control operations. Ensure doors are not held or propped open.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: There are multiple pieces of equipment not in use being stored in the kitchen.
Correction: Remove unused equipment or place them into use.
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09/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mr Kabab, 4132 W Mercury Blvd, Hampton, VA 23666 »