Khyber Kabob & Sweats, 46970 Community Plaza, Sterling, VA 20164 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. onions, potatoes, and cooked rice in a pot seen sitting on the floor;Elevate food storage onto approved shelving with minimum 6" legs or casters. PIC relocated items to a shelf
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken. Chicken was observed sitting on the counter in bus tubs PIC claimed it was thawing before cooking.
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. PIC relocated the chicken to the walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food items for the buffet in the refrigeration unit is not properly dated for disposition.(chic pea curry, vegetable curry, chicken curry etc.
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 - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils, and pots.PIC uses chlorine bleach as their chemical sanitizer and has the test strips available to test the concentration but employees were not using either
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. employees were shown how to effectively sanitize equipment and utensils
|
10/21/2015 | Routine | |
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