Afghan Grill Kabob - Inspection Report

Inspection Information:

Facility Type:Full Service Restaurant
Inspection type:Routine
Inspection date:June 15, 2012
Number of critical violations:3
Number of non-critical violations:  1

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
0090   Critical The person in charge failed to exclude the food employee who is not experiencing symptoms of acute gastroenteritis but has a stool that yields a specimen culture that is positive for Salmonella Typhi, Shigella spp., or Escherichia coli 0157:H7.
Exclude the sick or infected @PERSONNEL@ from food preparation and service activities, including but not limited to working with clean equipment, utensils and linens and unwrapped single-service and single-use items. The individual may not return to work until a licensed physician provides a written release that states that it is safe for the individual to return to food service related duties.
0160  Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
0470  Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw food such as vegetables, and cooked RTE food.
0570  Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.