Kabob Grill - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Follow-up
Inspection date:August 28, 2012
Number of critical violations:4
Number of non-critical violations:  1

Definition of critical and non critical violations

Violations:


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

Code   Observation / Corrective Action
0060 (1) (2) (3) (a) (d-p)   Critical Repeat The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
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.
0060 (3) (b) (c) (q)   Critical Repeat The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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.
0080 (D) (F)  Corrected During Inspection Critical Repeat Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
0160   Critical Repeat 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.
3030  Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
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

Comments:


None

The following hazard(s) have been corrected since the last inspection.
3020Soap was not provided at the hand washing lavatory in the kitchen
0470 A 4Food items in the walk in cooler noted not cover
0830The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition.
0570Wiping cloths improperly stored between use.
1800The of the micro wave oven noted not clean.
3180Floor in the kitchen noted in need of cleaning.