Kabob Place, 9904 Georgetown Pike, Great Falls, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Kabob Place
Address: 9904 Georgetown Pike, Great Falls, Virginia
Total inspections: 16
Last inspection: May 12, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee had touced raw ground beef with his bare hands and was observed washing his hands without using soap. Note: Proper handwashing was reviewed with the CFM. She stated that she would translate this to the employee.
  • 43.1-3-3(a) - Critical The certified food manager's card expired on 2/2/09. Note: Fax to my attention a copy of your new certified food manager card by 5/18/09.
May 12, 2009Critical Procedures20Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground beef kabobs stored over tomatoes and containers of sauce, raw marinating chicken stored over parcooked rice at both 2door reach-in refrigerators.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored in ice with handle not facing up.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Employee observed washing a dish at the 3-vat sink without sanitization.
July 08, 2008Routine21Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs stored over yogurt sauce.
  • 4-101.11(A) - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe: Containers of ice melt, cat litter observed at back of establishment.
  • 4-903.11(A) - Repeat Pots were found stored on the floor near the 3-vat sink.
January 04, 2008Critical Procedures--Details / Comments
  • 3-305.11(A)(3) - Repeat Bags of onions and boxes of tomatoes stored on soda crates in the back of the kitchen.
  • 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:1. Cat litter container storing spicy green sauce in 2door reach-in prep refrigerator at the back of the establishment.
  • 4-903.11(A) - Repeat Boxes of single-service items (cups, trays, etc) were found stored on the floor in the hallway leading to the kitchen.
July 05, 2007Follow-up12Details / Comments
  • 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. Employee observed washing hands in 3-vat sink for less then 20 seconds and touching faucet with bare hands, recontaminating hands.
  • 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to engaging in food preparation.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the 2door upright refrigeration unit:1. Lamb stored over cooked crabcakes, cooked phyllo dough and other ready to eat foods in 2door upright freezer.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Chicken stored over lamb in the 2door freezer.2. Ground beef stored over tomatoes in the 2door refrigerator.3. Lamb stored over lettuce in the 2door refrigerator.
  • 3-305.11(A)(3) - Bags of onions and boxes of tomatoes stored on the floor in the back of the kitchen.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: 1. Cornish hens thawing in standing pot of water at back of kitchen.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Rice soaking in water for approximately 12 hours observed at 67-68F.
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1. Cat litter containers used to store kebab skewers
  • 4-101.17(A) - Wood or wood wicker is used in contact with food. Wooden spoon observed at dry storage shelf.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. 1. 2door prep refrigerator at the back of establishment was observed not functioning. CFM stated that a new compressor is on order.
  • 4-501.16(A) - The compartment(s) of the manual warewashing sink was observed being used for handwashing activity. Additionally employees stated that they routinely use either the bathroom handsink or the 3-vat sink instead of the kitchen handsink.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of foods throughout the kitchen.
  • 4-903.11(A) - Boxes of single-service items (cups, trays, etc) were found stored on the floor in the hallway leading to the kitchen.
  • 4-904.11(A) - The following item was found handled, displayed or dispensed with the food or lip-contact surface facing upward:1. Styrofoam trays are 2door prep refrigerator.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
  • 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink. No soap was available at kitchen handsink.
June 20, 2007Routine710Details / Comments
  • 3-501.13(A)-(D) - Observed lamb thawingat three-vat sink with no running water.
  • 3-501.16(A)(2)(a) - Critical Rice (60F, 57F) cold holding at improper temperatures.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of the following items:1. Tahini sesame paste container used to hold sugar.2. Kitty litter container in Superior 2-door refrigerator used to store spinach3. Kitty litter container at the back of the kitchen on cart used to store cut onions
  • 5-205.11(A) - The handwashing facility located at the kitchen is blocked, with items in basin, preventing access by employees for easy handwashing.
December 20, 2006Routine13Details / Comments
  • 3-302.11A1 - Critical Repeat Observed improper raw meat storage in the following units:1. raw beef stored closely next to watermelon in the Superior 2-door upright refrigerator2. raw beef stored over cheese in the Superior 2-door reach-in prep refrigerator3. raw beef stored over tomatoes in the Hobart 2-door reach-in prep refrigerator.
  • 3-302.12 - Repeat Observed an unlabeled container of sugar on the dry storage shelf.
  • 3-304.13 - Corrected During Inspection Repeat Observed a linen in contact with parsely in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Observed a bag of onions and boxes of tomatoes stored on the floor near the back door.
  • 4-101.111 - The nonfood contact surface of the shelf above the three-compartment sink is lined with foil and therefore is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-101.19A - Wooden spoons are used as a food contact surface.
  • 4-202.16 - The nonfood contact surfaces of the grocert basket and the cardboard boxes used to store food items on the dry storage shelves are not designed or constructed to be easily cleanable.
  • 4-501.11B - Repeat The door gaskets of the Superior 2-door upright freezer, the Superior 2-door upright refrigerator and the Hobart 2-door reach-in prep refrigerator are torn.
  • 4-903.11A - Repeat Clean pots and food containers were found stored on the floor beneath the three-compartment sink.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Panasonic household microwave
  • 6-101.11A - Some ceiling panels in the kitchen noted not meet the standard of smooth, non-absorbent, durable and easily cleanable.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the vent mounted on the back door. Observed cracks between the vent and the door frame, allowing light to enter. This suggests that pests may enter the facility through these cracks.
  • 6-301.11 - Repeat Soap was not provided at the hand washing sink next to the three-compartment sink.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed a burnt out light bulb in the unit.
June 02, 2006Routine113Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over yogurt in the Hobart 2-door reach-in prep refrigerator as well as raw meat stored with ready-to-eat food items in the Superior 2-door upright freezer.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Delfield 2-door reach-in prep refrigerator.
  • 3-302.12 - Observed an unlabeled container of sugar.
  • 3-304.13 - Observed a linen in contact with onions and lettuce in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed onions and tomatos stored on the floor near the back door.
  • 3-501.16B - Corrected During Inspection Critical Rice (64F) at room temperature observed cold holding at improper temperatures.
  • 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge at the three-compartment sink.
  • 4-501.11B - Repeat The door gaskets of the following equipment are torn: 1. Superior 2-door upright freezer. 2. Superior 2-door upright refrigerator. 3. Hobart 2-door reahc-in prep refrigerator.
  • 4-901.11A - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  • 4-904.11A - Corrected During Inspection Repeat To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-201.11 - Repeat Observed several absorbent ceiling panels in the kitchen.
  • 6-202.15 - Repeat Openings to the exterior of the building are present on the back door along the vent. Observed light entering the side of the vent, suggesting easy entrance by pests.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed no light bulb in the unit.
  • 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
October 05, 2005Routine313Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over yogurt in the Hobart 2-door reach-in prep refrigerator as well as raw meat stored with ready-to-eat food items in the Superior 2-door upright freezer.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Delfield 2-door reach-in prep refrigerator.
  • 3-302.12 - Observed an unlabeled container of sugar.
  • 3-304.13 - Observed a linen in contact with onions and lettuce in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed onions and tomatos stored on the floor near the back door.
  • 3-501.16B - Corrected During Inspection Critical Rice (64F) at room temperature observed cold holding at improper temperatures.
  • 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge at the three-compartment sink.
  • 4-501.11B - Repeat The door gaskets of the following equipment are torn: 1. Superior 2-door upright freezer. 2. Superior 2-door upright refrigerator. 3. Hobart 2-door reahc-in prep refrigerator.
  • 4-901.11A - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  • 4-904.11A - Corrected During Inspection Repeat To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-201.11 - Repeat Observed several absorbent ceiling panels in the kitchen.
  • 6-202.15 - Repeat Openings to the exterior of the building are present on the back door along the vent. Observed light entering the side of the vent, suggesting easy entrance by pests.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed no light bulb in the unit.
  • 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
October 05, 2005Routine313Details / Comments
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of tomatos stored on the floor.
  • 3-305.14 - Repeat Sanitized dishware is subject to environmental sources of contamination during preparation. Observed a handsink installed next to the clean drainboard of the three-compartment where dirty water from hands may splash onto the clean surfaces.
  • 4-501.11B - Repeat The door gaskets of the following units are torn: 1. True upright refrigerator. 2. Superior 2-door upright freezer. 3. Superior 2-door upright refrigerator.
  • 4-903.11A - Repeat The Crystal Signatures case used for storage was found stored on the floor.
  • 6-201.11 - Repeat Observed two (2) absorbant ceiling tiles in the kitchen above the Superior units.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed a gap on the back door where the AC unit is installed.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed a missing light bulb.
  • 6-501.11 - Repeat The following areas of the facility are not maintained in good repair: 1. the soaked and bowing ceiling tiles.
April 28, 2005Follow-up08Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw beef stored over bread in the Superior 2-door upright freezer. Also observed raw lamb over yogurt in the Hobart 2-door reach-in refrigerator.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw lamb in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bags of onions, bozes of tomatos and bags of salt stored on the floro near the back door.
  • 3-305.14 - Sanitized dishware is subject to environmental sources of contamination during preparation. Observed a handsink installed next to the clean drainboard of the three-compartment where dirty water from hands may splash onto the clean surfaces.
  • 3-307.11 - Observed a phone on top of a cutting board which is a food contact surface.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate food off the floor near the curtain.
  • 4-501.11A - The shelving in the Superior 2-door upright refrigerator is rusted and therefore was observed in a state of disrepair and damaged.
  • 4-501.11B - Repeat The door gaskets of the following units are torn: 1. True upright refrigerator. 2. Superior 2-door upright freezer. 3. Superior 2-door upright refrigerator.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following equipment was observed soiled to sight and touch: 1. inside of the Superior 2-door upright freezer with a spill.
  • 4-903.11A - Repeat The Crystal SIgnatures case used for storage was found stored on the floor.
  • 4-903.11C - Repeat Coffee filters were observed stored unprotected on the radio.
  • 4-904.11A - Repeat Single service lids, to-go containers and plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored at the self-service area and the counter with the handles up.
  • 6-201.11 - Observed two (2) absorbant ceiling tiles in the kitchen above the Superior units.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed a gap under the back door and holes along the back door where the AC unit is installed.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer and the Superior 2-door upright refrigerator. Observed no light bulbs in the units.
  • 6-303.11C - Inadequate lighting was noted in the hood. Observed a missing light bulb.
  • 6-501.11 - Repeat The following areas of the facility are not maintained in good repair: 1. the cracked floor tiles by the back door. 2. the soaked and bowing ceiling tiles. 3. the peeling caulking on the hood.
  • 6-501.12A - Repeat The floor under the equipment under the hood noted in need of cleaning.
  • 7-201.11B - Corrected During Inspection Critical Containers of toxins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex stored on a food storage shelf with the nozzle pointing towards salt.
April 15, 2005Routine--Details / Comments
  • 6-303.11B - Inadequate lighting was noted in the Superior upright refrigerator and the Superior upright freezer. Observed no light bulbs in the unit where light fixtures exist.
  • 6-501.12A - Ceiling panels in the kitchen noted in need of cleaning.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate rice off the floor.
  • 4-903.11A - Corrected During Inspection To-go containers were found stored on the floor in the dry storage area.
  • 6-301.12A - Observed that no paper towels were available for handsink in the kitchen.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over wraps in the Superior upright freezer.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door at the bottom and around the vent in the door.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Kenmore refrigerator used to store sauces.
  • 3-301.11B - Corrected During Inspection Critical Observed a bowl being used as a scoop in the bulk yogurt container. This causes bare hand contact with a ready to eat food.
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open bottle of wate rin the Superior upright refrigerator.
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed an employee jacket stored over a shelf by the back door where food was stored, creating possible contamintation.
  • 4-101.111 - Repeat The following surfaces are lined with absorbant or non-cleanable materials: 1. the shelf over the three-compartment sink which is lined with paper towels. 2. the shelf under the hood that is lined with tin foil. 3. the shelf under the grill that is lined with foil.
  • 5-205.11B - Corrected During Inspection The handwash station in the kitchen is being used for purposes other than washing hands. Observed a slicer part stored in the handsink.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Superior 2-door reach-in refrigerator.
  • 7-202.12C - Critical Observed a can of Raid in the establishment used for spraying by the employees instead of by a licensed proffesional.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed many unnecessary items stored int he establishment (shopping carts, books, decorations) that may create harborage conditions for pests.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed the food in the Crystal Signature case in dry storage and the salt and the tomatos on the floor by the back door not elevated 6 inches off the floor.
  • 4-903.11C - Coffee filters were observed stored unprotected at the front dessert case.
  • 4-904.11B - Repeat Unwrapped spoons were not stored by the front dessert case with the handles up.
  • 3-305.12A - Observed rice stored under the plumbing lines of the handsink in the kitchen.
  • 4-904.11A - Single service plates, to-go containers and tin pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-501.11 - Repeat Observed ceiling tiles out of place by the restroom. Observed cracked floor tiles by the back door. Observed the caulking peeling at the hood. Physical facilities are therefore not maintained in good repair.
December 13, 2004Routine517Details / Comments
  • 6-303.11A - Inadequate lighting of 4 footcandles was noted in the back hallway where there is dry storage and the mop sink, and the water heater.
  • 3-302.11A1 - Critical Repeat Found raw lamb stored next to cooked lamb in the Superior R/I freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 4-202.16 - 1. The nonfood contact surface of the shelf over the 3-compartment sink was observed covered in tin foil and taped paper towels and so is not easily cleanable. and2. plastic drink crates were observed used to support bags of rice in hallway and to support other items.
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2-401.11A - Critical Found two partially filled beverage bottles on a tray in the kitchen.
  • 6-302.11 - Observed toilet tissue was not present at each toilet.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment in the following areas:1. behind front dessert counter, under table there, and on shelves -- inlcuding books, shoes, etc.;2. under front counters on kitchen side, where cash register is located;3. on shelving along front wall next to dining tables;4. on hallway back area shelves.
  • 4-101.15 - Critical A galvanized, open can of olives was observed in the prep refrigerator.
  • 4-903.11A - Repeat The following were found stored incorrectly:1. plasticware forks with lip-portion pointing upward at front countertop;2. single-service containers uncovered and facing upward behind front dessert case;3. coffee filters uncovered and facing upward behind front dessert case.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: meat/ food grinder was observed with raw beef debris and onion debris.
  • 4-501.11B - Repeat The door of the prep refrigerator in kitchen was found loose.
  • 6-301.11 - Repeat Soap was not provided at the kitchen handsink.
  • 6-501.16 - Found mops not hung up to air dry in mop bucket at end of hallway.
  • 6-501.11 - Repeat Observed physical structure is not maintained in good repair where there are some ceiling tiles missing.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door.
March 30, 2004Routine411Details / Comments
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Various unused equipment as well as medicines and other items that do not appear to be necessary for use.
  • 5-203.12 - Critical There are not an adequate number of toilets required by law. With three employees and only one toilet room only 12 seats at tables are permitted.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Household microwave.
  • 4-101.111 - Pot lids are wrapped in cloth for handling. The cloths are absorbant and hard to clean and maynot be used.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-101.14A - Critical Surfaces near the grill are lined with foil which from appearance is not regularly removed for cleaning.
  • 4-903.11A - Single serve plates are not protected adequately by inverting.
  • 4-101.11D - Surfaces lined with aluminum foil near stoves area.
  • 6-501.12A - The floor behind the rice cooker is soiled.
  • 3-301.11C - Bowls are used to dispense rice from pans.
  • 6-303.11C - One of the light bulbs under the hood is burnt out.
  • 6-202.11A - Lights bulb in the hood is not covered by a protective shielding.
  • 4-501.11B - Rusted and peeling shelves found in the refrigeration units.
  • 3-302.11A1 - Critical Repeat Raw shell eggs are stored over vegetables in the refrigerator.
  • 6-301.12A - Towels for the hand sink are stored on a shelf used to store clean ware.
  • 6-301.11 - No hand soap found at the hand sink.
  • 4-903.11D - Cook pots and other utensils found stored on the floor and uncovered.
  • 7-201.11A - Repeat Cleanser found on the three vat sink. A large container of window cleaner found stored on shelf over food items in hall way.
  • 3-305.11A1 - Open pans of rice found stored under hand sink.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered rice in pans.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored in kichen with the handles up.
September 17, 2003Routine419Details / Comments
No violation noted during this evaluation. January 17, 2003Follow-up00Details / Comments
  • 3-302.11A1 - Critical Repeat Observed raw eggs stored above vegetables in upright refrigerator.
  • 3-302.11A4 - Critical Observed a large container of yogurt sauce with onions stored uncovered in refrigerator.
  • 6-501.11 - Repeat Observed the following items are in need of repair:1. several ceiling tiles are missing or water stained in corridor leading to bathroom and mop room,2. floor tiles are missing or damaged at rear door3. rear door closer is broken.
  • 7-201.11A - A large containers of windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored in corridor on storage shelf with food products.
  • 4-602.13 - Observed the mop sink is heavily soiled.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Magic Chef microwave, household Kitchen Aid processor.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 6-202.15 - Observed holes and screen is not attached at lower end.
  • 5-103.11B - Critical There has been replacement of the water heater. The current water heater (A.O. SMITH, EES 40 917, 9 KW input, Recovery Rate 100F Rise , 40 GAL capacity) has been calculated and the peak hot water demand for the establishment cannot be met.
January 10, 2003Routine36Details / Comments

May 12, 2009 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection. This type of inspection focuses on those risk factor violations that may directly lead to a foodborne illness.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
** The rice that was improperly hot holding at 101F was relocated to the refrigerator for cooling.
COOLING
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; or (7) Any other method that can effectively accomplish cooling.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
5-205.11 Using a Handwashing Sink
Observation: Observed a bottle of cleaner inside the handsink. Also sink was blocked by dishes.
Corrective Action: Keep sink accessible for handwashing at ALL times.
Additional information on foodborne illness, handwashing, and a sample employee reporting agreement was provided.
**Time reflects inspection time only**

July 08, 2008 (Routine)


Violations: Comments:
The purpose of today's visit was to conduct a routine inspection. Please ensure that you are training your employees to use the 3-vat sink correctly and to store raw foods underneath cooked or ready to eat foods.
NOTES-
3-vat sink used left to right; chlorine at 100ppm
Grease Trap- every 4 days by employees
Hood- every 3mo

January 04, 2008 (Critical Procedures)


Violations: Comments:
The purpose of today's visit was to conduct a critical procedures inspection. All critical violations were corrected during the inspection.
NOTES-
3-vat sink used left to right; chlorine at 100ppm
Grease Trap- every 4 days by employees
Hood- every 3mo

July 05, 2007 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection. One critical violation remaining shall be corrected immediately. Food in container needs to be moved to food safe containers. It was also noticed that additional shelving is still needed, both at the back of the kitchen and for the hallway. CFM stated that rice is rinsed several times in running water and then soaked in heavily salted water for approximately 3-4 hours at room temperature before being cooked. A Time as a Public Health Control Agreement was signed, rice may be soaked at room temperature, however, it MUST be cooked within 6 hours. Allowing rice to soak for any longer can allow bacteria to grow and could cause a foodborne illness. Please contact me with any questions. Thank you.

June 20, 2007 (Routine)


Violations: Comments:
The purpose of today's inspection was to conduct a routine inspection. Most critical and non-critical violations were not corrected during the inspection. A follow-up inspection will occur on July 5, 2007. At that time, ALL critical and MOST non-critical violations shall be corrected. All refrigerators and freezer must be rearranged according to sign provided, all employess shall wash their hands often and more shelves must be provided to store all foods and utensils off the floor. Please contact me if you have any questions before then. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida cocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Pescado crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Maintain pest control services as needed. Keep records of all services provided.
6. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
WHEN TO WASH HANDS:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands

December 20, 2006 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection. All critical violations shall be corrected within ten (10) days. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.

June 02, 2006 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

October 05, 2005 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Maintain cold food items at 41F or below and maintain hot food items at 140F or above. Allowing food to stay in the temperature danger zone (41F-140F) for an extended period of time may allow for the rapid growth and proliferation of bacteria and toxins. Some toxins are not killed by reheating, such as bacillus cerus in rice, and can make people sick even if the food item is cooked again. It is therefore VERY important that your rice is not left at room temperature for an extended period of time (not more than 30 minutes)
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.

October 05, 2005 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Maintain cold food items at 41F or below and maintain hot food items at 140F or above. Allowing food to stay in the temperature danger zone (41F-140F) for an extended period of time may allow for the rapid growth and proliferation of bacteria and toxins. Some toxins are not killed by reheating, such as bacillus cerus in rice, and can make people sick even if the food item is cooked again. It is therefore VERY important that your rice is not left at room temperature for an extended period of time (not more than 30 minutes)
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.

April 28, 2005 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection. All critical violations and the majority of the non-critical violations were corrected before today's inspection. Correct remaining violations by next routine inspection. Thank you for your hard work. If any questions arise, contact me at (703)246-8436.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

April 15, 2005 (Routine)


Violations: Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. However, fourteen (14) of the twenty-two (22) violations cited today were repeat observations. A follow-up inspection will be conducted on April 29, 2005 to ensure repeat violations have been corrected and that critical violations remain corrected. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. A follow-up inspection will be conducted on April 29, 2005 to ensure repeat violations have been corrected and that critical violations remain corrected. 2. Maintain the inside of all refrigeration and freezer units clean as well as all other food contact surfaces.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

December 13, 2004 (Routine)


Violations: Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que es lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
2. Employee drinks must be separate from customer food.
3. Use a scoop with a handle to serve ready to eat food like yogurt. This will prevent hand to food contamination.
4. Contract a licensed pest control company to spray for pests in your establishment. Do not spray on your own. This may contaminate food or equipment.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).

March 30, 2004 (Routine)


Violations: Comments:
Today's visit was to conduct a routine inspection. Please note the following:
1. Cooked rice is a PHF (potentially hazardous food) due to its water content after cooking; therefore, cooked rice should be maintained at 41F, or below (cold-holding), or 140F, or above (hot holding).
2. Commercial pest company, manager reported, last serviced in December, 2003.
3. ***Recommend regular, for example every month, commercial pest company service. Also, recommend organizing facility's storage areas, and removing unnecessary items from facility.
4. Correct violations immediately, and at least by next inspection.

September 17, 2003 (Routine)


Violations: Comments:
This is a routine inspection Several violations noted were not corrected today. Correct these violations as soon as possible. The establishment appears to have several unnecessary items which take up needed space and make cleaning diffucult. Remove whatever can be removed to increase space and cleanablilty.

January 17, 2003 (Follow-up)

Comments:
This visit was conducted to do a follow-up inspection on the under sized water heater. The water heater has been replaced with a GE, Model # GE50M6A, with a recovery rate of 63 GPH and a capacity of 50 gallons. The water heater is located in the janitors closet in the corridor. Thank you.

January 10, 2003 (Routine)


Violations: Comments:
All foods are fully cooked at this establishments. No consumer advisory needed.
Grease trap is cleaned every Thursday per CFM, Shahin Golesorkhi Grease trap is located under 3 vat sink.
Hood is cleaned by Alpha Sheet Metal Inc. Please keep a record of cleaning of grease trap
No evidence of insect or rodent activity noted at this inspection.
Chlorine test strips and chef's thermometer provided.

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