Zamzam Kabob, 1710 Seminole Trail, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
February 10, 2009 | Routine | 1 | 1 | Details / Comments |
|
September 17, 2008 | Routine | 3 | 4 | Details / Comments |
|
March 11, 2008 | Routine | 0 | 5 | Details / Comments |
February 10, 2009 (Routine)
Violations:
- 0790 - Improper methods used to thaw poultry. Observed chicken thawing in three compartment sink without running water over product. .
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
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 41F 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.
Facility appears clean and well maintained. Equipment and product temperatures satisfactory.
Ensure ready-to-eat potentially hazardous foods are date marked as noted above.
September 17, 2008 (Routine)
Violations:
- 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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. - 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 2 - Critical Potato salad in disply unit cold holding at improper temperatures. Internal temperature measured 53F (product held in unit overnight >4 hours).
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 1620 - Warewashing sink observed used for handwashing.
A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. - 2920 - Repeat Women's restroom toilet room door is not provided with a self-closing door.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food preparation area.
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 - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
As noted above, potato salad cold holding at improper temperature. Do not use display unit for the storage of potentially hazardous foods until refrigerator is serviced or temperature problem is corrected.
Today, discussed proper food storage order and employee health policy.
March 11, 2008 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain the proper test kit(s) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Three compartment sink faucet was observed in a state of disrepair and damaged. Observed faucet leaking at three compartment sink.
Repair the three compartment sink faucet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2840 - Carpeting installed as floor covering in deli refrigerator area. Carpet has been removed from waitstaff area.
Remove carpeting and replace with approved floor material. - 2920 - Toilet room door is not provided with a self-closing door. Women's restroom door is not self-closing.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. This includes restrooms.
Today, opening inspection.
Several non-critical violations observed today that were not provided/corrected as documented in plan review letter to operator. Operator to obtain chemical test strips immediately. Carpet removal is scheduled for 3/16/08.
Remainder of violations must be corrected by Monday 3/17/08. Failure to do so may result in administrative action by this office.
Permit issued today.
Reminder:As documented in the facility plan review letter, any cooking of foods which produce grease laden vapors may require an approved fire suppression system per local building/fire officials.
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