- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and glasses on buffet. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Container of clean utensils stored on prep table while employee cutting raw chicken. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Interior door panel of Cookline reach in cooler **Warning**
- Basic - Food debris accumulated on kitchen floor. Cookline **Warning**
- Basic - Food stored on floor. Sauces in walk in cooler **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Cookline reach in cooler **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Cookline reach in cooler **Warning**
- Basic - Hole in ceiling. In ceiling tile by walk in freezer. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler and walk in freezer. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service items stored on floor. Box of plastic cups. **Warning**
- Basic - Unnecessary items on the premise. Near back door. **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Majority of squeeze bottles and dry goods containers. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee collected food from kitchen, walks outside to a separate dining room and no hand wash sink available for washing hands. Employee touching door external handles and not washing hands before setting up buffet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 48° - left out prior to reheating. Placed on stove for reheating - at 98° at end of inspection. Reheat to 165° in the next remaining hour. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cauliflower 80°, rice 130° and 100° and chicken 119° - on Cookline counter and hot hold oven - corrected on site - all reheated to above 165°). Buffet: chicken 97°, beef 115°, noodles 128° - items held on buffet from 11:30am to 3:30pm and then given to second harvest (donated or provided to employees). Time as a Public Health Control procedure provided to operator - procedure implemented during inspection . **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Separate dining room has buffet set up with no hand sink. Employees go in and out back door to collect food from next door kitchen. Hand sink required in buffet area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to ice machine blocked by unused equipment. Handsink in employee restroom blocked with equipment. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in hand sink - Cookline **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dishmachine **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by ice machine and employee restroom **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Used for sanitizer buckets **Warning**
- Intermediate - No soap provided at handwash sink. Employee restroom. Handsink not accessible therefore not stocked. **Warning**
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09/26/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Kabob King, 11352 S Orange Blossom Tr, Orlando, FL »