Chicken & Kabob, 5801 Duke St. #G328, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 28, 2009 | Routine | 4 | 6 | Details / Comments |
|
June 30, 2009 | Routine | 5 | 9 | Details / Comments |
September 28, 2009 (Routine)
Violations:
- 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment.
It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. - 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. - 3-501.16(A)(2) - Critical Repeat The following food item(s) were measured at improper temperatures: chicken
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. - 3-501.17(A) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: prepared foods.
Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. - 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels.
All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. - 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: on floor.
Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. - 4-401.11(A) - The following equipment, utensils, linens, single-service and/or single-use articles observed stored on the floor: clean pots
Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located in locker rooms, toilet rooms, garbage rooms, or mechanical rooms. - 6-501.11 - Observed that the refrigeration is not maintained in good repair.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.16 - Repeat Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. - 6-305.11(B) - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
Discussed report with manager.
June 30, 2009 (Routine)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (above cutting board in rear area).
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. - 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form (spices).
Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows (raw beef over RTE hot dogs and falafel in Freezer; raw beef over RTE chick peas in WIC; precooked chicken patties stored directly on top of ground beef patties).
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: chicken patties and beef patties in prep unit.
Foods shall remain covered at all times. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows (dipper well is not a proper design; as a result, the ice cream scoops are not submerged in water and ice cream residue is not washed off).
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. - 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: falafel/112F; chili/110F; chicken wings/85F; chicken gyro meat/85F~165F).
Discard falafel. Reheat chicken gyro meat, chili, and chicken wings to 165F. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. - 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures (raw chicken/49F; falafel/52F; parmesean cheese/49F; raw beef/49)
Based on information provided by the operator, rapidly cool all items to 41F. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. - 4-203.11(B) - The food temperature measuring device located in the following cold or hot hold unit is not accurate in F:
Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2F in the intended range of use. - 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: coke display unit in front.
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. - 4-904.11(A) - Corrected During Inspection Little plastic cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 5-205.15(B) - Plumbing connection for ice cream dipper well leaks all over the kitchen floor.
A plumbing system shall be maintained in good repair. - 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (sink in front kitchen area).
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
THis visit was made to conduct a routine inspection. Please note the following items:
1) Correct all non-critical items prior to the next routine inspection.
2) Repeat critical items observed during next inspection will be subject to tickets and/or enforcement action.
3) Good hot holding temperatures for rice and items in walk-in cooler.
If you have any questions, please call me at 703 838 4400 x250.
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