AL KABOB GRILL & CAFE.

NONE ON SITE.

EMPLOYEE MUST WASHES THEIR HANDS WITH SOAP IN HAND SINK FOR 20 SECONDS. OBSERVED EMPLOYEE WASHED HANDS WITHOUT SOAP.

MAINTAIN WIPING CLOTHS SANITIZER AT (CHLORINE) 100 PPM. TESTED AT 200 PLUS PPM.

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

KEEP DOOR OF STORAGE AREA SELF CLOSE AND IN GOOD WORKING ORDER AT ALL TIMES.

OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER.

REPLACE MISSING FAUCET HANDLES FROM MOP SINK.

ALSO CLEAN SHELVES OF RUST, WALLS AND FLOOR OF DUST / WATER. KEEP DUMPSTER AREAS CLEAN

DO NOT KEEP ANY ITEMS IN HAND SINK.

REMOVE ALL EXPIRED FOOD PRODUCTS AT ONCE, OBSERVED PRODUCTS DATED 10-13. DO NOT KEEP TCS FOOD PRODUCTS FOR MORE THAN 7 DAYS.

ALL EMPLOYEES MUST KEEP THEIR MONTH AND NOSE COVERED AT ALL TIMES

KEEP DRAIN PIPES ONE INCH ABOVE THE THREE COMPARTMENT SINK.

TEA ON PREP TABL2

COVER ALL FOOD IN FREEZER

PACKAGED TO GO CONTAINERS

WITHOUT RINSE

DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

SEAL BOTTOM OF BACK DOOR WITH GOOD CONDITION WEATHER STRIP

EMPLOYEE MUST WASH HANDS BETWEEN TASK

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Provide labels for food storage containers.

Replace broken light shield above prep table.

Observed personal drink cup on prep table(coffee).

Clean coolers inside, gaskets, shelves. Clean shelves above prep sink.

Clearly date mark TCS foods.

Observed wet wiping cloths sitting on tables. Wet cloth under cutting board. Dirty wet cloth.

Raw chicken stored above grilled beef and ready to eat foods. Raw eggs above ketchup containers.

Provide 1" air gap under 3-compartment sink.

Broken cooler gaskets. Broken food storage containers and lids.

Sanitation is required after cleaning(utensils, cutting boards). Bleach @ 0ppm.

Do not reuse single use articles.

Sign about inspection report.

beef 86F, chicken 87F, pork 112F, onion balls 84F

shredded goat meat 56F

Provide a cooling log time stamp.

Clean inside coolers and equipment storage shelves.

back door

Employee beverage on prep table.

Provide splash guard at handwash sink on cooking line.

Clean walls throughout. Clean floor under equipment.

vent hood

Replace residential freezer with a commercial unit. Remove tape/plastic cover from RIC. Remove or treat wood shelve over prep table.

Clean area around dumpster.

Patch small holes in wall throughout. Seal prep area handwash sink to wall.

Store room

Walls in need of removing gross food and mold The red floors tile has turned black under the equipment due to lack of cleaning Ceiling in need of ceiling

1st. Raw chicken prepared in the mop sink 2nd. Cooked rice drained in the mop sink 3rd. Preparing rice for cooking in the mop sink

Kitchen and store room

All mop water needs to into the mop sink The mop sink is not for food preparation

Have your trash in the dumper instead of on the ground behind the dumpster

Rim dented canned goods

Store room door

Wet cloth used under the cutting board

Gyro's sauce held at 44.5 degrees

Coked lamb 107.6 and 127.1 hot hold

Observed the RFSM eating bare handed in the kitchen

Cooked rice held at 104.1 degrees in a pot store on the kitchen floor without a heat source Cooked meat held at 93.7 in a disposable pan on a shelf without a heat source Meat and rice held at 77.2

Raw shell eggs stored over ready to eat foods Draining rice in the set of sinks used for dishwashing

Single service cups used as scoops

Sour cream held at 48.9 degrees on the top of the Point of Usage refrigerator

In the kitchen and the utility lead too shed in the back

Store room

PIC not washing her hands

Goat meat in sauce cooling at 55.9 degrees after more than20 hours

Dishes washed and sanitized without a sanitizer

Pine wooden shelves

Cooked rice held on the counter at 96.2 degrees without a heat source Cooked meat in gravy held at 119.6 degrees on the counter with out a heat source Cooked goat brain curry held at 120.8 degrees u

Thawing chicken in the mop sink without running water

Cut tomatoes held at 46.8 degrees top of the point of usage refrigerator Goat biryani underneath the point of usage refrigerator

Inside of the freezer a combination of blood and ice layer on the bottom of the freezer

The Registered Food Service Manager

Storage building

Goat biryani in the bottm portion of the point of usage refrigerator cooling for more thatn 24 hours at 46.0 degress Ice paddles stored on the bottom shelf of the preparation table

Raid

Thawing raw chicken in a plastic bag on the floor

Wooden shelf

Raw chicken stored in the hand sink

Preparing bread using the same set of sink as the dishwashing operation Prepraring raw chicken on the ready to eat surfaces

Lack of a beard net

Meat and potato product in a pot stored on the floor at 48.4 degrees Gyros sauce at 55.5 degrees

Oreoaring raw chicken on a surface, then did not wash rinse and sanitize prior to using the surface again

Inside the Freezer

Sosomas at 103.6 degrees

Brick used as a refrigerator leg

Pre-cooked meat product in a bus tub in the bottom of the point of usage refrigerator at 44.8 degrees Cut tomatoes at 46.0 degrees

Hand washing in the three compartment sink

Beard net needed

Repeated contact with bare hands

Both hands sinks were blocked

Coffee or tea with cream

Lack of cooling for open cans of cooked vegetable matter

Ware washing with a super rinse - no saop

Open can used for high acid foods storage

Raw chicken held over ready to eat onions - repeat

Yogurt held at 69.0 degrees - 5 gallon container on the floor Raw goat in the hand sink at 83.9 degrees Salsa in the point of usage refrigerator at 55.4 degrees

Cooked rice held at 121.5 degrees

Single service non inverted

Wooden shelves

Lack of sanitizing

Bowls used for scoops

Store room

Cooked rice cooking a a shelf at 53.1 degrees

In need of a hot hold unit

Hand sink used for raw meat storage

Kitchen and the store room

Food stored in the store room on the floor

Lack of a hot holding unit for the hot foods. 125.5 meat dish on the counter 108.3 soup on the counter

Raw shell eggs stored over ready to eat foods

Back door and the store room

Wooden shelves

Lettuce held at 48,4 degrees

Lack of date marking

Trash out the back door

Open can used for food storage

Donning old glvoes Observed staff donn new gloves without washing their hands

Wood shelves Foil lined shelves

Staff did not know how to calibrate thermometers

Raw chicken and onions cutting on the same preparation table

Food scoops without handles

Washing knives in the sink without soap and with a sanitizing rinse

Raw chicken stored over cooked rice pudding

Does not have room to quick cool food products

Cut tomatoes held in the top of the POUR at 46.0 degrees

Hand sinks

More than 10 different foods "cooling" on the counter Meat product at 82.9 degrees - "cooling" on the counter Meat product at 50.8 degrees - "cooling" on the counter Cooked vegetable at 87.4 degree

Foil lined shelves Wooden shelves

Defrosting chicken in the mop sink

Ginger in water - top of the POUR at 64.2 degrees

Wall behind the preparation table in need of FRP or equivalent

Foods boxed in to go containers are in need of a hot holding cabinet

Food stored in the kitchen and store room on the floor

Specifications state microwaved foods need to wait two minutes are the micrwave has finished and take a temperature of 165 degrees or more

Cooked rice held at 132.8 degrees Somosa's held at 114.0 degrees

Bowls used for scoops

Preparing raw chicken and cutting vegetables on the same work talble Preparing food (rice) in a set of sinks that contain dirty dishes

Rusty cans used for food storage

measured at 107 degrees F

current grease trap records needed on site

raw egg measured at 44.2 degrees F

reach in cooler not maintained at the required setting

clean the floors throughout the restaurant

raw chicken and raw beef stored on a top shelf above ready to eat foods

provide a thermometer inside the reach in cooler in the food prep area. cos

store cloth towels inside a sanitizer bucket when not in use.

clean the sides of the frying equipment.

repair needed in the back area adjacent to the 3-compartment sink

raw chicken placed on the shelf above cooked food.

needed at the 3 compartment sink.