Kababeque Indian Grill

Violations (6)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handwashing sink at cookline Observed an employee using the handwashing sink to wash their knife.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-702.11 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. 3 Compartment sink Observed the sanitizer basin from the 3 compartment sink not having sanitizer in the solution. Observed the bottle for quaternary ammonium sanitizer being empty.

  Protection from Contamination

• ddccb1f6-3b24-43c8-aa84-6ce84fd88f4cCorrected on site

  Proper cooking time and temperatures

  3-401.14 Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; (2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; (3) Describe how the requirements specified under (A)(E) of this Section are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; (4) Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under (D) of this section prior to being offered for sale or service; and (5) Describe how the FOODS, after initial heating but prior to cooking as specified under (D) of this section, are to be separated from READY-TO-EAT FOODS as specified under 3-302.11 (A). Fire cooker Observed chicken kababs being cooked in the fire cooker. Observed chicken PIC stated being cooked being under 165F. PIC states they partially cook chicken and lamb, cool it, then finish cooking it when an order for it is needed. Observed no written/typed procedures for non-continuous process at facility.

  Time Temperature Control for Safety Food (TCS Food)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Small door reach in Observed multiple tomato salsas and cooked salsas stored within the unit holding above 45F. PIC states they were held in the unit overnight. Observed ambient temperature of the unit being 50F.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Small door reach in cooler Observed the ambient temperature of the unit being 50F.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Observed the facility using quaternary ammonium sanitizer for their 3 compartment sink but not using quaternary ammonium test strips to accurately measure concentration.

  Utensils, Equipment and Vending