KABOB HOUSE

A valid food manager certification was not available at the time of this inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed containers of bulk flour and other ingredients uncovered at the back storage area. [CA] All food shall be separated and protected from possible contamination.

Obseved plastic storage containers stored in front of the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The person in charge relocated the containers at the time of this inspection.

A. Observed a large gap below the screen door greater than 1/4" [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. B. Observed the front door propped open at the beginning of this inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.

A. Observed single use cups and utensils stored in the employee restroom. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. B. Observed multiple utensils without a handle stored directly in bulk containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

The person in charge was not able to provide a probe thermometer at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed an accumulation of grime/grease on surfaces throughout the facility including but not limited to: - the table surface below the flat top grill that is installed below the ventilation hood - on the exterior of the stand mixer near the three compartment sink - throughout the exterior surfaces of large equipment [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

A. Observed chemicals stored among spices at the shelf above the preparation/three compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. B. Observed raid stored at the back preparation area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Observed an accumulation of food debris/grime/grease throughout the facility including but not limited to: - the walls behind the cooks line - the walls at the FRP below the three compartment sink - the floor below the three compartment sink - behind and below the one door cold top/preparation cooler [CA] Walls and/or floors in food preparation area shall be kept clean.

*Repeated Violation* A. Observed the single burner installed not below the ventilation hood [CA] Adjust cooking equipment to provide a minimum of 6 inches overhang of ventilation hood over cooking equipment B. Observed a heavy accumulation of grease throughout the filters and hood at the back preparation area. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Items packaged on site missing label. [CA] Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor.

Kitchen hand sink drains very slowly [CA] Fix the plumbing to proper drainage

REPEAT VIOLATION: 1. Several refrigeration units are lacking thermometers. [CA] Provide thermometers for all refrigerators and place them where they are easily visible. 2. lack a probe thermometer [CA] Provide a probe thermometer and check food temperatures daily - Corrected

REPEAT VIOLATION: 1. Part of the charbroiler not being operated under the hood. [CA] Adjust cooking equipment to provide a minimum of 6 inches overhang of ventilation hood over cooking equipment 2. Hood filters show grease buildup [CA] Clean the hood filters

REPEAT VIOLATION: Food safety manager certificate was not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate.