KABAB HUT

Observed numerous time/temperature control for safety (TCS) foods being mantained above 41F, such as cooked goat and cooked chicken. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed expired milk and yogurt stored in the bottom shelf of a prep cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P).

Observed multiple food containers unlabeled with common name of the food, such as sugar and salt. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C).

Observed utensils stored in room temperature water. Observed utensils stored in food containers with handle touching food contents, and cups without handles being used as scoops. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety 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 at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C).

1,2,4Observed multiple clean dishes being wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C).

Observed dust accumulations on walls and ceilings within facility kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed employee vape and red bull beverage stored on prep cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).

Butane lighter and container of butane fuel were stored above utensils or dishes used by customers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P).