Kabob Land

Certified Food Protection Manager — Inspector Note: Observed expired ServeSafe certification 7/25. All certifications shall be up to date. CA- PIC will receive updated servesafe in the next couple days. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 3 compartment sink sanitizer with no distribution. CA advised PIC to put in a maintenance order. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in the WIC and a prep-top cooler were above 41 F. (CA) Advised the staff that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee eating in dishwashing area. CA advised PIC employee can only eat in designated employee area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food separated and protected — Inspector Note: Observed raw chicken above raw beef in RIC. CA advised PIC to reorder meats. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 50 ppm chlorine dishwasher concentration. CA advised PIC that concentration needs to be 100 ppm and to put in a maintenance form. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in the WIC and a prep-top cooler were above 41 F. (CA) Advised the staff that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Certified Food Protection Manager — Inspector Note: Onserved expired ServeSafe certification 7/25. All certifications shall be up to date. CA- MOD will receive updated servesafe within 30 days.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed 3 drink cups in kitchen on counter and prep table. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA-MOD disposed of drinks