Khan's Kitchen
5310 Windward Pkwy, Alpharetta, GA 30004
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Official Inspection History
2 recorded inspectionsPosted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.
Proper date marking and disposition — Inspector Note: Observed no date marking stamps/labels present on ready to eat food items stored inside of RIC & WIC units. CA: Advised PIC refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build up of food debris along the interior of the microwave oven. (CA) Advised the PIC to clean the microwave more frequently. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Proper cold holding temperatures — Inspector Note: Observed several TCS foods in a Prep top cooler in the kitchen with internal temps above 41F. (CA) Advised the PIC 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