KABAB HUT receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   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) Corrective Actions: Person in charge (PIC) decided to cool TCS foods down.

   Inspector’s full note +

   Code .04(6)(f)

   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) Corrective Actions: Person in charge (PIC) decided to cool TCS foods down.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food labeling and containers

   Item 10D ↗

   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) Corrective Actions: PIC labeled food containers with common name.

   Inspector’s full note +

   Code .04(4)(d)

   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) Corrective Actions: PIC labeled food containers with common name.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   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) Corrective Actions: PIC discarded milk and yogurt.

   Inspector’s full note +

   Code .04(8)(b)

   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) Corrective Actions: PIC discarded milk and yogurt.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   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…

   Inspector’s full note +

   Code .04(4)(k)

   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) Corrective Actions: PIC removed utensils from room temperature water, ensured handle was not touching food contents, and removed cups being used as scoops in food containers.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil, equipment and linen storage

   Item 14B ↗

   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) Corrective Actions: PIC rearranged dishes in a self-draining position.

   Inspector’s full note +

   Code .05(10)(e)

   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) Corrective Actions: PIC rearranged dishes in a self-draining position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
6. 06

   Facility maintenance and cleanliness

   Item 17C ↗

   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)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   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)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
7. 07

   Ventilation and lighting

   Item 17D ↗

   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) Corrective Actions: Employee belongings were moved to designated area.

   Inspector’s full note +

   Code .07(4)(b)

   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) Corrective Actions: Employee belongings were moved to designated area.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.