Kabob Land

3 findings recorded on Jun 18, 2026.

1. Repeat violationItem 1-2B ↗

   Food protection manager

   Observed expired ServeSafe certification 7/25. All certifications shall be up to date.

   Inspector’s full note

   Inspection item: Certified Food Protection Manager

   Code 511-6-1.03(3)(a)

   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 Repeat Violation.

   Official report · Item 1-2B ↗

   Correction status not recorded

2. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed 3 compartment sink sanitizer with no distribution. CA advised PIC to put in a maintenance order.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(o)

   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. Repeat Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Repeat violationItem 6-1A ↗

   Cold holding

   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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   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 Repeat Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.