Kabul Halal Meat and Bakery

Jan 13, 2026, Some of the meat packages and food items in containers (e.g. rice pudding) stored in the freezer were not labelled., , May 8, 2026, Most packaged baked goods in the retail were not labeled., , Each packaged product must be labeled with the following information, - product name, - company name, - contact information, - preparation or best before date

The pail of sanitizer with cleaning cloths was contaminated with floating debris., , Replace the sanitizer.

There was no testing equipment for monitoring the pH of pickled vegetables., , Provide testing equipment such as pH test strips or a pH meter and ensure pH is less than 4.6.

Spray bottles that contained soap and glass cleaner were not labeled to indicate their contents., , Spray bottles were labeled during the inspection. Ensure all chemical bottles are labeled.

1) Personal items were stored with canned food, equipment and food service supplies in the bakery., , 2) There was a cell phone on the meat preparation table. , , Designate a separate area for storage of personal items.

1) There was a plank of unfinished wood on top of the janitorial sink. The drywalls at the janitorial sink were not finished., , Finish these surfaces so that they are smooth, non-absorbent to moisture and easy to clean., , 2) There was a fabric curtain in front of the janitorial sink., , Replace with a material that is smooth, non-absorbent to moisture and easy to clean. The janitorial sink is located in the food handling area. A door or solid partition is required in every direction that is not enclosed., , 3) The line cooler was elevated by an unfinished wooden base. , , Wheels for the equipment are on order. Remove the wooden base after., , 4) There were water damaged ceiling tiles in the dishwashing area., , Remove the source of leak and replace water damaged ceiling tiles with kitchen grade materials.

There was a plank of untreated wood on the backsplash of the food preparation table in the bakery. , , The plank of wood was removed from the food production area.

1) Wet, styrofoam meat packing trays were found on the drain board of the dishwashing sinks. , , These trays were discarded. Ensure single service items are not being reused., , 2) A cutting board had knife marks throughout. , , 3) A cheese grater was damaged. , , The cutting board and cheese grater were discarded.

A bin containing small equipment by the dishwashing sink was dirty with debris. A metal strainer inside was unclean., , Clean and sanitize the bin and the contents inside.

Some of the meat packages and food items in containers (e.g., rice pudding) stored in the freezer were not labelled., - Please ensure all food items are labelled with the facility name, date of manufacturing or best‑before date, and contact information.

**The violation still exists**, 1. A heavily contaminated cleaning cloth was also stored in this solution., - Cleaning clothes must be replaced once heavily contaminated., 2. The facility opens at 9 am, the time of the inspection was 1 pm. The grinding and band saw equipment had been used since opening but had not been washed or sanitized that day., - Ensure that this equipment is washed and sanitized every 4 hours and/or in between species., - Take apart equipment, remove debris, wash thoroughly with detergent, rinse, and sanitize with an approved solution.

**The violation still exists**, There was no soap and paper towel supplied at the hand sink adjacent to the 2-compartment sink and in the baking area., - Supply these hand sinks with soap and paper towel in a dispenser.

Chlorine test strips were not available., - Obtain chlorine test strips.

The meat saw was stored dirty with blood and raw meat debris on the surfaces., , Thoroughly clean and sanitize the meat saw and cutting table.

1. The chlorine surface sanitizer solution in the butchering area was measured at 0ppm. A heavily contaminated cleaning cloth was also stored in this solution., , - Please ensure chlorine sanitizer solution concentration is monitored using testing paper to ensure an acceptable concentration of 100ppm. The solution should be replaced routinely. Cleaning clothes must be replaced once heavily contaminated., , 2. The facility opens at 9 am, the time of the inspection was 1 pm. The grinding and band saw equipment had been used since opening but had not been washed or sanitized that day., , Ensure that this equipment is washed and sanitized every 4 hours and/or in between species., , Take apart equipment, remove debris, wash thoroughly with detergent, rinse, and sanitize with an approved solution.

There was no soap and paper towel supplied at the hand sink adjacent to the 2-compartment sink and in the baking area., , Supply these hand sinks with soap and paper towel in a dispenser.

1. The surface of the walls in the center walkway between food preparation areas were dirty, , had large grooves and holes, and the paint was peeling. , , Repair the walls in the center walkway , between the preparation areas so they are smooth, impervious to moisture and easy to , clean.

The meat saw was stored dirty with blood and raw meat debris on the surfaces., , Thoroughly clean and sanitize the meat saw and cutting table.