Peshawari Kabab Hut

Tea urn and skewers were stored directly besides the hand sink and underneath the paper towel dispenser in the back kitchen., - Install a splash guard on hand sink and relocate paper towel dispenser or relocate the equipment/utensils away from this area

Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and stored them away from the food product or in a separate food-safe container.

Chairs observed in the back kitchen were damaged, visibly dirty and were made of material that is not easily cleanable., - Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.

1. Missing wall cabinet cover next to electrical panel. Transparent plastic cover was haphazardly installed over it., - Please install wall cabinet cover., , 2. Wood liners on the dry storage shelving rack were visibly dirty., - Please remove and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.

1. Doors and handles of the prep cooler and standing coolers were visibly dirty., 2. Buildup of oil and grease was observed on cooking equipment's, wall behind the cookline, and ventilation hood., , CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.

1. Chlorine surface sanitizer in the spray bottle was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area., , 2. Wet and dirty wash cloths were placed on food contact surfaces and clean utensils., - Operator was instructed to store washcloths in sanitizer solution at all times.

Tea urn and skewers were stored directly besides the hand sink and underneath the paper towel dispenser in the back kitchen., - Install a splash guard on hand sink or relocate the equipment/utensils away from this area

1. Four trays of naan dough were stored at room temperature near the front cooler. Trays were moved inside the cooler during inspection., - Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C., , 2. A probe thermometer was not provided., - Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.

Paper towel dispenser at the kitchen sink was in disrepair/damaged., - Please repair and install paper towels in the dispenser.

1. Metal pots, woks, pans and trays were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , 2, Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container., , 3. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and stored them away from the food product or in a separate food-safe container.

*Repeated Violation*, Obtain chlorine testing paper., , **July 17, 2025: Operator was using pool test strips for the chlorine (bleach) sanitizer., - Acquire chlorine test strips.

The back exit door besides the food prep area was left open. Operator closed the door during inspection., - Ensure that the exit door is properly closed. If you wish to keep the back door open in the warmer months, a tight-fitting screen door must be installed.

1. Chairs observed in the back kitchen were visibly dirty and were made of material that is not easily cleanable., - Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean., , 2. Mops and cleaning bucket were improperly stored out of the utility room next to the dishwashing area. , - Please ensure mops are stored in the designated utility room away from food prep and dishwashing areas.

1. Wall corners near the dishwashing sink were damaged and covered with duct tape., - Remove tape and repair the wall., , 2. Missing wall cabinet cover next to electrical panel. , - Please install., , 3. Wood liners on the dry storage shelving rack were visibly dirty., - Please remove and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.

1. There was an accumulation of food debris in the interior of the standing cooler., - Thoroughly clean and sanitize the interior of the walk-in cooler., , 2. Food debris was noted on the dough mixer and food choppers on the prep table., - Thoroughly clean and sanitize all food equipments.

Cutting board was balanced on top of tap fixtures at the 3-comp sink. , - This is not a sanitary area - please conduct air dry and storage in a sanitary area.

1. Dust accumulation observed on surfaces of ceiling tiles around air vents in the kitchen., 2. Floors under and behind the gas stoves/fryers, prep cooler, freezer had accumulation of grease and debris. , 3. Doors and handles of the prep cooler and standing coolers were visibly dirty., 4. Buildup of oil and grease was observed on cooking equipment's, wall behind the cookline, and ventilation hood., , CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.

Obtain chlorine testing paper.

There was an accumulation of food debris in the interior of the standing cooler., , Thoroughly clean and sanitize the interior of the walk-in cooler.