Restaurant Inspections: Afghan Famous Kabob Cited for 13 Health Code Violations

The Prince William Health District cited Afghan Famous Kabob for 13 violations ranging from sanitary issues to the improper storage of food.

The restaurant, located at 14702 Lee Highway in Gainesville, was inspected May 15 and two critical and 11 noncritical violations were reported.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): Large cutting board on prep table in rear kitchen was observed soiled with accumulations of food residues.

Critical (Corrected During Inspection): Raw chicken at improper cold holding improper temperature.

Other non-critical violations included:

• (Corrected During Inspection): The handwashing sink at the bread oven was blocked, preventing access by employees for easy handwashing.
• Improper method used to thaw chicken chicken in bags in a tub of water.
• There were no thermometers in the Coca-Cola cooler or in the freezers.

• Repeat: Unlabeled bulk food containers of flour.
• (Corrected During Inspection): Food stored next to rear kitchen handsink.
• Repeat (Corrected During Inspection): Food stored on the floor or less than 6" above the floor.

• Accumulation of dust on refrigeration coils of 2-door Coca-Cola upright display cooler.
• Aluminum foil on rear kitchen prep table shelf.
• 3-vat sink faucet disconnected (dual unit).
• Less than 50 foot candles of light was noted at the prep table opposite the 1-door upright freezer. Measured 20-25 foot-candles.
• Less than 20 foot candles of light was noted in the 3-vat sink area. Measured 15 foot-candles.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”