Spinning Shawarma LLC

Inspector's notes

Observed multiple areas of back prep area with debris on floor under cold holding units and walls. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. PIC was instructed to make efforts to decrease noticeable debris in prep areas by next inspection. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive**

Inspector's notes

Observed multiple areas of back prep area with debris on floor under cold holding units and walls. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. PIC was instructed to make efforts to decrease noticeable debris in prep areas by next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed employee touch hair and face, don gloves by touching the outside of the glove, and begin to prepare food. Instructed employee to properly wash hands at handwash sink. Employee washed hands for less than 10 seconds. Informed employee of proper handwashing procedure and employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Glove usage cannot be used in lieu of handwashing. Also discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tile floor cove located left to the rear door behind clean utensil/container storage rack broken with exposed building material. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tile floor cove located left to the rear door behind clean utensil/container storage rack broken with exposed building material. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and grime of the outsides of refrigeration units and prep tables throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Bathroom door is not self-closing. Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Establishment must install a self-closing mechanism on the door or update the hinges to ones that help the door self-close. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and grime buildup on walls and floors throughout the kitchen (especially under cook line and near prep tables). Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed live small brown insects near floor drain of the front kitchen hand sink. Also observed several dead small brown insects floating in water in floor drain. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Re-inspection 05/14/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed floor drain for hand sink in front kitchen draining slowly; floor drain almost overflowed after sustained use of hand sink use. Person in charge informed they must repair the floor drain so that it drains and water does not pool/overflow with use of the hand sink. Re-Inspection 05/07/24. Correct By: Correct Prior To Reinspection