Shawarmaati

Inspector's notes

Observed salad mix and raw marinated chicken in a non food safe container. Employees moved items to food containers at the time of inspection. The storage bins obtained from home improvent store are meant for non food use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards at the cold holding units were quite marked and stained. As needed, replace or have cutting boards sanded down, to provide smoother, easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed lamb at 48F, beef at 48F inside the large prep fridge in the kitchen. Talked to staff and items were put in 2.5 hours ago, staff moved the items back to the walkin. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees going from being on break, to doing food prep and touching fridges without washing their hands. Talked to manager about handwashing policy, and employees washed their hands. Ensure that hand washing is occurring going from dirty to clean tasks in the facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes stored inside the back hand sink basin. Manager removed the dirty dishes. Observed the front and middle hand sink is loose and no longer attached to the wall. Ensure that all hand sinks are open and accessible, as well as installed correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility is cooking raw chicken on pastor vertical rotissiere, and placing in hot holding machine at 145-155F. Talked to manager about getting product to final cooking temperature on the flat top, or confirm it by other means before putting in hot holding machine. Ensure that cooked chicken gets to 165F before service. Sent staff the shawarma handout from the website. Corrective Action: Corrected at time of inspection.Facility added meat to grill to cook to 165F during service.

Inspector's notes

Observed no policy or clean up kit for vomiting or diarrheal events. Discussed with PIC obtaining kit to have on hand if needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink near 3 comp sink with bucket in front of it and a bowl in the basin. Had PIC remove buckets and bowl from sink and discussed not blocking a hand sink in any way and not using it for any other purpose. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above beef and raw shell eggs stored above vegetables and other ready to eat foods. Had PIC move foods to be properly stored and discussed proper storage to avoid contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 comp sink set up with sanitizer at 0ppm. Drained sink and had PIC replace bucket of sanitizer that was empty, refilled sink and tested concentration of sanitizer at 400ppm. Also had PIC change out all sanitizer buckets. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lentil soup at 115*F. PIC stated soup was in kettle for 2 hours. Had PIC remove soup from kettle and reheat on the stove to 165*F before returning to the kettle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottled juices and cakes made in house without dates in a cooler in front of restaurant. Discussed date marking all foods in cooler. PIC said he would remove all foods and date them.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cases of raw chicken stored on the floor of the walk in. Discussed storing all food at lease 6 inches off the floor. PIC will obtain a rack to store food off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scoops and measuring cups laying in dry food items. Discussed storing scoops with handles up or outside of dry storage bins to avoid contamination. Removed scoops and cups at time of inspection. Corrective Action: Corrected at time of inspection.