supreme shawarama

Inspector's notes

Observed 3 ceiling light panels missing in kitchen and shield missing from light in vent hood. Light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection. **Second Consecutive Violation**

Inspector's notes

Observed no soap available at both kitchen hand wash sinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods in walk-in fridge to have internal temperatures above 41°F. Foods include feta cheese (52°F), cut tomatoes (49.8°F), cut lettuce (51°F), lamb broth (49°F), cooked lamb (49.8-53.5°F), meatballs in broth (51°F), raw chicken (51.8°F), tomato paste from can (47°F). Person in charge (PIC) stated feta, lamb broth, raw chicken, lamb, and tomato paste had been in the walk-in since yesterday. Walk-in had an ambient temperature of 47.6°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held for 4+ hours were discarded by PIC at time of inspection. All TCS foods improperly cold held for less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in fridge to have an ambient temperature of 47.6°F measured with min/max thermometer. Chef stated fridge was having issues yesterday and technician should fix it today. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment will not hold TCS foods in walk-in until it is working properly. Corrective Action: Correct prior to re-inspection. **24 hour re-inspection required**

Inspector's notes

Observed 3 ceiling light panels missing in kitchen and shield missing from light in vent hood. Light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection. **Second Consecutive Violation**

Inspector's notes

Person in charge did not have certified food protection manager (CFPM) certificate at time of inspection. A Certified Food Protection Manager (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 handwash sink by dishwashing area to be blocked, items in sink and shelving unit blocking access to sink. PIC relocated all items blocking handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 ceiling light panels missing in kitchen. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection.