Shawarmania LLC

Inspector's notes

Observed no refrigeration units on site able to hold TCS foods at 41*F or below at the time of inspection. Per inspectors thermometer, TCS food items were between 58*F-77*F and the refrigeration unit at 68*F at the time of inspection.

Inspector's notes

Observed milk based sauce 61*F, raw chicken 58*F, cut cabbage 77*F in the reach in fridge at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, temperatures were taken 2 hours prior and TCS food items were 41*F or below. PIC is taking TCS food offsite to rapidly cool to 41*F or below. Consecutive repeat violation: 2nd. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed reach-in refrigeration unit at 68*F at the time of inspection per inspector thermometer. 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. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no sanitizer at the time of inspection. PIC stated food contact utensils are washed, rinsed, and sanitized at the commissary. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house made yogurt sauce 51*F with milk as an ingredient and cut cabbage 71*F in the large fridge by door. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated the TCS food items were prepared at the commissary 30 minutes prior. All TCS foods improperly cold held 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 temperatures at 65*F in the large fridge by the door and 59*F at the mini fridge. PIC stated the fridges had just turned on before inspection and were still cooling down. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must turn on cold holding equipment and add TCS food items once the equipment can maintain TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.