SHAWARMA PRESS

Observed TCS foods in a steam table across from the grill with internal temps below 135F. (CA) Advised the PIC that TCS foods in hot holding must be 135F or higher. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Observed chemical bottles in the kitchen without a label. (CA) Advised the PIC that chemical bottles must be labeled with the common name of the material inside the container. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed the hand sink in the main kitchen was blocked and the paper towel dispenser was not working. (CA) Advised the PIC to repair the dispenser and to keep the hand sink unobstructed. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

Observed a chemical bottle in the kitchen without a label. (CA) Advised the PIC that chemical bottles must be labeled with the common name of the material inside the container. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed pans stacked while still wet. (CA) Advised the PIC that pans and utensils must air dry before stacking. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

Observed food build up inside a microwave in the kitchen. (CA) Advised the PIC to clean the microwave more frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed tcs food products stored inside WIC reading at temperatures above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed gyro meat (beef/lamb) & grilled chicken hot holding on steam table reading at temperatures below 135F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed handwashing station located in main kitchen area unable to dispense soap cleanser. CA: Advised PIC each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf