Donair Palace

No sanitizer available at the time of inspection. Operator advised that they had run out. , , - Operator purchased bleach while PHI was on-site. , - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.

The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C., , The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone

Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. , , - Discarded. , - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:, - in the cooler ahead of time. , - under running cold water, - during cooking procedure, - in the microwave if being cooked or consumed immediately after.

Observed cardboard on a few surfaces such as the chest freezer. , , Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.