Jerusalem Shawarma

Container of sliced donair meat was placed in a hot holding unit that was not turned on. Donair meat measured at 18C. , , Donair meat was discarded.

Bins and a container of skewers were placed around back hand wash station blocking access. Corrected during inspection, , Ensure all hand wash stations are easily accessible at all times

No cold water available at the front hand wash station. , , All hand wash stations are to be equipped with hot and cold running water, liquid soap, and disposable paper towels.

Rice scoops stored in a container of visibly dirty sanitizer. Sanitizer had a concentration of 0 ppm. Corrected during inspection

1) The quat sanitizer buckets in the front preparation and back kitchen preparation areas did not detect sanitizer with a quat test strip., New quat sanitizer buckets were prepared and measured 200 ppm., , 2) The quat sanitizer dispenser station at the 3-compartment sink was not detecting quat sanitizer with a quat test strip., , Fix the quat sanitizer dispenser., , Previous violation:, Staff were not changing the sanitizer often enough. Quat sanitizer was measured less than 100ppm., , Previous Inspection:, No quat sanitizer was detected in the red sanitizer buckets. , , Use 200ppm quat sanitizer and verify with test strips.

1) Leftover Donair beef cone was placed on the vertical broiler., Food was discarded., Do not use leftover Donair cone., , 2) The food handler was not following the secondary cooking step of the sliced Donair beef from the partially cooked cone prior to serving customers., Food handler was instructed to reheat the Donair beef and chicken on the grill to an internal temperature of 74°C., Secondary cooking steps can include the use of ovens, grills, broilers, microwaves and any other method that has been approved by your Health Authority., , - Fully cook the remaining cone to an internal temperature of 74°C (165°F) on the vertical broiler or by whatever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer, OR, - Discard all remaining partially cooked meat.

Beef and chicken in the front preparation areas were kept on the counter with a surface temperature of 35°C and 32°C., , The beef and chicken were discarded.

1) The mop sink bucket was stored in the back kitchen., Store the mop sink bucket in a separate area where food handling or preparation is not being done., , 2) Serving utensils/tongs were stored on the counter in the front preparation area., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Recurring violation:, There was no quat sanitizer test strip available. However, chlorine sanitizer test strip was available., , Obtain a quat sanitizer test strip., , Previous violation:, No chlorine or quat sanitizer test strips. , , Provide test strips and test daily.

Expired food handling permit was displayed., , Print and display the valid food handling permit where customers can easily view it.

1) The bulk food bin lid that was used to store dry rice was broken., , Replace the bulk food bin lid., , 2) Deep groves were noted on the red cutting board.

Staff were not changing the sanitizer often enough. Quat sanitizer was measured less than 100ppm., , Previous Inspection:, No quat sanitizer was detected in the red sanitizer buckets. , , Use 200ppm quat sanitizer and verify with test strips.

No chlorine or quat sanitizer test strips. , , Provide test strips and test daily.

Sliver contact adhesive shelf liner was peeling off the front shelves and some areas were torn off. , , Fix the shelf and provide smooth and washable surface.,

Walk-in cooler plastic curtain panel was repaired with staples and saran wrap. , , Fix the plastic curtain. ,