Kabob Land

Sliced donair meat was not being put through a second cook step immediately after slicing., Staff indicated the sliced meat is further cooked when an order is placed., Advised that the second cook step must occur immediately after slicing., In addition, the vertical broiler was turned off at the time of inspection., The vertical broiler must not be shut off to slow the cooking process.

1. Chicken kabobs in hot holding measured 49 degrees Celsius., Ensure hot food is maintained at 60 degrees Celsius or greater., , 2. Shaved donair meat in pan below vertical broiler measured between 35 and 40 degrees Celsius (discarded)., Perishable food must be stored under temperature control (cold OR hot).