My Donair

Wet cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed clothes and placed in sanitizing solution., , -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure dirty cleaning clothes are laundered and stored in the sanitizing solutio

The staff was observed not performing handwashing between gloves change., , -Ensure hand hygiene is done between gloves change and before handling food.

The following food was stored at ambient temperature within 2 hours:, 1. Cut lettuce in cold water at 9*C, 2. Fried falafe at 22.8*C, , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, -Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers

The deep fryer was used in food preparation at the facility which is part of the facility restriction., , -Remove deep fryer, -Contact Fire department for consultation for deep fryer use.

1) Wiping cloths were stored on the counter at the front service area., 2) There was no sanitizer at the front service area., Sanitizer bucket was promptly prepared and measured 100 ppm., Ensure sanitizer bucket is available at each food preparation area.

A food handler was using the same gloves that was used to handle uncooked raw chicken to serve ready-to-eat food to customer., The food handler was instructed to stop serving the food, remove the gloves and wash their hands to prevent cross-contamination., The serving spoon was promptly washed, and another food handler served the food with a clean spoon., , A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches or shawarma/donair, after cleaning duties, etc.).

Improper dishwashing procedures. The staff was placing the clean dishes on the counter after washing and rinsing the dishes. There was no sanitizer prepared to sanitize the dishes., The staff promptly prepared the sanitizer at 100 ppm and the dishes were sanitized using the 2-compartment manual dishwashing method.

Serving utensils including tongs and spoons were stored on the counter at room temperature., The serving utensils were promptly washed., Operator indicated to store the serving utensils in the hot holding unit., 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.