Shawarma Factory

Donair/shawarma electric knife is cleaned at the end of the day. Ensure this is cleaned every 4 hours to prevent potential bacteria growth.

The soap dispensers at both front hand sinks were not operational. Ensure all hand sinks are equipped with supplies.

Ice scoop stored in customer ice. Ensure ice scoop is stored away from customer ice to prevent potential cross contamination.

Build up of debris in the arm of the meat slicer. Ensure this is cleaned every use.