Urban St. Donair

Bowl of raw chicken was stored uncovered in the walk-in cooler., - Ensure all food items are covered to prevent contamination.

Sliced donair meat from the vertical broiler sored in a container was measured at 38.1 °C. Operator informed meat was left at room temperature for cooling before cutting. Meat was discarded during the inspection. , , - Operator instructed that sliced portion must be further heated to ensure the meat reaches a temperature of 74 °C as the second cook step. Following the secondary cooking step the sliced meat must be either:, a. used immediately to prepare the donairs or shawarmas, or, b. stored in a hot holding unit at 60C (140F) or greater, or, c. cooled quickly to 4C (40F) or less for storage.