Jaffa Shawarma

1. Oil used for Potatoe marinade containing a mixture of garlic and ginger was stored at room temperature (discarded). , , This practice poses a risk of pathogen growth, especially in oil mixtures with garlic and ginger. Such mixtures must be stored under refrigeration at 4'C or below or hot at 60'C and above., , 2. Shaved chicken from the shawarma cone was left accumulating at the base of the cone before undergoing the secondary cooking step. (discarded), , This practice poses a risk of bacterial growth, as partially cooked meat must not be held at room temperature. The secondary cook step must occur immediately after shaving to ensure food safety.

A washroom door that opens directly into the kitchen was not equipped with a self-closing door., , Install a self-closing device on the door of the washroom.

A wooden riser made of rough, unfinished wood was used as an elevation surface for the dough mixer. , , Remove the wooden riser. Equipment surfaces must be constructed of durable, non-porous, and cleanable materials.