Jerusalem Shawarma

Pre-cooked beef, lamb, and chicken was placed in the hot holding unit before properly reheating. Temperature of the items measured at 34C, 28C, and 18C respectively. , , Cold foods are to be quickly reheated to a temperature of 74C before placing in the hot holding unit to be held at 60C

No paper towels available at the back hand wash station. , , Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin