Jerusalem Shawarma

Concentration of chlorine measured 0 ppm in one sani -pail located in front prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm.

No probe thermometer was provided to verify cooking temperatures., , Requirement:, Provide probe thermometer and verify cooking temperatures.

a) Internal temperature of deep-fried potatoes stored in the warmer was 54.7C, , b) Internal temperature of salad stored in the cooler in front area was 13C, , Requirement:, , a) Ensure that perishable foods under hot holding are stored at 60C or higher, , b) Ensure that perishable foods under refrigeration are stored at 4 c or less., Salad at 13 C was discarded.

Three glue tapes for the flies were hanged in back prep area., , Requirement:, , Do not hang glue tapes for flies in food handling areas to prevent contamination., Please hang these tapes in non-food areas.

No drain plug was available to hold sanitizer solution in the sink and a plastic bag was used in its place., , Requirement:, Provide drain plug of adequate size to hold sanitizer solution in the sink.

Two ceiling panels were missing in back prep area., , Requirement:, , Provide ceiling panels in place