Jerusalem Shawarma

A ready-to-use surface (chlorine) sanitizer was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared, and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.

1. Sliced chicken from the vertical broiler was being held in a tray/skim at the bottom of broiler at 48.3 °C. Operator reported the same practice is used for donair., - Chicken 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., , 2. Partially fried potatoes were stored in fryer pans sitting on top of the fryer at 37.0 °C at the time of inspection., - Product was voluntarily discarded during the inspection. Operator instructed to avoid holding partially cooked foods at room or warm temperatures and to keep foods either hot (≥60 °C) or properly cooled before further processing.

1. Chicken in the portable hot holding unit measured at 51.7 °C, unit also had insufficient water and was not maintaining proper temperature., - During the inspection, chicken was reheated to safe temperature and the hot holding unit was refilled with water and adjusted to maintain ≥60 °C. Operator instructed to ensure foods are reheated to ≥74 °C before hot holding and to monitor hot holding temperatures regularly., , 2. Food (onions, lettuce, tomatoes, pickles) inserts in front line cooler were overfilled; measured temperature of food (onions) above fill line was 10.3 °C using probe thermometer., - Operator removed excess food to maintain proper fill level and ensure all food items are held at ≤4 °C; monitor temperatures regularly.

Personal beverages (e.g., coffee) were stored on the back kitchen table near bulk food containers and rice cookers., - Personal drinks were voluntarily discarded during the inspection. Operator instructed to store all personal items in a designated area.

1. Middle compartment of the hot holding unit was not functioning and unable to maintain safe hot holding temperatures (no food stored in this section at the time of inspection)., - Operator has scheduled repair service and was instructed to ensure the unit is fully repaired before use. A portable hot holding unit is being used in the interim., , 2. The walk-in cooler fan was observed dripping water directly onto floor resulting in splashing in the surrounding area., - Repair the leak or install proper drainage system.