Osmow's Shawarma

Concentration of quat measured 100 ppm in sanitizer solution of sani pail located in cooking area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.

Internal temperature of fries was 19.5 C, stored under warmer, which was not turned on., , Requirement:, , Ensure that fries are stored at 60C or higher., Fries were discarded.

No pest control records were available., , Requirement:, , Maintain pest control records on monthly basis.