Shawarma Palace

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

Left over beef meat on vertical grill was saved in the freezer without shaving and cooking., , Requirement:, , Ensure leftover meat on vertical grill is shaved, cooked to 74C, cooled and stored in the cooler/freezer., , Left-over meat cone was discarded.

Staff stated that prep utensils were rinsed and then soaked in solution mixed with bleach and soap and then rinsed., , Requirement:, , Ensure that prep utensils are washed with soap in one sink followed by rinsing in the same sink to remove all soap, then soaked in sanitizer solution for minimum two minutes in second sink, followed by air drying.

Meat cones were being prepared in back storage area under unsmooth ceiling near electrical panel and hand washing sink not at convenient location, onion bags under the prep counter., , Requirement:, , Ensure that all meat handling is done in the front prep area having hand washing sink at close by and no food stored under the prep counter.

Staff was peeling onions while keeping onion bag and peeled directly on floor., , Requirement:, , Ensure that food is stored stored at least 15 cm off the floor during handling and storage.

Raw wood plank on the cabinet located under counter in the prep area., , Requirement:, , Ensure that all surfaces must be smooth, washable and non-absorbent., , Refinish the raw wood plank to have smooth, non-absorbent surface.