Shawarma Palace

Several food packs in the display cooler obtained from another facility were not labeled to indicate their source. , , **Ensure all food items are labeled to indicate their source

The temperature of the second cooking step is not being confirmed with a thermometer., , **Ensure the temperature of the sliced portion is checked during the second cooking step to ensure the meat reaches a temperature of 74C (165F).

The following equipment require cleaning:, , 1. The condiment container opposite the cookline., 2. The microwave oven.

The following areas/items require cleaning:, , , 1. The floor below the cookline housing the deep fryers., 2. The filters of the ventilation canopy.