Buster's Pizza & Donair

One sanitizer spray bottle in the kitchen was too strong, was around 1000 ppm chlorine. Spray bottle was changed to be used for tables/ customer area only. , , - Please ensure all sanitizers used in the kitchen are at a food safe concentration such as 100-200 ppm chlorine.

Gravy in the hot holding unit was at 3C, was not re-heated and was going to be re-heated using the hot holding unit. , , - Operators were instructed to re-heat the gravy to 74C using the stove, then put into the hot holding unit to be held above 60C.

Paper towel dispenser at the back hand sink was empty, was re-filled while onsite. , , - Please continue to ensure all hand sinks are supplied with soap and paper towels in appropriate dispensers.