DOUBLE TASTE SHAWARMA

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant must keep cleaning cloths and towels clean and in good condition, use them only for cleaning purposes, and change the sanitizing solution for wiping cloths at least every 2 hours or more often as needed. Wiping cloths must be stored in sanitizing solution when not in use.