LANCASTER SHAWARMA

Raw foods must be stored separately and below cooked or ready-to-eat foods to prevent contamination.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.