PHILLIPS SHAWARMA

Food must be covered while stored and raw foods must be kept separately and below 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.

Food contact surfaces, equipment, and utensils must be in good condition without cracks, crevices, or gaps that could harbor bacteria.

A person with food safety certification was present at the restaurant during the inspection.