SHAWARMA ROYALE

Food must be covered during storage and kept separate from raw foods using different preparation surfaces and utensils to prevent contamination.

Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

The kitchen floors, walls, and ceilings need to be cleaned and kept in good repair, particularly around and under equipment, counters, and baseboards.

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

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

Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.

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.