SHAWARMA K

8-2B: .07(6)(g)Two containers - QUAT >500ppm in sanitizer for cloth towels. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: QUAT diluted to 200ppm. //

4-2B: .05(7)(a)1Slicer stored as clean with food residue on the surface. // After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Slicer cleaned and sanitized. //

8-2B: .07(6)(g)QUAT sanitizer for cloth towels <400PPM. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: QUAT sanitizer reduced to 200PPM. //

6-1C: .04(6)(d)Rice, cooked chicken, chickpeas not cooling at a fast enough rate to meet cooling parameters. // Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods moved to walk in cooler. //

8-2B: .07(6)(b)Soap at handwashing sink labeled as sanitizer, two other containers of chemical not labeled. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Chemicals labeled properly. //

11A: .04(6)(e)Cooked chicken, rice, chickpeas not cooling at a fast enough rate with applied cooling methods. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Food moved to walk in cooler. //