Shawarma Press- Midtown

Personal cleanliness — Inspector Note: Observed employee preparing food without wearing hair restraints CA: Immediately had employee put on hair net

Hands clean and properly washed — Inspector Note: Observed employee put on hair net, return to preparing food without washing hands CA: Instructed employee to wash hands immediately. Educated employee on the importance of proper handwashing. Will provide literature

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of food items (large mayonnaise containers and cooking oil in dry storage, large bag of onions and containers of sour cream in walk-in cooler) stored on the floor. Corrective action - PIC advised to make room on shelving units or provide some type of rack to store food items at least 6 inches above the floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Wiping cloths: properly used and stored — Inspector Note: Observed several wiping cloths not stored in sanitizer between uses (held dry on prep tables and shelving units). Corrected on site - PIC prepared sanitizer and relocated wiping cloths to sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed cleaning products stored in the handwashing sink in the main kitchen area. Corrected on site - items moved to storage area above 3-compartment sink. A handwashing facility may not be used for purposes other than handwashing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels available at handwashing sink in main kitchen area. Corrected on site - PIC retrieved paper towels from storage area and supplied the paper towel dispenser. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.