SHAWARMA TIME health score and inspection history

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies./// Mop stored in mop bucket.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./// Hot water at the handwashing sink at the entry to the kitchen prep area door not working.

Locate insect control devices so that food, equipment, utensils, linens, and unwrapped single service/single use articles are not contaminated./// Insect control device stored under equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//// Clean floors, walls, and ceiling throughout kitchen prep areas (front and back)./// Clean floors and walls in WI cooler./// Clean drain under 3-compartment sink.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)./// Spray hose attached to the ware-washing sink leaking.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used./// Repair/remove/replace equipment that is nonfunctional or no longer used throughout the food establishment.

3-304.14. 4-501.114 Provide quaternary ammonia solution at the concentration specified by the manufacturer for storing cloths used to wipe counters and equipment.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single-service/single-use articles.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floors in the WI refrigerator. /// Clean the drain underneath the ware-washing sink.

Store food at least 6 inches above the floor. /// Boxes of food stored on the floor in the WI freezer.

Cease using hand sinks for any purpose other than handwashing./// Large equipment stored in the front of handwashing in back prep area.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Repair or replace blown lights.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floors throughout the kitchen, prep, and ware washing areas.

Cease using hand sinks for any purpose other than handwashing./// Box and pan stored inside of handwashing sink in back area.