Levy’s Shawarma

Basic – Clean pots and pans not stored inverted or in a protected manner.

Basic – Floor area(s) covered with standing water. Located throughout kitchen area.

Basic – Food stored on floor

Observed bread being stored on floor under front counter and containers of food being stored on floor in walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic – Time/temperature control for safety food thawed in an improper manner

Observed raw chicken thawing in standing water. Located in 3 compartment sink.

Basic – Water leaking from pipe and/or faucet/handle

Observed water leaking onto floor in walk in cooler.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed dirty dishes being stored in hand washing sink. Chef removed. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – No soap provided at handwash sink.

Intermediate – Non-pitting surface rust on food-contact equipment

Observed prep table shelf rusted.