SHAWARMA FALAFEL SHAQ

Measured the chlorine sanitizer concentration in the mechanical dishwasher at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of 50 ppm chlorine, or as per manufacturer's specifications. [SA] Specialist directed employee to set up the 3-compartment sink with 100 ppm chlorine for washing, rinsing, and sanitizing during inspection. Discontinue use of mechanical dishwasher until repaired.

Observed two dead cockroaches in an old sticky trap underneath the preparation sink. No live activity or contamination of food observed during inspection. [CA] Eliminate vermin activity from the facility. The premises of a food facility shall be maintained free of vermin. Clean and sanitize affected areas. NOTE: The last pest control services was received on 6/4/2026. No report of observations for review.

Observed drainpipes from the ice machine extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

Ice scoop is left on top of the ice machine [CA] Store scoop in a sanitary manner to protect from contamination. Store on a tray or in a container or inside the ice machine while keeping the handle out of ice, Wash and sanitize the scoop

Gap between hood filters [CA[ Eliminate the gap for proper ventilation

Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Lack chlorine test paper [CA] Provide chlorine test paper and check levels daily.

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected