THE KEBAB SHOP

Single-use sanitary towels are stored outside the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers.

2 dead cockroaches observed in glue board below food prep sink. No other activity observed. PIC stated facility is serviced bi-monthly. Report was provided for review. [CA] Clean and sanitize area of old cockroaches. Maintain facility clean, Seal all cracks and crevices to prevent infestation.

The following PHFs were measured at improper holding temperatures (45F-51F) : - PHFs held at the service line for less than 4h: cut tomatoes, tzaziki sauce, salads. beans, sauce tp go containers, raw steak. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard within 4 hours of removal from temperature control.

Observed leak from the cold water faucet at the 3-compartment sink. [CA] Repair plumbing fixture and maintain in good repair.

Measured quaternary sanitizer concentration in bucket at 100 ppm. Wiping cloths stored inside bucket. [CA] Wiping cloths shall be stored in a quaternary sanitizer concentration of 200 ppm, or as per manufacturer's specifications.

Observed handwash sink and paper towel dispenser at the cook line was obstructed by rice cooker. [CA] Handwash sink shall be accessible at all times.

At the service line, cold holding unit was unable to keep PHFs at 41F or below. [CA] Repair or adjust unit. Cold holding units and refrigeration shall maintain foods at or below 41F.

At the service line, measured various Potentially Hazardous Foods (PHF) from 45-50F (yogurt sauce, chickpea salad, salad, hummus). Per PIC, foods were transferred to service line more than 4 hours prior to temperature measurement. [CA] PHF shall be kept at or below 41F or at or above 135F. [COS] PIC voluntarily discarded food items. See VC&D form. At the customer self-service area, measured yogurt sauce at 55F. Per PIC, yogurt sauce was refilled approximately 1 hour prior to temperature measurement. [CA] PHF shall be kept at or below 41F or at or above 135F. [SA] PIC will discard yogurt sauce after 3 hours (4 total cumulative hours out of temperature holding).