Kings Doner

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: Observed handwashing sink blocked with rolling table and sink basin stored inside the handwashing sink at the time of inspection. PIC was instructed to relocate all items blocking handwash sink at time of inspection. Corrective Action: Correc
• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed gyro meat 67*F-78*F on rotating meat spit with heating element not turned on at the time of inspection. Exc
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed cooked chicken 57*F, uncooked chicken 53*F-56*F, milk 52*F, black olives 49*F in cold holding unit
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. Addl Notes: Observed establishment using chlorine sanitizer with no chlorine test strips on site at the time of inspection. Est

As listed in the inspection report.