Cooked??
Shaurma Factory
April 5, 2023 · Score 87
🫥not rated
- official resultScore 87
- score87 pts
- inspection typePre-permit (Operational) / Initial Inspection
- failed findings8
- critical findings4
Failed findings
-
hot food not kept hot enoughcriticalOfficial wording: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request• Pork, any food containing pork to or above 150 °F for 15 seconds• Mechanically tenderized or injected meats to or above 155 °F.• Whole meat roasts and beef steak to or above required temperature and time except per individual customer request• Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
-
fridge is giving… room tempcriticalOfficial wording: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
-
facility hygiene issuecriticalOfficial wording: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
-
facility hygiene issuecriticalOfficial wording: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
-
equipment / surface issueOfficial wording: Thawing procedure improper.
-
equipment / surface issueOfficial wording: Wash hands sign not posted near or above hand washing sink.
-
facility / equipment issueOfficial wording: Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
-
facility / equipment issueOfficial wording: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Browse this restaurant's inspections
More restaurants in Homecrest
About this record
This record comes from NYC Department of Health and Mental Hygiene (DOHMH). Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: NYC Open Data.