SHAWARMA & GRILL ROCKLAND - 2026-06-16 | EOHU

Facility Information

Result	compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Provide a test kit to determine the concentration of the sanitizing agent	No	No
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Ensure walls, ceilings and passageway are tight, smooth and non-absorbent	No	No
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours	No	Yes
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read	No	Yes
Food protected from potential contamination and adulteration Do not store food directly on the floor	No	Yes
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	No	Yes
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair	No	No
Mechanical ventilation operable where required Ventilation system requires thorough cleaning	No	No