Shawarma House

Year by year

Inspections

1. Feb 19, 2026 Re-inspection · 1 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Observed improper cooling methods are observed for cooked rice. Observed rice sitting out on counter top. Disucssed with PIC when rice was place on counter top. PIC stated rice was place on counter top for 40 minutes. PIC stated policy is to let it sit out for an hour then place it into shallow pans and place it into walk in cooler. Took temperature of rice and it 95F. Provided education and PIC will make sure when cooked food items drop below 135 to place it into shallow pans uncovered and placed into WI cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Observed there is no approved or current certified food manager for this establishment. Owner has CFPM but own another establishment in Milwaukee and this location does not have a CFPM. Instructed PIC that CFPM is required. PIC stated they will get one.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Observed employee wearing bracelet on arm while working with food. Informed PIC and PIC had employee remove bracelet.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Observed wiping cloth used for wiping surfaces stored on countertop. Instructed PIC to clean sanitizing cloths in santizer buckets. PIC then place towel into sanitizer bucket.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

2. Feb 13, 2026 Routine · 5 priority, 5 priority foundation, 2 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Observed employee not following proper handwashing procedures. Observed employee wash their hands without soap and use paper towel to dry their hands. Instructed employee they must use soap to wash their hands. Employee then wash their hands with soap.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - INITIAL HEATING

     Observed the initial heating step for non-continuous cooking of gyro is longer then 60 minutes. Observed a par cooked gyro spit in walk in cooler. PIC stated they bpar cooked it, then frozen, and then thawed. Instructed PIC that gyro spits cannot be par cooked. PIC stated they will cooked the gyro spits fully then freezer them. PIC stated they will remove the gyro spit

     Correction: Food item shall not be used for non-continuous cooking. The initial heating step in a non-continous cooking process can not exceed 60 minutes.

     Code 3-401.14 (A)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed container of cooked rice in walk in cooler has not cooled properlt. Observed rice it is at 48F and was made yesterday 2/12/2026. Observed two containers of gyro meat in walk in cooler has not cooled properly. Observed is it at 57F and was made yesterday 2/12/2026. Informed PIC and PIC discarded each container.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Observed container of rice sitting on counter top and container of gyro meat meat also sitting out on coutner at ambient air. Rice was at 54F and gyro meat 52F. Dicussed with PIC when it was placed out. PIC dicussed with employee and employees stated 30 minutes. PIC then had employee place it into cooler to get back down to 41F. PIC stated they will ensure it reached 41F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed prep table on 2 door prep cooler in kitchen using with time/temperature controlled for safety food is not cleaned every 4 hours. Dicussed with PIC and PIC stated prep table gets cleaned once at the end of the night.. Provided education and instructed PIC to clean the prep table every 4 hour. PIC stated they will clean every 4 hours. PIC then wipe down the prep table with bleach.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed several bags of cooked chicken in 2 door freezer and in one chest freezer are improperly date marked. Observed no date marking on any bags. Discussed with PIC when they were made. PIC stated they were cooked and frozen on 2/6/2026. Instructed PIC then must date mark any food they cook and then freeze. Also provided education that the date mark must be updated when thawed. PIC stated they will makesure to date mark all cooked chicken that is frozen.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     Observed no consumer advisory provided or the consumer advisory on menu is missing. Observed establishment makes garlic sauce using raw eggs and it is whipped not cooked. Instructed PIC to provided a consumer advisory. PIC stated they will get a consumer advisory posted.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed containers of plastic spatuals located on drying rack is not are easliy cleanable. Observed spatuals have groves, scorn marks or are melts. Instructed PIC to repair or repair plastic spatuels. PIC stated they will get this corrected.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed can opener is visibly soiled. Informed PIC and PIC had employee wash rinse and sanitize it.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink located in kitchen. Informed Person In Charge. PIC then went out and borught back a bottle of soap. Soap now available at employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Observed there is no approved or current certified food manager for this establishment. Owner has CFPM but own another establishment in Milwaukee and this location does not have a CFPM. Instructed PIC that CFPM is required. PIC stated they will get one.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at employee handwashing sinks located in kitchen and back of kitchen. Instructed PIC to post handwashing signage. PIC stated they will get signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Aug 20, 2024 Pre-inspection · No items found

   No violations cited.