||Hot and cold holding
||Assorted potentially hazardous foods found at improper temperatures throughout the facility. Rice found at 128 degrees f on stove top, sambussie at 72 degrees f in kitchen prep area, chicken wings at 112 degrees f in kitchen prep area and sham and oozie at room tempreature. Chicken shwarma at room temperature. Once cooked all foods must be maintained at 135 degrees f. If foods are prepared in abundance for back up for the steamer, you must keep proper temperatures waiting to have room in the steamer at front counter for service. Corrected by discussion and discarding some foods. Rice was placed into the secondary warmer and will be discared if not consumed within 4 hours of removal from temperature control. Chicken wings were placed into the steamer and will be served within 4 hours of removal from temperature control. Sham and oozie and sambussie were discarded.