(Critical) The three types samboosah pies are being made by a supplier at their private residence. All food served to the public must either be made at this facility or be purchased from a licensed and inspected food service facility. Corrected by taking the samboosah out of the cooler and removing them from the facility.
(Critical) Observed a bowl of falafel cooked at 11 am stored in a display cabinet without temperature control. Corrected by discarding. The facility already has a time as a public health policy for some other foods (baked meat pies, etc. ). In the future, either 1) mark these foods with the four hour use-by time and discard them after the four hour period, 2) cool them down and keep refrigerated at 41f and below, or 3) portion and freeze them then pull them to thaw as needed for immediate service/reheating.