GYRO PLUS

High Priority - Dented/rusted cans present. See stop sale. Observed : a dented can of mushrooms stored on the way to the back door on the dry goods shelf.

High Priority - Toxic substance/chemical improperly stored. Observed : pump hand wash soap stored over tomatoes in front of the gyro cooker. The tomato bin was moved to the right. *Corrected On-Site ALSO, in the front line counter, Odo Ban and spry Lysol stored with to go plastic ware.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed : surface rust on the bottom shelf of the reach-in freezer.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed : multiple Co2 containers stored outside the back door, not secured.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: the walk-in cooler, walk-in freezer and the reach-ins in the kitchen all have an accumulation of debris on the back side of the handles.

Basic - Single-service articles not stored inverted or protected from contamination. Observed: the plastic knives at the self service counter in the dining area are not (food contact end, sharp edge) facing away from the customers.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed: 2 spatulas in 131° water on the flat top.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: multiple handles on the cook line are soiled with dried food debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a white handled knife stored between a table and the reach-in cooler on the cook line.

Basic - No copy of latest inspection report available. Observed: the last inspection is not available for review.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: gaskets and the top edge of the reach-in cooler doors are soiled. ALSO, the 'water bottle' by the swinging door has an accumulation of food debris on it. And the return air vent at the front counter has an accumulation of dust.

Basic - Single-service articles improperly stored. Observed: portion cup case on the floor in the dining area.

Basic - Unnecessary items/unused equipment on the premises. Observed: outside the back door; 2x microwaves, 20 plus 5 gallon buckets and lids and other discarded items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked chicken in the flip top on the cook line, 45F. This was iced down. 44F 8 minutes later. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed: multiple spray chemicals under the front counter next to the spices. The chemicals were moved. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: a boulder of ice on the floor of the walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the ice scoop on the front line, the handle was touching ice.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed: prepped/chopped plant food in the walk-in cooler, plastic bag with printing in contact with the food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the tea nozzle with an accumulation of build up.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: reach-in cooler/reach-in freezer handles have debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a white handled knife stored between equipment on the cook line.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the 3 compartment sanitizer sink at 0 ppm for chlorine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus on the cook line at 48F. This was placed in the freezer. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the kitchen hand wash sink was blocked by a rolling garbage can. The can was moved. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Ozzie does not have proof on site of his Certified Food Manager.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new staff lacking verification form. This was then filled out. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the outside mop sink drains slowly.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving utensils stored in 70F standing water less than 135F, under the pastry display and on the cook line. Employee advised that water is changed hourly.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at front counter

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed door gasket on Reach in Freezer torn Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags in direct contact with cut onions in Walk-in Freezer.

Basic - Bowl or other container with no handle used to dispense food. Observed portion cup with no handle used to dispense sugar in kitchen. Portion cup was removed. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed gasket of Reach in Freezer torn.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed with date of 6/1/2021 Repeat Violation

Basic - Food stored on floor. Observed box of panini bread on floor of Walk-in Cooler Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of salt in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.

Basic - Single-service articles improperly stored. Observed single server take out rays stored on floor in dining area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed knives stored between equipment and wall next to three compartment sink.

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed with date of June 1, 2021

Basic - Food stored on floor. Observed two boxes of pita bread stored on floor in Walk-in Freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up from cooling unit and ice build up on boxes of pita bread in Walk-in Freezer .

Basic - Working containers of food removed from original container not identified by common name. Observed several containers in Walk-in Cooler not labeled with contents of food.