GYRO CAFE

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One server on shift without proof of employee training.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing multi-surface cleaner, per employee, not labeled. Employee labeled bottle at the time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO tanks not appropriately secured in the dry storage, next to drink syrups.

Basic - Ceiling tile missing over upright cooler in kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Standing water on lowboy adjacent to drink machine.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. No date on opened jug of milk. Per manager, milk opened on undetermined date.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date on opened jug of milk. Per manager, milk opened on undetermined date. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach on shelf near dish pit.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around hood vent over fry area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over prep table near dish pit. Drink removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on clean dish shelf. Cell phone removed from shelf during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks on line with no hair restraints. One cook obtained hair restraint during inspection.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 prep cook and 1 server hired over 60 days with no food handler training.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over prep area.

Basic - Employee with no hair restraint while engaging in food preparation in fry station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris/residue on shelves under front counter tables.

Basic - Old food stuck to clean dishware/utensils. Observed tomato pieces on cleaned slicer. Dish washer cleaned slicer again during inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed safe staff books for some employee with completed tests but certificate not filled out. Manager completed certificates at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No handle on sugar bin scoop.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on ticket machine by fryer. Grease/sugar on sugar bid lid. Trash and food debris built up behind trash can at front counter. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese on make table 52F, per employee approximately 1 hour. Employee placed feta in colder unit and replaced with new feta from reach in. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over clean pans by dish pit. Employee moved drink from area at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue around reach in freezer door handles. Cleaned at time of inspection. Corrected On-Site

Basic - Upright reach in freezer has accumulation of food debris on bottom under gyro cones.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses, jackets, lighter and cigarette on dry storage shelf with dressings, mints. All items segregated from food at time of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer on cleanup procedures. Corrected On-Site

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. Provided employee reporting agreement form.

Basic - Cardboard used to line food-contact shelves. Inside salad cooler. Operator removed cardboard at time of inspection. Corrected On-Site

Basic - Dish racks have worn in grease/residue.

Basic - Ice buckets not inverted. Operator sent ice buckets to dish area, cleaned, and inverted. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Employee changed chlorine tub and primed machine. Retested at 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on salad cooler discolored. Employee took to dish pit for cleaning.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf next to Togo boxes on front line. Employee moved to bottom shelf. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 food handlers.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 cook and 1 server hired over 60 days.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of tall 3 door reach in cooler and 3 door reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of drippings from gyro cone 96F, used for oiling grill. Per cook, more than 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of drippings from gyro cone 96F, used for oiling grill. Per cook, more than 4 hours. See stop sale

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 food handler with no proof of training.

Basic - Interior of microwave in back of kitchen dirty.